Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1892-09-07
RECIPES.
TOMATOES.
II you like tomatoes, let me advise
you to try the following recipes now
this delicious fruit is in season.

n Won like tomatoes, let me advise
you to try the following recipes now
this delicious fruit is in season.
TOMATO soUFFLE.
Peel II ib. of very ripe tomatoes,
remove the hard centres, and beat the
remainder of the frnit to a pulp; sea-
son with pepper, salt. cayenne. and
little lemon; turn into lined sauce
pan, add heaped dessert spoonful OF
corntiour, and stir over the fire until
the mixture boIls, and continue STIR
ring until perfectly smooth; turn
into a basin, and. when cCol, mix in
the well-whisked yolks of three eggs,
and lastly the frothed whites of four
eggs; pour into souffie cases and bake
five or ten minutes in good oven;
when cooked, serve Immediately with
breai rusks or pulled bread.
STUFFED TOMATOES.
Choose six large ripe tomatoes, and
C relully remove the hard centre from
each without bre king tho shape of the
fruit, fill the hole thus made with
savory stuffing, sprinkle with n mix
ture of chopped parsley and bread
crumbs seasoned with pepper and salt,
place a small lump OF butter on the Top
of each and bake in moderate oven
r fifteen to twenty minutes; place
each on square of fried bread on
hot dish, have ready some thick brown
mushroom sauce, to which add the
juice run from the tom ltnes, then pour
round the fruit, and gaGnish with tufts
of fried parsley.
AN ECONOMICAL AND sAvoRY sTUFFING
can be made like this:-M nce finely
then pound together 3 oZs. of cold
cooked beef, mutton, lamb, or veal,
and OF. of cooked lean ham or bacon,
add | OF of fine breadcrumbs, = ozs. of
butter, u. chopped button mush-
room, season with a teaspoonful of
chopped p'rsley, teaspoonfnl of
grated lemon rind, teaspoonful OF
shred chive, J teaspoonful of grated
nutmeg, ditto of salt and pepper, mix
we'll together, and moisten with little
warm stock, sufficient to form into a
soft panada. If any stufiing remains
over after ii ling the tomatoes, rrll into
small balls, dip in -four, fry, and use
to garnish the dish of tomatoes.
ToMlTo SOUP.
Pocure doz large ripe tomatoes,
place In stewpan with 3 gills of
water, | OF. of batter, 3 button onicus,
Il small strip of lemon rlnd, and ] OF.
peppercorns, and a sprinkl;sg of salt;
simmer gently until quite soft, strain
she juic4 INTO basin, remove the skin
and centres from the tomatoes, and
rub the pulp through hair sieve into
The basin containing the juice; stir in
II pint of stock (meat or vegetable)
and pour into stewpan; ring nearly
to the boil, then add oZs. of white
rOHr, stir until the soup thickens,
strain into a hot tureen, aud serve with
fried croutons.
The following vegetable recipes are
from the Rural NetO Yorker, and are
specially good:
CORN SOUP.
Sc re and scrape young corn from
the cob. Boil the cobs oue-half hour,
then remove them from the water and
add the corn pulp Thicken with -four
rubbed into generous quantity of
butter, and season highly with pepper
and salt.
LIMA-BEAN SOUP.
One quart of very tender young
Limas, and half as much each of stock
and milk; one tablespoonful of butter
ribbed with two tablespoonfuls OF
-four, salt, pepper and the yolks of two
egg. P. Cover the beans with boiling
water, boil slowly for half an hour,
drain and pnt through colander Heat
the milk to boiling in a farina kettle,
add the beans to the stock, stir the
thickening into the boiling milk, not
stacking until it thickens smoothly.
Add this to the beans and stock, let it
boil up, then stir in quickly the beaten
egg yolks.
YOUNG LIMAS, DREAMED.
If very younS and tender, add as
much boiling water as will nearly
evaporate while cooking; if older, cover
we'll with water, boil half an hour or
until tender, and dram. Add salt,
pepper and butter; or, If cream is
plenty. use half cupful of hot cream
instead of butter. Do not let the
cream boil; it will not be so good
Those who like the flavor of mint some
| times add sprig to the water, remov
ing it when the beans are tender.
TOMATOES AND CORN.
Mix equal quantities of corn pulp
aud cut tomatoes, say pint of each.
Add boiling water aud cook slowly for
20 minutes. Season with salt and pep
per, and add also one tablespoon of
butter, half as much of sugar and the
same of grated onion. Cook gently
five or ten minutes longer before serv-
ing.