Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1890-10-08
Not In the Cook-Books.
BY ELEANOR W. BATES.

some of the most novel and deli yht-
ful receipts or manners of preparing
food are not to be found in the cook
books, but are accidentally stumbled
upon, handed down by word OF mouth
from elder to younger, or invented IN
some propitious moment when the gen
ius of Coo cry holds full sway. The
following hints and receipts may have
had birth in some such way; at any
rate, 1t Is believed that none of them
have ever before been in print.
Who knows how to make cracker
crullers? In dearth of bread, when
Bridget has kicked over the traces, or
mother Is sick, or Aunt Sarah with her
large family has unexpectedly arrived,
try this experiment for a side-dish to
balance the plate of biscuit on the
other side of the table. Split common
white crackers. Prepare IA bowl of cold
water with a trIfie of salt dissolved in
IT. Soak the divided crackers, one or
two at "A time, IN the cold water, while
the spider Is heating on the stove and
a small lump of butter melting within
II. When the crackers are partly swol-
len and are tender throughout, drain
them quickly from the cold water, and
lay them IN the SPIDER, there to sput-
ter and brown on both sides. Serve
neatly piled IN a hot plate, and add
more butter while eating, If the palate
demands.
Pear pies are articles not known as
famlliarly as they should be. Unripe
peaIs should not be used; but when
those of any variety are nearly mellow
enough to eat, then prepare a crust
and line pie-plates as for apple pies.
The pears must be cored and sliced;
they need not be pared unless the skin
Is leathery. SweeJen moderately, dot
with butter and add very little cold
water, according to the juIclness of the
fruit. Use no spice. Be sure that the
undercrust is sufficiently done; an in
falIible test Is that of its slipping upon
the plate. The crust should be brown
and the filling, of honeyed richness.
Eat while fresh.
A hasty peach pudding NAV be made
as follows: Drain the liquor from a
can of peaches Wet with 1t about a
cupfuI and a-half of ceraline-more OF
less, according to the juiciness of the
peaches. 1t should not be too thick to
pour. Add two weIl-beaten eggs, a
speck of salt, and half cup of sugar.
Pour this mixture INTO a buttered pud-
ding dish. Now drop the reserved
peaches into the centre of the mixture
and bake from fifteen to twenty-five
minutes. No sauce Is required, and
tins pudding Is good hot or cold.
\ savory composite dish is made by
laying an onion sliced and fried down
IN butter, IN the bottom of a baking
dish; put a layer of cold boiled rice
next, well-muIstened with an equal
quantity Of stewed potatoes, and cover
the whole with layer of crumbs, wet
with milk. Set in the oven till heated
through and brown on top. The rice
and tomatoes should be previously sea-
One-ffth oatmeal to four -fifths rice,
salted and cooked with sufficient milk
In a double boiler, Is an agreeable vari-
alton to the common boiled rice.
The EGG--The egg is a most con.
centrated form of food, and very nearly
a perfect food. Never limit the use of
eggs, for though they be high-priced
they are cheaper than meat, and very
This does not mean that
they should be eaten exclusively or
used eXtravagautly in making rich
cakes and custards. They should be
served IN the numberless ways in which
eggs as a food have found no equal.
1t Is very poor economy to use half
cooked flour IN an omelet, or soda and
cream Of tartar in sponge cake, as
substitute for eggs. The white of the
egg, or the albumen, consists of 50
parts water, l. parts pure albumen, 81
parts mucus, and of saline matter, )
including soda. The white of an egg
has scarcely any fat, and in using re
quIres butter, milk or fat meat. Why
does the white of the egg increase IN
bulk when beaten? The pure albumen
Is enclosed in cells which break when
beaten Albumen is a glutinous sub
this catches and holds the air
and increases its bulk many times.
The white OF the egg Is almost in lis
pensable in clarifying soups, Iellies and
coffee, since the albumen, affected by
the heat, hardens and draws within it
self any solids or impurities and either
rises to the surface OF sinks to the bot
tom with them, leaving the liqu1d pure
and clear. The yelk of the egg con-
tains the same constituents as the
white, with the addition of oil and sui
phur. The longer eggs are kept the
lighter they become; therefore if in
doubt about the worth uf an egg try ii
in a cup OF water. If the egg rises TO
the surface and swIms 1t is not good
and should not be use. The sEell of
fresh egg Is nearly full, but the shell is
porous, and the water in the egg eyap-
CRATES, while fresh air fills its place,
and the egg soon spoils.-ChrtStian
Union.
When making vegetable hash, the
wise woman, who has a spoonful or two
Of cold cooked oatmeal or cracked
wheat, will add it to the other ingre-
dients. IT should not be distinguish
able as a grain, but viii assist in giving
a creamy consistency and flavor to the