Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1892-08-17
EASIEST METHODS OF HOUSE
KEEPING.

catch-all trunk IN the attic TO the pota
to bin In the cellar. Do not crowG
your rooms with useless furniture
Give an air of space to your apart
ments, combined with elegant simple
lty and comfort.
The former is easily effected by using
rugs and mats upon the floor instead
of carpets, and curtains to the win
dows and inner doors. These things
are not necessarily expensive and light
en- the labor of housekeeping by Their
cleanliness and durability. A woman
of refinement and taste can always i'm
part her personality to the home at
mosphere.
Early rising must be insisted upon
in well regulated household to ac-
complish the labors of the day.
The secret lies in system; in circum'
scribed limits order must reign. Were
each one to lay down the article they
had been using instead of putting 1t al
once in its proper place the result
would be inextricable confusion. The
careless way in which housekeepers
and servants indulge themselves would
be disastrous here, and is vexing even
in the more ample kitchens OF house.
There are few persons who have done
ANYTHING in homework who do not re-
alize the waste of time, the tr al of pa
tience, aud often sheer despair, brought
about by general hunt for some arti-
Gle OF immediate need. If the rule "a
place for everything and everything IN
its place" is observed in Hltchen and
pantries, busy worker reaches auto
maticallv for what is wanted and loses
no time or temper by search.
1t has been said the secret of good
housekeeping, and also of housekeep-
ing made easy, is, first of all, to have
convenient places for all necessary
utensils, to have nothing that Is in fire.
duent use packed away behind a dozen
other things, or on top shelf where
1t can only De reached by mounting a
chair. In the arrangement, thought
has to be exercised; plan enters in, as
in the case of the dining car kitchen,
but the labor saved, the yexation
avoided, amply repays thoughtful
effort that secures suitable utensils and
convenient places for them.
Let each member of the family do a
part toward the home making, for 1t is
cruel and unjust to expect the house.
wife to shoulder all the burden.
Prepare simple, nourlshing meals,
perfectly cooked aud neatly served.
Alwa, plan beforehand what to have
for each meal and collect your mater.
ial.
Lay in provision by the quantity; it
is cheaper and saves much running to
the store.
In summer prepare for winter; IN
the winter prepare for summer.
In seeking the comfort of others dc
not neglect Yourself. Have a comfort
able chair in the kitchen into which
you can drop while preparing fruit
and vegetables; or lounge in the sit.
ting room upon which you can rest
after the dinner work is done and be-
fore You dip into that bottomless work.
basket.
If canned fruit, preserves, and ieiljes
are to be kept in perfect condition
germs must be destroyed in cooking
and then the air must be entirely ex-
cluded so that no more germs can tind
entrance. 1t has been found by eX
pertinent that some foods require d
greater degree of beat and longer ex
posure to 1t to destroy the germs than
others. For this reason berries and
small fruits are more quickly cooked
than peaches, apples, and pears. Corn,
peas, and beans require still longer
exposure at high temperature so that
the heat may penetrate to every part
In canning meats chemical Is usually
added ID the boiling water to raise 1T
temperature.
,.,al-a ah1iaa AauaKa 10,
cream and pudding and may be
made by preparing the fruit as for jel
lies. After straining the Juice boil {
quarter of an hour, first adding eigh
ounces of sugar to an even pint o
Juice. Stir thoroughly and bottle an,
seal while hot.
Fruit croquettes make an excellen
occasional dessert, when fresh fruits
the best summer desserts, are not to b,
had. To make them cut the crust iron
half Il five-cent loaf of bakers bread
and soak it in pint OF sweet milk TO
n qnarter Of an hour. Then stir tn
mixture over the fire until it bolls
draw to one side and beat in the yelk
of two beaten eggs. Cook a momen
| longer, then add one-fourth teaspoon
ful of salt, two ounces of sugar, a das
of nutmeg, and a cupful of raisins, cur
rants, and citron, well mixed an,
chopped fine. Cool the mixture, shap
into croquettes, dip in an egg, roll il
| breadcrumbs, fry III smoking fat 6
rich brown. Drain on brown paper
and serve with lem on, sherry, or othe
liquid sauce.
A cold pudding that is economies
and suitable for hot day is made fror
one half box OF gelatine, cupiul o
sugar, pint and half of milk, an
ne juice and rind of lemon. Soa
Che gelatine in half cup of cold waite
thirty minutes. Put the milk in
double boiler, add the gelatire, an
when dissolved strain and set aside t
cool When cold add the lemon an
sugar, put in amould, and stand ava
] to harden. Serve with a golden sauc
made from the yo ks of four eggs,
pint of milk, two tablespoonfuls of su
gar, and vanilla to taste. Heat th
milk to ia boiling point in a doubl
boiler, then add the beaten yolks an
sugar we'll mixed and cook two mil
utes flavor and set away to cool. Ha
of this receipt will serve four person!
The sauce is good with many othe
puddings When tired Of strawberr
shortcake, try the following custar
aud serve it ice cold; Separate til
whites from the yolks Of four eggs, an
with the yolks beat four tablespoonful
of sugar until light Heat pint {
milk in farina-boiler, add the egg
and sugar, and stir until you have
custard as thick as cream. Beat til
whites of the eggs to froth, then bes
in four tablespoonfuls of powdere
sugar. Put pint of strawberries
a dish, turn the custsrd lover them
heap up the whites on the top. H. n