Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1884-06-18

then turn the cloth and work the same
pattern on the wrong side of the alter
nate ones, pinking the edge with q
single seallop, pinking iron. Turn the
reversed teeth upon the night side, fast
ening, them down with the stitch
known as crows foot, done in gold or
blue floss in each pinked scallop.
Bind the other teeth with silk galloon
and sew chenille OF worsted ball upon
each. Fit the cover at each corner by
cutting out small square, or by slash
ing If and turning in a piece each side
of the cut. Make eyelets on each side
of the opening and lace together with
small cord.
A COMMON fruit and spice cake is
made of one cupful of butter, two cup
fuls of sugar; beat these to a cream,
then add two well-beaten eggs, the
whites and yelks beaten together, a
large handful of curTsnts, quarter OF
pound of citron cut In small bits, one
teasDoonful each of grated nutmeg,
cinnamon and cloves, half cupful OF
sour milk with a quarter of teaspoon
full of soda dissolved in it, and three
cupfuls of -four. This cake requires
nearly an nour for baking in a moder-
ate oven.
VINEGAR is better than ice for keep
ing fish over night. Housekeepers who
are obliged to be economical should
have their fish sent home toward night,
and then, by putting little vinegar on
the fish, keep it perfectly well even IN
lxx&. N,aI
proved in flavor under this treatment.
Fish which has been kept in Ice dnring
the night. and oeen exposed on the
shop-board during the day, being fire.
quently wstered to make it look less
stale, undergoes changes which destroy
both flavor and nourishment.
BEEF CRoQUETs One cup OF lean
beef; half a cup of the fat, half a cup
of cold boiled or fried ham; piece of
onion as large as a silver dollar; one
1 tesspoonful of salt, half a teaspoonful
| of pepper, pinch of sage and q little
grated lemon peel. Chop all as fine as
possible, or put through a mincing
machine. Heat, with half a cup Of
stock or cold soup, and add one egg
well-beaten; form into croquets; roll IN
egg and bread crumbs and fry In boil
ing lard.
CUsTARD made i'll this way is delicious
| for filling of layer cake: Heat coffee
/ cup of sweet milk in a bright tin BASIN,
beat one egg very hight and beat with
it until smooth one heaping teaspoon
full of flour, add sugar to suit the taste;
. tkn Will Gfr rhA Hnnr
eggs, etc, into 1t; it will thlcken In a
very few minutes. Take it from the
ire AID flavor with lemon; if you
choose, blanch some almonds, cut
I them In three or four pieces and stir
into the custard.
Boiled PorAToEs.-Have ready some
cold boiled white potatoes left from the
previous day. Cut them in slices less
than half an inch thick. DIP each
slice IN melted butter and dust with
/ cracker crumbs, and brol over a clear
fire. Arrange on a pot dish, putting
/ tiny bit of butter on each slice, and
sprinkle with a little tinely-chopped
parsley or celery. Garnlsh with water
crosses.
A DECORATIVE catch all, or receptacle
/ for burnt matchss, to hang In corner,
is made by taking the rlyet out OF
Japanese fan and running a cord in
place of 1t to tie the sticks together
over a tin or psstebosrd cornucopia.
/ Bright ribbons are woven In and out of
the sticks, which should be black, and
bow with long loops hangs from the
/ -rh,la .Io nf frfr .a1 oTt or
/ quilted satin ribbon finishes the top.
| CRANBERRY PUDDISG.-Pour boiling
water on pint of bread crumbs; melt
tablespoonful of butter and stir IN.
When the bread is softened add two
eggs and beat thoroughly with the
bread. Then put in a pint of the
stewed fruit and sweeten to your taste.
Bake in hot oven half an hour. Fresh
fruit of many kinds can be used in
stead of the crsnberries. Slices oil
peaches put in layers are delicious.
CHICKEN FRITrKRs, into neat
pieces some tender cold chicken and
let them stand awhile in a mixture of
lemon juice. salt and pepper. Make
batter of milk, egg, flour and salt, stir
the chicken into it, and fry in hot but
/ ter, a bit of chicken In each spoonful
of butter. Serve very hot. first dram
ing off all the fat. Garnish with pars-
| ley.
The large lace tides with deep seal
/ loped edges are made very ornamental
/ if they are tied tightly in the centre;
then spread out the ends after the
style of butteIfy's wings, and after
pinning them in place put large bow
of broad brighthued ribbon just above
the place where the tidy is tied.
a HIGH authority in cooking recon-
mends that when baking a eustard you
should set the basin or pudding-dish
| containing it into another dish filed
with hot water; this keeps the temper
ature more even, and the danger OF
scorch:ng is entirely done away with.
| A more delicate flavor is insured also.
LEMON JELLY. - Two cupsful of
sugar, one of lemon juice, one quart OF
boiling water, one cupful of cold water,
q box of gslatine. Soak the gelatine
| in the cold water for two hours. Pour
/ lUt DOllillp Wdtct III IL, aua thC sugar
and lemon juice, strain through nap
kin and harden.
! TENDRRLoN ON ToAST.-Cut pork
tenderIoins IN very thin slices. stew
them In little water till they are
nearly done; then put a little butter in
a saucepan and fry them till light
brown; serve on buttered toast and
raw tomatoes sliced thin.
As garnIsh for roast spare rib or
for pork chops, cut some tart apples
in eighths, drop them, after peelmg,
into boiling lard; when crisp on the
outside remove them with q skinner,
drain them well and send them to the
table hot.
An eminent scientist says that when
lady cannot sit down without her nose
becoming red, it shows that there is
imperfect circulation of the blood,
caused by tight lscing.
Same with gentleman. A red nose is a
sure sign OF tightness somewhere.
THE papers are publishing the fact
that brass band gave concert for
the benefit of flood sufferers, but be-
fore the band had finished the first