Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1882-03-22
DOMESTIC.

put meat up for the summer, viii give
vou nv receipt. First, take store goods
box. bore some small holes In the bottom,
then salt your meat IN il; use no brine.
When salt enough, take up and smoke;
when smoked enough, take the same box,
put Q layer of clean. dry ealt in the bot
tom, then layer Of meat; do not let one
piece touch another or the box; cover the
layer of meat level over with salt, and SO
continue till you get your meat all IN.
Keep In smoke house or some dry place
We have kept ours this way tr several
wears, and found it very good.
How TO PRESERVE EeGs.-By the fol-
lowing process eggs may be Kept fresh for
many months: On removing the eggs from
the nest, they are coated with butter in
which two or three per cent. OF salicyic
acid has been dissolved, and then they are
placed, individually, in box filed with
extremely fine and absolutely dsy saw
dus.. Care must be taken that the eggs
do not touch each otler, and that they
are completely enveloped in sawdust; and
should these precautions be strictly OBJ
served tley will keep fresh fer several
months, possibly for more than year.
Is BRAss kKrTLB SAFE FOR COOKING
MA brass kettle may be used with safe
ty for cooking if thoroughly well seour
ed before being used The securing
should be done with fine bath brick and
afterward with hot water. No acid, such
as vinegar, should be used in cooking in
a brass kettle When the kettle is done
with for the time, 1t should be secured and
put away in dry place, where it will
always be ready for use after simply wash
ing.
How To DETERMINE THE PURITY OF
WATER TO detect impurity in well
water, put q tumbler OF it In warm place
for ten days. II free from organic matter
it will remain sweet, but il impure it will
begin to smell disaSreesbly. Otherwise q
small quantity Of nitric acid may be pour
ed into glass of the water; il organic
matter is present 1t will become oxidlIed
and turn brown and color the water in
fe~ hours.
MAoAPoSI WITH EGGs Break half q
pound of macaroni into short bits; cook
tender in boiling, salted water. Drain
well; put into deep dish and pour over 1t
q cup of drawn butter In which has been
stirred two beaten eggs, and two table
spoonfuls grated cheese, with salt and
pepper. Loosen the macaroni to allow
the sauce to penetrate the mass. Pass
more grated cheese with it.
ORAEGR PUDDIyG.-Grated rind OF { 40
and juice and soft pulp Of three oranges,
half Q pint of sugar, halt pint of milk.
four eggs, two Boston crackers rolled and
sifted, or four and half teaspoonfuls of
rolled and sifted cracker, one ounce Of
butter. Cream the butter, STIR in the gra-
ted rlnd, the juice and sugar, the we'll
beaten eggs and crackers; add the milk,
mix well and bake In pudding dish lined
with paste.
GRAHAM BRHAD.-To two pounds Of
graham -four allow pint OF milk, pint
of water, a wineglassful Of molasses, a
of salt, and half tesspoonful
of soda, and two teaspoonfuls OF strong
yeast. Beat the yeast, mOlasses, soda
and salt in lukewLrm milk and water.
STIR in the flour until too stiff to use q
spoon. knead and lake as usual.
GINGER SNAPs.-One cup of lard. one
cup of molasses, one cup Of sugar, one
of ginger. one teaspoonful of
soda, dissolved in little water. Boil the
sugar, molassss and lard Eve minutes: let
it cool and then add the ether ingredients
and -four to make 1t stiff; bake In . quick
oven and keep in a dry, open place.
PLAIN PLUh PUDDISG.-One cup chop
ped raisius, one cup currants, two thirds
cup suet, one half cup Inolssses, one half
cup sugar, three scant cups dour. one cup
milk, one teaspoonful foda dissolved with
one teaspoonful II salt. Grease the tIn
well and set In kettle Of boiling water:
et boil three hours-
CREEsE STRAws--Make a paste with
six ounces OF -four, four ounces butter,
three ounces grated Parmesan cheese,
and as little water as possible; season 1t
with salt, pepper and cayenne according
10 taste; roll it ou; thip, cut il into narrow
strips. brush them over with Q little yolk
of egg diluted with water; bake in q mod
,rate oven AID serve hot.
HAM BAL8.-Mince very fine, cold
cooked ham-that which has been boiled
Is best, although fried ham will answer il
,ot too sal!-add an egg for each person;
'tir in little -four and make into balls.
Dip into egg and then in grated bread aad
fry until q nice brown.
TAPIocA CREAM-Four tablespoonfuls
Of tspioca, one half pint Of water; put the
apioca in the water, then put it in the
iish in hot water, and set 1t over the fire,
stirring it occasionally till soft. Put in z
quart Of milk, let It scald. then add the
Tolks of three eggs, and one half cup sugar;
lavor; when cold, spread over the whites
)f the eggs, beaten stiff, with sugar.
LEMON BUTTKR.-One and half cup
'uls white sugar. whites Of three eggs,
7olk OF one, grated rind and juice of q
emon and half, or two small ones; cook
over a slew fire twenty minutes, stirring
Ill the while. Very nice for tarts, or to
,e eaten as preserves.
FRENCH PASoAKEs.-Take half pint of
iour milk, one egg, pinch Of salt, small
lalf teaspoonful soda, four 10 make thin
,atter; bake in large cakes, spread with
,utter or currant jelly, and roll them up
nicely TO serve; sprinkle sugar over 1t ii
'ou choose.
TABT PAsTK.-One pound each of loaf
ugar, -four ami butter; mix throughly
hen beat we'll with the rolling pin with
'ut rolling) for h haIf an hour, folding 1t up
nd beating it out again; then roll out the
,ieces in any shape you wish for tarts.
KISSES DRoP CAKR.-One cup of butter.
wo cups of sugar, three -fourths cup of
vaier, one half tesspoonfuI soda, two eggs,
oar and half or 1--WE cups -four; arop them
N tin, and put lump Of sugar in the
entire of each.
There Is bird In New Guinea which,
r ,h.. eiza of ifa eggs and lis manner of