Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1893-06-21
NENO.
Puree of Peas.
Sturgeon Outlets with cream Potatoes.
Flank Steak with Pepper Dumplings.
Peach Pudding.
Waters and Cheese.
ToHaa
PUREE OF PEAS.

This is the French pea soup served
at DelmOnico's and other of our finer
restaurants. Instead os soaking the
peas over night, according to the Amer
ican method, thev are washed, put over
Lhe fire in half the requisite quantity
of water and when sCaldiug hot the
rest of the water is added gradually,
thus allowing the repeated heating of
the peas. This process sOftens them
completely without destroying any of
their nOurishment; when they are
soaked over night, especially in warm
weather, more or less fermentation
takes place, with a consequent loss of
nutritious substance. The gradual ad-
dition of the cold water softens the
peas, so that they are tender enough
to rub through a cOiander in little
over two hours. According to taste
they may he seasoned only with salt and
pepper, or by the French method the
flavor can be heightened by boiling
with them an onion, fried brown in
just enough butter to prevent burning.
and a carrot peeled and sliced. These
vegetables are rubbed through q colan-
der with the peas so soon as they are
tender, and the soup is thickened
slightly by stirring with it for each
quart One-half ounce each of butter
and flour rubbed to a smooth paste
this prevents the settling of the soup,
and after the addition it is allowed to
boil five minutes TO cook the tionr
The seasoning Of salt and pepper should
be made pRlatable, and the soup served
with little dice of bread fried brown in
enough smoking hot fat to prevent
burning.
Some American housekeepers boil a
ham bone or piece of salt pork in the
soup.
STURGEON OUTLETS WITH CREAM PoTA-
TOES.
The fresh sturgeon may be cut Iik @
veal outlets, or the smoked sturgeon
sliced The fish should be simmered
In enough water to cover it while the
potatoes are being peeled, sliced and
boiled until tender, and q cream sauce
is being made according to the follow
ing recipe: Put in saucepan over the
fire four table spOODfuIs of butter and
two Of four, and stir them until thew
are smoothly blended; then stir in a
pint of cream or rich milk, a salt
spoonful Of powdered mace, quarter of
a salt spoonful of white pepper, n dust
of cayenne, and n level teaspoonful of
salt; let the sauce boil for two or three
minutes, when it will be ready to use.
The potatoes. drained from the water
in which they are bOilei, are to he
moistened with cream sauce and served
with the sturgeon outlet, which also is
taken from the water in which it has
been simmoring and served on q dish
with the potatoes.
FLANK STEAK WITH PEPPER DUlIPLIvGs.
The flank steak, which is cut from
below the thin end of the sirloin aud
costs IN the lower market about ten
cents a pound, becomes under this
treatment both tender and snvorY. Cut
the steak IN three inch pieces. brown
it with an onion peeled and sliced and
enough of the steak fat to prevent
burn ng. Alter the staRk IS brown
dredge it thoroughly with flour, season
it highly with salt and pepper, turn it
a. out in the pan until the flour is
brown, cover it with boiling water,
moving the steak about until the hour
forms a good gravy; season the gravy
highly with salt and pepper; let 1t
boil and put into it pepper dump
lings, which are made by using
prepared -four or by sitting baking
powder with -four. An ounce of short
ening may be added to a pound of
-four if desired Mix the -four TO a
soft dough with water or milk and
put it by tablespoonful with the steak.
The dumplings should be allowed to
boil in the sauce until cooked through,
which will be about twenty minutes,
when all can be served together Can
ned cepes or boletus may be fried with
the steak and onion to the great i'm
pIoyement Of the favor OF the dish.