Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1899-10-04

pint VI vinegar ana two pounds of su-
gar season with cinnamon, cloves
Tie. corktng tightly to exclude the air.
II not exposed to mould will keen for
years. In q drv closet.
Canned Grapes.-Wash and pulp the
grapes. dropping the pulp in one dish
ana tne skins In another. Stew the
pulp until soft, then sift through a
colander which will retain the seeds.
Put the pulp and skins together and
allow one pound Of sugar to each four
pounds OF the fruit. Put over the fire
In a preserving kettle: bring to a boil
can and seal. Canned in this way,
grapes will be found good for either
sauce or pies.
Feppered Potatoes.-ChOp fine three
green peppers. after removing the
seeds. and fry slowly in drippings with
a Few slices of onion until tender Chop
one quart boiled potatoes and mix with
peppers. season well and serve very
NOT garnished with parsley and broil-
ed bacon.
STUFFED Tomatoes. .(new)-Cut four
large tomatoes in two, without peel-
ing them, and scoop out the insides.
Melt one tables ooonful butter and fry
since or onion in it SLOWLY. Remove
and one cup soft bread crumbs. Wher
very hot add the tomato pulp and two
thiros OF cup of shrimps, broken into
small pieces. Mix all gently, season
with salt, paprika and lemon juice, and
neap into the halved tomatoes. Sprin-
kie with buttered cracker crumbs and
place .on rounds OF bread. Bake in a
not oven fifteen minutes. Very little
salt should be needed, as the shrimps
are salt
Brown Bread Sandwiches.-Cut up
steamed brown bread in thin slices and
spread with Neufchatel or cottage
cheese. softened with cream and a lit
Tie Dutter and mixed with minced chive
tie butter and mixed with minced
chlVes or olives. Cut in strips and
serve on a napkin.
FRIED Frogs. Legs.-Wash in salted
water. roll in cracker dust, then i'm a
mixture M or egg. milk and lemon Juice.
70 one egg slightly beaten allow one
tablespoonful Of fresh milk and one
FOURTH teaspoOnful of lemon Juice. Now
roIi again in the cracker dust till well
codteo, ana Try in very hot lard They
may either be sauted or fried in deep
Iat. II the latter. 1t will be well to put
.hem into wire basket and immersa
this in the boiling fat.
corn Puree.-Grate or slice from the
COD suhicfent corn to make n mint oT
pulp. Break the ears in two and cook
IA porcelain or granite kettle. with
suincient cold water to cover. for half
an nour Then strain, reheat and add
grated corn. Cook fifteen minutes then
auo one pint Of thin cream or rich
milk, q slice Of onion, a teaspoonful of
sait. half teaspoonful of sugar. half
saitspoonful Of white pepper and a
seaspoonful Of flour cooked with a "a.
plespoonfu! OF butter. Stir till smooth
se move onion. take from the fire and
IN quickly the well-beaten VOL.
Two eggs. Serve at once. There
snouio De generous pint OF wafer 49,
ee1 straining out the corn c0be. =
Sp!ceG g. -
grapes, four
pint Of vinegar, a tablesnoonr,, a..o,ts-
OF cloves and allspice. and IittIa 49,
per. Put all together and cool .in,,,
iy Tor three or four hours
f1ckled Grapes.-Pick fresh gro,..
from the stems without breakine and
put IN jar for seven pounds of the
truit. a quart of vinegar. three nounds
OF sugar. a Tablespoonful e.cb as
whole cloves and cinnamon st;cLs. nj,
she otner ingredients together for q
rev minutes, then cool tin tba a.,
cah De borne In the LIQUID. Pour tb;s
upon tne grapes. which are NOT to ha
- .ooheu' put a plate over the month oS
.he jar. and set 1t in a cool place u,hara
II Is not to be disturbed for t,wo -. w.eIe .t.
weeks. '"o Ut 'href