Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1892-03-30
EOUSEHOLD.

| BAKED EGGs.-Put about two table
spoonfuls of butter in an earthen bak-
7, ing pan. When melted, break into II
carefully the number of eggs desired
and set the pan into a hot oven. The
time require d 10 bake them depends
whether you desire the eggs hard OF
soft.
SAUCE. Maitre d hotel.-Hsat az
much butter as you think necessary,
and when hot, throw in two table
spoonfuls of chopped parsley; shake
your pan once or twice, pour the mix
ture over the fish and then sprinkle
over it tablespoonful of lemon juice.
Be sure that your butter il hot, but dc
not scorch 1t.
PUFFs.-Beat the whites of six egRs
till they stand alone, and the yolks the
same space of time. Cream in by de-
grees nine tablespoonfuls of flour. Put
in tablespoonful of melted butter and
q teaspoonful of salt; then make into q
batter with one pint of sweet milk.
Grease little pstty-pans, pour in the
batter. and bake rapidly till of light
brown color. No more luscious food
can be produced for the breakfast table
then is furnished by these simple
cakes. Some persons think the flavor
improved by the addition of little
grated nutmeg.
TOMATO soUP.-Have ready one three
pound can of tomatoes, and add to
them half teaspoonful of soda. Let
the tomatoes stew gently until thor
oughly cooked. Have ready two
quarts of new unskimmed milk; let it
come to boil over brisk fire, and as
soon as this is the case pour 1t hot over
the tomatoes, stirring well. Let all
boil together about fifteen minutes
Season with salt, pepper, and one
tablespoonful of butter. inst before
pouring ont of the kettle, thlcken With
Il cupful of pounded crackers.
CAPER SAUCE The proportions for
this sauce are, two ounces of butter,
one TABLESPOONFUL of -four, yolk Of one
egr, salt and white pepper. Put the
butter and -four into a stew pan
over the fire and cook, stirring all the
time so that it will not burn; as soon as
II turns yellowish, pour into the pan
about pint of boiling water, little by
little, stirring briskly the while with a
wooden spoon; take from the fire when
it Is getting thick; beat yolk of egg
with half tablespoonful of water, put
it INTO the pan with white pepper and
salt, mix it well with the rest and add
one or two tablespoonfuls of capers.
A little grated nutmeg and vinegar, or
lemon juice are added, if liked. Lemon
juice Is better than vinegar when the
sauce is used with fish.
1APIOCA PUDDING. This pudding is
made of tapioca, eggs and currant
lily. Soak half a cupful of tapioca
two hours In pint of water; then boil
1t until clear with glassful of currsnt
Jelly and halt cupful of sugar. As
you take from the fire stir into the
pudding the stiffiy beaten white of four
eg IS; pour into mould and set away
to harden. When the pudding is
ready to serve, pour about it custard
made from pint of milk and the yolks
o the egg. Put the milk in double
boiler, and when boiling mix with the
yolks OF the eggs, beaten until light,
with two tablespoonfuls of sugar. Stir
and boil two minutes, and then flavor
with teaspoonful of vanilla or white
brandy. Cool before using.
GRnLED SARDINEs.-Drain the sar-
dimes from the oil aud broil them over
quick fire. Cut the crust from slices
ly; then place the sardines on the
quarters.
PoTATo SALAD.-One quart of pota-
toes cooked until soft, peeled and
sliced. six tablespoonfuls of vinegar
and the same of water, little salt
little bit of onion cut up fine, and two
spoonfuls of olive oil. Stir the liquid
well together, and mix in the potatoes
while they are still warm.
RICE WAFFLEs.-Onec cupful of rice
well boiled, three cupfuls OF -four,
three eggs, one teaspoonful of soda and
a piece of butter the size of walnut
The ingredients must all be prepared
for negligence on the part
of cook will prevent the success OF
any recipe. Be sure to be 1t your eggs
very light. See that every particle Of
soda is thoroughly dissolved, and that
after it is dded the baking be not
long delayed, lest the effervescingl
of the soda be destroyed,
and consequently the cakes heavy
his batter may be used in waffle
irons, or else bake | like flannel cakes
upon an open griddle.
ORANGE CAKE.-Two cups of sugar,
one-half cup of butter, four eggs, three
cups of -four, one cup of water. two
small oranges, two teaspoonfuls OF
baking powder. Work the butter and
sugar together; add the yolks of the
eggs and the juice with the grated peel
of the oranges, then the water. the
whites well beaten and last the -four in
which the baking powder has been
thoroughly mixed. Bake in small
cakes IN a moderately hot oven. Frost.
ing The whites of two eggs, a cup Of
sugar and little orange iuIce.