Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1883-01-31
DOMESTIC.


lather. Dip the dress in and rub II
we'll. but do not rub soap upon it. for
it will leave a white mark. Wung ii
out with the bands, not with win ger,
because 1t creases it badly. Wash IN
another water with a little nore soap
suds, if it is much soiled. Then wiring
it again, and dip into lukewarm water
to rinse it, and make it very blue with
the indigo bag. Shake it outthorough-
ly after wringing it, and dry IN the
shade until damp enough to iron on the
wrong side. 1t must not be dr1ed en-
tirely before it is Ironed. Colored WOOL
en- or cotton stockings can be washed
in the same way, and rinsed III strong
salt and water to keep the colors from
running, instead of blued water.
To RELIEVE BoILs.-Boils and whit
lows are relieved or dissipated in their
earlier stages by using the tincture of
camphor. DIP finger in the camphor
and rub 1t over the boil; do this eight
or ten times and repeat every hour dur
ing daylight. For whitlow, dip the fin
ger into the camphor and let 1t remain
ten minutes; this often gives immediate
relief Repeat every three hours dur
ing the day until cured, eating nothing,
meanwhile, but coarse bread and butter
and fruits. Prepare the camphor thus:
Put an ounce or more III vial, ill with
alcohol shake it well; some of the cam
phJr should always be seen at the bot
tom; this ensures saturated tincture,
which is the strongest,
How TO PREPARE YEAsr.-Take three
good sized potatoes, pare them and
place them in cool water. Take smsl
pinch of hops aud one quart OF boiling
water, and boil In porcelain or enam-
eled sauce pan and not Ill tin. Mix
quarter of cup OF sugar with quarter
of a cup of flour, and two tablespoons OF
salt. Into this mixture CRATE the pota-
toes this keeps them from turning dark,
and then pour on the boiling hop water
and stir steadily. If the potato does
not thicken like thin paste, put it all
in double boiler and cook a trIfie till
it does thicken. Strain the whole, and
when luke warm add one cup of OLD, yet
good, yeast. Let ii rise until it is toamy
and bottle with care.
BAKED APPLE PUDpISG.-Five moder-
ate-sized apples, two tablespoonfuls of
finely chopped suet, three eggs, three
tablespoonfuls of flour, one pint of milk,
little grated nutmeg. Mix the flour
| to a smooth batter with the milk, add
the eggs. which should be well whisked,
and put the latter into a well-buttered
pie-dlsh. Wipe the apples, but do not
pare them; cut them IN halves aid take
out the cores; lay them in the batter,
rind uppermost; shake the suet on the
top, over which also CRATE the little nut
meg; bake in a moderate oven for an
hour, and cover, when served, with sif-
ted loaf sugar, This pudding is also
very good with apples pared, sliced, and
mixed with the batter.
NATIVE BREAD-Two quarts of sifted
flour; mix one tablespoonful OF sugar
and one teaspoonful of salt; put in one
tablespoonful OF beef dripplngs or lard;
mix one half of a cupful of home made
yeast with one pint OF water; If com.
pressed yeast is used, dissolve quarter
of Il cake LII half cup of water; mix with
the pint OF water; Sur water and yeast
INTO the flour and when well mixed turn
on the bread board and knead until
smooth and fine grained; let rise in u
warm place unit. 1t is light and spongy;
cut 1t down with q knife and knead II
again. Form INTO loaves aud bake IL
rather hot oven for forty or fifty min
utes.
RYE drops fried are nice for breakfast.
One cup of sour milk or buttermilk
three tablespoonfuls of sugar; If butter
milk Is not used, put one tablespoonful
of melted butter i'll with the sour milk,
one wellbeaten egg, one teaspoonfGl OF
soda-not heaping spoonful, either
and one of cinnamon. Make stuff bat
ter by the addition of rye flour. This
is to be properly dropped by large
spooniuls INTO boiling lard. If the spoon
is frs; dipped In the hot fat the batter
will not ''string" from the spoon, but
will drop all at once, and make the cakes
the wished-for shape. Tney should be
served while warm.
A PRETTY scent sachet is of satin,
eight inches square; the top Is OF white
satin, with the initial of the owner work
ed In blue; the bottom Is of blue satin,
on which a small bunch of daisies Is en-
broidered. There needs to be one thick
ness of cotton between the top and bot
tom, Oh which the perfume powder is
scattered. The edge Is trimmed with
lace two inches wide, very full at the
corners, and the lace has for heading
blue satin ribbon plated in shells.
PoRr VINE Jelly for the sick is made
by melting one ounce of gelatine in a
very little warm water; stir it when en-
tirely dissolved in one pint of port VINE,
adding two ounces of sugar, a lump OF
gum arabic the size of a walnut. and a
little grated nutmeg. Mix these well,
then let them b5il for about ten minutes,
the strain In bowls or jelly tumblers,
and when cold the Jelly will be found
and delicious.
CANNED pineapple can be greatly i'm
proved by cutting the shoes in small
pieces, adding sugar to it till it Is as
sweet as preserves, and letting it boil
until the pineapple is clear and almost
transparent, 1t is much less awkward
to serve and to eat if cut in small pieces,
and Ii prepared III the way recommen.
ded no one will suspect you of serving
any but pineapple of your own preserv-
ing.
An excellent recipe for mullins is here
given: -Four quarts of sifted -four, one
one teacupful of sugar, one teacupful of
butter, one cup of yeast, four eggs, a
little salt, and two quarts of sweet milk;
let this rise all night, after mixing thor
oughly. OF course the quantity here
mentioned can be reduced, keeping the
same proportions. BAKE III mutiin-riugs
IN a quick oven.
A HANDSOME ornament for the parlol
wau CONSISTS of a small cabinet Id
carved wood, the doors of which open
downward and by means of movable
supports form a writing desk. Frequent
ly the panels are either painted or pie
ces of embroidery are mounted upon
them.
SOME of the most beautiful carving
by ladies is carried out in cedar wood.
They are specially adapted for glove