Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1900-07-11
Household Recipes.
RECIPES.

Strawberry Charlotte.-Boil half a
:upful OF rice five minutes in a quart of
water; strain and boil until done in
quart Of milk, adding two tablespoon
fuls of sugar and a saltspOonful of salt.
Rub the rice through a sieve. To one
pint of 1t add one ounce OF gelatine, dis
solved in two tablespOOnfuls Of water.
and the milk remaining after 1t Is
drained fiom the rice. Cook together
three minutes. stir. COOL flavor with half
4 teaspOonful of vanilla and stir in the
well-beaten whites of two eggs. POuI
it over a quart Of capped, ,sugared straw,
berries and pile, slightly sweetened
whipped cream around the whole.
White Cake.-Beat a quarter Of a cup
full Of butter to a cream: add gradually
one cupful Of sugar: then three-fOurths
Of a cupful OF milk; add one heaping
teaspoonful Of baking powder to two
cupfuls Of flour and sift; add the -four
and teaspOonful Of vanilla: fold in
lightly the well-beaten whites OF four
eggs. Bake in a loaf. 1t may be iced
II one prefers but II is more wholesome
without. Has a delicious crust. This
same recipe makes an excellent cocoa
nut cake by the addition OF one cupfu
Of cocoanut just after the milk is put in
A very nice gold cake may be made
with the yolks. using the same measure
ments as for white cake. The yoke t.
be well beaten and added to the suga.
before the milk and flour are added.
Scallopd Meat.-Two cups cold, cooked.
chopped meat put into a CREASED baking
dish. Beat one egg very light. add two
cups OF milk, then pour gradually into
six large tablespOOnfuls Of -four. beating
all the time; now strain through a fine
sieve. Add One-half teaspoon of salt
q dash Of pepper and pour upon the
meat. Bake in a moderate oven an
hour. When done serve at once in the
dish to which it was baked.
Frosted Cherries.-Hold the cherries
by their stems and dip them into the
white Of an egg and then into powdered
sugar. Pile them on fiat glass dish
and ornament the edge Of the dish with
cnerry leaves.
Rhubarb and Custard Pie. Slice thin
half q cupful Of rhubarb and mix IL
with the same amount of sugar; pouI
over the mixture q custard made o.
one and one-half cupfuls Of milk, the
yolks Of two eggs and four teaspoonfuls
Of sugar: bake with one crust only. and
when done cover with a meringue of
the white Of the two eggs and put back
in the oven to brown. This pie should
only be served cold.
Pineapple Pie.-Peel and crate one
large or two small pineapples, two cups
Of sugar. yolks of three eggs. two table
spoonfuls Of flour. one and one-half cups
Of cold water. bake with one crust. Use
remaining whites of eggs with a dash
Of powdered sugar for meringue.
Cucumber Salad.-Peel three medium
sized cucumber and cut them into
halves lengthwise, taking out the seeds.
Place them in ice-cold water for an
hour. When ready to serve peel three
small tomatoes and chop coarsely. Chop
also one pint of watercress and mix
with the tomatoes. Add a few drops of
onion juice, one-half to three-quarters
teaspoonful salt and a dash Of cayenne
pepper. Dry the cucumbers, fill with the
mixture and lay on lettuce leaves
Squeeze over the lling the Juice Of one
lemon and a tablespoonful Of olive OIL
and serve at once.
Scrambled Eggs with Asparagus
Have . tablespoonful Of butter melted
in q frying-pan. pour into II six eggs
previously broken. but not beaten. Sea-
son with salt. pepper and a little bit of
nutmeg. Mix thoroughly. having the
pan over q very hot fire; as the eggs
begin to thicken put in a cupful of
cooked asparagus. chopped into small
pieces and warmed. Put into a warm
dish, pour q tablespoonful Of lemon
1ujce over and serve.