Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1898-05-18

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chopped onion. Season with salt and pep
per, and mix with tablespoonful of
hour. Cover with boiling water and stew
gently for about fifteen minutes. Servo
hot at once.
81 soft white 81 gar, one-half cupful of
butter, one cup,ul of sweet milk, four
;upfuls Of sifted flour, four eggs, five tea
;poonfuls of good baking powder. Cream,
butter and sugar; add the yOlks of the
eggs all together. Now add the fOur(i into
which the baking powder has been sifted)
gradually. Flavor with lemon, venilla or
nutmeg to taste, and add the whites of
the eggs we'll beaten. Cover the bottom of
large bread pan with well-greased writ
ing paper. Pour in the batter and bake
in moderate oven. Test the cake with
excellent cake for luncheon, and very
good for children, as it is not too rich.
Clam Patties.-Procure two dozen
freshly opened Little Neck clans, drain
them in a sieve; melt one ounce butter in
saucepan, add two tablespoonfuls finely
chopped onion, cook until the onions are
lone but not brown, then add One-half
tablespoonful -four; stir and cook two
minutes; add one cupful boiling water,
one half teaspoonful beef extract ,one even
teaspOonful salt, one-half even teaspOonful
the CLANS, cooking slowly six minutes.
Add the juice of one-half lemon; stir well;
add last one quarter cupful cream, and
serve in patty shells.
Ham Salad.-For ham salad, cold
,oiled or baked, smoked ham is the best,
although unsmoked may be used. Mix to-
gether and put into a fine dredger a small
quantity each of celery salt, cayenne and
black pepper, white sugar and allspice.
Shave the lean of the ham and squeeze
lemon juice over the pieces; then slightly
1redge them with the above mixture.
Shave up some white onions and celery
and put them in the salad bowl with a few
white lettuce hearts. Add the ham next
then pour several spOonfuls of oil over all
and dash of vinegar. Serve quickly.
In the country where oil is not procura-
ham may be used while it is warm enough
to pour.
Brown flashed Potatoes.-To a pint of
eoarsely chopped cold boiled potatoes add
half teaspoonful of salt, half a saltspOon
salt or a teaspoon of onion juice. Spread
the potatoes in a shallow, buttered dish,
cover them with a pint of cream sauce,
sprinkle the top with buttered crumbs,
bake to q light brown
iOCatO run u-TTepaTe as lOT HlasHtu po-
iatoes. To every pint add three table
spOonfuls of milk or cream, then the yOlk
of two eggs we'll beaten by themselves and
add them TO the potatoes to make the lat
ter light. Lastly, stir in the whipped
whites of the eggs, heap the preparation
on a dish which can be sent to the table,
bake ten minutes, or until the mass has
risen and Drowned nicely.
A Delicious Carrot Pudding.-Beat we'll
three eggs, add one-half of teaspoonful
Of salt, one teaspoonful of vanilla and
one half of a cupful Of grated carrot, us
ing only the outer deep colored portion.
Beat we'll with spoon, stir in slowly one
quart of milk, turn into a battered pud-
ding dish. Set the dish in a pan of hot
water and bake in a very slow oven for
one and half hours. Serve cold.
Pulled Muffins.-Two teacupfuls of sifted
hour, two cupfuls of sweet milk, two eggs;
beat the eggs separately. One teaspoonful
of salt. Beat yolks light, add to them
part of the flour with part of the milk to
make batter that will not lump. After
using all your flour with part of the milk
beat the batter light, then add balance of
milk, Have the whites of the eggs beaten
very stiff, and stir in the whites. Grease
your muffin rings; let them get warm,
Half all your rings, and bake one-half
hour in very hot oven. 1t take,
one half of an hour to bake them done.