Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1892-02-17

| COOKIES.
Cream two cupfuls of sugar with on
Of butter; add four beaten eggs an
| one teaspoonful of soda dissolved in
| gill of milk; flavor with cinnamon, an
work in four tescupfuls of sifted -four
Roll and cut out.
SOFT GINGERBREAD.
One cupful of molasses, one tea
spoonful of salaratus, one tablespoon
full of lard, two thirds of teaspoonfu
each OF salt and ginger, and one cup
full of sour milk. MIX them in tn
order In which they are given.
oocoANUT RINGS.
Two cupsful of sugar, one cupful o
| butter, yolks OF four eggs, one hal
cup water, one half cup grated cocoa
nut, one spoonful baking powder an,
-four to roll out. Cut out with larg
cup and remove the centre with som
small can top. Sprinkle with cocoanu
and bake in a moderate oven.
GINGER SNAPS.
One cupful molasses, one egg, on,
half cup sugar, one cupful lard, on,
small spoonful of ginger and one o
soda and flour to work up quite stiff
Roll thin, and bake in a moderate
oven.
FRIED APPLES.
Slice some apples, dip them in bat
ter made of one egg, sugar, milk anG
-four enough to thicken. Fry COLDER
brown, sprinkle with lemon Juice, an(
serve very hot.
EGGS FOR SUPPER.
Take a nicely favored brown gravy
and put it into a shallow pie dish which
has been we'll buttered. Place it in the
oven and let it remain until it boils,
then take it out and break into it as many
eggs as will lie side by side together
Sprinkle seasoned bread crumbs over
all, and place the dish again in the
oven until eggs are set Have ready
one or two rounds of toast. Take the
eggs up carefully with . slice, lay then
on the toast, pour the gravy over all
and serve hot.
CELERY oMELET.
Two eggs, two tablespoonsfuI milk,
two tablsspoonsful chopped celery, salt
and pepper to taste. Beat the yolks
till thick, add milk, celery ami season
ing. Beat the whites stiff, and fold
and cut them into the yolks. Cook in
hot-buttered pan till brown under
meath. Place in oven till dry on top.
Fold over and turn out.
CREAM TOAST.
One pint milk or cream, two even
tablespoonsful -four, two tablespoons
full butter, one-half tablespoonful salt.
SIX slices dry toast. Heat the milk,
melt the butter in a granite saucepan,
add the -four, mix well and stir in one
third of the milk. Stir till 1t tlickens
and is smooth, then add the remainder
gradually. Add the salt. DIP the drv
toast quickly in hot salted water; put
1t in deep dish and pour the thick ened
cream over each slice.
MASHED POTATO.
The simplest form of mashed potato
is made by taking hot boiled potatoes,
mashing and mingling them with cream
and butter until the mass assumes
the right consistency-which various
with the individual taste. Then salt
and pepper, and the dish is ready and
by no means to be derided. Sometimes
this mash is mashed with a machine,
of which there are many good ones in
the market, and any one of them will
make home happy for from 25 cents
to 81. Almost always the texture is
by whipping the mash with
an egg beater. An air of Importance
may be given to this simple dish by
merely brushing the top with fine
bread crumbs and bits of butter, or
better, drops of melted butter.
A pretty variety Of the cold or the
not boiled potato is to cut out little
balls with the small fifteen-cent cutter
that comes for that purpose, and boil
them In salted water for few minutes.
They are not desired to be mealy.
therefore it is best not to shake them.
They are very nice an accompaniment
Of fish, either baked or boiled; put on
the same platter with slices of lemon or
parsley, or both. With q cream sauce.
into which shallots or parsley have been
thrown, and to which q few drops of
lemon have been added, these potatoes
are delightful dish.
POTATO oRooUETTEs.
To make perfect potato croauette
you must have your mixture as moist as
as an artist can hapdIe-which is about
three times as moist as the ordinary
cook can manage, which, again, Is why
The ordinary cooks croquettes are
modification to the soul. Mix yonr
hot mashed potato with thick cream.
DR. with milk and melted butter, until
t is very soft. 1t will stiffen after it
gets cold: then beat in the white of an
egg to pint of the potato mash, season
10 taste, and, if You like, mix in some
chopped shallots. The dots of green
ook very pretty.
Now, roll out a pint of fine bread
on your rolling board. Spread
thin layer before you drop a spoon
Iul Of your mash on the crumbs. With
, slight and quick motion of the hand
roll your mash into the shape that Won
prefer, keeping the moist potato pro-
ected by the bread crumbs all the
while. Have ready one egg beaten mn |
light, white and yolk together. With
small brush (you can get one for from |
ID to 20 cents, or bit of soft paper
orush the croquette over with egg, then
oil 1T again with bread crumbs. Last |
IL all, fry in smoking hot lard, deep J
enough to cover. There are MANY
Kinds of frying kettles, but none is
necessary, although all are convenient. |
All you really need is kettle (cf any
Iind) aud deep fat, II wire ladle--von
IN uanage siihH HspHIp--ant ~ $50,
!. p:,u lined witli t!.at coarse brown /
'aper used for wrapping by butchers
md grocers. This IS to drain the GRO
luettes and will mako the difference
'etween an unwholesome, greasy di b,
nd wholesome, dainty, artistic one.