Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1890-04-30
EHOLD
Old Fasrrored cooking.

one of the little boys playing under the
window.
Attractive? It doesn't sound so to
me. | think l Ike modern cooking
better than the old-fashIoned sort /
bad a wonderful appetite when l was a
girl, but the cookery Of those days quite
spoiled my digestion, and now have To
be so carpfUl,H
"Oh! that Is not the sort Of old-sash-
f0ue.l cooking that Is meant" said the
first speaker. You are thinking OF
the days when we boarded at Madame
Dunovan's French from CorkN boar!-
ing school, and lived on heavy biscuits
and sour doughnutS Now listen to
this article by Diuah Sturgi's, which I
find in Good HouSek CepiHg. Here are
recipes 70 make ones mouth water"
THERE are ways and ways OF ''doing
things" In cooking there is a dyspep-
tic way, and wholesome way, and II
Is quite worth the while OF every
housewife TO inquire which way OBJ
taus in her household. There is the
matter Of fruit pies. So many persons
prefer them TO fruit IN It's natural or
preserved state, everybody should
know that the commonly encountered,
soggy under crust, or its al. ornate, the
tasteleSs, PREVIOUSLY baked chip paste,
is not inevitable. The original fruit
PIE. and very toothSOme dish It was,
had no under crust. The fruit should
be picked over, supposing it to lie ber-
ries, cherries, etc, and all imperfect
ones /. jeCted. DO not wash the fruit
If picked by hands that can be voucLed
for: otherwise, tluat il in cold water,
scoop up with The hands, shake off the
drops Of water auG half I'LL deep bak-
q 70,
taste, and add water enough To dissolve
the sugar GoOSeherr:es. currants and
G. erries require naturally good deal
more sugar, than, say, blueberries and
tile same kind OF fruit grown N differ
ent localities Is often quite unlike in
flavor, SO one must be guided by her
Judgment. Next make a puff-not =
crisp, tlIky-pIste, and spread it over
the dish. fthr side and edge having
been previously lu,tered). Crimp the
edges, cut no uo,tS in the paste, and
bake in a quick but not too hot oven.
Serve hot, and without fear of Indiges-
ton.
Here is a recipe for steamed dump
lugs that are teIthery and delicious.
Peel, QUI.ter ami core rs many apples
as you wish dumplIugs, and throw the
pi. Cgs into cold wa,er. Sift a teaSpOOnful
of bakiug powder into every cup OF
Hour, add = little salt. and rub 4 piece
Of butter the size os an egg into every
quart OF -four. Mix into soft dough
with sweet milk. Roll out into a sheet
half inch thick, and cut into circular
piec $ the ze of small saucer. Fold
each piece around four pieces of apple,
and press the edges closely together
Lay the dumpI uSs, not touching each
other. Ia q large steamer Ia big colan-
der answers very Well, set over pot
Of boiling water, cIver closely and
steam about half an hour. II the fire
Is maintained 10 keep the water in the
pot constantly boiling, and the other
simple directions are followed, the ap-
pies will be tender and juicy, and the
paste Will be quite a differ mt thing
from the leathery mass that too often
passes muster. Serve hot, with butter
and sugar Creamed into n hard sauce,
OF with thick sweet cream and maple
syrup beaten together
A simple and wholesome steamed
berry pudding is made by sitting two
teaspoonfuIs II baking powder and
half teaSpOouful Of salt into a pint Of
sifte tour. Add one cup milk, two
tablespoouruls melted butter, two eggs
beaten light, and half cup sugar. Stir
~ 'AAN IAA "a AfAAaN4 w - VI VI SftAA-
less raIsius) and steam IN u closely
covered tin-pal, or regular steamer,
for two hours. stand the steamer on a
perforated false bottom IN the iron po o,
that must contain water enough tel asst
two hours, and lie kept boiling from
start 10 finish. Serve with sauce made
with one pint boiling water, two table
spOoufuls Of hour, three quarters Of a
cup OF sugar, one tablespoonful of but
ter, all boiled together. Strain, and
flavor with vanilla or lemon.
Pancakes that are very nice are made
from one cup Of rye and one OF white
flour slfted together, with teaspoon
ful Of salt, and two teaspooEfuls of
baking powder. Add two eggs, a cup
and half of milk and two table
spOOnfuls OF sugar, and beat well to-
gether. Grease the griddle-pan with
sweet butter, make cakes small, and
serve very hot with butter and maple
syrup. Or, make cakes larger, sprinkle
with sugar, roll lightly, and serve at
once.
Those who remember the ''soOd, old
fashioned" bHtter-mIlk biscuit, will
find this u truSty recipe. Rub a table
spoonful Of butter into a quart of
flour, into which a teaspoouful of salt
has been sfted. Dissolve an even tea
spoonful of soda in large cup of but
ter-milk, mix very soft, handle as little
AS possible, roll out at once, cut into
small biscuit, and b. ke in a quick
oven.
Who does not remember grand
mothers soft gingerbread, with the
glass of cold milk, that formed SO
many delect be luucheSs Gingerbread
IS deal better than cake for children,
and If made in patty pans" wins
their favor at once. Dissolve in one
half cupful OF mOl.IsseS an even halftea-
spoonful OF soda, Add one-hslf cup
ful Of sugar, one-half teaspoonful salt,
one tablespoonful Of ginger, three
tablespOOnfulS OF butter, one cupful
sour milk, two AMI - quarter cups
sifted -four, an a 5 coud half teaspoon
ful OF soda, this time sIfted in with the
-four. This viii make sixteen cakes,
If baked in -pm pans.
A savOry dish, and one that suits
those fOud of simple seasoning, is a
beef-steak pie. Cut two pounds of the
under side OF the round into small
cubes, cover with cold water and sim
mer gently until tender. Season with
salt, pepper, tLicken the gravy slight
ly, and il not rich enough add piece
OF butter. Fut the meat and gravy III
deep baking dish, cover with thick
layer OF white potato, boiled in salted
water, mashed wi n the addition of 4
piece of butter and some milk, and
then beaten to a cream. Beat an egg
very light, pour over the potato, and
bake until 4 rich brown. An onion
sliced thin and Stewed with the meat