Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1882-03-29

ALMOND ICE CREAM..One pint of
blanchcd almonds, the yolks of five eggs,
one quart OF cream, one and half cup
fuls sugar. one pin: milk, one pint water.
Boil the water and sugar together
twenty five minutes. Put the almonds in
trying pan, sir over the fire until they
are a rich brown. Remove from the fire
and pound 10 paste in mortar. Cook
The milk and pounded almonds in double
boiler for twenty mInu'ea Beat the yolks
of the eggs and stir them into tie boiling
syrup. Beat this four minutes, leaving
the basin in boiling water. lake from
the fire and gradually bea; 1t into almonds
and milk. Strain the mixture through a
sieve, and rub through as much as possi-
bic. Stir occasionally while cooling
When cold add the cream and half tea
spoonful of extract of almonds. Freeze
An OMKLET.-lt is an easy thing to do,
and not often well done. l think the
trouble lies In the fact that most cooks
overhead their eggs. A simple emelet is
not soufHe. Break all your eggs in one
plate; stir rather thaH beat up the whites
and yolks; to each three eggs you use put
in teaspOonful of cold water; do not
like milk; salt and pepper your eggs mod
Iately; (Amerlcan cooks use too much pep
per- take some parsley and chop II; let
the parsley be fine fine: (American cocks
never cnOp parsley fine enough); put two
ounces Of sweet butter in your pan: lard
for an omelet is an abomInatlon: wnen
your butter is very hot pour in your eggs;
just as soon as it Is cooked on one sioe,
not crisp, turn quickly and cook on the
other side; double 1t over when you serve
it, on a very hot plate; the cold water
makes the omelet light and moist.
Roll OF VKAL-Select a short loln of
white, firm veal, roll and tie firmly with
q string, put in saucepan with gar
nishing oi vegetables and little wafer;
season with salt. pepper and a garnIshed
bunch of parsley, and lay Duttered pa
per over; put In a moderately heated oven
and cook slowly for about two hours bast.
ing 1t occasionally. Drain the veal, strain
and free the gravy from the fat, add a lit
tie more broth and reduce to demi glaze;
mix part of this with quart Of the bech-
amel sauce, pan and dish up the veal,
glaze the surface with the rest of the
reduced gravy, pour part Of the sauce
around and send to table with the rest in
q sauce bowl.
TRIPR IA MoDE DE- CAkN-Take four
pounds of tripc and wash thoroughly.
Cut the tr1pe In long pieces about three
Qusrters of an inch wide. Use an earth
ernware pot. Cut four onions and two
carrots in slices. with a teaspoonful chop
ped parsley, some thyme and laurel, and
gusset Of garlic, add salt and put In
whole peppers to taste. Place layer of
vegetables a nd one of tripe until the pot
il filled. Add one pigs foot TO 1t. Pour
over 1t then bottle of white wine, ard
stew slowly for eight hours. Above all.
do not take of tAs cover. When cooked,
skim, to take away the grease.
POTATOES A Ia MAiTRE d D'HoTKL- The
first Bermuda potatoes should be cooked
q Ia msl.re c'hotel. 1t must be remem-
bered that new potatoes, being immature,
require thorough cooking. Boil the poia-
toes beforehand, then slice; take pint of
fresh milk. q tablespoonful of butter.
some -four, so as to thicken slightly, and
add q tablespoonful Of thoroughly chop
ped parsley, with some salt and little
white pepper; boil these ingredients, So as
to get the n smooth, then irtro6uce the
slced potatoes; give final boil and serve.
SPoSGR CAKE-Four large eggs, two
cups Of four, two cups oil sugar, even
full: bea; the two parts of the eggs sepa-
rate, tine whites to froth; then beat them
stir IN the flour, and without
DELAY put into the oven.