Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1898-12-14
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Apple Foam.-Stew four good-sized
apples. peeled and sliced rather fine,
In half cup OF sugar, more if apples
are tart. Stir in one cup of tapioca
previously cooked, clear and sweeten.
1t is very convenient to cook thus more
tapioca than is desired for one meal.
Beat one white Of egg stiff and beat
into hot mixture. Turn in sauce dish.
and when cool set on ice. A simple
dessert made in an emergency and
found very appetizing.
toes, two tablespoonfuls of flour, two
of minced onions, one ounce butter.
One-quarter pint milk. Mash the po-
tatoes with a fork till perfectly free
from Jumps, stir in the milk, add onions
flour and butter; press into a buttered
mould, and bake till nicely brown in
moderate oven for one-half hour.
Turn out of the mould and serve.
Steamed Rump of Beef.-Select nice
fresh piece of rump. Put generous
tablespoonful of butter in bottom of
iron or granite kettle and let it melt.
Put i'll beef. with a sprinkling OF salt.
pepper, half-teaspoonful finely chopped
onion, Tablespoonful finely minced
sage; cover tightly and place on por-
tion of range which is not hot enough
to burn the butter. Turn it over from
IlIIle 10 llIIle 10 dllOW dll SIueS " OTOW
By keeping it tightly covered the meat
cooks in it's own steam and becomes
tender and juicy. Do not put any
water in the kettle.
Rabbit la Marengo.-Cut the rab-
bits into joints. season them with
pepper and salt, then brown them
nicely in little oil, with some sliced
onion and ham or bacon cup up into
dice. When it Is all delicately colored
and partly cooked moisten it with a
little stock, finish COOKING it and. when
completely done, pour it all on to a
hot dish, squeeze a .ftle lemon juice
over it all and serve garnished with
fried croutons spread with anchovy or
maitre d'hotel butter and delicately
poached eggs. These should be fried,
but in that case are rather apt TO be
indigeStible.
Rabbit Fritters.-Prepare some cold
roast rabbit as for rabbit salad. and
after marinading 1t dip it into some
rather thick frying batter, and fry
in plenty of boiling fat till of a delicate
golden brown; drain well, dust with
minced parsley and coralline pepper
and serve garnished with fried pars-
ley and little rolls of fried bacon.
either iced tomato cream or tartare
sauce being handed in tureen.
Salmon a Ia GeneVeSS--put table,
spoonful of butter into saucepan.
when it has melted add two chopped
shallots and a small carrot cut in thin
slices: toss over the fire until brown.
when add a half a pint of beef stock.
Put in a sprig of basil or thyme, little
parsley, two bay leaves and one Glove.
Simmer slowly for twenty minutes
when thicken the sauce with a des-
ser.sroonful OF -four rubbed to a
smooth consistency in a little cold
water; let boil for Ave minutes, when
strain through Il fine sieve. Return
to the fire. al four tablespoonfuls
of sherry. the juice of a lemon and salt
and cayenne to season nicely. Pick
all the bones from a can of salmon.
divide into neat flakes: put into the
mot saGte. ADJ half pint of truffles (can
ned) and when the fish Is Bot, serve.
Chicken MGyonEaise in Shells--Pick
the meat from the bones of n cold
boiled or baked chicken, nlince fine and
cook with a little (about spoonful
to a cup of meat thick mayonnaise.
Spread the mayonnaise over the bot
tom of china shells, fill up with the
minced chicken and smooth the sur
face with a knife. Arrange the shells
in a large dish. cut tomato aspic into
fancy shapes and put around each
shell. Cover the centre with sieved
yolk or hard-boiled egg and minced
parsley. Serve very cold.