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

cat american JOoheiB ana
Household Management"
"Famuy LiUiug on 500
4 Year." Etc.
Inc winter weather always suggests
70 grown folk the pleasure of their
Younger days; and 1t is safe to say
that in most instances one of the first
remembrances is of the good things of
The table which, far away from present
times and methods, have the unfaihng
charm of memory. We think no fine
cookery of the modern semi-French
school half so appetizing and
satisfactory as the genuine American
old style dishes. Our space this
week will be devoted to A resume
Of some of tie best constItut-
iIg the most satisfactory sort of cold
weather fare. We shall begin with
kind of pot pie with dumplings which
hgs gained fame for the locality where
it was first made by the good old
negro cooks of "befO' wah times,
following this with an excellent
Preparation of salt pork, with suitable
vegetables, and concluding our list
with q salt Gsh dinner and its morning
addendl of Goldfish hash.
PHILADELPHIA PEPPER-POr.
Wash in cold water one pound of
AIT pork in which ihe fat and lean are
equal, and put it in a large pot over
the FIRE with two pounds of the neck of
veal or mutton and four quarts of cold
water add a large red pepper and
tea spoonful Of salt, and boil all to-
gether gently for three hours, keeping
the pot closely covered. Meanwhile,
iu another pot boil until tender a
round of good trIpe, cut in small
strips, and peel and slice four small or
two large white turnips, six tomatoes,
six potatoes and one onion. After the
meat has boiled for three hours take it
out of the broth, and in IT'S place put
the boiled tripe and vegetables and
let them boil gently for half an hour.
As soon rs the vegetables begin to
boil make dumpllngS by sitting to-
gether one teaspOonful each of baking
powder and salt and ore pint of flour
Quickly mix with the flower sufficient
cold water TO form a medium soft
Tough, aud put this into the pepper
pot by the teaspOOnful. wetting the
spoon IN the broth before forming
\ each dumping Cover the pot as soon
las the dump ings are all III, and let the
Iepper-pot boil until the half hour has
elapsed. Then serve it in a tureen.
The meat employed to make the
broth can be used IN the form OF hash
or minced meat served on toast.
The pepper-pOt makes a capital dish
iOr busy days, because 1t combines
meat and vegetables with broth and
dumplings. The hearty luncheon
which constitutes the children's dinner
viii be amply served with dishes of
this kind. Another good day
old fashioned dinner is:
Fried Salt Pork, Western Style,
with Cream Hot Slaw, or
Boiled Cabbage with Cream Sancs,
and Sugar beet Pudding.
FRIED SALT PORK, WESTERN STYLE.
so.ape the rind of salt pork, wash
the pork in cold water, slice it about
half an inch thick, put it II more cold
water and let il stand over night; the
next morning put it over the fire III
enough cold milk TO cover it, and let
the milk reach the boiling point; have
ready over the fire a fryingpan large
enough to hold the pork and in it suf-
tcient butter or lard to cover the bot
tom; after the pork has been scalded
in the hot milk dip the slices IN -four
seasoned with salt and pepper, and
brown them on both sides in The fry
ing pan containing the hot fat; keep
the pork hot on hot dish after il Is
Drowned; stir a tablespoonful of -four
into the butter in the pan and gradu-
ally add enough OF the hot milk to
make a good gravy; stir 1t until it is
smooth, see that it is palstably sea-
aOued, let it boil for a moment and
then serve it in a gravy bow. with the
fried pork.
CREAM BOT 'sLAw.
Trim tue outer leaves from a head Of
ngm, white cabbage, shake the cabbage
about In a large pan of cold salted
water, and then shave Il very thin: pnt
over the FIRE IN a thick saucepan a ia
blesponful each of butter and -four,
and stir them until they bubble; then
gradually STIR IN half a cupful of cream
ard three tablespooufuls of vinegar;
put the shaved cabbage into this sauce,
season it with salt and white pepper
and stir 1t over the fire until it Is scald-
ing hot; take the saucepan from the fire
stir with the cabbage the yelk of a raw
egg, and serve it at once.
U0uED CABBAGE WITH CREAM sArcR.
Choose firm fresh cabbage: either
cut it IN quarters and cut out the inner
-FalE, or seq arate the leaves and cut
away their toughest parts; have ready
pie, Is Of sHIted boiling water; thor
Uughiv wash the cabb ge in plenty of
cold salted water, then boil it IN the
boiling water only until it is tender,
which will be in from ten to fifteen
minutes, according to the size and
freshness of the vegetable. K mem
Ter that it needs to be cooked only un-
til tender, but not until it grows soft
end watery. While 1t is cooking make
o sauce for It. as follows: Stir together
over the fire q tablespoonful each of
butter and -four un.Il they are smooth
IL blended, then gradually stir into
them o pint OF milk, teaspoonfuI of
s@lt and quarter of a saItspoonful each
of hite pepper ard grated nutmeg,
and continue to stir the sauce until it
has boiled for two minutes, when it
will be ready for use. 1t can be kept
hot by placing the saucepan which
contains it in another pan of hot wster
on the babk part of the stove When
the cabbage is tender drain it, put It
into deep dish and rour the sauce
over it. If the sauce is desired in a
different form, the yoke or a raw egg
may be stirred into it Just before it is
poured over the cabbage.
fUGAR-BEET PUDDING, CAROLINA sTYIFs
Use cold-boiled sugar beets which
have not been picked; either CRATE
them or cut them as large as grains of
corn; to pint OF beets, SO prepared
add six eggs well beaten, pint OF
milk, level teaspoonful of salt, quar-
ter ofa saltspoontul of pepper snd