Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1883-01-18
DOMESTIC.

standing, when one of them asked the
other why it was that nearly every one
hung their hams by the hook or shank =?
The reply was II suppose it is more
convenient" The first speaker stated
that it was probably the case. but that
it was not the correct thing to do. The
string should be put through the oppo-
site end and the ham hung the small
eud down. When done i'll this manner,
families and others would find that they
would rarely, If ever, have spoiled
ham. The reason given was that the
socket in which the hip joint worked
would collect the juices of the meat
above it, and having no chance to filter
through the flesh and evaporate, it
would remain in the cup or socket, and
then putrify. He stated also that he
always hung his own in that manner
and never had any difficulty with his
meat. 1t was always as sweet about
this bone as any other part of the ham,
ii not more SO
FACTS ABOUT FLoUR.-Flour is pecu-
harly sensitive to the atmospheric inf1u
ences, hence it should never be stored
in room with sour liquids, nor where
onions or fish are kept, nor any article
that taints the air of the room III which
it is stored. Any smell perceptble to
the sense will be absorbed 10y the flour.
Avoid damp cellars or lofts where free
circulation of air cannot be obtained.
Keep IN a cool, dry, airy room. and not
exposed to a freezing temperature nor
to intense summer or to artificial heat
for any length of time above 100 to 75o
Fahrenheit. 1t should not come III
contact with grain or other substances
which are liable TO heat. Flour should
be slfted and the PARTICLES thoroughly
disintegrated and then warmed before
baking. This treatment improves the
color and baking properties of the
dough. The sponge should be prepared
for the oven as soon as the yeast has
performed its mission, otherwise fermen-
tatlon sets III and acldity results.
GAME SALADS. Cold grouse, par
fridge and pheasaur may be used in this
way: Cut them into joints and put
them into pie-dish: season with salt
and pepper, and pour over them the
Juice of lemon and about two table
spoonfuls of very fresh salad oil; let
them remain in this for three or four
hours. Having cut up and dried a
fresh lettuce, place it in fiat dish and
arrange the pieces of game which have
been in the oil and lemon juice neatly
in the centre; over the game pour
salad sauce, which should be of the con-
sistency OF thick cream. Ornament the
top with slices of hardboiled egg, tillets
of well-washed and scraped anchovies,
and galnish with tiny bits OF parsley.
Cold chicken or the white meat from q
cold turkey cut into small pieces may
be treated in this way.
A NEW IDEA IN BREAD MAKING.
Stale but pefectly sweet homemade
bread can be disposed of In this way:
Soak it in milk or water till soft, then
mix it with your sponge. Squeeze the
milk or water from it before adding TO
the sponge; It's presence will never be
perceived in the new bread. A some
what similar economy can be practised
III regard to buckwheat cakes; take
those that are left at breakfast, break
them i'll small pieces and put them in
the fresh batter; they will soon be COM
pletely assimilated, and the cakes will
be even better for having them In the
batter; they Will be of a more decided
brown, and have smoother surface.
EsCALLoPED TURKEY.--M Moisten bread
crumbs with little milk; butter pan
and put in it layer of crumbs, then a
layer of chopped (not very tine) cold
turkey, seasoned with salt and pepper,
then layer of crumbs, and so ON until
the pan is full. If any gravy or dres-
sing has been lett, add it. Make a
thickening of one or two eggs, half
cup of milk, and quarter of a cup of
butter and bread crumbs; season, and
spread it over the top; cover with pan,
bake half an hour, and then let it
brown.
JERSEY PUDDING.-One pint of sweet
milk, five Boston crackers rolled fine
and soaked in it over night; half a cup
OF butter. three-quarters of q cup of
sugar, four eggs, one cup of raisins,
half teaspoonful of cloves, half tea
spoonful of cinnamon. half a nutmeg.
Bake and serve with "yellow sauce"
made as follows: One-thlrd of cup of
butter, beaten light, two-thirds of a
cup of sugar and the yolk of an egg.
Nix well, and pour on 1t one cup of
boiling water When it cooks little.
add the beaten white of the egg, stir
ring in a spoonful at time.
WHITE CANDY White candy made
from this recipe has the merit of being
pure: One pound of sugar, two thirds
of tumbler of water. one teaspoonful
of vinegar, piece of butter the size of
walnut, half a teaspoonful of cream of
tartar; boil for twenty minutes, without
stirring. Pour on buttered plates to
cool, then butter your hands and pull;
have little vanilla or lemon in a sauce
plate aud wet your hands with it occas-
ionally.
CASTOR FOR BOILING EGGS. For
breakfast boiled eggs, little wire stands
are now sold. They are the shape of
tiny castor, with sockets for three, four
or six eggs; in the middle is a handle
a long wire loop. Place the eggs in
their sockets and stand the egg-castor
IN saucepan of boiling water. The
castor can then be lifted out, wiped dry
and placed on the breakfast table, when
the required number of minutes have
elapsed.
LOUISIANA CREAM CHEEsE.-Have a
clear white cotton bag in which to pour