Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-09-14
DOMESTIC.

| OF Hour, two UeaSpOOnIulS Oh DahluR pow
der and little salt into milk until very
soft; place in a steamer some well
creased cups; put in each q spoonful OF
batter, then one of berries, steamed ap-
Piles or any sauce convenient; cover with
another spoonful of batter and steam
twenty minutes. This pudding is delic-
ious made with fresh raspberries, and
eaten with sauce made OF two eggs,
half cup of butter and one cup of SUI
gar, beaten thoroughly with cup of
boiling milk and one cup OF berries.
Sp1oED MOUNTAIN CAKE.-To the yolks
Of Ave eggs, we'll beaten, add one cup of
sugar, one-half cup of butter, one-half
cup Of sweet milk, one teaspoonful of
ground cinnamon, one grated nutmeg,
the whites of two eggs we'll beaten, one
and half cups of flour, having in it one
measure of baking powder; bake in jelly
cake pans; when cold spread each layer
with ali icing made of the whites of
three eggs beaten stiff, and one and
half cups of powdered sugar.
PREsERviNa MEAT-A new method of
preserving meat Is to cause the heart of
the animal to pump boracic acid into
the tissues. For example, sheep is
stunned by blow, and blood being
withdrawn from the left lugular vein, a
strong solution of boracic acid, kept at
blood heat lis injected. The heart tf
the still living animal quickly pumps
the antiseptic fluid into all parts of the
body, and the sheep is then killed in the
usual way. The cost is slight, and the
meat thus treated will keep several
weeks in the heat of summer.
RAIsN CAKR-One cup white sugar,
four rtables2oonfuls melted butter, stirred
together, eight tablespoonfuls sweet
milk, one cup -four, one teaspoonful
baking powder; flavor with lemon; stir
in last the beaten whites of four eggs;
bake in layers: for filling, add little
water to one cup of white sugar; put it
on the stove to boil; chop enc cup of
raisins and beat the white of one egg;
take the sugar off and stir the egg and
raisins in.
ROAST SwEETBREADs make n delicate
dish for breakfast. Dip the slices in bea-
ten egg and bread crumbs till they are
entirely covered, then put lump of
butter in a saucepan or a small pan used
for baking. When it is melted lay the
slices in, put little lump of butter on
each slice, cover with plate, or, better
still, with tin cover made expressly to
fit over the baking-pan. Let them bake
for from half to three-quarters of an
hour. Serve on toast.
| CREAM-coLoRED SPANISH LACE can be
cleaned and made to look like new by
rubbing it in dry -four: rub as if you
were washing in water. Then take it
out doors and shake all the -four out; if
not perfectly clean, repeat the rubbing
in little more clean flour. The flour
must be very thoroughly shaken from
the lace, or else the result will be far
from satisfactory. White knitted hoods
can be cleaned in this way: babies socks
also if only slightly soiled.
| CREAMED PoTAroEs. some new
potatoes cold boiled, and cut them in
very thin slices. This is important. Put
in saucepan with little butter and
cream, enough to moisten well; salt to
taste. Stir lightly and constantly until
they are very hot. Put in a covered
dish, and sprinkle little black pepper
ON the top. Serve Immediately. They
should not stand on the fire moment
after they are done. This is q delicious
dish.
ONE OF THE READIRsT and simplest
tests for ascertaining if water is free
from organic pollution is to cork up a
small bottle nearly full of it, into which
piece of lump sugar has been put. If,
by thus excluding the air and letting it
stand in the light for two or three days,
there is not milky cloud seen but the
water remains clear, it may be consid-
cred free from the phosphates with which
sewage water Is impregnated.
HoMNY CRooUErTEs. a table
spoonful of melted butter with pint of
fine, cold. boiled hominy. Add tea
spoonful each of salt and sugar and TWO
beaten eggs. Beat until smooth; then
make INTO small cakes or balls, -four
each one well, and fry in butter or drip
ping, or both. They will be nicer if
dipped in beaten egg, rolled IN fine
cracker crumbs, and fried like dough-
nuts. Drain and serve hot
A YOUNG FOWL may be known before
plucking by the largeness of the feet
and leg-ioints; after plucking, thin
neck and violet thighs may be taken as
invariable signs of age and toughness,
especially in turkeys and fowls. The
age of ducks and geese is tested by their
beaks, the lower part of which breaks
away quite easily when they are young.
To MAKE STEAK TENDER. three
tablespoonfuls of salad oil and one table,
spoonful of vinegar, well mixed together,
on a large fiat dish, and on this lay the
steak. Salt must now be put oa the
steak before it is cooked. The steak
must lie on the tender-making mixture
for at least half an hour to side; the
toughest steak will succumb to this and
be perfectly tender when cooked.
USE OF STALE BREAD.-A good way
to use slices of stale bread is to dip
them in well beaten eggs, then after fry
ing ham, fry the bread in the ham gravy,
adding a lump of butter if necessary;
fry the bread until it is light brown,
and send to the table; but it is good also
if fried in the fat cut from slices of steak
or roast.
To MASH TURNIPs. having
been boiling very tender, aud the water
pressed thoroughly from them, put them
into saucepan and stir them constantly