Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1891-05-27

The complexion is improved by CIV
i ing the face a hot bath each night
Wash it thoroughly and dry with
soft towel. A rough towel is neve'
commended for the face, which really
requires soft, fine napery, if one wishe
the skin to be smooth.
Dishes for scalloped oysters have
separate baking dish, that is set int
the china receptacle, the oyfter
not being removed from the dish il
which they are cooked, before serving
Pudding dishes have baking dishes ais
and are set in decorated outside dish
To clean lace fill bottle with colt
water; draw stocking tightly over it
securing both ends firmly. Place th'
lace smoothly over the stocking anC
tack closely. Put the bottle in KEITH
of cold water containing few shaw
ings of soap, and place over the fire t.
boil. Rinse in several waters 9nt
then drain and dry. When dry re
move and place smoothly in a larg'
book and press with weights. Yer.
nice lace can be made to look like new
" this process.
RECIPES.
Strawberry jam. Allow equa
weights of strawberries; mash them il
the preserving-kettle, and mix TIN
sugar well with it; stir, carefully re
move the scum, and boil it for twenty
minutes.
To keep pudding sauce warm if pre-
pared too long before dinner is served
set the basin containing it in pan OF
pail of boiling water; do not let tn,
water boil after the sauee-dish is set In
it, but keep 1t hot.
Canned strawberries. Take half {
pound of sugar to one pound of straw
berries; let the sugar stand upon the
berries for half an hour; then place
on the fire, and let them boil up hard
once; take off, and put in glass cans,
which should be Immediately screwed
up.
Asparagus is delicious if a piece on
Juicy and tender lamb is cooked with it.
Or it may be boiled in stock made OF
the bones and remains of chicken
Serve with thin slices of toast. After
you are tired of having it plain, 1t viii
appear almost like new dish, and be
eaten with relish if cooked in this way.
Strawberry tapioca. Take one tea
cupful of tapioca, and wash 1t; pouI
over it one teacupful of water, and let
1t soak all night. Next morning pui
1t on the fire with one quart of water,
and let 1t boil until clear; after hulling
the strawberries, mash them, and add
a teacupful Of sugar; stir into the
tapioca when finished, and set ON ice
until cold. Eat with cream.
A light and puffy icing for the tol
only of cake Is made by beating tho
white of one egg to a stiff froth; beat
in gradually then quarter of pound
Of powdered sugar with not quite 8
teaspoonfnl of baking powder mixed
with it. Flavor to suit the taste.
This is nice for the top of almost any
Kind of a baked pudding, whether ii
Is to be served in the dish in which it h
naked or in saucors.
An entree specially designed to &C.
company roast pork is made in this way I;
Peel as many potatoes as will cover
he bottom of deep pie-dish. Sprin-
Sle half teaspoonful of dried sage
over them. Cut small onion in thin
'lices, and spread them over this. Add
salt and pepper, and little Jumps of
outter, according to your taste. Cover
he bottom of the dish with water, and
bake in moderate oven.
Celery that is not so crisp as it should
De, may be eaten prepared like this:
After washing the celery and remov-
nc the green leaves, cut in pieces
lbout as you do asparagus, then cut 1t
nto boiling water that Is salted; when
t is tender, drain it, lay it on slices Of
outtered toast, which you have just
Tipped in the water In which you
looked the celery; and butter, pepper;
md salt, to your taste; serve hot.
Strawberry Jelly. This, when made
With fine, full-favored, scarlet straw
berries, it is very delicious preserve,
md is by many preferred to guava jel-
Y, which it grealy resembles. Stalk
he fruit, bruise it very slightly, and
tir it for few minutes over a gentle
ire; strain it without pressure. Take
,qual weight of the juice and sugar;
ct it boil from fifteen to TWEEN
y-five minutes after 1t commences.
TO test when the jelly is thick enough
/ small portion should be taken out
rom time to time, and allowed to cool,
when the consistency will be discover
ID.
Preserved strawberries. Take two
,ounds Of fine large Strawberries and
wo pounds of powdered sugar; put
hem in a preserving kettle, over a
low fire, until the sugar is melted;
hen boil them precisely twenty min
ties, as fast as possible; having ready
, number of jars, and put the fruit in
'oiling hot. Cork and seal the jars
Immediately, and keep through the
ummer in a cool, dry cellar. The
ars must be heated before the fruit is
'oured in, otherwise they will break.
I is better to preserve strawberries
n small quantities, as they are less
liable to break.
a factory for making ivory out Of
IL. Al L n,