Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1890-09-17
Tested Recipes.

GREEN CORN PUDDING.-Grate the
corn from one dozen large ears, and
mix it we'll with the beaten y olks of five
eggs. Then add one-third of a teacup
of butter, a little salt, one tablesoonful
of sugar, one quart of milk and, last,
the well-beaten whites of five eggs.
The more you beat this, the better il
will be. Bake it slowly for An hour in
a covered dish, removing the cover for
ten or fifteen minutes before it is to be
served, that it may brown. This is
,, very nice as q side dish. It Is also
made without the eggs, and preferred
by many who do not like the taste of
eggs with corn. In this case the corn
Is cut from the cob, mixed with only q
teacup of rich cream to a quart of the
corn, and half a cup of butter. Pep
per, salt, and sugar are added to taste,
and the pudding is baked an hour and
half
Corn AND ToMAToEs.-Cut the corn
from the cob, and peel and slice the to-
matoes- Take equal quantities and
stew them IN separate dishes, the to-
matoes half an hour, the corn ten min
utes- Use as little water as possible.
Stir tiny lump of soda into the toma-
toes, and when 1t is done foaming, pour
and pepper, add a generous lump of
butter, stew ten minutes longer and
serve"
SCALLoPED CoRN.-This Is made In
two ways. First, the corn is cut from
the cob and spread III layers in a basin
with cracker crumbs, pepper, salt, and
butter between the layers The dish is
filed with milk, butter is stuck in bits
al over the top. and the corn is baked
one hour. For the second recipe, corn
and tomatoes are used together in equal
quantities, first layer of one, then of
the other, and each layer seasoned to
taste. The dish Is filed with sweet,
rich milk in which a little soda has
been dissolved, and the whole is aked
for an hour.
GREEN CORN FRIrTERs OR CAKRs.-
Crate the corn and allow one egg and
half for every cup, with tablespoon
full of milk or cream; beat the eggs
well, add the corn by degrees, beating
hard, salt TO taste; put a tablespoonful
of melted butter to every two eggs, stir
IN the milk, and thicken with Just flour
enough to hold them together. You
can fry in hot lard as you would frit-
ters, but better way is to cook upon a
griddle like batter cakes. Test a little
just to see if IT IS of the right consist
ency. Eaten at dinner or breakfast
these always meet with a cordial wei
come.
STEwED CoRN.-Cut young corn from
the cob, put it in a basin, and add
enough milk to cover 1t. Stir it fire.
quently- Let 1t cook for fifteen min
utes, then season to taste with butter,
pepper and salt, and add some rich
cream, IN which has been stirred little
flour The addition of a little sugar Is
a great Improvement to all corn, except
the very sweetest kinds Corn should
never be cooked in iron; tin is prefer
able.
SUCCoTAsH.-For this, you will need
two cups of corn cut from the cob to
one cup of shelled beans. Parbo1l the
beans, and stew them half an hour be
fore adding the corr, then let all cook
half an hour longer, in Just enough
water to keep from burning. Add a
little cream. salt, pepper and butter to
taste, and you have a dish that, to my
notion. is tit for king.
lACTIC ACID, which is not far off
from the beverage commonly termed
buttermilk, has been doing the peptIc
wonders, 1t Is announced. A good
many people who are ''out of sorts
with liver troubles might try the but
termIlk cure direct, without waiting for
an illness to have it prescribed for
them. Especially old and feeble peo-
pie derive benefit from the churn's s
surplus.
SUMNER DRISKs.-It is an old maxim
that one should never drink alcoholic
or effervescent beverages during hot
weather. Every mans experience is
different from his neighbours, and what
would suit one, would be injurious
to another. But as a general rule
nine-tenths of the summer drinks
should be avoided, soda water in par
ticular. Lemonade Is q good and
healthful drink, If not carried to an ex-
cess. A few good drinks may be made
from fruits, which are healthful and
delicious to the taste. Take two quarts
of red currants, mash them, and strain
out the juice, mixing water with 1T.
Sweeten with loaf sugar to suit; boil it
for twenty minutes, and when cool, bot
tie. This will make an excellent sum-
mer drink, when diluted with cold
water. Cherry syrup can be made in
the same way, as well as raspberry and
strawberry syrup. If the bottles are
kept dlT llBnl lue ~ NNrupS VIII keep lOr
a long time, and a delicious drink Will
be ready for use whenever thirst de-
mands it They will be found fully as
refreshing as the soda water, or other
effervescent beverages.
MEDICINAL VE6ETABLES-Herb and
vegetables are the source of all our
drugs and medicines, and without them
there would be far more pain and suf-
fering than there are to-day. But there
are certain common vegetables that
have virtues in them that few seem to
recognize, a knowledge of which is
valuable to all, Tomatoes have a stIm-
ulating action upon the liver, when
eaten raw, AMI onions, garlic and olives
have similar action upon the cIrcu-
latory system, thus promoting diges-
ton. Celery is a great nerve vegeta-
bic, and its direct action upon the nerv-
Gus system often results in the cure of
neuralgia and rheumatism. Eat plenty
of it for these complaints. Spinach
ard common dandelions have direct
effect upon diseases of the kidney, and
patients suffering from any of these
complaints should take daily drink of
tea made from these two vegetables.
Raw onions frequently induce sleep,
and are q simple tonic for persons suf-