Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1889-11-13
HOUSEHOLD.


away from the BODY which will unjoint
the member, and serarate with a clean,
sharp cut. treat the wings in the same
manner, and then sever leg and wing
from the other side of the body. Leave
no unsightly, ragged edges to betray
your lack of skill Cut the membrane
down between the breast and tail TO
the backbone, and separate just below
the ribs; find the joint in the neck by
moving it back and forth to the body;
cut the wisnbone in . sianting direction
from the breastbone down toward the
neck. Find the joint in the shoulder
blade and separate; divide the breast
fIom the back by cutting through the
cartilage connecting the ribs; the breast
should be left whole, except for broil-
ing or frying. Remoye all the fat from
The fowl that can be done with ease,
and substitute butter in its preparation;
where slices of salt pork can be used 1t
essens the amount of butter needed.
The fat taken from the fowl can be
tried out, and added to the meat drip
pings used for the many purposes of
he kitchon, but never put it with the
ard used for pastry, for the chicken
1avor will readily be detected.
In serving broiled or roast fowl be
sure that your platter is large enough to
3 We the carver the annoyance of hav-
ing his slices fall on your cloth. There
should be a generous allowance of room
for the meat 10 lie i'll order around the
carved fowl without hanging over the
end of the sh. Before announcing
The dinner be sure aud see that the thin
blade of the carving kni is brig ght and
sharp; the fork should be strong, with
long tines and a guard. The work may
be done either standing or sitting. The
main point being 10 do it neatly with
out scattering crumbs or gravy, and TO
slice and divide the meat i'll such a
manner, that each may be served equal
Iy WELL The wings and breast meat
are considered the choicest portions,
and where there are ladies at the table
IL Is couT tesy TO help them of this por-
ton. Ease may be acquired in carving
if one will study the anatomy of an un-
cooked fowl i'll the kitchen department,
by dissecting one for friccassee, ac-
rording 10 the direction just given.
Learn TO hold the knife and fork easily,
as strength Is not required SO much as
knowledge of fowl anatomy. 1t Is best
10 make your first efforts in the presence
Of the family circle alone.
CANE V. BEET.--In Cuba the depreS-
sed state of the sugar industry having
been brought before the government, it
Is natural that the most should he made
Of the depress on in order to get relief
If possible. Export duties OH sugar
have been reduced in recent years in
Difference to the ruinous competition
Of beet sugar from outside, but more
direct relief is demanded. Reporting
in March. 1885, the British Consul AT
Havana said that backwdrdness and
waste were apparent in Cuban methods
Of production, the net yield being 81
per cent. of the raw material [canel
against IL per cent. of beet in Europe,
although cane contains half as much
sugar again as beet
To COLOR FRosTING.-Pinka a little
red jelly or preserve juice, cranberry
sirup or cochineal, stirred into ordinary
frosting, colors a pretty pink. Yellow
Cut an orange I'm halves, and soak the
yellow part of the rind Ill the Juice.
Put in thin muslin bag, and squeeze ii
through the muslin. The juice VIII be
colored by The rind. Stir it into ordi-
nary fros:ing. The whitest icing j.
made by adding lemon-juice to the egg
and sugar.
STEwED POTATOES WITH MILK
r r. raw potatoes; cut into thick shoes,
soak in cold water half an hour; stew in
enough cold water to cover them till
tender (about fifteen minutesl. Do not
let them boil fast enough TO break.
Drain off all the water. Pour on milk
enough to nearly cover them; add salt,
and when it boils again a large lump of
butter rubbed with an equal quantity
OF fiour) and a little pepper. Let it
boil till 1t thickens. Serve in a covered
dish.
BALTIMORE APPLE BREAD.-Ma
nice dough for sweet rusks, as they
are known in New England, or buns,
as they are known elsewhere. When
this dough is very light, roll it out into
two good sized cakes about half an inch
thick, and spread and with stewed ap-
pies, place the other over it, and let 1t
rise FOR half an hour, then bake 1t in a
good oven. As soon as il Isdone spr, ad
some stewed apples over the top, aid
plenty of sugar, bits of butter and nut
meg, and set the cake back in the oven
for sugar to form a coating. Serve
hot or cold.
SWEET PEACH PICKLE.-Pare seven
pounds of peaches, firm open stones.
Put in a jar a layer of peaches, sprinkle
very lightly with whole cloves and
mace, continuing fruit and spices until
the jar is full. Boil four pounds of
brown sugar with quart of strong vim
egar few minutes; skim it well, then
pour over the peaches and let it stand
till next day. Four all back into the
kettle and boil gently fifteen or twent Y
minutes.
SPONGE CAKE.-Eight eggs; their
weight in sugar, half the weight in
aour, the eggs beaten very light, whites
and yolks separately, the raspings and
Juice of two lemon. Mix the sugar
with the yolks, then add the whites,
beaten to a stiff froth, then the lemon.
Mix in the -four as lightly as possible,
IS much beating after the -four Is in
makes the cake tough. Bake in a
quick oven, not too hot.
GINGER POUND CAKE.-Three-qua
.ers of a pound of butter creamed with
one pound of sug 'r, one and half
: ounds of -four, seven eggs, one pint
IF syrup, one nutmeg, grated, half a
;upful or ginger, one teaspoonful o. So
la in cupful of sour milk, if y have
t, if not, sweet will answer. Fruit to
.aste well rubbed with dry -four.
UAZELNUT ToFFEE.--Put one-half
pound of butter into a large saucepan
and let it melt over the fire; then add
one pound of treacle and one pound of
moist sugar; let it boil till il will set
and bear pulling when droppeI into
,old water; stir in two dozen chopped
hazelnuts, and pour into a shallow tin
to cool; then pull or cut into sJuares