Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1891-02-25
HOUSEHOLD.

PREPARING CANNED SALMON
! Drain ali the oil from a can Of salmon
and fill the can with boiling water, add
| ing a little salt. Set the can In
saucepan with boiling water until the
| fish is quite hot, then turn the fish out
and keep it hot. Tc each pound oi
fish allow for the sauce. Mix two
ounces OF butter and one tablespoonful
of -four smoothly. When the mix
reaches the boiling point add the but
ter and flour and boil until thick, sea-
soping with salt and pepper. If onion
is liked, one may be boiled in the milk.
The milk in this case must be strained
before the flour and butter are added.
Butter baking dish and put In IL
layer of fish, then some of the sauce,
sprjnkling fine bread crumbs over II.
Repeat until the fish and sauce are
used, having the top layer OF bread
crumbs. Bake in brisk oven until
the top Is nice brown.
JAM ROLL PUDDING.-Roll and run
very fine three ounces of fresh beef
suet. Mix it with half pound OF fouI
and two ounces of breadcrumbs, add a
pinch OF salt, and work 1t into smooth
paste with cold water. Roll 1t out to
quarter of an inch thick, and spread
raspberry Jam equally over the crust,
leaving only narrow margin uncover
ed. Wet the edges, and roll up lightly,
lifting the roll as you proceed, that the
lam may not be all forced forward. Tie
the pudding up securely In a foured
cloth, and plunge into fast boiling
water. Keep it boiling for two houIs,
Turn ont, and sift sugar over before
Serving. Any jam may be used, and
marmalade, mincemeat or thtnly sliced
apples make variety.
CRUMPETs.-Beat two eggs very
we'll, put to them quart OF warm milk
and water. and a large spoonful OF
yeast; beat in as much fine -four as will
make them rather thicker than a com.
mon batter pudding; then make the
stove hot, or the iron cover of a balm
marie very hot, and rub it with little
butter wrapped Ia clean linen cloth:
pour large spoonful OF the batter on
the iron, and let it run within ring tc
the size of tea-saucer; turn them with
the elastic blade of an old table-knife;
and when you want to use them, toast
them very quickly, but not too crispy,
and butter them.
MUFFINs.-Taket two eggs, two tea.
spoonfuls of new yeast, and little salt.
Mix little warm new milk and water
into quart of flour. Beat all well to-
gether, and let it stand to rise. Bake
them for about twenty minutes, until
of light brown, either on a hot iron,
or In shallow tin pans in Dutch oven.
When to be brought to table, toast
them slightly on both sides, but not in
the middle; then notch them round the
center, and pull them open with your
fingers, without using knife, and but
ter them.
ONE pint of flour, two teaspoonful.
Of baking powder, one-half tea.
spoonful Of salt. Rub in generou:
tablespoonful of butter. Beat one egg
light and add to it three-fourths OF cup
Of milk. Mix with the -four and other
ingredients into dough. Pour the mix
ture into shallow pans and spread half
an inch thick. Stick into the dough
three rows of one-eight sections OF
apples and bake half an hour. Serve
with sugar or cream or sauce, or 1t can |
be eaten as tea cake. 1t is recon. |
mended as excellent.
MILK AS A SUMNER DIET.-A very |
important element of summer diet is |
milk, but 1t must be taken in modera. |
tion and carefully. Drink it slowly in |
small mouthfuls, and if there be any ten |
dency to dyspepsia beat the milk few |
moments to break the butter globules |
and render it easier of digestion. Skim |
med milk and fresh buttermilk are IN
finitely preferable to Ice water as cool.
ing and refreshing summer drinks. Ice !
water dyspepsia is complaint which is
very general, though its cause Is but
little understood.
Satisfy IN SALADs.-Cold satisfy
makes a pleasant salad when mixed
with French dressing, or any other
simple dressing. 1t is also nice when
combined IN a salad with other cooked
vegetables, like potatoes, carrots, beans
and caulihower. Sometimes 1t is used
in croquettes, though it has too deli
cate flavor for such dish.
LIMA BEANs.-These beans should
stand in cold water for at least an hour
before they are cooked, and at the time
of cooking two quarts Of boiling water
should be allowed for each quart of
beans. An hours cooking will probab-
ly be sufficient. The beans should be
seasoned with salt, pepper and butter,
or the white or poUlette sauce, gwen in
one of the foregoing recipes, should be
served with them.
ONE cup of graham and one cup of
white -four, one tablespoonful of sugar,
one-half teaspoonful of salt, one table,
spoonful of melted butter, two eggs,
two cups of milk, baked in hot iron
gem-pans. Use Dover egg-beater to
stir the whole mass to a creamy light
ness at the last moment.
RANCID butter boiled In water with
portion of charcoal, say tenth part,
will be entirely dlvested of its rancid
ity and may be used for cooking pur-
poses, although its fine flavor will not
be restored for the table.
AMHERST PUDDING.-Onec cup suet,
one cup raisins, both chopped fine; one
cup molasses, two cups sweet milk, one
teaspoonful cream of tartar, half tea
spoonful soda, four and a half cups
flour; boil three hours. Serve with hot
sauce.
VINEGAR CANDY.-Take four cups
of granulated sugar, one-half cup OF
vinegar, one-half cup water, a table,
spoonful OF butter and few drops of
ammonia, the latter added the last
thing. The above mixture should boil
slowly into a syrup, and the favoring
be added during the pulling.
! BISCUIT FOR DYsPEPTICs.-Grah
-four, one pint; corn-meal, sifted, one
half pint, three tablespoonfuls baking
powder AMI a little salt; thoroughly
mix together while dry; add one-Quarter
of cup molasses, then mix with sweet
milk or water, or milk and water, sufi-
Giant to make a .la.k dough; bake at
anDA.