The Penn's Grove record., 1889-02-16

dipped into melted mutton auet. Renew
the drenching and the suet every time
the bandages are changed. and you
will be astonished to see how rapidly
the ugliest wound Will heal.
To Cook AN OLD FowL.-Braising
Is n of the incest ways In which to
serve an old hen, II 1t Is cold weather
let it hang for at least Eve days after
it is dressed. Then stun as for roast
ing. II you have y pair Of fowls, cut
. quarter OF o pound Of salt pork In
thin slices, lay half Of this in = broad
saucepan, the chickens on top, and the
rest Of the pork skeweE over their
breasts, lust taking up the skin, and not
running the skewers through the flesh.
Season with salt and pepper, and pour
over a pint OF boiling water, cover the
saucepan closely and simmer for two
hours and a half, or until they are very
tender, but cook slowly. This is the
secret of cooking ali meats over the
Gre; they must only be simmered.
When the chickens are done, lay them
on a hot dIsh In the warming oven, and
strain the gravy. Put half Of it in a
saucepan, and boil rapidly to a bright
brown glaze. FIRST adding a teaspoonfnl
OF flour wet with cold water. Remove
the pork from the chickens, brush them
over with the blaze, and brown in q
quick oven. skim the fat from the rest
Of the gravy, add the giblets chopped
me. and the water in which they were
cooked; thicken with Drowned -four,
and season to taste.
SCOTCH HARLEY BROTH. = -Four
pints Of soft water, two ounces of pearl
barley, INT pound OF salt beef. one
marrOwbone, six shank bones broken
into small pieces, two large onions, one
stick Of celery, two turnips, and Two
carrots thinly sliced. Set the saucepan
containing these Ingredients over o
clear fire, when 1t b0lls skim 1t, and let
it simmer slowly for five hours. TWEEN.
u minutes before serving add q teacup-
full offchopped parsley and some salt.
HoMINY DROP CAKES. One pint of
fresh boiled homny Tor cold hominy
may he used; II the latter. break into
grains as light a possible with q fork
aud beat 10 u farina Kettle without add
ing water), one tablespoonful of water,
two eggs, whites and yolks beaten sep
arately. STIR the yolks into the hominy
first, then the whites. and q teaspoonful
of salt If the hominy has not been sailed
IN cooking or ii 1t has use half o tea
spoonful. Drop, in tablespoonfuls, on
well buttered tin sheets, and bake to a
good brown In a quick ven
E~scALLoPED CHARACTERISTICS two
quarts OF raw cabbage and let 1t stand
In cold water one hour. Drain and
boil in salted water until tender, then
drain and chop it a little. Melt two
tablespoonfuls Of butter, one table.
spoonful of -four, one teaspoonful Of
salt, q saltspoonful OF pepper and one
cup OF milk, add the cabbage and SIM
mer ten minutes. Pour into q baking
dish that has been buttered, covered
with buttered cracker crumbs and bake
until brown. II the cabbage was not
baked with crumbs it will be creamed
cabbage.
CHOCOLATE CREAM. Mould small
bits Of the cream favored with vanilla
into cone shape, and set them away
upon an oiled paper to dry. Melt some
chocolate IN q bowl set In q kettle OF
boiling water, or over q boiling teaket.
tie. Boil each Of the dry creams In the
melted chocolate until well covered.
Set aside to dry. Use o new halrpin
for rolling the cream. and keep the
chocolate melted while using,
CREDIBLE CAKES.-Sift q pint OF
corn meal, add salt to taste and q piece
OF lard the size Of q hers egg, mix into
. thin batter with sweet milk, add the
beaten yolks OF three eggs, ana just
before cooking the cakes stir In the
beaten whites. Fry on Q hot griddle
well creased, turn the cakes quickly,
and send to the table piping hot.
How TO BAKE PoTAToEs.-When
they are taken from the oven they
should be put into o napkin or towel,
and the skin broken SO as to allow the
steam to escape. this viii keep the po-
tato mealy. II they cool without
breaking the skins, they win be watery,
and will have an acrid taste, which Ii
caused by the retaining Of q kind oil
juice which Lies next the skin. They
should be eaten hot
WATERPROOF GLUE. - To make
glue waterproof, soak for t~wenty-fouI
hours In water until reduced to o stifl
Jelly, pour IN a dessertspoonful-of lin.
seed oil, and mix well with the Jelly
before boiling. 1t will then be imper-
vious to damp, and woodwork, If pre-
viously mended with the above. will
remain sound throughout the winter.
BREAKFAST RoLLs.-Rub into a
pound OF -four half q teacupfui Of but
ter, add half q teacup Of sweet yeast, a
little salt, and sufficient warm milk to