Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1882-05-24
DOMESTIC.

beng about the right proportion; set II
over the fire and allow 1t to nearly boil.
keeping 1t continually stirred; it must moi
actually come 10 full boil, hut must be
removed just as the bubbits denoting the
boiling point Is reached begin to rise.
Allow the syruo 10 cool little, stirring
all the time; ada strong essence of pep
permint to suit the taste, and drop on tins
or sheets of smooth white paper. The
dropping IS performed by fitting the vessel
slightly. so that the contents will slowly
run out, and with a small piece of stiff
wire the drops may be strained On on the
tins or paper. They should then be kept
in a warm place for few hours to dry. IF
desired. little red colonng may be added
just previous 10 dropping, or portion
may be dropped in PLAIN white form, and
the remainder colored. There is no ree
son why peppermint should alone be used
with this form of candy, but cOnfection-
ers usually confine themselves to this flavor
Any flavor may be added, and a great
variety of palalablc sweets made in the
same manner. II desired, these drops
may be acidulsted by the use OF little
tartarIc acid aid favored with lemon,
pineapple o- banana. In the season Of
fruits, delicious drops may be made by
substituting the juice of fresh fruits, a.
straw berry, raspberry, etc, for the water
and otherwise proceeding as directed.
BEEF s. UP.-Put on a shank of beef IN
the morning and let it boil till the meat is
all iJosened from the bone and very ten
der Take out the neat and chop it fine
while VAIN, season with pepper and sal
Set the broth away till Dest day; then
add as much more water as de.iren, season
and add half cupiul of rice, or barley,
which has soaked over night, and boil ore
hour longer. If you wish noodle SOUP
Tor about three quarts of broth take one
egg, table. pooniuls of cold water, work
INTO the egg and water all the flour you
possibly Can, then divide into very small
parcels or pieces ami roll tnin as possible
and have il hang together. After all are
rolled cut let them lie for some time, then
taking one at a time, fold it up into q roll
and with a sharp knife cut into nne shaw
IDgs, then leave them on the bread board
TO partially dry. About Ten OF fifteen
minutes before taking of the soup throw
Them In.
STUFFED crab or IoDster Is now looked
upon as Z PARTICULARLY delicate dish, to be
served as an entree for an elaborate din
ner. Boil the crabs Carefully preserving
the shell wLole), rub the meat. when il Is
tender, till II is fine with salad oil, add
ing oDe-fourth as much bread crumbed
very tne, little cayenne pepper; the
grated rind and the juice OF one lemon,
and little sweet cream. The epicure
declares that dash of nutmeg improves
tue flavor. When this is thoroughly
mixed, replace in the shells, dusting the
top with bread cruIabs or powdered
cracker, and Put little Jumps of butter over
it. ani let 1t brown in the oven When
served, gsrnt-h with parsley and lemon.
If lobster Is used IL stead OF crabs. proceed
III the same way, but rub the meat with
the cream.
CREAM ToAsT. Toast your slices of
bread golden brown. Burnt toast Is de-
testable. Have on the hea- h a shalloS
dish more than half full of boiling water
ia which a little salt has been spIinkled.
As each slice is toasted dip it in this for a
second and lay into the deep dish In
which ii is TO be served. Have ready by
the time all the bread Is toasted quart oil
mix scaIdIng hot. ThIcken this with two
of -four wet with little
cold mix; let it simmer until cooked ana
then add three table; psontuis of butter;
let 1t melt, then aGd two well beaten eygs.
Boil up once and POUR over the toast, hit.
lag up the slices one by one that the
creamy mixture may run in between them.
Cover closely and set IN the oven two or
Lhree minutes before sending them to the
liable. This is most excellent.
ORNAMENTAL HANGING BASKETS Red
flower POS can be converted into thes-
pretty baskets Tor lawns and porches
Two large pots, OF the ten-lnch size will
make a handsome pair.
Get a small bad awl and gimlet o.
larger SIZE, and plece OF a small saw
blade set IN q handle; work holes IN rows
all around the pots half an ircb wide first
sofIening them y soaking over nigh)
jlve the surface Two cnats stone colored
paint. then sprinkle with sand IN which
NIX diamond dust or frostlng; or pairt
white, and dust " th marble or stonecut-
lers ssnd linked vito frosting; this will |
give u surface ike stone or marble, as may
e desired.
CRYsTALIzED GRAssEs.-An improve |
ment upon The attn crystals is found in |
common salt. Boil one quart of common |
talt in two and one hail quarts Uf wafer |
for fifteen minutes. Tie the grasses in |
snail buDches, and suspend as many ~ |
possible In n wide mouthed lar. The salt !!
will not entirely dissolve, but STIR 1t, and |
pour while bot over the grass. Plsce in |
lark room or IN The cellar, where il will |
not be shaken; let 1t stand twenty-four |
hours, then gently lift out the grasses |
lnd hang them up to dry; IN few hours |
hey will be beautifully white and gllsten- |
X.
The following method OF sOftening |
putty is useful to those having hardened |
)utly TO remove from sashes: Take soda /
II potash-the latter being preferable
mi dissolve 1t in water and nix the salu- !
ion with fIesh burnt, fresh Stacked line.
After The mixture has stood for q TIM
'our on The clear Hmd and bottle for use.
'utty meisteDed with this fuid quickly
oitens ana is easily removed.
FRuIT JUNBLEs.-One cup Of butter, two
,ups OF sugar, three cups and q hall
Il Hour, hall cup OF milk. three eggs,
lalf nutmeg graied. three teaspooniul.
Il baking powder, one cup Of Euglish cur
anis. Wash the fruit in al least thre.
salers before adding them to the dough.
Bake the jumbles IN broad. shallow tin.
ut them IN q lares while warm, using a
hin sharp kulie. If the dough Is stiff.
on can mark the squares with fork be-
ore baking.
APPLE ONELET, to be served with
rolled spare rIb or roast pork, - very
elicate- rake nine large tart apples,
our eggs. one cup of sugar, one table,
poonful of butter; add cinnamon and
lheI spices to suit your taste; Stew the
pples till they are very eofl; mssh them
there will he no luInps; add the butter
nd sugar while they are still WARM. but
4 them COL before putting In the beaten
zgs; bake this till il Is brown; you may
Ut 1t all in shallow pudding dish or il
To TIN plates TO bsKo.