Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1898-05-25
nOuSehOId.
RECIPES.

Cheese Straws.-To cup of grated
cheese add salt and pepper to taste. two
tablespoOnfuls of melted butter, three
tablespoonfuls of cold water and hour
enough to make soft dough Mix with
"A fork until stiff enough to cleave from
the sides of the mi king bowls. Lay upon
a moulding board busted with Hour, sift
-four over the dough, roll gently until as
thin as pie crust cut in strips fourtn
of an inch wide and bake. These Will
keep quite while.
Asparagus and Eggs Asparagus and
eggs make a good breakfast or luncheon
dish. To each egg allow large table
spoonful o rich milk of cream and ut
tie salt. Beat eggs until light; add the
cream; heat a tablespoonful of butter In =
spider until hot; pour in the mi xture and
cook until thickened. Have ready boiled
the heads Of bunch of asparagus and STIR
it with the eggs just before removing
rom the fire. Serve on moistened toast.
Orange Soufie.-Four eggs, four table,
spoonfuls Of sugar, four tablespoonfuis oil
orange Juice, two of water, the grated
rind of one orange, pinch of salt Beat
the eggs separately; add to the yolks the
salt, grated rind, sugar, and beat TO "a
cream. Next stir in the orange Jnlce ana
water, both slightly heated; mix WE'LL
and, lastly, fold into the same
once into to a buttered pudding dish and
bake just II minutes in hot oven. Servd
The minute it comes from the oven.
Apple Tapioca-Butter a quart pud-
ling dish cover the bottom with tart ap-
Piles pared and cored, and pour over them
4 cup tapioca that has been soaked Tor
several hours and drained. Add dust oil
,alt and cup of boiling water. SIT
tablespoonful of granulated sugar over
the top of the pudding, and bake until the
tapicoa is Transparent and the apples are
cooked and light-brown color Serve
warm or cold, as preferred, with sugar
and cream.
Mustard Sauce-Brown a tablespoon
'ul of -four in tablespoonful of butter,
add a fine.y-sliced onion and cupiul
and half Of fish stock, stirring carefully
all the while, then add the grated rlnd ni
a quarter of a lemon, two cloves, a haH
i .altSpoonful of white pepper, Saitspo"h
full of salt and a tablespoonful oi good
| an hour; then add two tablespoonfuls oi
| mustard powder; mix all thoroughly 10
.ether and let boil gently until quite
smooth. Strain and serve hot.
Pork Baked with Apple.-Cut pound
Of salt pork in thin slices ana ireThtn
! in cold water brought to boil lake
| two tart apples, an onion and nan
dozen potatoes; pare them all and slice
Mix ali together with the pork in bak
| ing tin, season with black pepper, add
water to barely cover and bake for Nv"
| hours.
Salt Pork With Peas.-Cut a pound o.
pork in slices and these in large dice;
| Have ready pint of split peas soaked
over night in cold water. \ carrot cut
in dice may also be added. Simmer ali
| together for two hours. Rice may be
! used instead of peas.
| Chocolate Jumbles.-One cupfql of but
! ter beaten to a cream, beat in two cup
| fuls of sugar, add four well-beaten egg
then three scant cupfuls of -four in which
are two heaping teaspoonfuls of baking
powder and one-half teaspoonfui OF salt
| If the butter is fresh. Add one or one hall
cupful of grated chocolate to half the
dough. In the other half add the Juice
| and grated rind of an orange. Roll thin.
Cut in fancy shapes and bake in a quick
oven. These are also excellent plain
iumbles.