Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1890-05-07

AXE and serve at once
LEMON CAKE.-Two cupfuls OF su- |
gar, one-half cupful OF butter, three |
eggs, one cupful of milk, three cup
fu of -four, three level teaspoonfuls of |
baking powder; bake in layers For the
ielley use the grated rind and juice of
two lemons, one cupful of sugar, one
.gg, one-half cupful of water, one tea
spoonful of butter and one tablesl oon-
rul of four mixed in a little water.
Boil until il thickens, let IL cool, and
spread it between the layers Of cake.
ORANGE PIE--We make an orange
DE that is delicious NJ X a tablespoon
f-l of corn starch with little cold
water and put il into cup OF boiling
- alter till it thIckens- When cool add
the Juice of one sour orange, little
# tie grated peel of a sweet one and
the yelks OF two es $ Bake with one
crust in = slow oven. When done beat
tie whites of the eggs with a spC onful
Of sugar TO a stiff froth, spread 1t on
.ms pie and brown slightly In the
oven
CLAM FEITTERS.-Make batter of
one pint OF -four, three eggs, pinch
of salt and a very little grated nutmeg;
beat the whites of the eggs very stIf
first, then add one y-lk at a tine AID
beat, adding alternately flour and milk:
a d also a teaspoonful OF melted but
ter, then add the CLANS, either whole
or chopped; IL chopped use care not 10
break them when mixing them with
tile batter. drop them by spoonfuls INTO
boiling fat and brown well.
FRIED RYE MUFFINs- - Three
tourtlIs cup rye meal, three-fouIths cup
-four, one-half teaspoonful soda (maSh-
ed finel, one teaspoon cream tartar, one
tablespoon sugar, one saltspoon OF salt,
one egg, one-half cup milk Mix the
dry ingredients thoroughly; beat the
egg, add tie milk, stir thee into the
dry mixture; take up one-half table
spoonful of the batter on the end of
the spoon and with a knife scrape it
into the hot fat. Cook until the mUf-
fins will not stick when tried with a
fork.
DUMPLINGs. - One pint of -four,
n ,lf a teaspoonful OF salt, one teaspoon
full of cream of tartar and half
teaspoonful of soda for two teaspoon
spoonfuls OF baking powder) Mix
with one scant cup Of sweet milk INTO
a dough soft enough to handle easily.
Pat it out Ialf an inch thick Cut II
into small rounds or mix softer and
drop by the spoonful into the boiling
stew. Cook ten minutes
BREAKFAsT CAKES. One aud
half cups OF Indian meal, one and
half cups of flour, hal a cup Of su-
gar, butter, a teaspoonful of soda,
milk, one egg; stir cream OF tartar III
tire flour and dissolve the soda In n
little cold water; mix all this quite soft
with milk; bake in shallow pans. To
be eaten hot with butter.
CHOCOLATE CAKE.-Simple - One
cup sugar, one half cup butter, one
cup sweet milk, two and one half cups
-four, two teaspoons baking Towder,
the yelks of five eggs and the whites OF
two. Bake in jelly pans For Icing,
spread between the layers whites of
three eggs, thicken with powdered
sugar and one cake of grated sweet
chocolate.
For frying eggs have plenty OF fat
and dip 1t up over them with a spoon.
instead OF turning, also place them in
the pan from a saucer one at time.
y broad-bladel silver knife for cut
ting ice cream Is useful. The blade
tapers i TO a po nj so as to cut more
readily AMI while it is very simple 1t Is
still very useful.
Water should only come to the boil
ing point for making tea or coffee and
not lie allowed TO boil for even five
minutes. If you are a doub;er try it
and convince yourself of the difference
in flavor.
RYE MUFFISs.-Onec cup sifted rye
meal, one cup white flour, one-foUrth
cup sugar. oEe-Ialf teaspoon salt, two
teaspoons baking powder, one egg. o.
cup milk Mix the dry ingIedIen,s
thoroughly; beat tie egg, add the milk.
and stir quickly into the dry mixture.
| Bake in hot gem pans twenty-five min.
| Utes.
BAKED STUFFED FISH. - Wasi
thoroughly and dry by rolling in q
| towel. Salt and pepper TO taste; fill ht
cavity with stuiling sauce as used for
| fowl, sew up and y ace in a baking par
| with a cupful of boiling water aud two
| ounces OF butter. Baste two or three
times during one hour, which it will
take 10 cook il. Serve with white
| gravy or mashed potatoes.
| HAM ToAsT.-GTate IA sulliciency OF
the lean of cold han. Mix some bea
ten yolk of egg with a little cream
and thicken it 18th the gratel ham.
/ Then put the mixture into saucepan
over the fire and let 1t simmer awhile
Have re4dy some slices of bread nicely
} toasted-all the crust ieing pared of
and well buttered Spread it ovel
thickly with the ham mixture. send II
to table warm.
| BEAN SoUP.-Soak one quart o
small, white beans over night in cold
water. In the morning cut fine about
two pounds of fresh lean beef and pu;
in all the bones; when It comes to d
boil, skim and add the beans, AMI cool
until the meat and beans are all cooked
20 pets; strain through a CO ander
put back in kettle and season with lit
Do not use pepper unless you are sure
all your family like 1t. keep hot unit
You wish 10 serve 1t.
ONO TEA CAKE.-Mix a quart and
pint of -four with two tablespoonful:
of lard and a small level teaspoonfu
Of salt. Rub the lard Into the flour
and make it with milk Into a stiff
dough. Lay the lump of dough on tn,
paste-board and beat 1t on all sides will
the rolling-pin till smooth and light.
Then roll it cut very thin. Cut with
the eige of tumbler into round cake.
and bake IL will.
iT,rh ev dence has been brought for
ward during the last few months I,
prove that copper and its salts exert
protective influence against chol, IL
and that workers in the metal are ex
empt from this and other ,f,sea es
| TInia In Z hos lod Nfnna L. Z.