Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1882-11-29
DOMESTIC.

son with teaspeonful OF salt and 6
saltspoonful of white pepper; dredgt
lightly with flour, fry light brown il
boiling hot drippings, turn often to pre-
vent burning; put III the bottom of 6
stewpan two thin slices Of salt pork, the
fried liver on top Of it. with large
onion stuck with six cloves, a small
bunch of mixed herbs tied together,
and half-pint of good stock or gravy;
stew slowly for an hour, take ont the
onions. herbs and pork, thicken the
gravy with a tablespoonful of -four,
rubbed smooth in a tablespoonful oi
butter; let the stew stay on the fire ten
minutes longer. Cost, twenty-five
cents. Will serve six persons, with
vegetables.
TURKISH FnAF.- This is an English
dish, and Is considered very nice. 1t is
made of one cup of stock or cold water,
one teaspoonful of salt, one cupful of
stewed and strained tomatoes, quarter
of spoonful of pepper, a small cup OF
rice, half a cup of butter. Boil one
onion with the tomatoes for fifteen min
utes, strain and add the stock and
seasoning; put in a saucepan on the
stove, and when 1T boils add the rice.
Boil until the liquor is absorbed, add
the butter, set on the back of the stove,
remove the lid and cover with a thick
towel; let it stand twenty minutes, then
turn on to hot platter and serve.
SrIokp CITRoS Should be prepared at
first Just as ii You were to preserve the
fruit After cutting in small pieces,
boil or steam it until it is tender, let it
drain through colander, then to every
seven pounds of fruit allow three pounds
of sugar and one pint of vinegar. Put
ground spices in the syrup to season it
with, or whole spices may be put in a
muslin bag, and let it boil with the su-
gar and vinegar for few minutes.
When it begins to thicksn a little ike
syrup put the fruit in, let this boil Wig
orously for about four minutes, then. to
insure Its keeping well, put 1t in cans.
THE MODEL PANTRY. cupboards
next to the floor ior things that need to
be shut up and yet must be handy; ON
the top of these, which will be not quite
three feet high, very wide shelf; over
this several open shelves, as high as one
can easily reach; and above the shelves.
filing the space to the ceiling, short
cupboards entirely around the room for
cracked dishes that are too good to
throw away, but are never used; for ice
cream freezers in the winter. and a
great many more things that belong to
the same category sort of hospital
for disabled or retired culinary utensils.
Nuns CRsAM-Beat up three eggs,
leaving ont two of the whites, add them
gradually to one and half plrts of good
milk. Mix with this very carefully four
tablespoonfuls of fine wheat flour (rice
flour is better stil), two ounces Of finely
powdered sugar and some grated (fresh)
lemon peel. Cook this over a slow fire,
stirring gradually until thick and
smooth. Lay some maccaroons and
raisins on shallow dish. Turn the
cream out over 1t, and, when cold, pow
der wita fine cinnamon and serve.
To CLEAN OSTRICH PLUMFs White |
ones can be cleaned by taking four oun-
ces of white soap, cut it into small !
pieces, dissolve in four piuts of water, |
rather hot, and make l.ther; into this |
dip the feathers, and wash gently with |
the hands for about tell minutes; rinse |
In hot water and shake until dry. Os- |
trich tips can be curled by holding them
in the steam from water until they are |
damp, and then drawing each fibre sep
srately over the blade OF a blunt knife.
HAsHED Fowl -UoiG fowls may be |
turned into hot breakfast dish as fel- /
lows: Chop the meat very fine; put |
half pint of gravy into stewpan with
q little piece of butter rolled in -four;
season with nutmeg, pepper and salt;
put In the turkey or chicken. and shake
it over clear fire till it is thoroughly
hot. Serve with poached eggs laid on
the hash, and garnish round the plate
pieces of fried toasted bread.
CURKED EGes-Take one onion.
chop 1t fine, fry it light brown in one
ounce of butter, add one tablespoonful
Of curry powder, stir il over the fire five
then take it off to cool; spread
On the bottom of saucepan four ounces
Of butter, drop in six whole eggs. four
Of cream, then add the
onion, salt and pepper; stir it on the
ire until it becomes of the consistency
,f soft mashed potatoes, and serve it
with rice
PARsNIP FRITTERs. s.-Scrape and halve
he parsnlps; boil tender in hot saIted
water; mash smooth, picking out the
woody bits; add beaten egg to every
our parsnlps; a teaspoonfui of flour:
pepper aud salt at your discretion; add
enough milk to make into thick batter:
1rop by the spoonful into hot lard and
ry brown. Drain into a hot colander
,nd dish.
GLAZED SWEET PoTAToBs Boil soft
y, neel carefully and lay in a creased
ir1pping-pan In good oven. As they
begin to crust over baste with little
Dutter, repeating this several times as
hey brown. When glossy, and of a
yo!den russet, dish.
MASH some boiled potatoes, and then
whip them with the white of sn egg un-
IL frothy, using for the purpose either
! wire egg-beater or q silver fork. Add
/ little cream, butter. salt. and pepper;
,ress through sieve, and set in the
wen for few minutes, and 1t will make
/ most palatable dish.
In selecting paints for ont of door
work, the light colors should be pre-
erred in point of durability, though at
resent fashion dictates the darker tin is.
The dark colors absorb the suns rays
nd occasion earlier decay of the mate
ial painted.
EVERY successive year seems to im- ,
'rove the quality of California fruits,
nd they are the wonder and admiration
# the people. The large size does not, i
s might be expected, impair quality or |
lavor, and this is especially true of the I
luge pears.