Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1883-01-17
DOMESTIC.


hangings, and for evening dress tr1m-
mings. 1t is very easy to make. Trace
out an Oriental design upon pinx paper
muslin and work the outlines ID ordinary
satin stitch, then tack white or black
net on to the paper muslin and cover
the pattern over with a series OF long
satin stitches worked in floss silk. If
m-white floss is used it has more
Oriental look than v here colors are In
troduced.
DELICIOUS jelly can be made of cider
To one pint of clear, sweet cider allow
one pint OF cold water, two pou .ds OF
sugar. one package of gelatine, one large
pint of boiling water. Soak the gela-
tine until it is entirely dissolved il the
cold water: then add TO this the sugar,
spoonful OF cinnamon, the juice OF two
lemons, the grated rIpd OF Two, then
the gelatine. Add the cider last; then
put all il thick flannel bag and let it
drain. Do not squeeze il at all. Put
it in bowls or glasses and set 1t away to
cool. Sherry or Madeira wine may be
substituted for the cider.
vi
proper width So that the selvage needs
no hemmIng at the sides, may be made
very pretty by tringing out the bottom
to the depth of two inches; overcast the
edge where the ravelliDg ceases, then
about two inches above that draw out
threads for an inch and a half, and then
Iun blue or scarlet RIBBON through the
threads that are left, making blocks of
the nbbon and thread alternately.
Above and below this row OF feather
stitching is added, and a row on the
band and sides also; the pocket trimmed
to match Is put Oh at tie right side.
An excellent soup is made by boiling
small beef soup bone for two hours,
adding willie there is time for them to
cook tender, three onions, two carrot
two small round turnips, a little cabbage
and celery; chop these all very fine; a
little cream is an agreeable addition to
this soup. Many cooks serve this with
the vegetables and rolled crackers;
others STRAIN the soup and thlcken
slightly with little conl-starch or flour
stirred in the cream or milk. 1t is simp-
ly a matter OF taste.
CANNED PUMPKIN.-Pare, remove the
seeds, cut in small pieces and steam I'M
til tender. Dram in a colander until
free from juice, then press in Jars and
place over the fire in cold water. BOIL
slowly one and half hours, then take
from the fire and seal as you do any
other kind of fiuit. Pumpkin preserved
in this way IN the fall will make excel
lent pies any time during the following
summer
MAPkE waInuts are made thus: Beat
the white of one egg TO stiff lroth. stir
in enough powdered sugar to make it
like hard frosting, dip the walnut meats
(Which you have taken care to remove
from the shells without breaking) in q
syrup made 10y boiling for two or three
minutes two tabiespoonfuis of maple
sugar III one of water, or in this proper
ton. Press some OF the hard frosting
between the two halves of the walnut
and let it harden. Dates may be pre-
pared In this way, and butternuts and
English walnuts also.
costing nearly So much Us many other
varieties OF pan fish, can be cooked 50
that they will satisfy the appetite not
only, but Will be eaten with relish.
Clean and wash them, let them dram,
scatter salt over them, have hot fat III q
fryIng-pan-and tins fat may consist OF
beet-drippIng, or butter ana lard mixed
rub the tsh with -four, and put Ill the
hot tat; Try until they are delicate
brown, turning them often enough to
be sure they are done.
RAISED figures, covered with colored
cotton or Cashmere. are "A peculidrlty OF
genuine Japan Sc embroidery, and they
have an extremely curlons effect. A
whole screen may he covered with these
raised figures, ani one Of the strangest
things about them Is that the haIr, eye
broWs ana monstache or beard will be
worked III human hair, and each gar
ment or Implement il use viii be separ-
ate from the figure. This work has
never been successfully imil ated.
A BOWL of good pea-soup is as satisfy
ing Is a hearty liner on a cold day.
10 mike gallon of II, wash pint oi
peas aud soak them over night, then
boil Iii five puts If water, gently sim
mermg three hours or so, until thor
ough y soft. With a potato masher rub
tine soup through a colander or wire
sieve. A pound OF beef or ham bone
may be be boiled with the peas. Ihe
soup may be seasoned In various ways
with onions, cloves, peppers, etc.
LYoNNAIsE potatoes are an especially
good dlsh tor supper with cold .meat.
Put large lump Of butter in q sauce
pan, ana let 1t melt; then add one small
onion, chopped fine or sliced very thln;
when it Is Drowned nicely, but not
scorched, put IL slices OF cold boiled
potatoes, salt and pepper well, let the
potatoes cook until they are also we'll
Drowned; serve while hot. A little
parsley, chopped fine, may be added,
IL you like the flavor.
DARNED netting is coming into favor
again. 1t is very effective for halt wIn-
dow curtains or shades. To work it a
Of square meshes must be |
netted, which can be slightly starched |
i'll a frame, and upon tins iounaation |
design is worked 10y darning III ana out |
oi the meshes. filling some entirely anu |
others only partially. To initiate OLD |
Italian lace two or three different STITCH |
Is can be introduced.
To make elderberry wine, allow two
gallons OF boiling water 10 three gallons |
u the juice ut the berries, ten pounds oi |
brown sugar, one ounce of cloves, three |
Dunces OF bruised ginger root, and one
pint of French brandy; when feTmenta-
Iion ceases, draw Ircm the cask Ill hlcn
You have kept 1t, and bottle.
CORN bread can be made without
Eggs, though two eggs added to the
quantity oi batter mentioned here i'm 7
proves 1t very much: Two cuis of com
meal, sIfted; one cup Of hour; two cups
1I sweet milk; two tabiespuonfuls OF
melted butter; vne heaplIg one of su-
gar; two taDlespoOn1uis OF baking pow
ler.
BREAD CRUMBS FOR PAsTRY.-Many
DuddIngs that are c. mmOnly baked IN "A