Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1892-02-03
COOKING VEGETABLES
BAKED SQUASH.

bAhED oQCASh.
Boil, mash and let get cold, then
add two well beaten eggs, tablespoon
lul of butter and salt and pepper.
Beat until light then add four table,
,poonfuls of milk and beat again.
Butter a pudding dish, put in the
,duash, cover with sIfted, l>Ittered
bread crumbs and bake in quick
oven until brown.
COLE sLAU.
10 the well beaten yolks of three
eggs, add one tablespoonful Of sugar,
one of salad oil, three of vinegar, one
Of butter, one teaspoonful each of
mustard and salt, one half a salt-spoon-
:ul of pepper and half teacupful of
cream. Beat all thoroughly together
and stir over the fire until it thickens.
Then pour it over one quart of finely
shaved, STIR thoroughly and set in
refrigerator or some cold place. Gar
aish with rings of hard boiled eggs.
FRIED ONIONS.
Pare white onions and cut cross-wise
in undivided rings. Soak one hour in
saltwater and drain on towel. Flour
them and fry in smoking hot fat. Skim
out and drain on paper, sprinkle
with salt and pepper and serve with
boilel beef-steak.
CHOCOLATE CREAM.
One pint milk, one tes-cupful Of
sugar, one tablespoonful Of butter,
two tea-spoonfuls of corn-starch, one
half cupful of grated chocolate, one
tea-spoonful of extract of vanilla and
tho yolks of two eggs. Melt the choco-
late in double boiler, stir in the milk
and bring to boil; add the sugar and
corn-starch wet in little milk that
was taken from the pint. Cook Mt the
boiling point five minutes, remove
from the fire add the beaten yolks,
stir rapidly three minutes, then add
the butter and vanilla.
CHOCOLATE FILLING, NO. 2.
Stand two ounces of chocolate over
boiling water until it melts, then add a
gill of cream, half a cupful of sugar
and bring to the boiling point stirring
constantly. Test In cold water and if
sticky and thick, remove from the stove
and spread between the cake when
cool.
Orange marmalade is delicious
cake filling.
OhANGE FILLlNt.
Put a tea-cupful of milk In a double
boiler and bring to the scalding point.
Wet one tablespoonful of corn-starch
with a little cold milk and stir it in the
scalding milk until smooth and thick.
Beat the yolks of two eggs and four
table-spoonfuls of powdered sugar un-
til light; add them to the corn-starch.
take it from the stove and when cold
add the grated yellow rind and two
table-spoonfuls OF orange juice.
FRIED TURNIPs.
Pare the turnips, cut in cross wise
slices and quarters or halve each slice.
Boil until tender, but not enough to
break, and drain. Dip in beaten egg
and sifted bread crumbs, aud fry on
both sides in hot butter. Season with
salt and pepper and serve on warm
platter. A little sugar can be busted
over when frying if one prefers,
LIMA BEANS.
Cover select beans with boiling
water, and cook until tender, seasoning
with salt when nearly done, then drain.
Melt heaping tablespoonful of but
ter and stir in one tea-spoonful of
houis ahu tch-SuBiui VI otcSh- ~hN'a
this beans to the same and set near the
back of the range fifteen minutes.
just before serving, season with salt
and pepper and tablespoonful OF
chopped parsley.
CAKE FILINGS.
Boil tea-cupful of granulated sugar
and half gill of water until it spins a
thread as it drops from the tines of a
fork. Beat the white of two eggs to a
stiff froth; add the boiling syrup grad
ually and beat until the mixture Is cold
and stiff. This foundation may be used
for dates, figs, seeded raisins, almonds
or wslnuts, and should be favored
with vanilla or other favoring extract,
and fruit chopped fine.
ALMOND FILLING.
Shred and crate two dozen almonds,
add three and a half tea-spoonfuls OF
bitter almond favoring to the above.