Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1882-05-03
DOMESTIC.

pigeons are quite young they are better
braised or stewed in broth than cooked in
any other manner. Many consider 1t
ALWAYS the hes. way Of cooking them.
Tie them in shape place slIces of bacon
at the bottom of a stew pan; lay IN tne
pigeons side by side, all their breasts
uppernost; add sliced carrot, an onion
with a Glove stuck ID. teaspoonfai oil
sugar, some parsley, and pour over enough
stock To cover them. If you have no
stock use boiling water Now put some
thin slices of bacon over the tops OF the
pigeons; cover them as closely as possible,
adding boiling water or stock when
necessary. Let them simmer until they
are very tender. Serve each pigeon on
thin piece of buttered toast, with border
of spinach; or, if you choose, make little
nests of spinach on pieces OF toast, putting
pigeon into each nest.
YORKSHIRE PUDDING.-Teke SIX large
tablespoonfuls of -four, three eggs, we'll
beaten, one tablespoonful of salt. and
about one and a half pints Of milk, or
enough to make 1t the consistency OF soft
custard. Beat ali well together, pour it
INTO shallow pan (butteredD bake three
qurrters of an hour, Erglish cooks gener-
ally empty the dripping pan three quar-
tiers OF an hour before baked beef is done,
and put the pudding into the empty pan, the
beef on three-cornered stand over it, that
Its juice slay drop on the pudding. III
beef Is roasted, the pudding may be first
baked in the oven, then placed under the
beef for tlfteen or twenty minutes to catch
any stay drops. Ii is cut into squares
and served on q hot plate; TO be eaten
always with roast beef.
APPLE FRITTEIs one cuptul of
sour cream (or Its equivalent, sour milk
and melted butter), and stir into il one
small spoonful of sode, dissolved in q
little boiling water. If sweet cream is
used, add one teaspoonful Of GREEN OF
tartar to the -four and half teaspoonful
OF soda to the cream. Put in pinch Of
salt. Beat two eggs very lightly Zone Will
dol, stir in two small cupfuls of sIfted
-four, slice half dozen sour appels very
thin and mix into the batter. Drop it by
large spoonfuls into boiling lard. Serve
with maple syrup OF sprinkle over
with powdered sugar while boiling hot.
THE flavor of beef Is due to the Juices,
and if during cooking would be allowed to
escape the beef loses much OF its taste
Hence, III broiling, it should from the out
set be exposed to a bright. quick fire,
winch, by causing the superficial ibres to
at once contract and the albumlnous juice
near the surface TO coagulate, leads to the
plugging up of the surface peres, and con-
sequent retention of the JUICES On the
other hand, cold water Is poured on
chopped beef and gradually heated TO draw
the nutriment OF the beef into the water. )"
WASHING DISHES WITH MuK.-A house
keeper who uses milk instead OF soap In
washing dishes, says the method is far
superior to any other She saws, NIL a
dishpan full of hot water and cup of
milk. II softens the hardest water, gives
the dishes clear bright look and pre-
serves the hands from the rough skin or
chapping which cones from using soap.
Ii cleans the greasies. dishes with
out leaving the water covered with
scum.
LIMA BEANs.-These can be had either
canned or dried, the latter being quite as
good and much cheaper. II dried are
used, soak them over night in soft water.
Pour 1t off, and add boiling water sailed
TO the proportion OF one teaspoonful 10
quart. Boil slowly until they are soft,
perhaps an hour or more; dram them !;
add cup of milk, little butter, pepper
and salt according to taste, A pint of
dried beans will be sufficient for family
of six.
CELREY SAUcE-Pick and wash two
heads Of celery; cut them into pieces one
Inch long and stew them in pint of water
with one teaspeonful of salt until the
celery is tender. Rub q large spoonful OF
butter and a spoonful Of flour well to-
gether; stir this into pint of cream :;
put in the celery and let il boil up
once. Serve hot with boiled poultry.
BRonED SwEETBREADs.-Take the heart
sweetbrvad, which has the finest favor,
boil 1t: then split open, season with sslt
and pepper, rub thlckly with butter, aud
sprinkle with -four. Broil over q quick
fire, turn ng 1t constantly. CJok In this
way about ten minutes, If you are careful
10 turn it constantly, and serve with cream
sauce.
To FLAVOR LAMB.-1o give a delicious
flavor to lamb which is to be eaten cold,
put IN the water in which it is boiled
whole cloves and long sticks OF cinnamon.
o one leg of lamb allow one small hand
full of cloves, two or three sticks of Gin
namop. If the lsmn is to be roasted,
boil the cloves and cinnamon in water,
and haste the lamb with it,
To FRY SMELTs cut off the fins
and dry with a cloth; melt spoonful of
butter, and into 1t stir the beaten yolks of
two eggs; salt and -four the smelts little,
dip into the egg and butter, roll IN graied
bread-crumbs, and plunge into boiling fat;
fry until a bright yellow-brown. Serve
upon napkin, garnisbed with fried paIs-
ley.
To Use Up CoID MEAT.-Prepare the
meat as for hash; ill deep dish with
| boiled maccaroni; on the top Of tAat
place the hash cover in with tomatoes,
over which sprinkle bread crumbs with
little butter; bake until nicely
Drowned.
sKIM milk and water with little bit OF
glue in it. made scalding hot, will restore
cid rusty black Grape. If clspped and
pressed dry, like fine muslin, it will look
as good as new.
WHEN carpets are well cleaned sprinkle
with salt and fold, when land strew
slightly moistened bran before sweeping
This. with the salt, will freshen them up
wonderfully.
A PASTE made of whiting and benzine
will clean marble. and one made of whit
ing and chloride of soda, spread and left
to day I'm the sun il possible) on the mar
BILE will remove spots.
For DYsENTERT-Parch brown table
spoonful or nee; put into cup of cold
water and let it come to hard boil 4;
sweeten little.
A PIECE of zinc placed on the live
Goals In The hot stove will efectually clean
out a stove pipe, the vapors produced
carrying off SCOT by chem Cal decompo-
sition.
TURN up the big toe as hard as you can
for a cramp in the leg, and rub the skin
where the cramp is briskly. This toe