Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1883-02-22
DOMESTIC.

they are so free trOm all lmpurltleS, as
no dust collects upon them, that proba
bly, in time they will entirely supersede
those of wood. 1t has taken time to
prove that they do not lead to increase
of work in the need of constant polish,
but wash has recently been invented
which renders the metal lmperviOus to
the influence of moisture, and so does
away with the principal objection t.
their universal adoption. 1t Is not nee
essary to speak of the marvels of decor
alton and carving which are introduced
into the modern bedstead by the fash
ionable decorator. Unlimited command
of money can secure any amount of it,
but it is not altogether to be deplored
that very few persons after all are i'll
this blisstul position. Beds, like other
matters, are often the better for being
simple, and the housekeeper who sighs
with envy for for the ebony bedstead
inlaid with ivory or silver may be COM
forted with the reflection that hand
some brass bedstead, which fultills the
intention of its construction, is more ap-
propriate in homes where dollars are not
counted by thousands than the magnli-
cence of carving and silver would be.
SHAWL SrRAps.-Two pertty fancy
shawl straps are thus described; Take
two strips of French canvas thirty eight
inches loug and thirty eight inches
wide; embroider them with bright col
ored Berlin wool, sew them down on
two strips of leather of corresponding
length and width, line with silk, and
finish the edges all around with a crotch
cred border. For the handle, take one
strip of canvas twenty-five inches long
aud three inches wide. Embroider, ETC.,
to correspond with the strap. Sew the
ends of the handle over the straps SO it
(the handle) can be slipped backward
or forward, Have the ends of straps
furnished with silver clasps. In fast
ening around the shawl have the straps
close enough together to make the han
die bow-shaped. a less expensive and
very pretty strap can be made of strips
of stout brown Holland, embroidered or
braided, lined, and the edges bound
with worsted braid, the ends furnished
with steel clasps, or buckles aud eyelet
holes
HERE is a recipe for a ''hard-times
pudding: Half pint of molasses, half
a pint of water, two teaspoonfuls of So
da and one teaspoonful of salt, Thick
en- with flour enough 10 make a batter
about like that for a cup cake. Put
this in a pudding-bag, or a pudding
boiler; allow room to rise. 1t would be
safe to have the pudding-bag about half
| full of the batter. Let this boil steadi-
ly for three hours. Sauce to serve with
it is made thus: Mix two teaspoonfuls
of either white or brown sugar with
| lump of butter the size of a butternut;
little salt and one large spoonful OF
flour should be mixed with the butter
and sugar When free from Jumps pour
boiling water slowly over it, stirring all
the time. Let 1t boil up once or twice
to make it of the desired thickness.
SALMON croquetts are asked for, so
the recipe Is repeated:-One pound can
of salmon chopped fine, and add to it
one teaspoonful of salt, one tablespoon
full of chopped parsley, piece of half a
lemon and a dust of cayenne. Mix
thoroughly. Put cup of cream on to
boil. Rub one tablespoonful of butter
and two tabIespOonfuls of -four togeth-
er till smooth, and stir them into the
boiling cream. Stir and cook two min
lItes. Stir 1t into the salmon; mix well,
turn out on a dish to cool: Form into
croquette shapes with a wineglass, roll
in beaten egg and bread-crumbs, and
fry in olive butter; drain a piece of
brown paper until not a particle of fat
adheres. Serve on napkin with par.
sley garnish.
Now THAT sausage time is here, the
French receipt for baked mushrooms
can be tried. The mushrooms must be
nicely prepared, and part of their gills
scraped away SO as to make them some
what hollow; this mushroom material
is mixed either with some sausage meat
or with a concoction of minced tongue
or ham, and a few bread-crumbs and
butter. Each mushroom is filled with
this stuffing and gently cooked in the
oven in a covered dish with little piece
of butter. Whilst cooking, small cir
cles of toast, well buttered, are prepared,
and mushroom neatly placed on each.
They are served on hot dish and are
excellent.
ScoTCH cakes are economical so far
as eggs are concerned, and, If made
with care, will melt III the mouths of
children. To one pound of flour allow
half a pound of butter and quarter of
a pound of sugar let the butter stand
III basin near the fire to soften, but
not melt; when soft, rub it and the flour
together; then knead III the sugar.
Roll out In 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.
Cold SLAw.-Beat the yolks of four
eggs to very light cream, then stir
gradually into them five tablespoonfuls
of cider vinegar. Add two or three ta-
blespoonfuls OF sugar, and stir the mix
ture over the fire until it begins to
thicken like boiled custard; then re-
moYe and add teaspoonful of butter
and nearly teaspoonful of anchovy
mustard. Set the sauce upon ice to be-
come cold. and pour it over the sliced
cabbage just before serving. Celery is
often mixed with the cabbage tor this
salad,
New WAY OF SERVING OATMEAL
Take a dessert-spoonful of oatmeal,
place it, in the morning, III a tumbler,
and fill up with new milk. Let it stand |
all day, and take 1t for supper or for a