Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1891-09-02
Dishee Of Bacon.

II in close little rolls, but there is q GER
lain art in all this that is not always
Easy to learn. Three things are essen
sial to success with this simplest dish.
The bacon must be icy cold. 1t must
be cut in wafer-like slices with very
sharp knife, and, lastly, the pan in
which it fries must be heated very hot.
The instant the slices of bacon touch
the pan they should crisp into rolls;
loss them about for a moment or two
and they are done. They must be slight
y brown, but never hard. These little
rol of bacon are delicious served with
tried scallops or oysters, and almost
any dish of fried fish or eggs. They
are more frequently seen, however, in
the familiar dish of ''calves' liver and
bacon" In the latter c ,ss the liver is
soaked twenty or twenty-five minutes
\ in cold water, drained and cut in thin
slices and fried rather slowly in the
bacon fat left IN the pan after cooking
the bacon. A very good way of PEE
parlng bacon for breakfast is to cut In
/ moderately thin slices, lay it in soak In
milk enough to cover it for fifteen or
twenty minutes, then drain the slices
put, reserving the milk for the cream
yauce to cover it. Dip each slice in
aour and lay it in a hot pan that has
been grease with bacon rlnd. Toss
the slices of bacon about in the pan
| till they are brown on | 9th sides, then
take them up on brown paper to absorb
any grease on the outside of them and
ilip ths m oD hot platter. Pour out
most of the grease in the pan the bacon
was cooked in, leaving about table
spoonful for two cups of milk; beat a
seaspoonful of flour into ever Y cup of
milk which was used to soak the bacon
and turn this mixture into the pan.
Stir the milk till it boils, and for a
moment after, and turn 1T over the
bacon.
An easy wav of preparing bacon to
| is to broil it over q clear fire for two
minutes on each side. When grease
drops into the fire in brollIng lift the
broiler up to avoid the smoky taste the
bacon will have if this precaution is
not observed.
As cold sweets are always welcome
during the hot summer days, shall
give recipes for some in due hope that
some may be new to my readers. New
puddings are usually wecome, as one
tires sooner of them than anything else,
and so one longs for variety.
DeUOnShire Jilnket. one quart
Of luke-warm sweet milk the richer
The better into a punch bowl, or n
crystal one, add sugar to taste, and few
drops of brandy or any havoring, and
A dessertspoonful of rennet. Leave 1t
in cool place to "set" or "curd, d"
when 1t will be ready. Send to table
in the bowl, with little Jumps of
whipped cream on the top, and serve
with cream.
In old times our mothers used to
keep rennet in the house to use in
making junket; but now it can be
bought IN a liquid form put up in
small bottles.
Hdyco ckS.-Beat three eggs very
light; beat their wsight in sugar and
butter to a cream; add the same weight
in -four gradually, and lastly, beat IN
the eggs and little of any favoring;
half fill buttered dariole tins with the
mixture, and bake IN a quick oven.
When cold, scoop out little hollow on
the top of each and fill with whipped
cream and few pistachio nuts chopped
and sprinkled on the top, or else fill
with any preserve and sprinkle al
monds or cocoanut on the top. They
can also be served simply glazed over
with any preserve, such as apricot, and
a thin custard poured round them in
the dish.
Chocolate Pudding.-Soaka a third of
an ounce of gelatine in little milk. Dis
solve four ounces of vanilla chocolate
N q mir on6 half 4f IA,
IN clean pan for ten m nutes, stirring
all the time; flavor with a very little
vanilla essence, and sug T to taste; put
into Jug to cool. Put the soaked
gelatine in a pan and dissolve 1T; let
late and mix we |. Pour, when almost
cold, into a mould previously wet with
water. When set, turn out and serve
with whipped cream around it. This
pudding should be made the day be.
strong coffee can be use in place of
chocolate, and Is very refreshing.
Orange FOol.-Juice of offouroranges.
threee well-beaten eggs, one pint of
cream, little cinnamon, nutmeg, and
sugar to taste. Set it on the fire to
thicken till it is like melted butter, but
do not allow it to boil; then pour it in
to LASS dish and serve when cod.
Pineapple Sponue-To three yolks
and one white of egg, beaten, put
pint and n half of milk which has been
boiled with an ounce and a half of gela-
tine and three ounces of sugar; return
all to the fire in jug set iu pan of
water, to thicken; add to it small tin
OF grated pinea pie. and pour into
wet mould to set. Turn out the next
day.
ErpeUing Flies from Roonls.-It
ls stated that If two and half pounds
Of powdered dlaurel-leaves are macerated
or boiled in two & lions of water, until
their poisonous quality is extracted,
and with the solution a whitewash is
made, by adding as much quick-lime as
can be Stacked in it, and if a room be
whitewashed with this preparation, fl es
will not settle on the walls for six
months. 1t is also asserted that il
paste, made by stirring together one
pint of the powdered laurel-leayes with
one-fourth pint of glycerine, be ap-
Piled to windows and door castings, a
room so prepared will soon be emptied
Of flies Two applications of this paste
are said to be enough even to keep a
kitchen clear of insects for fortnight.
There is nothing disagreeable or dele
terlous to human beings in the odor of
the wash or taste, though laurel-leaves
Or laurel-water. taken into the stomach,
act as violent poison Good House
Keeper.
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