Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1883-02-08
DOMESTIC.

Exposure on "blue Monday, getting
through with the family washing, ex-
poses the wife or daughter to many
perils. Over the hot suds and in prob
ably hot room, with sleeves rolled up,
| the wood, the water or the clothes line
are out in the cold, where the bleak
winds pierce the very marrow. In the
hurry one is tempted to go bareheaded,
with bare arms, and thinly clad to the
wood shed or probably the wood pile
buried i'll the snow. or the we'll or pump
at the corner of the house where the
fierce winds cut to the heart. Detained
longer than anticipated, severe colds are
contracted, which are neglected until
pulmonary troubles ensue. followed by
consumption pnd death. Will not you
who are SO valuable to husband, child
ren, father and brothes-and who have
such sanguine hopes of long life of
happimess-take care of yourself? If
compelled to go from a hot room and
Steaming suds, put on shawl, close and
comfortable; some protection TO the
head; roll down the sleeves, and put ON
over-shoes. You can, too, make your
self cheap but comfortable pair of
cloth mitteuA in which to hang out or
bring in clothes, wood, or perform any
other outdoor chore, which even the
ON to perform. But take care of your
selves. Your health and life are more
valuable to your friends than stock,
houses or lands.
TURKEY SoUP.-For four quarts of
soup use the carcass of a cold roast tur-
key; cut all the meat from the bones
and reserve it; break up the bones and
put them into saucepan with any skin.
torce-meat and gravy which may be on
hand-the bones which may have been
served at the table should be saved for
this soup; add to the bones four quarts
of water. large white tllrnp and o
medlum-slze carrot peeled. an onion
peeled and stuck with dosen whole
cloves, blade of mace, a sprig of thyme
or sweet marloram, stalk of celery, a
tablespoonful of salt and two table
spoontuls of tomato catsup or any good
table sauce. Let all these ingredients
boil slowly together for an hour, keep
ing the saucepan closely covered,
| Then STRAIN the soup, season it highly
with salt and pepper, put into it the bits
of turkey meat and nalf cupful of rice,
picked over and washed, and boil the
soup until the rice is just tender, which
will be in about twenty minutes; then
serve the soup hot.
SoALLoPS DREADED AND FRLRD.-Pre-
pare the scallOps as directed in the recipe
for Fried Scallops with Salt Pork; have
ready the frying kettle half full of snok-
ing-hot fat; beat two eggs smoothly,
but not to a froth; put plenty of fine
slfted brea3-crumbs or cracker dust in
a large dish; roll the scallops first in the
crumbs, then dip them one by one in
the egg, taking care not to wash off the
crumbs, and letting the egg drain off
them; roll them again in the crumbs,
and fry them III smok1ng-hot fat; when
the scallops are brown take them up
with the skinner, lay them for mo-
ment on brown paper to free them from
fat, and then serve them hot, with
sliced lemon, water-cresses, or fried
parsley. Remember in breadldg the
scallops to dip only one hand in the
beaten egg, and keep the other dry to
roll the scallops about III the crumbs or
cracker dust.
ScALLoPs FRIED IN INDIAN MEAL,-
Follow the general directions for wash-
ing and drying the scallops. While
they are being dried put over the fire
frying-kettle hall full of fat, and let it
get smoking hot; then quickly roll the
Scallops III lnolan meal, seasoned with
salt and pepper; drop them into the
hot fat and fry them light brown; az
soon as they are brown take them up
with skinner, lay them for moment
on brown paper, TO free them from fat,
and then serve them hot. Slices OF
lemon served with the scallops greatly
improve the flavor and appearance OF
| the dish. Ii water crosses are III season.
they may replace the lemon.
FRIED PARSLEY. full stalks
of parsley, carefully remove all imper-
feet or deceyed leaves, wash it well in
plenty of salted cold water, and apread
1t on clean towel to dry. When it is
quite free from water, gather the stalks
LII the right hand, and quickly dip the
leaves into smoking-hot fat for a mo-
| meut to crisp them. If the parsley ia
put INTO the fat with any moisture on
it cloud of steam will arise, and there
will be great danger of burning the
hand seriously; but if it is carefully
dried the operation can be performed
with perfect safety.
HERE is recipe for making coffee
(not GERMANY: Grind two gills of roas-
ted Rio coffee as fine as possible. Put
into common tin coffee-pot. Add two
tin-cupfuls of cold water and set on the
back part of the stove and let 1t come
to boil gradually. When a. the boil
ing point set off and serve. 1t requires
no addition to settle it, as it is beauti-
fully clear. The above quantity will
make six medium cupfuIs of No. | cof-
fee, good enough for any man, and very
easily made. Try it.
SPONGE RoLL.-Two eggs beaten very
light, l teacupful of light brown or
white sugar, teaspoonfuls of sweet
Cream, heaping teaspoonful of baking
powder thoroughly mixed with l tea
cupful of flour. Stir all together till
very light, bake in quick oven, have
a napkin ready spread with sugar, turn
out on the napkin, spread with any kind
Of Jelly, jam or applebutter. Roll up
while hot and cover with napkin until
cold before cutting.
A TEMPTING DIsH.-A nice dish for
the supper OF a oonvalescent is made by