Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1899-08-02

with a hard sauce. to which has
been added a few spoonfuls Of crushed
berries.
Raspberry Vinegar. - Mash two
quart Of berries, add one quart OF
! strong vinegar and let stand for "a
hours Strain, add another two quarts
of berries, let stand as before. strain
and repeat a third time. Measure and
to each pint add one pound of sugar.
Heat slowly to the boiling point. skim
"ool and bottle.
Watermelon Salad.-Place the melon
on ice until thoroughly chilled. Cut 1t
open and with a silver knife cut the
red portion into inch cubes. Have
ready a mixture of four tablespoonfuls
of powdered sugar. one teaspoonful OF
cinnamon and one-Quarter of a tea
spoonful of grated nutmeg. Sprinkle
the cut melon with this. heap in the
salad bowl pour over all one wine
glassful Of port wine and serve.
Tomatoes with Sugar.-Slice the to-
matoes rather thin, sprinkle with a
little sugar over them and serve ice
cold. This Is a favorite way of serv-
ing tomatoes in France and makes
nice change from fruit for break
fast.
Sauce for the Above.-Take two cup
fuls of the cherry Juice, stir into it a
heaping tablespoonful of cornstarch,
and bring to a boil in a granite or por-
celain kettle. Sweeten to the taste,
which will probably require from a
half to three-quarters of a cupful Of
sugar.
Boiled Cherry Pudding-Beat to-
gether the yolks and whites of three
eggs, then stir In two cupfuls of milk.
and from three to four cupfuls of flour
enough to make a smooth batter. A
tablespoonful Of melted butter or drip
pings is then added, with n slight
sprinkling of salt and two heaping
tablespoonfuls of baking powder. Take
a pint OF stoned cherries, drain off the
Juice, dredge them with flour. and stir
| thoroughly into the batter. Then turn
at once into a buttered mold, and cook
for three hours in a kettle of boiling
water. The water must not stop boil
ing. Serve with the pudding sauce
above.
Cherry Tapioca.-SOak a cupful of
mashed tapioca in twice its bulk of
cold water for several hours, then sim
mer slowly in n pint of water till clear
ries and sweeten to taste. Turn 1t into
dish and set away to cool: serve
with sweet cream.
Apricot Jam.-To one pound of fruit
three-quarters of a pound of sugar
Split open the apricots and take out
the stones; lay the apricots fiat on q
dish. letting the skin be nearest the
dish; cover with part OF the sugar,
finely crushed. leave them four or -flve
hours till the Juice begins to run: put
them In a preserving pan, add the rest
of the sugar and boil quickly for
three-quarters of an hour: break some
of the stones. blanch the kernels and
add to the preserve: boil one-quarter
of an hour longer. pour into pots and
cover when cool
Baked Cherry Pudding.-Beat witt
the yOlks Of two eggs two tablespoon
fuls of butter and four of sugar: stir
in two cupfuls of sweet milk. the beat
en- whites of the two eggs and one pint
OF flour into which two heaping table
spoonfuls of baking powder have been
carefully mixed. Into the bottom of a
large pudding dish put a layer of pit
ted cherries an inch or more in thick
ness and after sweetcning the cher
ries turn off the juice. Then pour
over the batter, and bake immedi
ately.