Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1898-12-21


one tablespoonful Of b
of drippings; when b'
one-half pihts OF die
toes Fry light b,
i fouf eggs stirred
cook until set
1reAdy tw- |
: xar. 6ne teaspoonsuI OF Salt, one-ha
teasp3onful made mustard. one salt,
spoonful Of celery salt and half that
much pepper mixed together. Four
this over the potatoes, stir and neat
for a moment and serve in hot dish CD
warmed plates. More vinegar may bs
added If one prefers.
Baked Apples with Meringue.-Wash
and core five large apples, put in bak-
ing dish with a little water; bake until
nearly tender, then fill holes with
sugar and sprinkle over top a good
half-cupful Return to the oven and
bake until apples are tender and juice
syrup-like, then remove and let cool
while preparing a meringue with white
spoonfuls of sugar. Beat the egg stir,
then beat in sugar. Pour over the ap-
pies. return to moderate oven and
brown to golden color.
Cranberry Sauce.-Put three pints
of carefully picked over cranberrieS in
to a porcelain-lined or granite kettle,
with one-half pint of water. cover and
allow to stew slowly until tender. then
add one pint of granulated sugar. AL
low to come to a boil and remove from
the fire. If preferred pass through
n colander to remove the skins; pour
into a mould and stand away to cool.
Marble Cake.-Light part-Two cup
fuls of white sugar, one cupful of but
ter. one-half cupful Of sweet milk,
whites of four eggs, two and one-half
too y1fr nf hoE fuh
cupfuls Of -four. Dark part-One cup
full of brown sugar, oT1e-half cupful of
mOlasses, one cupful Of butter, one
fourth cupful of sour milk, half tea
spoonful of soda, yolks of four eggs
| flour to thicken, and flavor.
Hickorynut Cake.-One cupful of but
ter. two cupfuls of sugar, half a cup
fu of milk. four eggs, one cupful of
chopped raisins. one cupful of chopped
| hickorynuts. two cupfuls of flour, half
a teaspoonful of soda, Juice Of half a
lemon. Bake in two square loaves and
frost.
Estelle Pudding-Three eggs. thor
oughly beaten. two and one-half table
| spoonfuls Of sugar. three-fourths cup
sweet milk two teaspoonfuls baking
powder sifted in flour enough to make
| like cake batter. one cup of raisins
! c:opped fine. Steam thirty-five min
utes. Two eggs and the two yolks left
| from the meringue can be used for
this.
Hard Sauce.-One cup of light brown
| sugar, one-half cup of butter, one-half
| nutmeg grated. two or three CRATES Of
| lemon peel juice of half lemon. Ble nd
| butter. and sugar and favoring. Put
away in mold to cool and harden until
ready for use.
Pumpkin Custard.-Cut a pl<in
| into inch square pieces. stew slowly
until thoroughly cooked. then press
| through a colander or sieve. To every
| pint of pumpkin add a piece Of butter
| about the size of a walnut. half a
teaspoonful of salt (scant)., one pint
| Of good milk. half a teaspoonful each
of mace and cinnamon, one teaspoonful
of ginger, one cup of sugar. and four
| well-beaten eggs. Bake in a pudding
dish. without crust, or in pie tins with
a light crust.
Green Apple Pia-Stew welI-grown
green apples. mash And strain. To
| every pint Of the apples add half a
| teacupful Of sugar. a teaspoonful Of
butter and the beaten whites of two
eggs: flavor with lemon and nutmeg
\ line pie pans with pun paste, fill with
the apples: bake very quickly. cover
! the top with merinCue and set it in
the oven one minute to brown slight