Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1900-05-30
Household Recipes.
RECIPES.

Simple Pudding.-One pound each Of
ratsins. sultanas. currants. bread
crumbs. Hour. sugar. finely chopped suet
and mixed candied peel. The grated
rind Of two lemons. a pinch Of salt and
one-haf teaspoonful Of spice. Mix with
milk and water. stir thoroughly and boil
for at least eight hours. This will make
three or four puddings.
Stuffed Bacon.-Make forcemeat by
mixing Q large tablespoonful Of bread
crumbs with q teaspoonful Of chopped
parsley, half the quantity Of finely
minced onion and q tablespoonful OF
been passed through q mincing ma
chine: season with pepper and salt and
moisten the ingredients with some we'll
beaten eggs. Cut some thin slices OF
bacon, smooth them out with q knife
and spread them evenly with a layer of
the forcemeat; then roll them up and tie
them with fine white string and fry un-
til the bacon Is cooked serve on pieces of
fried toast, which should be just a little
larger than the rolls of bacon.
Clans with Green Peppers.-Cook to-
gether for hve minutes without brown
ing one tablespoonful Of butter, two
tablespoonfuls Of finely chopped onion
and four tablespoonfuls of finely
SssOPkS0 SACCA PCpPCIs auo Ohc-halk VI
teaspOonful Of salt, q dash Of pepper
and one dozen finely chopped clans.
Simmer for five minutes. pour over
buttered toast and serve hot.
Orange Salad.-Lay firm oranges on
the Ice until very cold. Peel and divide
into lobes. then, with a sharp knife cut
each lobe in half. Arrange on crisp let
tuce leaves. and pour mayonnoise dress
ing over all
Orange and Walnut Salad.-Blanch
shelled English walnuts by throwing
them into boiling water and removing
the skins. When cold, prepare oranges
as In the former recipe: arrange them
tuce leaves, and mask with mayonnaise
dressing.
Cream Of Rice with Prunes.-Cook
one-fourth Of a cupful Of rice in a cup
tul and a half of milk. Make a boiled
:ustard with three yolks Of eggs. half
4 cupful of sugar and half a cupful of
milk. Add half a package of gelatin
.oftened In cold water and strain over
the rice. Let cool. Fold in a pint of
whipped cream, twelve sifted prunes
and lemon Juice. Serve surrounded
With cooked prunes.
Sour Cream Wafers.-Stir two ta-
olespoonfuls Of cold water into one
hird Of a cup of cornstarch: then add
me cup OF thick sour cream, the beaten
yolks Of four eggs, one-fourth Of a tea
spoonful each of salt and mace, and
lightly fold in the whites Of four eggs
,eaten to a stiff froth. Bake as five
arge griddle cakes. sprinkle with Gin
iamon and sugar. roll up like a jelly
oil and serve very hot.
Puree Of Peas.-Drain a can Of peas.
ct stand in boiling water Ave minutes,
hen drain again and pass through a
heve: add half q teasDoonful of salt.
dash Of pepper and drop through a
,astry bag Gas for making potato roses)
{ IL easier to serve the peas plain with
he fish, In which case cook the peas
ike any canned peas. season as direct
ID. bring to a boil and pour around
he fish.
Orange and English Walnut Salad
Slice four peeled oranges lengthwise.
Trees with three or four tablespoonful
II olive oil and one tablespoonful Of
emon juice. Arrange slices in a
mound upon a layer Of lettuce leaves.
Dress one cupful OF sliced nut meats
With one tablespoonful Of oil. a dash
II salt and half a tablespoonful of lem
IN Juice and dispose upon the centre of
he mound. TOs together before serv-
ng.