Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1897-06-16

hrbecued Ham.-Cut a pound Of raw
ham in thin slices and soak in cold water
half an hour. dry in a towel, and place
IN hot frying pan; dust each slice light
ly with pepper and spread with a quar-.
ter OF teaspoonful Of mixed mustard
and pour into vinegar in the proportion
of half teaspoonful to slice. Fry
quickly, turning often. Serve On ho'
dish, with a teaspooniui OF sous Jeily on
each slice.
Spinach, with Golden Sauce.-Wash and
drain a peck of spinach; sprinkle with a
tablespoonful Of salt; place in a kettle
with water, and cook - minutes; dram
and put into a sauce pan with half u hint
OF cfeam and tablespoonful of butter
cut fve hard boiled eggs in halves; take
out the yolks and slice the whites over
the spinach; set in "A place and make the
sauce; melt two tablespoonfuls of butter;
add the same amount Of cOrnStarch; mix
stir until smooth; take from the fire; sea
son with pepper and the juice Of a lemoi.;
lastly, stir in the yOlks Of the eggs, which
must be finely grated; let come to bCii,
and pour over the spinach.
Marlborough Tsrts.-TO one pint OF
grated pineapple allow three-fourths of a
pound of sugar, four tablespOonfuis of
butter, five eggs and 13 tablespOonfuls OF
milk. Beat the sugar yOlks and butter:
together; then add the milk, the grated
pineapple and, lastly, the whites, beaten
to a stiff froth. dine two pie plates with
good pie crust, fill with the mixture and
bake in a moderate oven 80 minutes
Serve vei'y cold.
II Veal POt=Pie.-Takesthree pounds OF
{plump veal-never buy the skinny kind
lit is immature or poorly fed-whlch may
be cut from the shoulder or be part of
the rack. The first is better since less
bOny. Cut in pieces Of uniform size and
cook slowly in IA small quantity of boiling
water, with a little piece of salt pork, or
in place of pork, add about quarter of a
pound of butter before the veal is wholly
cooked, along with salt. If not fOrtu-
nate enough TO have sour milk or butter
milk, as in olden days, to use with soda
tone-half teaspoonful to a cup of milk }.
make u baking powder crust and have 1t
thick enough to drop in balls from the
spoon. If the water seems to be low, add
more before dropping in the dough, as the
steam must cook it; cover perfectly tight
and cook briskly twenty-five minutes
Serve with baked potatoes.
EvapOrated Apples and Raisins.-TO one
half pound of evaporated apples, put one
teacupful of raisins. The raiSins should
be stemmed, and both raisins and apples
water, and let soak ON the back of the
range for five or six hours. Stew gently
until the apple is thoroughly cooked, and
sweeten slightly.
Stewed ApricOts.-Wash the apricOts
thoroughly, cover with warm water, and
let soak for two or three hours. Stew
gently, and when they commence to get
tender, add sugar To taste, and boil until
soft. This makes a delicious and easily
digested dish.
Lemon Butter.-One half cupful of but
ter, one cupful of sugar, juice of two
lemons. Cook in a brig,t saucepan unit
ii threads Let stand until cool, then
spread on and between the cake layers.
Steam Roast-Take five or six pounds
of plate beef, instruct the butcher To re-
move the bones and roll up, fastening with
twine or skewers, as for corned beef.
Care must be taken that il is not too fat.
Place it in a large steamer over IA stew
pan containing two cupfuls of water. salt
and pinch Of red pepper; set it ON the
back of range or stove TO. Cook slowly
/ Gs7 7sisr al * sdasng &5tef Is 1ecesss.
The fat may be poured off and used as d
substitute fds butter in warming potatoes.
About an hour before serving, remove the
meat from the steamer into the stewpan,
which should contain a cupful or more of
rich, brown gravy, dripping from the
meat. Turn il over a number of times sO
that it will be seasoned through and
through. Let it brown a little. Serve as
a pot roast, One advantage in steaming
meats is that the cheaper meats may be
made tender and palatable in this way.