Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-09-07
DOMESTIC.

made article, which is, as likely as not,
to be gelatine and currant flavor, that
little trouble early in the morning ought
to secure o goodly row Of jelly tumblers
by noon. Usually the Fourth of July is
the height of the currant season; this
year the gardens are late aud the fruit
should be at its height at this time.
Take pail of red currants, not dead
ripe, strip them from the stalks into
deep stone (pickle) jar. Set the jar in
kettle of cold water; when it bolls the
currants will begin to ''coddle," and rs
soon as they show shrivelled and the
juice runs remove the jar from the fire.
Ladle the juice and all into gauze fan
mel or linen jelly-bag. Stroke the bag
firmly with your hand to expedite the
running of the juice. The currants
should turn out of the bag entirely dry.
Measure the juice into your preserving
kettle by tumblers, and allow pound
of broken loaf sugar to a pint of juice.
Skim quickly as soon as the scum begins
to rise, as jelly needs quick cooking.
From the first boiling up, count twenty
minutes by the clock, aud it is done.
Fill your tumblers Immediately while
the Jelly is hot. and you will have no
difficulty in finding it will 'jell' bright
and firm.
FRUIT SYRUP.-Four pounds red
gooseberries, not quite ripe one pound
cherries, half pound raspberries. Clean
from stems, tips and stones bruise all
together and place in deep earthen-
ware pan for twenty-four hours. Brulse
with wooden spoon and squeeze with
the hand. Strain the juice through
cloth or sieve that will not let the pulp
pass through. Strain again till clean.
10 every pound of Juice add one and a
half pounds of sugar. When it is dis
solved put all into kettle and boil.
Skim until the scum ceases to rise.
Bottle the juice and cork as soon as
cool. You can use currants and rasp-
berries together in the same way.
THE so-called carpet-bug is n very
voraclous beetle, which devours not
only the wool of the carpet, but cuts
the linen back, and working along the
crack of the floor in which it hides,
cuts the fabric into strips. One measure
If safety consists in closely filling the
floor-cracks with putty and paint or with
plaster of Paris and oil a; the carpet
should not be tackled down but left
loose, and at least few inches from
the base of the wall, so that it can be
turned back and swept vigorously.
MINCED VRAL.-Mince cold veal with
fat aud kidney. Add pepper and salt
and little cayenne; also chives and a
little parsley, chopped fine; some
minced cold ham or a few whole oysters.
Put these into a deep pie-dlsh, lined
and edged with pastry. Beat up the
yolk of one egg, with water enough to
moisten the meat, and pour it over.
Cover it with grated bread crumbs
about an inch deep. Stick very small
pieces of butter on it and bake it in an
oven till 1t is all light brown.
FISH IT'S OWN sAUcE.-Remove the
bones from haddock and b Ill fish and
bones together in quart of water for
half an hour. Then add pint of milk
and boil for a quarter of on hour longer.
Take out the haddock and cut it in pie
ces. Strain out from the broth any
pieces of bone that are not dissolved.
Mix two tablespoonfuls of Drowned flour
and little pepper and salt with the fish
broth, and boil up for Ave minutes. Re-
turn the chopped fish, add sauce, par
sley and dish In tureen.
FISH SALAD A dinner of cold fish is
not to be despised, if it helps to keep
the kitchen cooled off too. The follow
ing sauce can be used on cold halibut,
Goldfish. haddock, salmon or sheepshead,
for either dinner or a supper dish: Take
the yolks of two eggs, half teacupful
of cream or rich milk, little cayenne
pepper and salt: mix together and sim
mer in pan, stirring all the time until
it thickens; when cold add two table.
spoonfuls of vinegar.
BURDoAN STEw.-Take the remains of
a cold fowl, cut it in pieces and put it
IN stewpan. Add two ladlefuls of
soup, one tablespoonful of anchovy
sauce, one tablespoonful of -four and
sufficient water or stock to cover the
meat /; one large cut onion first fried in
butter), cayenne pepper and picked
oysters. Stir it and stew it gently for
two hours. Cover it close and when
serving up squeeze half lemon over
the whole.
LISBON Biscuits. Beat up four eggs
with five spoonfuls of -four and one OF
powdered white sugar, and pour it over
sheet of white paper previously sprin-
kled with powdered sugar; sprinkle more
sugar on its surface. and bake it at a
moderate heat. When done cut the
biscuit into pieces and remove the paper.
MUSHROOMS WITH WHITE sAUCE.-Pre-
pare the mushrooms as below. Melt q
piece of butter in a saucepan, moisten
with little white stock and water, add
grated nutmeg and finely powdered
sweet herbs; put in the mushrooms, stew
from eight to ten minutes, then stir in
off the fire the yoIks of one or two eggs
beaten up with the juice of lemon and
strained.
RED ants may be ban'shed from q
pantry or storeroom by strewing the
shelves with small quantity of cloves,
either whole or ground. Some use the
former, as not being so likely to get into
food placed upon the shelves The cloves
should be renewed occasionally, as after
time they lose their strength and eff
cacy.
VEGETABLE SoUP.-Fry Ieeks, onion,
parsley, carrots cut up fine, turnips
also cut up, until they are brown add
two quarts of quite ordinary stock,
Let this simmer very gently for three