Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1892-01-06

Mock turtle soup is far more deli
cious than turtle soup, II carefully
made. Have the head split open and
skin removed at the market. Soak an
bour in cold water and boil IN SIX
nuorts of water until the flesh Will
slip easily from the bones. Take out
the tongue and brains on separate
dishes, and put the fieshy parts and
cheeks to cool. Chop the rest very
fine; reserve half n tea-cupful for force
meat balls. Return the rest with the
bones to the pot Season with one
large onion, one carrot, two teaspoon
fuIs of salt, one of white pepper, one
bunch of sweet herbs thyme, parsley
and savory,) one-half teaspoonful OF
mace, cover closely and simmer Tor
four hours. IL it shrInks to less than
four quarts of liquor add more water.
Strain and set aside until next day.
Remove the fat ard bring half of the
stock to the boiling point. Put two
tahlespoonfuls of butter in frying
pan, when hot add two tablespoonfuls
of Drowned hour-when smooth add 1t
to the soup. Cut the tongue and fieshy
parts of the head into small dice and
add them to the soup. Season with n
little cayenne and more salt-1f neces-
sary. Add half of n well beaten egg,
salt and pepper to the chopped meat
You reserved-and make into a dozen
small balls by the addition of little
flour. Dip in the remainder of the egg,
roll in flour, place on buttered paper
in shallow bake-pan and brown
| slightly in hot oven.
When the soup has boiled five min
utes, (stirring constantly add the luIc :
of half a lemon, n wine glassful of Ma
deria wine, teaspoOnful of mush-
room and one of tomato-catsup, and
the force-m balls. Cover five min
utes and serve.
DEvILED CRABS.
This is Mrs. Rorors recipe and can
| not lie improved upon. Boil twelve
heavy crabs IN kettle of water 10
which a tablespoonful of salt has been
added, three quarters Of an hour.
When cold break off the claws and
| separate the shells. Remove the
spongy fingers, and the stomach
which is found immediately under the
head. Pick out all the meat, being
careful not TO get any fine pieces oi
the shells.
Put half pint of milk into double
! boiler, and when it is hot stir in 6
tablespoonful of butter and two ot
| flour rubbed together. Stir smooth
and add four hard boiled eggs mashed
fine, n tablespoonful of finely chopped
parsley, a half saltspoonful of grated
( nutmeg and the crab meat, and season
highly with salt and pepper.
Clean the upper ,hells, fill them with
the mixture, carefully packing it in,
brush over with beaten egg, cover with
fine bread crumbs and fry in smoking
| hot fat.
| They can be baked if one prefers,
but the fried ones are far more delic-
ious.
| BRAIsED TURKEY.
A turkey whether to be roasted ol
braised should be singed and drawn
| the day before it is used.
Make a dressing of stale bread
! crumbs seasoned with a teacupful o
butter, one egg, minced celery anC
chopped parsley, salt and pepper.
{ Mix well, fill the body, sew mp the
opening and truss it into good shape.
Chop one medium sized onion, n roo
of celery and half of alarge cJrrot; but
ter the bottom of the roasting pan anC
put In the prepared vegetables TO
gether with two bay leaves, n teaspoon
full of pepper corns a tablespoonful o.
salt and four teacupfuls of boiling
water. Place the bird on top of this
and bake, basiing every fifteen minute,
with the liquor in the pan. When i
Is done put two heaping tablespoonful
of butter in frying pan and brown
carefully, then add two level table
spoonfuls of -four, strain the liquol
from the pan into it and stir constant
| ly until it bolls and is smooth. Ado
half can of chopped mushrooms anC
serve in gravy boat.