Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1889-11-06
HOUSEHOLD

ISNrrNERABLE are the ways OF serv-
ing over cold potatoes BRING 10
slow Boil in a teal ettle boiler a quart
of new milk; season With pepper and
large tablespoonful of fresh butter;
thIcken with potato -four or teaspoon
full of cornStarch or cereallne- Aud
the cold potatoes cut in large-slzed dlce
and simmer fifteen minutes. Sur ire
duently. pour into dish, add the salt,
and keep the dish covered tl.at the con-
tents may retain their heat. In the
country. or where milk is abundant,
cold potatoes cut up and simmered Tor
an hour, or longer, until the milk mas
sImmered more than salf away and the
potatoes have assumed a CLASSY, waXy
appearance, are almost as appetiZing as
oysters. A teacupful of sweet cream
adds "A touch of delicipusneSS to an al
ready savory dish. When thus cooked
they require constant stirring, unless
cooked in teakettle boiler.
Take cold mashed potatoes that ave
be,.n well seasoned with salt, pepper,
butter and cream. Flour the hands,
but do not add flour TO the potatoes;
make into egg-shaped halls, wash over
with beaten egg, lace in a shallow pan
and bake light brown. Serve hot,
and edge the dish on which they are
served with leaves of fresh parsley or
tTInged celery.
Bread-crumbs make lighter and far
more digestible crust for puddings than
the pastry in which they are ordinarily
baked.
Slices of stale bread from which the
crust has been rasped or pared are an
excellent substitute for p IstTy for apple
dumplings, especially for children or
adults whose digestive organs are not
strong. Pare. core and halve juicy,
tart apples; butter thinly p dding-
dish OF dripping-pan, lay the slices of
bread. barely moisiened with new milk,
In il, and upon each slice of bread lay
the half Of an apple. the fiat side down.
ward. Powder thickly with sugar,
lightly with nutmeg and cinnamon, a
tiny pinch of salt and "A piece OF butter
on each apple. Bake light brown
Or, after pairing thinly the crust from
light rolls, make shell of them 10y re-
moving the crumbs from the centre and
iilling them with chopped APPLES, OF
the fruit quartered and seasoned as
above, In each case adding a few drops
of lemon juice TO the apple III e-'ch
dumping. Pour over the whole Gust
ard made OF one pint Of sweet milk,
three eggs, swaetcned and favored TO
tas.e. Pour on while II {, and bake
golden brown.
Blu ter a puddinc-dish cover with
layer of very thinly sliced apples, pow
der with sugar, q triile of cinnamon,
suspicion of salt, a few drops of lemon
extract and pits of butter; cover with
bread-cruml $, alte nate this until the
dish Is filled, making the last layer or
crumbs. If convenient, pieces of qu nee
preserve may be added. Bake and serve
hot with sweetened fresh cream flavor
ell with l-mon, or lemon sauce mad. l.y
mixing together the yelks of three eggs,
Tie whites of two, a coffee-cupful of
butter, half a pound of sugar, the juice
AMI grated rind of lemon, stirred over !
slow fire until it thickens like honey.
Butter puddIng-dish or pie-plate,
stTew with bread-crumbs to the thick
ness of pastry, dot with bits of butter
VERY nice and more wholesome with
out, fill with custaId made of pota-
toes, chocolate or whatever variety may
be pTpfprrpd