Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1882-08-02
DOMESTIC.

asthma and had tined many inethour VI
reEief. without advantage, sends tine foi-
lswins: .sOne very not day when the
thermometer stood at one hundred and
six degrees my husband took very Sc
we're cold. and asthma trouble com.
menced. A gentleman sent him word
that an old man of his acquaintance bad
been cured by sleeping on pillow made
of wild balsam,' or, As the Massachu-
sets people call it life everlasting. Ii
crows wild in most places in the country,
and Is very sweet, and considered by
some an excellent thing for coids-made
into a tea of course. We had not q
particle of faith, but, as some grew close
by, sent and got il, and as it was not
dry enough for a pillow, put 1t on
the floor IN his bedroom. That might
nv husband did not have the asthma,
nor has he had it since. We don't e1-
pect it will last, but we don't know. We
are gathering more. We are going TO
give it a thorough trial. 1t has worked
a miracle SO far.
CUnRY.-Cut up one chicken and put
in a stewpan with quarter of pound
of butter, three sliced onions, small
bunch of sweet herbs, two cloves, TWO
blades of mace, three ounces OF lean ham,
a handful of mushrooms, and one sliced
apple: set the pan over the fire for a few
minutes and add tablespoonful OF curry
powder, moistened in water, a table
spoonful of flour, and one cup OF stock.
When it has boiled hard for short time
remove the stewpan to the back OF the
stove and let it simmer until the chicken
Is very tender. Place the fowl upon
fiat dish and strain the gravy over it.
Serve very hot with boiled rice.
CHICKEN JRLLY.-This is very nice tor
invaIids, for they obtain good deal OF
nourishment from a very small bulk.
Boil tender chicken in just enough
water to cover it until the meat can be
pulled from the bones, then beat the
bones and return them to the kettle;
season with salt and stalk of celery;
simmer few moments longer and strain
the liquor through tin strainer into a
bowl. When it is cold remove every
particle of fat. To be eaten cold.
FRICAssrRp CRABs.-Boil the crabs
about five minutes in water, adding to
il a little salt; remove the upper shell
and spongy parts; pick the meat from
the claws and fill up the empty places in
the shell with 1t; turn each crab over
and give it one strike with the potato
masher, and then fry them brown in
butter. Season high with salt and cay
enne pepper, and make nice cream
gravy. Add some parsley to the gravy
and serve very hot.
Two RECEIPTS FOR LEMoN JELLY
No. 1-Grate one whole lemon, taking
out the seeds; add one egg, one cupful
of white sugar, four tablespoonfuls OF
cold water; mix well together. and cook
over steam until it is clear; put in cups
and set in cool, dry place. No. 2
Take two cups Of white sugar, yolks of
three eggs, juice Of two lemons, cooked
till thickened by setting in boiling wa
ter; then add the well-beaten whites of
three eggs.
A NICE SIDE Dish: Boil some new
potatoes and young beets In separate
kettles, with their jackets on; when
done remove the skins, cut the vegeta-
bles in slices and put them together In
a dish; pour over them a little cream,
butter, pepper and salt. When properly
made, each slice seems to have its share
Of seasoning, and with beefsteak or lsmb
it is as appetizing dish as the summer
has to offer.
STUFFED RoAsr BEEF: The ribs of beef
should be boned by the butcher. Make
|, stuffing of bread crumbs, chopped on
ions, sage and parsley, the letter minced
very fine, blend with an egg. Unroll
the beef and lay the stuffing along it,
roll it up again and lie very securely
Cook il brisk ovei, basting frequently,
and serve with thick brown gravy.
To SETTLE CoFFEE.-To settle coffee
without eggs, put the ground coffee
TWO tablespoonfuls OF more, according
20 the size of the family TO soak over
night in teacup Of water. In the morn
ng add more water, and put it on to
boil, boiling fifteen or twenty minutes;
hen fill in what water is necessary, and
put t1c SohCC-pot Oii thC LII
teen minutes it will be as clear as amber
BED rooms furnished III cretonpe are
very stylish, especially when tine furni-
ture is of light wood, although by no
means confined to such use. Furniture
in suit, the windows, mantel, dressing
table, chairs and lounge are all draped
or covered with the same cretonne. 9th
er people have merely long curtains and
dressing tables to match, together with
revolving dressing chair and foot rest.
MEAT PH.-Take mashed potatoes,
seasoned with salt, butter and milk, and
line baklngdish. Lay upon it slices
of cold meat of any kind: add salt, pep
per, catsup, and butter. or any cold
gravy; put in layer Of potatoes and
another layer OF meat in the same way
till the dish is full; have layer of pota-
Toes ON the top bake it until it is thor
oughiy heated through.
To Cook NEW PoTAToEs.- and
scrape the potatoes and boil them In
water to which pinch of salt has been
added. When they are tender enough
for a fork to pierce, then remove them
from the water and place them In bak-
ing-pan. Spread some butter over the
top and stand them in quick oven until
they are nicely Drowned.
LEMON ICK One pint of rich lemon
ade with little grated rind of a lemon
ID it. 1t must be very sweet, as 1t loses
much in freezing. Add the whites of
three eggs cut to stiff froth. Freeze
like ice cream. The juice of any fruit,
with sugar and water added, may be pre-
pared in the same way.
Ice CRKAM.-One quart of milk, the
yolks of four eggs, one large spoonful
of flour stirred to a smooth paste in n
little of the milk, and one pound of su-
gar; scald until thick, taking care not to
let it burn. When cold, add one quart
of whipped cream and the beaten whites
of four eggs; flavor to suit the taste, and
it is ready to be frozen.
CHOCOLATE CARAMELs One cup Of
Bakers chocolate cut fine, two cups of
brown supar one e1p warm wafer three-