Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1883-03-07
DOMESTIC.

a FLUSH SIAND. -IfOCutc tuTcc Ioullo
sticks of 1.-THE right length, for the legs;
a round piece of pine board, or barrel
cover, for the table, and some plush Of
desirable color. Cut q strip of the
plush of the right length to cover the
legs, and sew it with silk of the same
color, where it will be least noticed.
Gather the ends together, and sew them
firmly. Nsil the cover to the ends of
the legs, and put broad hoop around
the cover, and nail it firmly TO the GOV.
or and to the legs. The legs are crossed
ln the middle. and bound firmly with
wire. bow of bright colOred ribbon
is tied around the legs where they meet,
to hide the Joint. The top is covered
with the plush drawn tight, and lam
brequln is fitted all around with braid
or gimp over the seam. Cut the lam
brequin in one piece with scallops, aud
pointed tabs alternately, bind them
with ribbon, and hang chenille tassels
to each point. The lambrequin may be
lined with silesla or muslin. Embroid-
cred work may be put on the lambrequin
as well as In the centre of the cover.
This makes handsome light work ia
bic. and if the top is made OF a cheese
box lined inside, and half the cover
hinged with lid, it Will become useful
and handy, as well as pretty.
JULIEyNK SoUP.-Fry a chicken, a
slice of pork, some trimmings of fresh
veal and two large onions; then put
them on TO boil with gallon of cold
water and some parsley; skim well, and
when reduced to half the quantity,
strain. Parboil two carrots, cut them
into any fancy shapes you choose, then
toss them over the fire in little hot
butter until they begin to brown, sprink-
ling little pepper, salt and sugar over
them. Cut two turnips with vegeta-
ble cutter, and parboii them until quite
tender. Cut ten or twelve leeks and a
head of celery into rings and head OF
cauIifiower into howerets. Throw the
leeks, caulihower and celery into separ-
ate vessels containing boiling water, and
/, let boil two or three minutes; then add
them to the boiling broth. Let the
soup simmer for halt an hour, then add
the Leart of lettuce cut into rings;
when that is tender, add a tablespoon
full of caramel, pepper and salt to taste,
the carrots, turnips, and half a teacup-
ful each of green peas, and asparagus
heads, boiled quite tender. Pour the
soup into the tureen and drop IN a
poached egg for each person at the
table.
RAGoUT OF MUTToS.-A ragout of
cold meat is AZ appetlzing dish If carefu!-
ly prepared; in unpracticed HANDS it is
usually an uninviting one. The follow
lowing recipe will prove very good
preparation: Sllce thinly two turnips,
two carrots and two onions; melt a ta-
blespoonful OF butter in a saucepan,
put IL the vegetables and brown them.
Sprinkle in little flour and STIR the
whole to prevent browning too quickly,
turn them out on hot dish until wan
ted. Cut cold, roast mutton into square
pieces and brown them on each side in
the same pan in which the vegetables
were Drowned; then add half a pint of
hot stock salt and pepper, a little chopp-
ed parsley and the sliced vegetables.
Sumner gently until the vegetables are
tender. Arrange the vegetables in the
centre of the dish, with the meat as q
border: pour the sauce over all and
serve.
APPLE BUTTER PUDDING. Gore and
peel eight or ten apples, put In dish,
fill the places from which the core have
been taken with sugar and very small
piece of cinnamon-stick, cover and bake
until half done. Beat the yoiks OF four
eggs light, add one cup of -four with
one teaspoon of baking powder sifted
with 1t, two tablespoons of powdered
sugar, half-pint of milk. Stir all well
together, add lastly the whites OF four
eggs beaten to a froth. Butter baking
dish, put In it the half-baked apples,
pour over them the prepared butter.
The apples must be quine cool before
adding the butter. Bake in well-heat-
ed oven three-quarters of an hour.
Serve with cream sauce.
To USE Cold MUTTON OR BEEF
Chop 1t fine. and put 1t in saucepan
with cup of gravy or OF soup stock,
season with pepper and salt, and scat
ter over it, stirring all the time, table
spoonful OF flour; let the meat heat
gradually, and, when 'boiling hot" set
the pan ON the back part of the stove,
and poach some eggs TO serve with the
meat: When the eggs are done, put
the meat ON platter, and lay the eggs
around the edge. This receipt is very
! good without the eggs. Cold beeisteak
tastes like black-bird served In this way.
BREAD SoUFFLE.-Pour a quart OF
boiling milk over one pound of stale
bread. Let it stand until soft, then
beat to a smooth pulp, add the we'll
beaten yolks of eight eggs. quarter of a
pound Of butter, quarter of pound oi
sugar, CRATE orange peel to taste, half a
pound of raislns, pinch of salt and the
well-beaten whites of eight eggs Bake.
Serve with wine sauce or rich cream,
Buy at any drug store one ounce OF
camphorated Oil and five cents worth Of
chlorate of potash, and whenever @
soreness appears in the throat, put the
potash in a half-tumbler of water and
gargle the throat; then rub the neck
thoroughly with the camphorated oil
at night before gong TO bed, and also
pin around the throat small strip OF
wooden flannel.
TRERE is nothing better for a cut thar
powdered rosin. Get q few cents worth
pound it until it Is quite fine, put it IL
a cast-off spice box with perforated top
then you can easily sift 1t ON the cut
Put a soft cloth around the injured
member, and wet it with water once il
a while; it will prevent Inflammation o.
soreness.
STONE CREAM.-One quart OF milk
half box of gelatine, sugar to taste. Mi,
well and put on to boil, then add thu
well-beaten yolks of three eggs, ant
stir until it thickens. When done, fla
vor TO taste with vanilla, and put it int,
moulds.
ROAST RED-HEAD DUcK.-Thoroughl
clean, stuff and sew up vent; truss
well, and season with pepper and salt
Have hot, steady oven: put hot waite
IN the bottom of dripping and baste th'
duck very often, Serve with curran
and wild grape Jelly.
FRIED SARDINRs.- Select large sar