Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1898-05-04
Household.
4 aRECIPES.

Coffee Frosting.-A coffee frosting tha;
ean he used for cream cakes, eclairs OF
light cakes is made by sleeping one
quarter of a cupful of coffee in half a
cupful of water and straining it. Two.
ablespoonfuls of this liquid with a cup
tul Of powdered sugar produces the
frosting. 1t may be said in this connec-
tion that a bottle of coffee extract is an
excellent addition to the summer outfit.
II one Is camping out or living picnic
1ashlon In summer cottage, the extract
viii serve many useful purposes 1t has
been found to do admirable service, too,
In supplement nting the very weak coffee o.
the average village boarding house.
Banana ShOrtcake.-Banana shortcake
is dish the materials for which ARE
usually at hand, and it is, therefore, one
that may be written down in the emerg.
eney notebook. The for.nula as put out by
the Boston Cooking School requires the
dough to be made by mixing in a int of
prepared flour two tablespoOnfuls of but
ter and two-thirds of cup of milk, or
enough to make light mixture that can
be handled. This pastry is divided, half
second half laid upon it. When baked,
the splitting Of the cake is easily ac-
complished with knife. Meantime, a
lew bananas are cut up and put in hot
syrup made Of a cup Of sugar and the
Juice OF one lemon. This filling is spread
intended to be particularly toothsome
and elaborate, whipped cream NAV be
served with it.
Fruit Loaf.-This is the way to make q
delicious fruit loaf: Cut candied cher.
ries, dates, figs, citron, raisins and pine
apple into fine bits and roll them into
cream paste, previously prepared Shape
the paste and fruit like a loaf of bread
and coat lightly with melted chocolate.
mt INT. lva - L.
Is made by the same recipe, emitting the
fruit and using nuts.
Imperial Cake.-Rub to a cream one
pound of sugar and hree-quarters of a
pound OF butter, add ten we'll beaten eggs,
blanched and cut fine; one half pound of
stoned raisins, One-half pound of citron
sliced fine, rind and juice of a lemon and
one grated nutmeg. Mix all well together
and bake slowly.
Buttered Eggs and Kidneys-Cut three
sheep's kidneys into thin slices, then into
strips: Dust with salt and pepper and
saute In little butter or fresh beef drip.
ping When Drowned set aside where
they Will keep hot Into shallow sauce
pan break six eggs, beat just enough to
mix. add three tablespoonfuls of butter
cut INTO bits, one quarter of teaspoonful
Oi Whlte pepper, one Tablespoonful OF
hnely-chopped parsley and four table
sPoonfuis Of cream. Stir over the fire un
out on a hot platter and garnish with
toast points.
Broiled Sardines-Broiled sardines make
an admirable spring dish for luncheon OIL
supper. Drain the oil from large sardines
place them on a brOiler and put over
clear, hot ire long enough to heat ths
dlsh thoroughly, but not dry them. Have
ready finger pieces of hot, delicately
Drowned toast and place a sardine on each
each piece over with it. Place a half
teaspoonful of sauce tartare on each sar
dine and garnish the platter with small
punches of parsley.
Chocolate Cornstarch Pudding.-Scali
one and one half cupfuls of milk. Scrap,
or CRATE two squares Of chocolate, anC
melt over hot water; mix with little o
the milk, then stir all together. Dissoly.
four level tablespoOnfuls of cOrnstarch il
enough cold milk or water to blend it
pour into the hot milk and stir unit! thick
and smooth; cover and cook slowly for tel
minutes. Beat together two eggs, three
tablespOonfuls of sugar and a pinch OF
salt; add to the hot pudding, and stir fol-
two minutes; take from the fire, add one
teaspoonful of vanilla and pour into wet
I'd moulds. Serve cold with cream.
Pianked Shad.-Split the shad open ir
the back and spread out on an oak board
and fasten 1t securely; stand it up before
u bright fire and broil.
Bisque Ice Cream.-To three pints OF
cream add one-half pound macaroons
dried and pounded to a dust in a mortar
add sugar to taste, and one half pound OF
almonds, blanched, washed and chopped
Put in freezer and when half frozen add
two wineglassfuls of sherry; freeze and
serve in a mold