Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1882-03-01
DOMESTIC.

DOMESTIC.
ENGLISH JAN KoLY-PoLY.-Make hight |
suet crust, in the proportion OF pound
of suet TO a pound OF -four. Chop the
suet fine and rub 1t with potato masher,
then work it slightly in damp cloth to
make il the consistency OF paste. Work |
half of If IN with -four before You molsten |
il with cold water. When you have
made your dough dot the rest OF the suet
into il, as you roll it out. Roll once again |
about half an inch thick. Leave mar
p1u all around and then spread very evenly |
over the rest of the surface either layer
of raspberry jam. stewed peaches. or
stewed apples, or canned cherries, without
their Juice; these last must have sprlnk-
hing OF sugar. Ro the paste gently, over
and over, until it Is long roll; punch up
the two ends securely, tie the roly-poly up
in a well Toured cloth. Put it in a sauce
pan OF boiling water and boil briskly for
two hours. Eat hot with milk. Suet IS
said to make q more di ,estible crust, be-
cause il crumbles into finer PARTICLES than
butter does, but all suet pastry must be
eaten hot.
OLD TINE PORK AND BEANS. Take two
pounds of moderately lean side pork to
two ouar's OF marrowfat or other beans.
Put the beans to soak over night. In the
morning after breakfast scald and scrape
the rlnd of the pork and put on to boil an
hour before putting in the beans. Set the
beans to boil in q separate pan, In hall
warm wa er. If the water used is OF hard
limestone use teaspoonful OF soda in the
first water After boiling short time
strain through a colander and put on
fresh water and let boil till quite teLder.
Then add the pork. to the beans and let
simmer until nearly as stiff as mashe1
potatoes. Then put into baking dish,
score the pork and place in the centre;
brown in the oven one hour. Great care
should be taken not to let the beans scorch
when they are boiling.
TIE SECRET OF GooD CHOCOLATE. Is in
the '.frothinR" or stirring OF it. Choco-
late pots In block tin come with long
handle In the lid, SO that the chocolate
ban be constantly stirred. THIS Is Miss
Evarts' famous receipt. Take already
sweetened chocolate, break into small bits,
and place into spoonful of boiling water,
in a warm spot to melt. Then pnt it into
farina boiler, and pour over 1t boiling
milk, and from the moment the first drop
OF milk enters II, it must be stirred. Let
it boil several minutes, until 1t isthIck and
Jelly like With trifle whip whip up
some good cream, and cap each dainty
cup with a spoonful of 1t as you serve it
Vanilla chocolate is delicious served in
this way.
PuDDlNG.-A delicate pudding is made
of three tabIespoonfuls of cornstarch dis
solved in little cold water. Have one
pint of boiling water on tne stove; in this
stir the corn starch and the well beaten
whites of three eggs; let it boil up once;
pour 1t into an earthen dish which will
hold three pints; steam the pudding tor ten
minutes. For the sauce use the yolks Of
three eggs, one cup of sugar, one cup of
sweet II ilk and small piece OF butter;
boil for few minutes; when cool flavor
with lemon or vanilla The pudding also
is to be esten cold.
| ooK-A-LERKY.-SiHge add draw a
fow., II need not be young; break the
breast bone down with 8 rolling PIN; tie
the fowl INTO plump shape; put il into a
saucepan, with four quarts of cold water.
one pound OF rice that has been well
washed IN cold water, tablespoonful of
salt, half saltspoonful of pepper, some
small onions or bunch of leeks weighing
a pounG, cut In two inch pieces. Boil
gently three hours; see that the rice does
not burn; chop some parsley to sprinkle
over the 70 Y! when served; lay the rice
and broth around 1t In deep dish.
SAvoRY MAoeARoNI.-Half a pound Of
maccsroni, three ounces of uncooked ham,
half pint of tomato juice, half an onion
chopped ine, one saltspoonful of pepper,
two ounces of grated cheese, cook the
maccaroni IN boiling salted water until
tender, chop and brown the ham and
onion in frying pan, add the tomato and
pepper and then the maccaroni, and heat
thoroughly; just before serving sprinkle
the cheese over the whole. You can omit
the cheese If preferred.
CtFrAGE PrE.-MInce any kind of cold
meat together (beef, mutton, veal, pork,
or lamb), put it about an inch deep in a
pie dish, and cover it with gravy; 90 not
spare salt and pepper; cover it over with
mashed potatoes, smooth at the top and
cut it across in diamonds with knife;
bake 1t TIL it is crisp and brown ct the top.
A little Worcester sauce may be consid-
cred an improvement. il onions are not
objected ID.
MEEISo sheep will yield from ten TO
twenty pounds of wool per head, and the
Cotswo,d even more, while scrub sheep
give only from three to six pounds. The
fine sheep eat no more than the scrub and
prodnce much more flesh, to say nothing
of the superior quality of both wool and
flesh, Therefore keep only good sheep.
APPLE GRUST. Pare and quarter
enough apples to all pie plate, take two
cups OF sour cream, one teaspoonful IF
sour cream, one teaspoonful of soda, one
egg. a little salt, -four enough to stir pretty
stiff, spread the dough over the apples,
put little water in the plate, bake three
qusr,ers Of an hour. Serve with sweet
ened cream.
APPLE PIE Cover a deep pie tin with
a good crust. Pare some tart apples and
cut in thick slices; arrange these In the
crust with Plenty Of sugar. and a little
nutmeg grated over; pour over the apples
half q cupful of sweet cream; put strips
of pastry over the top and bake. Serve
either warm or cold.
Goldfish STEwED.-Boil piece of cod
fish. but do not overdo it. Pick out the
flesh in flakes, put them. in saucepan
with piece of butter, pepper and salt to
taste, some minced parsley and the juice
of lemon, with dust of cayenne. Put
it on the ere till quite hot and serve.
LEMON or line juice is very easily pre-
served by straining free from all the pulp
and fibre of the fruit and sealing 1t in air
tight jars or BOTTLES. A sufficient proper.
ton OF sugar added 10 it will further tend
TO preserve 1t.
In an interesting discussion on orna-
nentstlon and roadside planting, 1t was
urged that trees be Set IN groups along
the streets and not ia the straight, regular
lines not only for aesthetic reasons but
1r-