Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1892-05-04
RECIPES.

Salads should occupy a far larger
pace in our list of useful dishes, and
instead of being considered company
dishes" should take their places in our
daily menu as a matter of fact. AL
most every vegetable. cooked or I'M
cooked can be used for salad, either by
itself or In combination with others, as
russian salad.
| SPANISH SALAD.
Wash the lettuce in several waterA
and dry on napkin. Chop two onions
finely, and put into a bowl equal parts
OF tarragon vinegar and water, a tea
spoonful of salt and pepper mixed,
and four tablespoonfuls of oil; mix sli
well together, then put in the onions,
and the lettuce which should be first
broken in pieces. Arrange sardines
round the mixture, tails up, and garn.
'sh with olives.
SPINACH ON TOAST.
Thoroughly cleanse the spinach,
throw the leaves into boiling salted
I water, and cook until tender. Drain,
and put into a chopping bowl with two
hard boiled eggs, half teaspoonful OF
pepper, tablespoonful of butter, and
two of cream or rich milk; chop these
together and place the mixture in a
saucepan over the fire for three or
I four minutes, stirring constantly. Have
ready small slices of hot buttered toast
upon which spread the spinach,
sprinkle over it little lemon Juice and
serve hot.
CHEESE SOUFFLE.
Two ounces of bread crumbs, one
half cup of milk, four tahlespoonfuls
grated cheese, the yolks of two eggs
and the whites of three, salt to taste,
and dash of cayenne pepper. Put
the bread and milk on to boil and stir
till smooth, then add The cheese, but
ter, and beaten yolks of the eggs, salt
and pepper; stir well and add last of all
the whites, which have been well beaten,
very carefully. Pour the whole into
buttered dish and bake in hot oven
for fifteen minutes. For the following
recipe, and the one for white fruit
cake, We are indebted to the pages o.
Good Housekeeping.
EGGS AND TOMATOES.
Take one and a half fcnpfuls of stewed
tomatoes, and rub through colander,
let them boil up and add a very little
soda, lump of butter, salt and pepper
to taste, and thicken slightly with
little flour; keep them hot while scram-
bling SIX or eight eggs, which, when
done. serve on a hot dish with the
tomatoes poured carefully over them.
For some persons one cup of sauce
would be sufficient for dozen eggs.
BAKED SALT NJ lCKEREL WITH OREAM
SAUCE.
Wash salt mackerel thoroughly
and sock it over night in a large painful
of cold water, placing it in the dish
with the skin side mp. In the morning
drain it from the water and lay it in
shallow baking pan with the flesh side
up, and pour over it a pint of sweet
milk. Place it in moderately hot
oven and bake for twenty minutes; rub
into a paste a medium-sized table
spoonful of -four, a large one of butter,
and little pepper, and about five
minutes before the fish is done add
this to the milk. Slip the fish on hot
platter and pour the sauce over it.
Serve with potatoes baked or plain
boiled.
WHITE FRUIT CAKE.
One and half cupfuls of butter, two
cups OF sugar, one cup of milk, five
cups of flour, three eggs, two teaspoon
fuls of baking powder, three-fourths of
a nutmeg, two cuptu.s of raisins, one
half pound of citron, and one cupful of
Bake two hours with slow
fire. This is sufficient for two good
sized loaves, and should not be cut II
less than a week as age improves it