Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-07-13
DOMESTIC.

DaUIer Oh bWO-bHlCuS ulCc CoIu uSal buO
one-third coarse -four stirred in water
let it stand in a warm place until it fer
ments we'll then add warm water, two
or three spoonfuls or molasses, tea
spoonful of salt and teaspoonful of
soda, or enorgh to correct the acidity,
then thicken with corn meal and coarse
-four, in the same proportion as ut first,
making the batter about the same con-
sistency as for griddle cakes; oil your
baking dish and fill about half full, al
ways have about pint of the batter to
start with again. Place the loaf in n
steamer and steam 1t two hours for n
two-quart loaf, and bake it in the oven
about thirty minutes to brown it. The
same recipe may be used for griddle
cakes.-
AN excellent plan to save old nap
kins and table-cloths is to cut out the
good parts and put them away in bag,
appropriately labeled, and have them
ready for use in case of sickness. A
housewife whose system is SO complete
that it is hard to believe that she has
lived on earth only about forty years
gives this advice, and she says also that
we should keep another bag with pieces
of flannel, and another with old cotton
cloth, for the same purpose.
FRENCH OMELErTE. four eggs,
separate the yolks ON the whites, beat
the white to snow on n dinner plate /;
then beat the yolks in n small BASIN
with sugar to taste, then add small
pinch of baking soda and three large
tablespoonfuls of flour, and milk
enough to make a thin batter then
pour, into an omelette-pan, previously
heated and creased, spread the white
over the top. Fire by holding high
above the fire till set brown on the top;
double over and serve hot with jam.
ORANGE JELLY.-Peel twelve large or
anges cut them into sm II pieces, and
squeeze them thoroughly through lin
en- bag To one pint of juice add one
ponnd of sugar when the sugar is dis
solved put it over the fire dissolve two
ounces of isinglass in just hot water
enough to cover it, and add it to the jel
ly as it begins to boil Let it boil very
fast for twenty minutes. Put it hot in
to the jars, and tie it up with papers
dipped in brandy. Lemon Jelly may be
made in the same way, onlysto one pint
of juice add two pounds of sugar.
PEANUT CANDY.-One scant pint of
molasses, four quarts of peanuts, meas
ured before they are shelled, two table
spoonfuls of vanilla, one teaspoonful of
soda. Boil the molasses until it har-
dens, in cold water, when dropped from
the spoon, Stir in the vanilla, then the
soda, dry. Lastly, the shelled peanuts.
Turn out into shallow dishes well butter
ed, and press it down smooth with a
wooden spoon.
ORANGEADE. n pint of boiling
water over a sliced orange. When cold
strain it, and sweeten it to suit the paf-
ate. Another way: Squeeze the jnice
from six oranges and two lemons into a
quart of boiling water, then slice them
and put them in with the juice. Pour
the fluid frequently and quickly from
one jug to another, and strain it.
OAT MEAL PUDDING.-Mix two heap
ing tablespoonfuls in a half teacupful
of milk, sweeten to taste and stir over
the fire for ten minutes then put in a
half teacupful of fine bread crumbs,
one-half teacup of finely shred suet, and
two well-beaten eggs. Stir together
well, season with lemon or nutmeg.
Put into buttered pudding dish, and
bake one hour.
MACARooNs. s.-Pulverize one pound of
sweet almonds quite fine with the whites
of four eggs; add two and half pounds
of sugar and rub them well together;
put in by degrees ten more whites, work
ing them well as you put them in put
the mixture into a biscuit funnel and
lay them out ON water paper in pieces
about the size of walnut put three
or four pieces of almonds cut into thin
slips on each, and bake them on bak-
ing plate in a slow oven one-half hour.
HASH made of two parts potato, one
part corn beef and one part beets is an
appetizing dish for breakfast The po-
tatoes and beets should be boiled the
day before chop them and the beef
fine; season with butter, pepper and
salt, and some hot vinegar and mustard
may be added if you choose.
ROAST PIGEON. Wipe them quite
dry, truss them, and season them in
side with pepper and salt, and put
piece of butter the size of walnut in
each. Put them down to q sharp fire
and baste them all the.time they are
cooking. They will take about half an
hour. Garnish them with white parsley
and serve with tureen of bread sauce.
A DELICIOUS fish sauce is made of
half cup of butter, one tablespoonful
of parsley chopped very fine, little
salt, and pepper, and the juice of two
small lemons, or of one large one.
Warm the butter little so that you can
easily beat it to cream, then mix with
the other ingredients, putting the pars-
ley in last, just before sending it to the
table.
AN excellent way to warm roast of
beef is to put it in kettle, and cover
the meat with very thin slices of onions.
Scatter pepper and salt over them, put
In lump of butter, and just enough
water to keep the meat from burning !;
let 1t warm slowly ON the back part of
the stove, and then move it forward and
let the onions cook.
GATEAUx MADELENEs.- pound
of sugar, sixteen eggs, half pound of
butter, three quarters pound of best
flour. Beat the eggs and the sugar to-
gether in bowl; when done mix in the
-four, then the butter. Put the paste in
small moulds and bake in warm oven.