Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1898-02-23
Household.
RECIPES.

RECIPES.
Oatmeal Blanc Mange.-Tc make oat
meal blanc mango pour pint of water
and half teaspoonful of salt in double
boiler. When the water is beginning to
boil, slowly sprinkle into it teacupful
of rolled oats and let it boil for three
minutes. Then let it steam for six hours
and strain. Add to it a halfpint of
scalded milk sweeten to taste, favor with
vanilla and stir over the fire for few
minutes. Whip up two eggs and add to 1t;
then pour into wet. cold moulds and set
in a cold place to harden. Served with
whipped cream.
Coffee Blanc Mange.-Dissolve one box
of gelatine in two cups of milk; pour over
it one pint of strong coffee, boiling hot
Have one pint of milk over the fire in a
double boiler, and when it is at boiling
point pour in the coffee and gelatine mix
ture. Meanwhile beat three eggs light
with one cup of sugar, and stir in with
! the other ingredients. Remove from the
fire and turn into moulds and put into
cool place to become set, Serve with
sweetened cream.
Kromeskies of Crabs.-Boil three crabs
| for 30 minutes in salted water; when cool
pick them out in as large pieces as posi-.
BILE. Mash fine the hard boiled yolks of
| four eggs, add to the crabs, with one
tablespoonful of chopped parsley, one
whole egg we'll beaten. three shakes cay
/
of salt, as the crab meat will be salty.
/ Mix carefully; form into tiny rolls; wrap
each in very thin slice OF bacon; d1p
each in friiter batter and fry in smoking
hot fat. If your market furnishes crap
meat hIlf pound will be required;
Garnish The kromeskies with cress an1
pasS lemon quarters with Ih'm-
70 Make soap mere no IL,
me'hnd Tor ordinary nousehola use on I'm IN
| To huV nackaCe of concentrated I've
tAed eeai Is eooo anu car ~! bno
lnc ,iiIectiohs On 'nG I'm -. Ill
ef IMAM 10 use potash; lye OF otnel oi I'm IN
airy material and Is very much iess
'rouoie.
Puree of Sweet Potatoes.-Bake four
large sweet potatoes; take out the centres
| and pass through a sieve Heat three
| pints of milk in a double boiler Rub to-
| rether one tablespoonful of butter and
| two tablesponfuls of flour; add to the
a seasoning of a teaspoonful of salt, salt
spoonful of white pepper, six CRATES nut
meg and five drops of onion juice; pour
gradually over the potatoes; run through
! the sieve again; reheat and serve.
|
To Boil Rice-Buy the best and wash
! about a teacupful, removing in doing so
any grit or rubbish that may have be-
come mi xed with the grain. Let fully
two quarts of salted water boil in large
| saucepan and when the LIQUID is bubbling
for about % minutes There is no hard
| and fast rule about the length of time
| for rico TO boil but il can best be deter
J nv ruhhing a grain between the
/ nllheu II ru6s away easily il mill
thneifis, tei Ia = ,L.o-,rast of the rice sl7o1iGi
ne uone '1' -. IN or, IL
I'll @ hn,",. tnn soft When removed
I'm ON 'ne NJ. M nant;t,, Of cola water over
;' =; We, -: - Tbon mt iba diSb
~ ~ % anu tn IN ,tT -, 70 baat aoa;n and
oa W IL tho ,n; ,m nc tiIl aacb is senarato
-. 80 W i,s faI1eus This is The sion of we'll.
ohla LIN a. 80 - '
'ooAeu
p. 10 Erono.;so Peel uasb
aT;ip d ro,.sn;nS Po;I in sailed
waie, nnd " With q dash of lemon Juice. When
a1ia ~ A., ~ q cInth R,nsb tben,
,'eitL uenIei a"u NJ o,n,nhs and fry gotdan
hro,xn ;n boi fat
u Wv" =" -'''
- eMeu a. ,ars,,;ns on, tha,, abon
SaIf an Scb b" tbicI PIT them in a sauce-
,aa, % =" hniIina nafor inst annuob 70 bare-
pan oi boiling waae1 Jus, no Of
! bnfter season with salt and pepper. then
coycr Closely. Stew them until the
water has cooked away. watching care
| fully stirring often 10 prevent burning
until they are soft. When they are done
| tbav viii ha of a creamy Iiphi straw
| color
Racines for cooking parsnips are rare
boro ;I one. Roll nersnins until tender.
! cool tham and remove skin. Mash the
In e. ord 70 ayory tnacunful add a
| haatan eqq a little flour TO thicken and