Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1876-12-20

DoHETIC.
To Cook PICS FEET.-Having been
well cleaned, split them In two, length
wise, and sew or tie up In piece of
linen, and put in q stewpan with four
onions, little parsley, two carrots,
two bay leaves, three cloves and a cup
of wine. Cook slowly for five or six
hours. When done, and nearly cool,
take off the linen, slip the feet in melted
butter; then put in fine bread crumbs
and broil over good fire or gridiron; !;
or, dip them in a batter, made Of one
cup of milk, thickened with four, one
egg and little salt. Fry in hot drip
pings till brown and crisp.
pigs feet" is dish usually regarded
as very democratic, but If properly
cooked it is looked upon by most people
as a great delicacy.
Some of our commonest dishes, skill
fully prepared and we'll cooked, are
fit for any table, when, with
ordinary care and handling, ttSy are
to be but cheap provisions for
the poor only. Bay leaves can be had
of any druggist. A couple added to
any kind of boiling meat greatly I'm
proves the flavor. Whole cloves should
always be at hand, and parsley, most
useful herb in cooking, is easily grown
where few feet of ground can be de-
voted to it. 1t handsomely decorates
almost any dish Of meat, and Is very
useful in sauces, soups and various
other dishes. In cities it Is usually to
be had at the grOcer's.
WEDDING CAKE.-One pound OF butter, /,
one pound of sugar, one pound flour,
twelve eggs, two large nutmegs, one
ground mace, one teaspoon
full cloves, one teaspOonful cinnamon,
one half teaspoonful allspice, and one
half teaspOOnful ginger; grated yellow
rind of a lemon and the juice OF 1t,
grated yellow rind fan orange and the
Juice of it, one wine-glass brandy, four
pounds raisins, four pounds currants,
two pounds citron. Half a pound OF
sweet and half a pound Of bitter al
monds, blanched. and beaten in mortar
to a paste, may be added if desired. In
pounding the almonds you must pound
only two or three at a time, and use
rosewater to moisten them and assist in
them into paste; put in a
few drops at time. Be very sure 10
sift some -four over all your fruits after
they are prepared and ready to mix in
the cake. l use prepared flour, and al
ways sift it before weigh it. use the
best and largest raisins, as they are
much the richest. You can substitute
rosewater for brandy. This is very
rich and handsome cake. 1t takes eight
hours to bake in a moderate oven, If
baked in large loaf.
CHICKENS IN JELLY.-This looks very
on the table and relishes
always, although it is 4 cold dish. First,
prepare the meat jelly in which to en-
case the chicken. Boil four calves fee:,
three onions, one-half teaspOonful
whole cloves, the same of pepper corns,
one teaspoonful salt, one carrot and
bunch of celery In six quarts of water,
slowly for six hours. Strain and cool !;
when cold, take oil the fat. and just put
the rest in a preserve kettle with three
sliced lemons and the whites and shells
of six eggs. Boil twenty minutes, then
add one cup cold water, let it stand
fifteen minutes; then strain through a
Jelly bag. The birds should have been
stuffed and roasted, and then put into
the mold, breast downward; then the
molds filled with the hot jelly from the
jelly-bag. The mold, of course should
be wet, so the form will come out hand
somely. Serve from platter. Garnish
with bright colored jelly and sprigs OF
parsley laid alternately around the edge.
RoAsT PIG.-Wash and clean the pig
then make dressing of
bread crumbs, salt, pepper, sage, mar
joram, onion chopped fine, two eggs, a
little salt pork chopped fine, mix all
well; stuff the pig and sew up; baste
it often; allow half an hour for every
pound to roast by an ordinary fire.
Put in just cold water enough to cover
the bottom of the pan. At first baste
with melted butter, afterwards with the
drippings. The kidneys should always
be left in a pig for roasting. Put a
stone in the mouth before roasting and
when ready to serve remove the stone
and replace it with red apple. Garnish
with pastry plentifully.
WASHINGTON PIE.-Two cups Of sugar,
one half cup of butter, three cups OF
sifted flour, four eggs, one-half tea
spoonful of soda, one teaspoonful of
cream tartar. For the filling: One
of corn starch boiled in
one-half pint of milk; beat the yolk OF
one egg very light, and stir into the
milk, flavor with vanilla, and when
cold add the other half of the milk and
the white of the egg beaten to a stiff
froth and stirred in quickly; spread
this between the cakes and ice it with
the white of one egg and eight table
spoonfuls of fine sifted sugar favored
with lemon.
FISH CAKEs.-Take one pint bowlful
of salt Goldfish picked up very fine, and
two pint bOwlfuls of whole raw peeled
potatoes; put together into cold water,
and boil until the potatoes are thor
oughly cooked. Remove from the fire
and drain of all the water; mash with
a potato masher; add piece of butter
the size of an egg; two well-beaten
eggs; pepper and salt TO taste. Mix
well, and fry in hot lard, butter, or
Do not freshen the fish be-
fore boiling. These caxes meet with
much favor whenever made.
SHAKERS PICKLES TO KEEP Ten YEARS.
Half grown cucumbeTs fresh gathered i;
wash clean and pack in jars. Make a
pickle of salt and water that will bear
an egg; put i'm piece of alum the size
of a nutmeg to gallon of brine; boil
and skim it, and pour hot over the Gu
cumbers; let it stand till cool, then
pour off. Boil enough vinegar to cover
your pickles, spice it to taste, pour it
over hot, first adding a small piece of
alum. In two days these are ready to
eat.
PoTATo PUFFs.-Take some cold meat,
either beef or mutton, veal or ham !;
clear it from gristle, cut it small, and
season with pepper, salt, and cut pickles
boil snd mash some potatoes, and make
them into paste with one or two eggs !;
roll it out, with dust of flour; cut it
round with saucer; put some of your
meat on one half, and fold it
over like puff; pinch or nick it neatly
round, and fry to light brown.
HoMINY MUFFINs.-Take two cups