Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1882-03-15
DOMESTIC.

~.
VlR0rNIA MuFFINs.-Une quart OF hour.
one teaspoonful of salt, one tables poonful
of sugar, one tablespoonful OF butter and
lard mixed, one tablespoonful OF well
mashed Irish Potato, three well beaten
eggs, one half tescupful of home made
yeast. Rub the butter and lard into the
aour, then the mashed potato. salt aud
sugar, which should be sifted with the
-four. Pour into tins the eggs and yeast.
and make into soft dough with warm
water in wInte. and cold in summer. ana
knead thirty minutes by the CLOCK. III
wanted for an eight O'CLOCK winter break
fast. make up at eight the night before.
At six o'clck the next morning make the
dough into twelve round balls without
kneading, and drop into well creased lin
baking cups. These cups shCld be small
er at bottom than at top, and must be
three and one half inches deep. Grease
the hands and pass them over the top OF
each muffin; set them in q warm place for
full two hours and then bake. The depth
of the cup is important, because If properly
made, they rise to the top or nearly 80,
and would lie heavy If baked In the shall
low cup commonly used.
CREAM to use with any kind OF layer
cake if made from this receipt: Take one
pound of blanched almonds, pounded to
paste, one coffee-cupful of sour thick
cream, two tablespoonfuls Of corn starch
scalded in little sweet milk. beat all to-
gether and spread between the layers OF
cake; favor with a little almond extract
This is very rich and is suitable tor the
incest kind of cake. For more common
use an inviting cream may be made in this
way: take pint of sweet milk. thicken
it with half q cupful Of coIn-starch and
half cupful Of sugar, and boil until the
cream OF custard is of the consistency OF
starch. When almost cool add one table
spoonful of lemon or vanilla and spread
between tie layers of cake.
SUET PUDDrSG.-One half fpound of suet,
chopped fine, three eggs, one cofeecupful
of sweet rlill, three heaping teaspoorfuls
of baking powder, half a nutmeg, one
small cupful of sugar, one pound Of raj
SINS, cut and stoned, one wineglassful of
brandy Qbis can be dispensed with if one
doesn't like IT., and flour enough to make
q thick batter. Sift the tlouI and baking
powder together. Put into boiling water
and boil steadily for two hours; turn once
during the time. This is an excellent
pudding and very easily made.
STRwKD PRIMES. the fruit, and
TOR every pound allow half pound of raw
sugar and one pint Of water. Boil the
sugar and water together for ten mi lutes.
then put in the fruit, and let it boil gently
for two hours, or Until perfectly tender, so
that ii breaks if touched with the finger.
Dram thesyrup from the prunes. and boil
1t until il becomes thick; then put the
prunes back into it, and let them stand
until the neyt day.
ITALIAN FRIED LIVER the liver
cut In slices one fourth OF au inch thick;
put IN frying pan, with little butter,
and fry the liver one minute on each side,
or Just long enough TO glaze it SO as TO
retain the juices; then take a can Of to-
matoes, and when it has come to boil
put on the meat with the tomatoes and
boil twenty minutes. Serve mp hot, either
alone or with macaroni.
BOILED BREAD PUDDING. your
stale bread into pudding pail, cover with
sweet milk, and set by the stove to warm
and soften. Ihen TO every quart Of the
milk and bread, add two well beaten eggs,
half cupful of sugar, and a handful of
raislns, or sweet dried fruit Of any kind.
Do not have your pail full as ii needs some
room TO rise. Put the cover on tightly,
set into boiling water, and do not allow it
to stop boiling until dore.
STEAMED JOHNNY CAKE.-Beat one des-
sert spoonful of sugar with two eggs; add
two teaspoonfuls of buttermilk, half lea
cupful OF sweet, rich cream, two even tea
spoonfuls of soda, or enough ID sweeten
the buttermIlk, little salt, one cupful of
-four, and meal to thicken Steam from
one and half to two hours.
BAKED JOHNNY CAKE-One and one
half cupfuls of corn meal, half cupiul OF
-four, one cupful of sour milk, half q cup-
full of sweet cream, one egg, one teaspoon
ful of soda and one teaspoonful of salt
Beat the eggs and the other ingredients,
incorporating them thoroughly, and bake
with q quick heat
CoDFIsH-Shred it fine. rinse and put in
cold water, let it boil up. dram of the
water, add good piece of butter, milk
and -four to make it rather thick; ,et 1t
scald just long enough to cook the -four;
pour on platter, spread with bits OF but
ter, little pepper, and garnish with two
or more hard boiled eggs, sliced thin.
CAKE WITHOUT EGGs.-One snd a half
cups OF milk, three and two thirds cups
Of prepared -four, one heaping cup Of
sugar, little salt and nutmeg (or cinna-
mon), and plenty of raislns, or curfants if
it Is preferred. When you have stewed
prunes, substitute the juice, sweetened to
taste. for mIlk-it gives the cakes q most
delicious navGr.
BREAKFAST RUsKs.-Take four cupfuls
of -four, half cupful of white sugar, two
cupfuls milk, two eggs, two teaspoonfuls
of baking powder. Beat the eggs and
sugar together. add the milk, sift the ba-
king powder among the -four and stir all
together. Bake in shallow pan, in a
quick oven.
FRIED CAKES WITHOUT EGGs.-Tske
one and one half cupfuls of sugar. one
cupful of thick cream, two cupfuls Of but
tern,ilk, one teaspooufnl of cinnamon,
about two and one half teaspoonfuls of
soda. and -four to mix. Roll, cut nto
rings, and fry In very hot lard.
STEAMED PUDDING One coffeecupful
of buttermilk, one third of cup of sugar,
nrn 10
full Of soda, about three and one half tea
cupfuls of -four, and one small cupful of
raisins. Steam two hours.
CooKIrs.-Mix together two eggs, two
cupfuls Of sugar, two thirds Of cupful of
sour cream. one teaspoonful Of soda; sea-
son with nutmeg.
A Ueli-kno,0n German manufacturer OF
mica wares, Herr Raphael, of Breslau, now