Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1900-06-20
Household Recipes.
RECIPES.

Eggs with Crabs.-Beat five eggs, sea-
BON with han a teaspOOnful Of salt and
saltspoonful OF white pepper: add the
chopped meat of one-half- f-dozen hard
shell crabs, boiled. and the tips of one
bunch Of cooked asparagus cut into
small pieces. Put tablespoonful OF
butter in hot frying pan. and when
hot turn In the egg mixture; stir gently
for three minutes: when done turn on
hot plate; garnish with parsley.
Veal Kidneys and Mushrooms (Pol-
ish)-Trim all the fat from twelve kid
neys, slice them lengthwise into strips.
dust with salt and pepper. flour them,
dip IN egg. crumb them. fry In butter.
browning both sides. Place one dozen
of the dish: place the kidneys around,
and over all pour a sauce made Of two
tablespeenfuls of mustard worked into
a gill Of Oil and two tablespoonfuls of
good vinegar.
jar one pint Of violet blossoms. pour
one quart Of good vinegar over them.
cover and set in the sun for fourteen
days; then strain through q cheese
cloth; pour into small bottles and seal.
Use for salad dressings. with salt and
pepper added as seasoning.
Preserved Strawberries.-Add to one
pound well cleaned and washed straw
berries half cupful of sugar, boil five
minutes. put them in Jars. close and
turn the jars upside down every tive
great deal Of the Juice and look fine.
Strawberry FIummery.-One quart of
strawberries will be sufficient for six
people. Hull them and cut each berry
in half: cook to a syrup one pint of wa
cnnfnl % hIQ-
spoonful Of lemon Juice: as soon as boil
ing add three level tablespoonfuls of
cornstarch dissolved in one-half cup
full of cold water. and stir until thick
and smooth: add the berries. set over
boiling water and cook ten minutes;
then tufn into a dish. Serve cold. with
cream.
Lamb and Rice Cutlets-wash two
ounces OF best Patna rice and boil until
tender in about a pint Of weak stock;
also boil one small onion separately and
chop It fine. Add a quarter Of pound
Of minced cold lamb. an ounce Of chop,
ped beef euet, one ounce Of bread
crumbs, the cooked onion and a season.
Ing OF salt. pepper and chopped pars-
ley to the rice and stock: mix well by
stirring and cook together for a few
minutes: then turn out on an open dish
to cool. When cool form into small
outlets. egg and bread crumb each and
fry in hot fat. Serve with fried pars-
ley.
Salad Of Greens-Select any suitable
green vegetables, such as romaine.
chicory. escaIo'e. taking care to have
as many different shades Of green as
possible. Marinate each Of the vegeta-
bles separately in a French dressing
and arrange on a salad dish. To make
the French dressing: Mix one-half tea
spoonful Of salt. one-quarted teaspoon
Of pepper. two tablespoonfuls Of olive
oil and two Of vinegar: stir we'll to-
gether.
Strawberry Marmalade.-Weigh the
berries that are to be used and allow
for every pound three-quarters of a
pound of sugar. Free the fruit from the
green hufis. put them in a colander.
rinse or with cold water. drain and put
them in a preserving kettle: boil twen-
ty minutes without a cover: add the
sugar and boil five minutes. Put IN
fruit Jars. close and keep in a cool
place.