Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1892-12-21

tsblespo nful OF butter; mix all these in
| gradients in an earthen dish, and then
! bake the Pudding half an hour in a
mo crate oven. Serve it hot as a
vegetable.
NEW ENGLAND SALT FISH DINNER.
The dun-fsh is considered one of the
finest of salt Gsh; in New England it is
served with hard-hoiled eggs, salt pork
scraps aud bciled beets. Soak the fish
overnight in enough cold water to
cover it; in the morning change the
water, and let the fish soak uutil four
hours before dinner; then put 1t into
the fish ket lie with enough more cold
water TO cover it, place the kettle on
| the stove W ere the water will get
scalding hot without boiling, and let
the fish scald for three hours. An hour
before dinner. again take up the fish,
remove b o skin, the fins and any bones
which can be taken out without break.
ing the fish apart; put the fish again
into the kettle with enough cold water
to cover it, place it over the fire where
sim mer for half an hour; the fish should
then be dished on a clean napkin. and
served with drawn butter, salt pork
sCIhpoy Ooilcu DectS anu QhT u-DOilou
eggs.
DRAWN BUTTER.
Mix together over the fire until the, !,
bubble a tablespoonful each of butter
and -four; then gradually stir in pint
of water; when the sauce boils season
it palatably with salt and pepper. melt
in it two more table-spoonfuls of
butter, and serve it.
SALT PORK SCRAPS.
Cut quarter of pound of fat sah
pork in half-iDch BITS, put them over
the fire in frying-pan and stir them
until they are light brown; then skim
them out of the drippings, season them
with salt and serve them.
BOILED BETS.
Wash the beets without II i'm ming Oh
the stalks or roots, or breaking the
skins; put them over the fire with
eanugh boiling water to cover them,
and boil them until they seem tender
when pressed between the fingers; re-
member, in testing beets to seeif they
are done, that ev ry puncture made in
the skin permits the escape of their Juice
and color. When the beets are done
rnb off their skins with a wet towel,
IL,
pepper and vinegar, and serve them
either hot or cold. If they are served
hot they should have little butter
with them.
HARD BOILED EGGS
Put halt a dozen eggs over the fire IL
cold water, let the water heat, and boil
the eggs for ten minutes after the
water begIus to boil; then put them
for a moment into a bowl of cold
water, so that they can be handled:
-h-eak the shell in in every diree-
tion by tapping the eggs upon the
table, and then peel it off; cut the eggs
IN halves. and serve them on the dish
with the fish.
NEW ENGLAND sALT-FIsH HASH.
+ m the fish which remains after .
salt fish dinner remove all the bones
and skin, and chop It fiue; also chop an
equal quantity OF the cold buttered
potatoes from the dinner, and mix
them with the fish, together with
enough milk or cream to moisten the
hash a little, and about tablespoonful
of butter to pint bowl full of the
hash; slice some fat salt pork thin,
enough to cover the bottom of a me-
ului S'ASi lfg ing Bphu' auu Try ihe pOrK
crisp over a SLOW fire; take it up when
it is brown, and then keep it hot to
serve with the fish; put the hash iuto a
fryingpan with the rork drippings,
and shape it in the centre of the pan
BY pressing it with a knife blade so
that it is surrounded By the drippings;
place the fryingpan where the hash
will brown without burning, and let it
remsin uutil the bottom is nicely
Drowned, then loosen it from the pan,
turn 1t out without breaking, and
serve it.