Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1883-01-03
DOMESTIC.

that day, SO as to be sure OF success
then" To five pounds of sifted -four
allow one tablespoonful of salt, one
pound and half of butter, half pint
of fresh bakers yeast, or five teaspoon
fuls of baking powder; if you use the
yeast in preference to the baking pow
der, you must allow it time to rise be-
fore putting in the fruit, etc.: wash and
mix in the dough three pounds of cur
rants, one pound and half of sugar, a
whole nutmeg grated, one-quarter of a
pound of candied lemon peel chopped
very fine, one wineglassful of brandy,
ami four eggs beaten till they are very
light; line the cake tins with but.ered
paper; bake in a moderate oven for a
long time, from an hour and three-quar-
tiers to two hours; the brandy used in
this recipe is not intended as favoring,
but to keep the cake from drying.
REED BIRD PIE.-Pluck and dress the
birds, leaving them whole; either stuff
them as already directed In the recipe
for STEwED, ROAST and BRoILED REED
BIRDS, with veal and ham, bread-crumbs
or oysters; line an earthen bakiDg-dish
with nice pastry. Put the birds into
the dish, in layers, with flour, butter,
wine or gravy, and seasonings, allowing
to each dozen birds tablespoonful each
of butter and flour, a glass of VINE and
cupful OF gravy, and rather high sea
soning of salt, pepper and powdered
spice. Cover the birds with pastry,
wetting the edges of the crust to make
them adhere; cut some places In the
crust to permit the escape of steam
while the pie is baking, brush il with
beaten egg, and bake it IN moderate
oven until it is nicely Drowned.
An elegant mantel lambrequin is
made of dark green velvet, and Is with
out decoration except across the edge
at the bottom; crescents of thin brass
are attached to cords, and small tassel
is fastened to each; this hasetfect Of a
rich fringe. A great addition to the ap-
pearance of the mantel is to have a
piece of the velvet of the width and
depth of the lambrequin fastened to the
wall above the shelf. 1t may be tackled
with brass headed nails, or fastened to
a regular curtain pole with brass rings.
This makes a good background to bring
into relief any handsome articles of
mantel furniture. Brasses and paint
ings of any kind are shown to good
a Vantage: china also.
BAKED REED BIRDS, CAROLINA STYLE.
Pluck and dress the birds, leaving
them whole; In each one put teaspoon
ful of butter and little salt and pep
per. Wash as many small, thick sweet
potatoes as there are birds; split them
lengthwise, and hollow them out in the
middle, so that bird can be placed III
each one; tie them together with pieces
of tape after the birds are placed in
them, and then bake them until they
are soft. in a moderate oven; remove
the tapes when the potatoes are done,
but take care not to open them, and
serve them hot at once.
DAINTY AMI yet serviceable aprons are
made of the darned net, which has been
and is so popular a material for dress
trimmings and for pillow shams. A
pretty apron is made of the plain net,
with a deep rutfle, with the pattern
darned in. The bottom and top of the
rutiie should both be finished with seal
lops, and then the ruffie needs no head
ing, and is easily put on. Above the
ruffie and up the sides of the apron the
pattern should also be worked. One or
two pockets may be put OH; one gives a
little Jauntier appearance to the apron.
If only one is put on, place it on the left
side.
HoT CABBAGE SALAD. wash
a medium-slzed head of tender white
cabbage and cut it In very thin slices.
Cut quarter OF a pound OF ham in half
inch dice, fry it brown in tablespoon
ful of butter, and lay it on the cabbage;
into the fat in which the ham was fried
stir a wine-glassiul of vinegar mixed
with the yelks OF two raw eggs, salt
spoonful of salt, and quarter of salt
spoonful of pepper; STIR all these ingre-
dienis over the fire until they begin to
thicKen, and then pour them over the
cabbage, and serve 1t at once.
FRIED REED BIRDs.-Pluck aad dress
the birds, splitting them down the back
season them rather highly with salt and
pepper, roll them in flour, Indian meal
or sifted bread or cracker-crumbs, and
fry them brown in butter and lard
equally mixed and made smoking hot
before the birds are put into it; or,
dress them and split, season and fry
them without breadIng or Touring them.
They must be served very hot, as soon
as they are brown.
BRouED REED BIRDs.-Pluck and
dress the birds, splitting them down the
back; season them with salt and cay
enne pepper, and broll them brown
over a very hot fire. Serve them ON
toast, with small piece of butter on
each bird. If the birds are broiled in
front of the fire, the toast may be placed
under them TO catch their gravy as il
falls from them.
A NICE ginger cup-cake is made of two
cups of powdered sugar, stirred to a
cream with two cups of butter. The
butter may first be warmed until it is
soft, but not melted; add three we'll
beaten eggs, a cup of molasses, four
cups Of flour, tablespoonful OF ginger,
and one of soda-the soda dissolved in
little hot water. Mix well, and bake
In buttere6 gem pans, in a moderate
oven.
A NICE dish for the supper of conya-
lesceEt Is made by toasting two thin
slices of bread; fatten and soften the
crust by pounding it little; butter the
toast while hot, put one slice on warm
plate. and spread over it a thin layer OF
cooked chicken chopped or cut in small
bits; season with pepper and salt, add
a soft-boiled egg, then lay the other
slice of toast over it.
HERE is an economical recipe for Sally
Lunn: One tablespoonful of sugar, one
egg, two tabiespoonfuls of butter, one
cup OF milk, two teaspoonfGls of baking
powder, flour enough to make batter
as stiff as for pancake. This is nice for
breakfast or Tor tea, and may be baked
III one tin or in gem pans.
PRETTY ben-pulls, to be used in place
of cords, are made Of strips of canvas,
lined with heavy canvas, or of ribbon