Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1898-06-08
Household.
RECIPES.

How to Cook a Fowl.-A delicious way
to cook chicken is as follows: Cut what
the market men call a roasting fowl, as
for fricasseeing, put it in saucepan with
water to the depth of about four inches;
add medium size onion cut in halves; a
stalk of celery and two or three sprigs
of parsley. Cover the kettle tight, stand
it over a moderate fire and after the
chicken has cooked for half an hour sea-
son it with salt. Cover it again and let it
cook till perfectly tender. In the mean
time put in another saucepan two we'll
rounded tablespoonfuls of butter, stand
ii over the fire till it bubbles and then
add piled up tablespoonful Of flour and
stir it to a PASTE but do not let it burn.
When it is well blended stir in the yolks
of two raw eggs till perfectly blended.
Heat pint and half of rich milk to the
boiling point, then pour IT In the sauce
pan with the butter and flour, stirring 1t
briskly to keep it from Jumping or curd-
ling. Stand it over the fire, stirring 1t all
the time, and just as it begins to bubble
add the chicken to it and let it stew for
about five minutes In the sauce, then
serve on a platter vanished with sprlgs
of parsley and hard boiled eggs cut in
quarters.
Strawberry CharlOtte.-Line plain
round mold with ripe strawberries by
burying the mold in ice to the rim, and
dipping the Strawberries in calf's foot
them cut in halves, the cut side down
ward afterward building them up the sides,
the jelly (Which must be cold, but not set)
causing them to adhere; when finished,
fill it with the cream as directed for the
charlotte russo, and when ready to serve
dip the mold in warm water and turn it
out upon the dish, The cream must be
very nearly set when You pour 1t In, or
it will run between the straw berries snd
produce a bad effect.
Cheese Balls-Chop half a pound of
good American cheese; add to 1t one pint
of soft bread crumbs, a dash of cayenne,
a teaspoonful of salt mix, and add two
eggs unbeaten- Form into balls the size
of an English walnut Dip in beaten egg,
then in crumbs, and fry in smoking hot
fat.
Cocoanut Drop Cakes.-Cream well to-
gether One-half of cupful of butter and
one cupful of sugar; add the beaten yolks
of two eggs, then alternately one third Of
a cupful of milk and two cupfuls of sifted
-four. Beat we'll until smooth, add one
scant teaspoonfui of vanilla, one quarter
Of a teaspoonful of salt, one heaping cup
full of grated cocoanut, the stlff1y whipped
whites of the eggs and one hcaplng tea
| spoonful of baking powder Beat for a
moment and drop by the spoonful on we'll
creased pans. Flours vary so much that
| it may be necessary to add one or two
spoonfuls more than the recipe calls Tor
to keep them in shape. When baked and
cold put away in a stone jar.
Othellos and Desdemonas.-Make
| plain cake with four ounces of butter,
half pound of castor sugar, four eggs,
| half a pint of milk, one pound of the best
| Hungarian flour and a teaspoonful and a
half of baking powder. Beat the butter
to white cream, add the sugar, the we'll
beaten yolks of the eggs, the sifted flour
and the baking powder, and last of al!
stir lightly in the stiffiy beaten whites OF
the eggs. Bake in small, well-buttered
patty pans for about fifteen minutes.
When the little cakes are cold pour some
melted chocolate over half of them. and
over the other half some white icing; set
them aside for short time to harden,
and then coat the white cakes with melted
chocolate and the dark ones with white
| icing. The result is a very delicious
kind of chocolate cream icing.
Rhubarb Custard Pie.-One half pint OF
finely chopped rhubarb, spread evenly
over a rich pie paste. Make custard as
| if for custard pies and pour over it, Bake
slowly until the rhubarb is tender and
the custard Drowned.