Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1882-11-08

Nearly 1000 illustrations and four pages
of new music IN each issue.
HANGING PIcTUREs.-It has been
brightly said that sure test OF any
ones artistic culture-.hat hard-worked
Bostonian mounts furnished by notic-
ing the height at which his pictures are
hung, If the professional" Young man
from any of the picture dealers Is en-
gagged for this object he will carefully
measure off the distance from the floor
and elevate the unfortunate work of art
rs close to the ceiling as possible. On
the other hand, the man who intends to
ENJOY his engravings and water colors
and to have them visible to the naked
eye, hangs them just so low as viii not
interfere with the wall furniture. I'm
less another picture is to be suspended
beneath, 50 inches is the maximum dis
tance to be allowed between the under
edge of the frame and the floor. This
will bring the pictures near the eye-line.
1t is no unusual sight to see small
picture, with wine mat and large frame.
hoisted to vanishing point" where
only Kentucky giantess could survey
it with appreciation.
Por-RoAsT OF BEEF Slice quarter Of
pound of salt pork and lay it on the
bottom of dinner pot; peel and slice
medium-sized onion and lay it over the
pork; then put into the pot n rather
square, solid piece of the round of beef,
weighing about six pounds; season 1t
with tablespoonful Of salt and a salt
spoonful of pepper; add sufficient hot
water TO reach one-fourth M the side of
the meat; cover the pot and set where
the meat will cook slowly; about half
IA hour 10 each pound of meat is the
time generally required for cooking.
Turn the meat occasionally, and cook 1t
very slowly until it Is brown and tender;
take care to keep only sufficient water
in the pot to prevent burning. When
the meat is done, keep it hot in the
oven, while tablespoonful of flour is
boiled for two minutes in the gravy;
then serve the gravy and pork on the
dish with the pot-roast.
BLUE-FIsH BAKED IN SLICBs. When
there is not time to bake a whole fish,
split it in halves, removing the back
bone, head, tail and fins; cut the fish in
slices about four inches square, and lay
the slices in dripping-pan; season
them highly with pepper and salt, put
tcaspoontul Of butter on each, and set
the pan IN very hot oven. The fish
will cook IN from twenty to thirty min
utes; serve it as soon rs il Is brown,
pouring over 1t the drIppings in the
pan. If cooked in a hot oven it is as
nice as broiled fish, and much easier to
prepare.
RICE WAFFLEs.-For breakfast must
be started the day before you wish to
eat them; that is, the rice must be
boiled. A good way to accomplish this
is to make a nee pudding to-day and
reserve half cupful of the cooked rice
for to-morrow's waflies. To this quan-
tty add pint of sweet milk, the yolks
of three eggs, two ounces of butter Tor
good-sized lump add little salt.
Mix half a teaspoOnful of soda with one
pint of flour, beat these all together and
bake in waffie-irons in hot oven.
FRosTISG FOR CAKE.-Allow sixteen
tablespoonfuls of pulverized sugar for
each egg, Take part of tine sugar at
first and sprinkle over the egg: beat
them for half an hour, gradually STIR
ring in the rest of the sugar; then fla
vor. A little lemon Juice whitens icing,
strawberry juice or cranberry syrup give
a very pink shade. It'may be colored
yellow by using some of the yolk of the
egg, or by putting the grated peel of
lemon or orange III thin muslin bag
and squeezing it hard into the egg and
sugar.
HIGDoN.-One peck of green toma-
toes, one-half of head of large cab
bage, two carrots. two lunches of celery,
four onions and four green peppers.
Chop fine. Sprinkle over with tea
cupful of salt. Let it stand few hours,
then put in strong bag to drain over
night. One-half pint of white mustard
seed, may be added in the morning.
Take two quarts of vinegar, one pint of
molasses, one tablespoonful of ground
cloves. one of cinnamon, one of allspice,
one Of ground mustard. Boil all to-
gether and pour over hot.
hlCE ShlthIsN h--SONtT Tue DOT
tom of a pudding dish with slices of
broiled ham; cut up broiled chicken
and nearly fill the dish: pour in gravy
or melted butter to fill the dish; add
chopped onions, if you like, or little
curry powder, which is better. Then
add boiled rice to fill all interstices and
TO cover the top thick. Bake it for
one-hali or three-quarters of an hour.
RICE AND aPPLE PUDDING.-Boil a
cupful of rice for ten minutes; drain 1t
through hair sieve until quite dry.
Put cloth into pudding dish and lay
the rice round it like crust. Cut six
apples into quarters and lay them in the
middle of the rice, with little chopped
lemon peel, a couple of cloves and some
sugar. Cover the fruit with some rice,
tie up tight and boil for an hour. Serve
with melted butter sweetened and
poured over 1t, or with cream.
QUEEN DRoPs.-Take quarter of q
pound Of butter. quarter of a pound
of fitted sugar, two or three eggs, accord
ing to their size, six ounces of flour and
a quarter OF pound of currants. Pro-
ceed as for pound cakes; drop them ont
on paper placed on baking sheet a
little larger than nutmegs, and bake in
a hot oven.
RICE FRrTTERs-Boil three table
spoonfuls of rice until it has fully
swelled. then drain it quite dry, and
mix with it four well beaten eggs, a
quarter of a pound of currants and a
little grated lemon peel; nutmeg and
sugar 10 taste. STR In as much -four as
will thicken 1t and fry In hot lard.
Snow PUDDING. Three tablespoon
fuls of corn starch mixed i'll little cold
water. Add little salt. Pour on a
pint of boiling water. Let it cook
through and add the whites of three
well beaten eggs, then put in moulds.
SAUCE FOR THE SAME.-The yolks Of
three eggs, one and one-half cups of
sugar, and one pint of milk. Boil un-
til it has the consistency OF cream.
Flavor with vanilla or lennon To he