Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1883-02-14
DOMESTIC.


knows has been acquired not only here
ditarily through long line OF predeces-
sors, but by experience In utilizing the
ample materials that nature has so abun-
dainty layished around her. Whether
it is the game the young master has
brought home from forest or stream, or
the concoction of quaint dishes, for
which she draws on the vegetable
gyarden' and smokehouse, she is always
ready to give one meal, the doxology
of which is lament that it could not
last longer. Her corn dodgers, break
fast waffies. sweet potato pones, hoe
cakes and not rolls are marvels of cul-
Inary art; while ''hoppin' John, shrimp
pie. rice and possum. boned turkey,
barbacued pig, and thousands of other
articles, become under her deft manipu-
lation luxuries that once tasted nobody
would turn back upon, until obliged
to do so by mere inability 10 eat more.
Your old-time Southern cook is also
economical. Nothing is wasted. The
mater ais she uses are generally OF a
simple and inexpensive kind (unless. of
course, special occasion calls for sex
tras"), and her methods OF combining
are such as to produce the most pleas
ing results, Here is her fashion of
boiling rice;
If possible, get the whole rice, be-
cause 1t makes a much more attractive
dish thar the cracked rice. Wash thor
oughly in three waters (cOld); put it In
a porcelain-lined vessel Zone having a
lid; cover with cold water about two
inches above the rice; boil until the
grains swell and begin to soften, then
take it off the fire; wash again to remove
all glutinous substance; then add salt
to taste; return the nee to the vessel
and set it ON the back of the stove for
about half an hour, III order that it may
gradually steam; keep covered. Always
remove it from the cooking-yessel to
the serving-dish with a silver fork; each
grain will then stand alone and be
snow white,
To EMPLOY FAIR tINGERs.-A hand
some and durable cover is made of a
large square of drab Aida canvas, with
a plush square in the centre. The edge
of the plush is scalloped and bound
with silk or satin or is buttonholed, as
ones taste may decree. The border Is
of the cloth and Is to be embroidered IN
many colors. The predominanng color
should harmonize with the plush used
at the centre. The pattern should be
chosen with reference to the effect pro-
duced by looking at it from distance,
say from across the room. If economy
is not considered narrow band of plush
above this border and below it makes 1t
particularly handsome. The edge
should be finished with a tassel-like
fringe. The crazy patchwork which is
attracting SO much attention, and which,
like the little girl, is, when good, very
good, and when bad, horrid, is used II
great deal in the construction of table
covers. A scarf made in this way is
much admired. Its centre is Of dark
olive felt; across the ends bands of plush
are put on dlagonally, and then the cor
ners above and below this are filed IL
with the crazy patchwork; the pieces
are all small, and of elegant silk, satins
and velvets, joined with innumerable
fancy stitches IN various colored silks;
the ends are completed by a fringe OF
tassels tied IN with gilt crescents. An.
other and more simply elegant square
spread is of felt, with the corners alone
embroidered, III crewels. a square felt
cover was recently exhibited in fancy
store, with border 15 inches deep, Of
the crazy patchwork. This WAS also
finished with fringe
ENGLISH WAY TO SCALLoP LoBsTERs
One large lobster, tablespoonful o.
anchovy sauce, three tablespoonfuls ol
cream, yolks of two eggs, some bread.
crumbs. little cayenne, nutmeg and q
lump of butter. Cut large well boiled
lobster In halves with sharp knife
pound the spawn, pith and coral in &
mortar with lump of butter, then rub
1t through colander into porcelained
sauce pan, add the white sauce or cream
the anchovy and the seasoning, boil fiv,
minutes, stirring constantly. Cut the
meat of the lobster intosmall pieces
and stir it into the saucewith tine yolk.
of the eggs; make itthoroughly hot
fill the shells of thebCdy and tail
strew over them some bread crumb!
and brown III the oven.-
MINT SAUCE. Take fresh young mint
strip leaves from stems, wash, drain OF
a sieve or dry them ON a cloth, chol
very fine, put in sauce-tureen. and t.
three heaped tablespoonfuls of mint ado
two of pounded sugar; let it remain {
few minutes well mixed together, ani
pour over it gradually six tablespoonful
of good vinegar. Is is better 10 max,
| the sauce an hour or two before dinner
SD that the vinegar may be impregnateC
with mint. The addition of three o.
four tablespoonfuls OF the liquor from
the boiling lamb or the roast is an i'm
provement. By request.
SCOTCH cakes are economical so fal
as eggs are concerned, and, If mad,
with care, will melt IN the mouths O
children. To cne pound of flour allow
half pound of butter and quarter o.
pound of sugar let the butter stand
III basin near the fire to soften, but
not melt; when soft, rub il and the ficul
together; then knead IN the sugar
| Roll out In d sheet half an inch thick
cut out cakes about two inches square
bake until they are light brown. Put
them away in stone jar, and they will
in day or two gather moisture enough
TO be soft.
HERE is an excellent rule for making
rice pudding without eggs. Wash 6
coffee-cupfui of rice in two or three wa
tiers, then let 1t soak all night in one
quart of new milk. In the morning add
little salt, large spoonful OF butter,
little ground cinnamon, and grated
nutmeg. Put in the pudding dish. and
set in the oven, allowing ample time,
say two hours, for it TO cook. Stir II
frequently, but without removing from
the oven. When it begins to bubble
add quarter If pound of stoned raj.
Sins. Serve with powdered sugar sprin
kled over it when it is put IN saucers.
For butterscotch, take one pound o.
sugar, three-quarters of a pint of water,
and set over a slow fire; when done add
one and one-half tablespoonfuls of but
ter and lemon juice to flavor.