Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-03-23
DOMESTIC.


clean. The outside cut may be soiled
from transportation; then you may rub IT
clean with damp towel. A venison
steak should be broiled ON clear hot fire,
well salted and with very little pepper,
and eaten PLAIN with very little hot but
ter in the dish. A good sauce is made
with two teaspoontuls of currant jelly,
a musta rd-spoonful of celery seed, and
some of the gravy from the venison steak.
served as hot as possible. Hot plates
very hot ones-are a necessity for game of
all kinds, and most especially venlson.
The following directions for mixing
mustard may be found useful: The water
used should be previously boiled, and
should have become nearly cold. Hot
water destroys the essential qualities OF
the mustard. while a mixture Of cold
water is likely to ferment; vinegar should
not be used. Ii is best to make one days
supply at time. And it Is false economy
to keep over what Is left. The fresher the
mustard the better. In mixing the mus
ard should be stirred until every lump has
disappeared, and the mass resembles thick
cream.
ORANGE FRITTRRs. One pound flour,
one pint of milk, with a teaspoonful of
salt in il, and quarter of pound OF melt
ed butter, and three eggs beaten very
light. Prepare four oranges by removing
the rind and every particle of waste plth,
divided INTO small pieces without break
ing the skin. In each spoonful of butter
put piece of orange and fry golden
brown; sIft powdered sugar over rs soon
as taken from the pan.
PARsNIP FEITrRRs. and wash
the parsnip (pick out and throw away
any little woody blts), boil them until they
are tender, then wash them until perfectly
smooth; for three large parsnips allow two
eggs, one cup of rlcn milk, one table
spoonful of butter and three of flour; beat
the eggs light, stir in the mashed parsnip,
beating hard, then stir in the milk and
butter, salt it well and fry in hot lard, just
as you fry grlddle cakes or flour fritters.
To carve turkey, place your fork IN
the lower part of the breast, SO as to have
the turkey at perfect command. If you
understand your business, the entire Carv-
ing of the fowl may be done without eX-
tracing the fork. First remove the leg
and wing on one side, then the other wing
and leg. Then slice OH the bIeast, re-
move the "wlshbone, the neckbone, and
the neck itself. Then cut through the
ribs, and the job is fairly done.
SUGAR BISCUITS. dissolve one teacup
of white sugar III quart of new milk;
then stir In pint of lively yeast with
sifted flour enough to make stiff sponge;
let it rise until very light, then work into
the sponge three-quarters Of pound Of
melted butter, with sifted -four enough 10
make stiff dough; work the dough thor
oughly, cut into biscuits, let them stand
on bu,tered tins to rise, slit sugar upon
each, and bake IN quick oven.
THR following is given as cure for
burns. Sprinkle the injured surface with
the bicarbonate of soda-the common ba-
king powdeg-and cover it with wet
cloth. When the burn is only superficial,
the pain will cease instantly, and but one
application is needed; where the injury
extends deeper, longer time and more ap-
plicatlons will be required.
Drowned PoTATOEs. Mash your pota-
toes With milk, butter and salt; heap as
irregularly as possible in dish, and hold
a red hot shovel close to them. They will
brown more quickly if you glaze them
with butter So soon as the crust Is formed
by the hot shovel; then heat it again and
repeat the browning.
Potato SURPRIsE.-Scoop out the inside
of sound, good potato, leaving the skin
attached on one eide of the hole as a lid.
Mince up finely the lean OF juicy mutton
chop, with little salt and pepper, put it
in the potato, pin down the lid, and Ua ke.
Before serving On the skim add little
hot gravy if the mince seems too dry.
BUTTER SooTcH CANDY.-One pound of
crushed sugar, three ounces of butter, put
in stew pan or Kettle, and stir often to
prevent burning Try little in water:
| If brittle 1t is done. Pour out on the top
of battered pan, and mark in squares.
They are as good as those you buy. A
little grated lemon rind improves the fla
vor.
To REMOVE GREASE Spots. Take dry
potters' clay, finely powdered, scatter It
lightly over the spot, taking care to cover
the spot thoroughly with the powder.
Hang the garment near the fire or expose
to the suns rays for an hour or more.
Brush off the clay and all traces of the
grease will have disappeared.
CLEANING TINwARR An experienced
housekeeper says the best thing tor clean
ing tinware is common soda. She gives
the following directions: Dampen a cloth
and DIP in soda and rub the ware brlskly,
after which wipe dry. Any blackened
ware can thus be made to look as good as
new.
HELEN CAKE.-Two cups of sugar,
three cups of flour, one cur of sweet milk,
one half cup of butter, three eggs, two
spoonfuls of cream tartar, one teaspoOnful
soda. Beat the whites of eggs separately.
Bake half into fruit cake by adding spices
and fruit.
To WASH CALIC0.-T prevent calico
from fading while washing, lnfuse three
gills of salt in four quarts of water: put
the calico in while hot, and leave it TIL
cold. In this way the colors are rendered
permanent, and will not fade by subse-
quent washing.
REMEDY FOR CATARRH.-Take balf
teacupful of blood-warm water, and dis
solve sufficient salt in 1t so that 1t can be
plainly tasted. Then pour in the palm of
the hand and snuff into the nostrlls. Two
applications day will soon produce good
results.
SKIM.MIL and water, with little bit