Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1890-08-06
HOUSEHOLD.

To BCTrG.E GREEN PEAs.-Fin the
uotties, which must be both clean and
sound. ~ tuI as possible with freshly
gathered peas and cOTb them. Put the
bottles IA q .,ucs pan "a So,d water up
to their ntlks, put the soTer cn the pan.
let the water boIi uV. and keep II boil
ing. adding more il It boils away for
two hours; let the bottles cool IN the
water, then take them cat and dip the
curks ~ melted Sealing-S=Sr OF resin.
Keen them In cool, dry pisca Peas
should be- bo'tisd when they are 81 the
greatest perfection and plenty and above
all should not be too old.
IC stoves are ulacLene1 when entirely
cold. the operation does no. aned S,pc-
tItiun for a long time; aud ~ the zinc
under them is cleaned before 1t Is put
down, iulteJd Of atterward, the work
l. cas-. r. Th!, IS done by washing with
4 hand mop DIPPED in diluted sulphurIe
asld, ,Uue part Oi acII 10 i've parts water,
then riuslu- q .Iu and polishing with
polishing guwGeg or most any sort. IL
the EGgs .Te painted, they can be wiped
Cty easily, AM .'-t much longer in fresh
condition which is better, and deal OF
WuUN saved.
To boil rice In grains fer soups, after
,IeOnsIuE II throw It into plenty or
salteI boiling water, and boil IL fast for
fifteen minutes then drain off the water
and place the saucepan containing the
rICe either In the oven, uncovered, or
upgu 4 brick on the back Of the stove.
with a clean towel folded several times
laid u tEe saucepan above the rice, the
cover being LEFT on After about ten
minutes steaming I'm this way the rice
will be dry ami tender. every grain dis
tiuCt.
For softening the hands, take one
half cupful OF glycerine, one cupful OF
rose water, One-halt teaspoOnful spirits
Of cumplor. First put camphor in the
bottle, then glyceTine, aud shake well
before adding the rose water. Apply
after washing the hands and while still
Wet. Rub in well, then wipe with a
soft towel.
II you want a lovely odor in your
rooms break of braLches Of the Nor
WAY spruce and arrange them IN a large
Jug well hlleI with water. In a few
DAYS tender, pale green branches feather
our, soft ami cool to the touch, and
giving the delightful, health giving odor
We all sO dearly love. My library
smeIls of the forest.
Before the days Of sewing machines
sewing silk WAS to lie found In all work
baskets. Now machine silk IS generally
found instead. But for hand-Sewing
the old-fashloued sewing silk Is much
better. II does not fray so readily as
machine sIlk, and hence is more duI able.
TlIlurs understand this and always use
lt Tor hlud-sewing.
A few stitches In the worn ends OF
vest buttou-holeS and new buttons have
a wonderfully reuovRting effect y
worn lining inside \ coat skirt gives "A
coat very forlOru look. a good thick
satpru of color suited TO ths coat, when
b,tsted in and hemmed neatly around
the edges. taking care to have IL just
III well without drawing OF bagging,
will make ones husband very happy
10 IS very common thing for young
housekeepers 70 sHrch their linen when
learning 10 iron do not be dlscouT-
aged Wax vour irons thoroughly and
keep them In dry place. This will
prevent their sticking. II YOU find a
scurched place expose II To the hottest
rays Of the sun. II Will be obliterated
in q short time.
tEAE sIE.-I Iocure the crabs alive
AMI put tLem ~ boiling water with a
little salt Boil than for a quarter Of
al hour or twsaty minutes, according
10 size lthe bes- tsss of their beng sufli-
cieutly cooked % their color-they are
done when OF : sus red culor-) When
COLI pick the usat from the claws and
body. chop sll together and mix with
bread crumbs. saIt, pepper and little
butter. Iut ~ into u shell and brown
before the rirs OF III an oven. y crab
shell viii hold the meat Of two crabs.
EISyUT 6LACEs.- Cook one pound
Of sugar and pint Of water together
for five minutes, tnen add a tablespoon
full Of vanilla su-dr anil the well-heaten
yelks Of six y-.S; vhIsk over the fire
for moment, and strain In an earthen
or china bowl Feat until stiff and
cold; then, II you use H.. add four table
spOoufuls OF brandy. Whip one pint OF
cream, stir il Into the mixture, then
til II INTO paper cases or small biscuit
molds- IL in molds, pack in rough Ice
and salt and freeze for about one and a
half or two hours IL in paper cases,
place them in a freezing cave for two
and half 10 three hours.
OYSTER SALAD.-Bring to boil a
dozen and "A half of oysters in their
own liquor, To which two tablSspoon-
fuIs of good strong vinegar have been
added. with white and red pepper and
salt for seasoning; drain, and cut the
oysters In dice So aS not to injure their
appearance Wash head OF celery and
cut the edible parts in dice; mix With
the oysters, and keep in a very cold
place until ready To serve, when cover
with mayOnnalse OF salad dress
ing.
SERVING BANANAs.-A fayOrite
way OF serving bananas in New Orleans
Is to cut them lengthwiSe in two pieces,
dust them with pSwdered sugar, a little
lemon Juice and bits OF butter, and To
bake them In the oven for twenty-five
minutes. They should be basted with
the butter once OF twice while baking,
and serve hot in the dish in which they
are cooked.
RICE WITH CuEESE.-Boil half a
pound of rice; drain and shake dry; put
Layer Of this in a pudding dish, season
with salt and pepper, and dot with bits
of butter. Crate quarter of pound
of cheese, and sprinkle each layer of
rice with the cheese. Let the last lay er
be of rice. Whip one egg with a gill
with crumbs, dot with butter and
brown in the oven
y 4 n A 4 NlTn.. -