Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-06-29
DOMESTIC.

duu bIlc OltS IAHAS IL ttthcS 10 IlAC boAAAAS
of it. You are caught sometimes, and
if pudding is the word this is the way to
get out it. One quart of flour, sifted;
teacupful of currants and a tablespoon
full of baking powder, and pint of sHet;
mix them well first, and then add enough
cold water to make stiff batter; put
it in a pudding Ihn, cover it with a
cloth, and let is go it in steam boiler
for one hour and half. If you want a
richer duff, just go through the same
thing, adding the yolks of five eggs and
a tablespoonful of butter. The sauce
You see you amt got'no sugar IN them.
This here sauce is quick, too. You
want two tablespoonfuls of butter, and
| lust trihe less of sifted flour, and
YOU CRATE a quarter of nutmeg into it,
I and you add teaspoonful of vanilla ex-
tract, or half a teaspoonful of lemon es-
sence, and whole teacupful of granu-
lated sugar. Now smooth it altogether,
adding teaspoonfuls of warm water from
time to time rs you boil it until you get
it to the thickness you want; but after
all, I've seen many nice lady take
that sauce and then dash molasses on
the whole thing, and say molasses was
the best.
CARE OF VACCINATION Avoid having
a flannel or woolen sleeve or d linen
band around the arm, rs they irritate ii
and keep it sore much longer than it
should be, and it will also prevent the
vaccination from becoming perfect BE
careful that the sore be not scratched or
torn. Either leave the arm entirely bare
or cover it with n thin, loose sleeve of
calico or muslin. In case the arm be-
comes very much intiamed after the
tenth day do not poultice it, but keep it
covered with cloth wet with luke warm
water, and it will usually heal very rap
idly. Babies should be vaccinated be-
fore they are fivemonths old, if possible,
so that they may get entirely over the
effect of it before teething begins. 1t
makes no difference at what time of the
year the vaccination is performed. Vac
cination such as we offer, will always
prevent small pox if attended TO in time.
PANCAKES FOR LUNCHEON. are
made of eggs, flour and milk. The just
proportions are one tablespoonful of
flour to each egg. To make small pan
cakes, beat two eggs thoroughly and add
sweet milk. Then take two tablespoon
fuls of flour, work into thin paste and
ductile batter. by adding the milk and
eggs and little salt. Grease the pan
with piece of sweet lard or butter and
STIR briskly to prevent adhering TO the
bottom. When the underside Is suf-
ticiently Drowned, turn it, leave the
cakes folded, with su ar or honey and
butter between the folds, or sugar alone.
Ii this be too solid, add more eggs and
less -four. A slight sprinkle of grated
nutmeg will be an addition.
To Cook WHITE FIsH.-Choose one
that weighs about seven or eight pounds.
boil it until it is done, then take out all
the bones; take quart of sweet milk,
two onions, and little summer savory;
boil until the milk is thoroughly seasoned
and thicken it with flour, using enough
to make thin paste; add butter, pep
per to suit your taste. Then put In a
a pudding dish layer of fish and layer
of dressing cover the top with rolled
cracker, as you do scalloped oysters;
bake for three quarters of an hour, or
until the top is golden brown. Serve
with mashed potatoes, spiced curIants
and the vegetables of thu season.
CREAM TO USE WITH LAYER CAKE. Take
one pound of blanched almonds, pound
to paste, one coffee cup of thick sour
cream, two tablespoonfuls of corn starch
scalded III little sweet milk, beat alto
gether and spread between the layers of
cake; flavor with little almond extract
This Is very rich, and is suitable for
the incest kind of cake. For more COM
mon use an inviting cream may be made
in this way: Take pint Of sweet milk
thicken it with half cup of corn starch,
add half cup of sugar, and boil until
the cream or custard Is of the consisten-
cy of starch. When almost cool add
one tablespoonful of lemon and vanilla
and spraed between the layers of cake.
BAKED EGG PLANT.-Trim off the
stem end and boil the egg plant for
twenty minutes In salt water and then
| lay Ill the colander to drain until per-
fectly cold; peel open and take out the
seed, mash the egg plant smooth, pour
ing off any water that comes, and add to
it half grated nutmeg, saltspoonful
of white pepper, half teaspoonful OF
salt, teacupful of milk, a teaspoonful
of butter, two eggs, and bread crumbs
enough to make thick batter of it;
bake for twenty minutes in the dish you
will serve it in; two tablespoonfuls OF
minced ham Is an improvement.
OMELETTE. Beat up we'll four eggs,
add teaspoonfuI of cream or milk and
little SAL. Have hot in q skillet
half ounce of melted butter, aud pour
IN. During the frying, move the skill
let continually to and fro. Continue this
until there is soft, JUICY cake formed );
then let remain still moment to color.
| Turn out on a dish, and selve at once.
MUFFNs.-Two eggs, one pint of
flour, one teaspoon baking powder, one
teacup of milk, piece of butter half
the size of al egg, and q littlesa Mix
the flour, baking powder and salt TO-
gether. In another dish beat the yolks
Of the eggs; add the milk and butter,
then the flour, then the beaten whites.
Beat well together, and bake in gem
irons in hot oven.
BROWN BREAD. Brown ia
famous for her brown bread, and this is
how she makes it: Three cups of sour
milk, one of sweet milk, three cups of
Indian meal, one cup of rye meal, one
cup of wheat -four, one cup of maple
molasses, three teaspoonfuls of salera-
frIu md Ia