Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1882-07-12
DOMESTIC.

difficult of all the puddings to make,
but its difficulty lies not 10 its comoina-
ton Of many materials, for these are
few and simple; the trouble Is IN ELK
ing and bringing it to the table In ,he
light and feathery condition that makes
of it food fitfor fairies. Beat up four
eggs thoroughly; add to them pint OF
milk and a reasonable pinch OF salt.
Sift teacupful of -four and add 1t grad
ually to the milk and eggs. beating
| lightly the while Then pour the whole
mixture through fine wire strainer
into the tin in which it is TO be boiled.
This straining is imperative. The TIN
must be perfectly PLAIN, and must have
tight-htting cover; the least bit OF
steam getting at the pudding would
spoil it. Now comes the great secret OF
boiled batter pudding; the potful OF
boiling water in which the pudding pan
is placed must not be touched or moved
until the pudding Is done. 1t takes
exactly an hour to cook. If moved or
Jared so that the pudding pan oscili-
ates against the side Of the pot the pud-
ding inevitably falls and comes out as
heavy rs lead. The pot must he put on
the spot on the stove or range ON which
it can stay until the expiration OF the
hour and sufficient water must be put
in at the start SO that it need not be
refilled or added TO. These directions
exactly followed, you have batter
pudding the most delicate and delicious.
Slip it out of the can on hot dish and
serve with proper sauce.
CoLD SALMON, WITH MAGoNNAIsE
SAUCE. Have either whole small sal
mon or a cut right out of the middle OF
a large one have water enough IN the
fish ket lie to cover the salmon complete
ly: have the fish wellscraped and wash
ed and put it in the kettle as the water
boils let it boil very slowly and allow
as much time for it rs for meat-about
quarter of an hour to every pound
but Judgment is required in cooking it,
as the thickness of the fish will have
more to do with the time it takes than
the actual weight ten pounds of full
grown salmon would take an hour and
quarter; when 1t is Just cooked enough
take it up and place it on drainer ;
when thoroughly cold have Mayon-
naise sauce ready and rour over 1t; gar
nish with slices of lemon, capers, CHER
kins and parsley.
MUTTON OUTLETS, TOMATO sAUCE.-
Take half a can Of tomstoes, selecting
the most solid part and sew item
twenty minutes with a tie parsley, two
doves, pepper and salt. Put a teas
poonful OF butter III clean saucepan
over the fire. and when it reaches the
bubbling point add large teaspoonful
of flour. Mix this smoothly, and when
tho ou. hly cooked add the tomato,
which must first have been passed
through sieve; stir the sauce well.
Boil gu ckly over a hot fire; half a do
zen trimmed mutton cutie S, arrange
them on hot p after and pour the to-
mato sauce around them. This dish
should be served smoking hot to be
good.
IMPERIAL CAKE.-One pound of but
ter, one p pund Of powdered white sugar.
one pound of flour. ten eggs, one pound
of raisins, one pound of sweet almonds.
blanched and cut thin; one-halfa a pound
of citron, cut thin: one nutmeg, one
gla,s of wine. Beat the butter and
sugar together to a cream beat the egg
thoroughly and add next, then the
slfted flour, sprinkle the fruit lightly
with flour before adding to the mixture.
1t requires to be well baked. Half the
receipt makes good loaf. This is one
of the most delicious cakes ever made
perhaps the most delicious of all.
Drowned PoTAToEs. pota-
toes are very much liked now when
new potatoes in the market render the
cid ones tasteless. Peel them and
steam until tender then about half or
three quarters of an hour before dinner
l-supposing there is a roast of beef II
lamb or fowl i'll the dripping pan N
the oven-lay the potatoes under the
meat. When. they are Drowned take
them out with skinner ct Them
drain and send them to the table on the
platter with the rcast.
BEEF OMELET, which may be eaten
cold for supper or warm for breakfast,
is made of one pound of beefs' eak ,one
quarter of n pound of suet, salt, pep
per, and little si ted sage, one egg and
three milk crackers chop the beef and
the snet very fine, roll the cracker 70 a
owder, mix all together, and bake In q
shallow tin, or put small lump of but
ter IN a saucepan and Try the omelet
over a slow fire.
PUDDING SAUCB.-A nice liquid sarce
may be made i'll this wav. One cup of
sugar, one half cups of butt. r, two ta-
blespoonfuls flour, STR The butter and
sugar together, and pour upon it about
a pint of boiling wafer, thicken it with
flour and let it simmer until the flour is
cooked, and flavor with the lem or
vinegar from sweet pickles, peach or
cherry preferable.
A NoURIsHING and pleasant drink for
a sick person is m"de of parched rice !;
Brown the rice the same as V. IL do
coff e; then pour boiling water with a
little salt in it over the rice. Let it boil
un'il it S tender; then add sugar or
cream to 1t. 1t may be strained or not,
according TO taste.
CORN MEAL MpFFNs. meal
mullins are made of one cup and half
of corn meal, the same quantity of
white flour, two teaspoonfHls of baking
powder, half cup of sugar. half tea
spoonful of salt, a small tablespoonful
of melted butter. two eggs, and mi k
enough to make stiff batter Bake in
gem pans for half an hour.
IOING.-A lay thus describes her
manner of preparir G icing for cake:
Whites of three eggs well frothed, one
pound of sugar, icing sugar is the best,
wet with water and boil until almost
candy. While boil ng pour it over tho
whites. l sometimes use little tartar
ic acid when 1 wish it to dry quickly.
RICE FRIrTERs. Boil three table
spoonfuls of rice until 1t has fully
swelled, then DIR in it quite cry, and
mix with it four well-b, aten eggs, a
quarter of pound # currants and a
little grated lemon peel /; nutmeg and
snsar to taste. Stir In as much flour as