Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1891-12-23
SOUPS, SALADS AND THE LIKE
PUREE OF VEGETABLES.

scrape one large carrot and cut both
in thin slices. Put tive tablespoonfuls
of butter in frying pan, and when hot
add an equal amount of chopped
onion and fry carefully to golden
brown. Then add the carrot and
turnip, one bayleaf, too tablespoonfuls
of rice and three pints of cold water.
Cover closely and simmer one hour,
then press through a seive and return
to the stove. kub one and one-half
tablespoonfuls of -four in two table,
spoonfuls of butter, and when the soup
is scaldin9 hot stir 1t in and stir con-
stsntly until it boils. Season with
white pepper, and salt, or celery salt
as preferred. Serve with fresh, hot
croutons, laid upon each plate as it Is
passed.
MACARoNI WITH TOMATO SAUCE.
Tomato sauce is excellent with roasl
mutton, lobster chops, mutton hash
aud many other dishes and will keep a
long time. Put one quart of canned
tomatoes in a porce ain lined or agate
stew-pan, aud add two BAY leaves,
dozen whole cloves and two tablespoon
fuls of chopped onion. Cover closely
and simmer on the back of the range
for three hours. Strain through a
soup strainer and return to the fire.
Season with teaspoonful of salt
sprinkle of cayenne and half salt
spoonful of white pepper.
Rnb tablespoonful of -four smooth
in cold water, and when the sauce boils
stir it in, until it thickens.
Draw TO the back of the range and
add half a teacupful of claret and
tablespoonful of butter. Wash the
macaroni and boil in salted water until
tender.
skim ont and into the dish in which
it is to be served, and turn as much
sauce as is needed over it. Serve as
course at dinner.
CELERY SAUCE
Thoroughly wash three roots OF
celery, cut In small pieces, put in a
stew-pan with three teacupfuls of cold
water, cover closely, stew slowly for
half an hour and rub through a sieve.
Melt heaping tablespoonful of butter
in frying pan, stir in tablespoon
full of dour, and before it browns a tea
cupful of milk and the celery. STR
constantly until it boils, season VIZ
salt and white pepper, and serve.
CHICKEN SALAD.
Pick the meat from the bones n
shreds, add half as much celery, cut
fine and pour over a mayonnsise dress
ing.
DELICIOUS TURKEY HASH.
Pick dark and light meat from
turkey bones and chop it fine. Butter
pudding dish and put layer of fine
bread crumbs, then a layer of oysters
that have been pumped and chopped
little; season with salt and pepper,
cover with LAYER Of the turkey, then
another layer of the bread crumbs, bits
of butter and SO on until the dish is
full, having the last layer bread
crumbs. Add half teacupful of milk
or enough to make half a pint to the
oyster liquor, put it over the fire and
thicken with a tablespoonful of -four
rubbed together with one of butter.
Pour this sauce over the hash and
bake twenty minutes.
OYSTER DRESSING.
Put two tablespoonsful of butter in
frying-pan and when hot add one and
one-half of flour and brown carefully.
Add one pint of boiling water, salt and
pepper to taste and when 1t boils add
one pint of oysters chopped fine. Let
come to boil and serve.
CREAM OF RICE SOUP.
Wash half pound of rice and put it
over the fire in a quart of chicken
broth and cook an hour in a double
boiler. Strain and mash through a
vegetable masher or colander and di-
Lutte to the proper consistency with
boiling cream. Return to the fire and
season with white pepper, salt, tea
spooful of graduated sugar and -
of grated nutmeg.
CARE OF KITCHEN SINKS.
Comparatively few kitchens are
ventilated except by opening the doors
and windows (which is usually done as
relief from extreme heat) and at this
season of the year when there is little
necessity for this, the matter OF
ventilation should receive the careful
attention of the mistress.
For certainly it cannot be expected
that servants will understand or appre-
ciate its Importance; and unless the
mistress does and is willing to explain
the necessity of it and to patiently en-
force obedience to her rules, an un-
healthy kitchen aud serious conse-
quences may result.
good sized, we'll arranged sink is
not only one of the most helpful and
convenient belongings of kitchen, but
from sanitary point of view is one of
its most important features. For even
where the most methods of ventila-
ton exist they are rendered compara-
lively useless If the air of the room
is polluted by foul air from a defective
or neglected sink.
Waste pipes should always be trapped
near where they are connected with the
sink, and when this is properly done,
and few necessary conditions COM
piled with-no foul air can rise from
the drain or sewer through the water
which remains in the trap. But if the
pipes are not flushed with clear water
after using them to carry off dirty, the
latter must, of course, remain in the
trap, and give Off foul odors, and if IN
used for any length of time, the water
will evaporate and allow the polluted
air from below to rise through the trap
and enter the room.
A grease trap should always be pro-
yided for a kitchen sink and strainer
fastened over the pipe, to prevent
coffee grounds and refuse scraps from
entering and obstructing the pipe.
But flushing with hot water or even
soap suds daily is not enough,a strong,
hot solution of washing soda, potash,
or copperas should be used regularly
at least once week.
If an old fashioned sink is used, great
care must be exercised in scrubbing
and cleansing it and in seeing that
there are no cracks 10 become filled
with grease and filth. The latter pre-
caution is often necessary at the back
of metal sinks which are poorly filled.
Such cracks or spaces should be filed
with putty, or foul, sinky odor will
arise despite all efforts at cleanli-
ness
A coat of paint or waterproof var
nish should be annually piHan all wood