Bristol news. [volume] (Bristol, Va. & Tenn.) 1867-189?, 1870-10-28
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HoSEY VINEGAR. Take thirty gal
Ions o. rain water, heat it, and put /
1t into barrel; add Two quarts of
whiskey, three pUlnds honey five cetns.
worth ufcitrc acid and little moth.
of vinegar. Fasten up the barrel al d
put it in the cellar and in short time
1t will contain vinegar unsurpassed Tor
purity and elegance of taste.
GINGER SNAps.-Takc two cups
Of molasses, one cup of butter, one
tablespoonful of ginger, and one of
soda. dissolved in Little warm water.
add -four sufficient maAe soft dough
roll thin and cut into small cakes.
BosToN CAKE. Take one pound OF
-four, one pound of sugar. half pound
of butter, one cup Of $ 'ur cream. five
eggs. and one teaspooniul of sllcr titus
Cream the butter; add the sugar,
beaten yolks, cream with saleratu.
dissolved in it, then flour and beaten
whites alternately. Makes ol larcc
loaf, and is nice.
MARBLE Xxx. - 0"rt Part. -Tak
two cups of brown sugar, one cup Of
molasses, one cup of butter, one and
q half cups of sour cream, five cups
of -four, two tablespOonfuls of cinna-
NOR, one tablespoonful of cloves,
one tablespoonful Of allspice, one ia
blespoonful Of nutmeg, one teaspoon
full Of soda, and yolks Of seven eggs.
Light part. Take two cups o.
white sugar, one cup of butter, one
d / half cups of sour milk, Que tea
spoonful of so Ia, three cups of -four,
and whites OF seven eggs. These two
parts nut be beaten selnritely ;
then put into the cake dish spooaful
of each, "time about" so hit 4
cake may be marJled as much rs pos
sible.
WAFFLEs. With two fre.h eggs,
half pound of -four, quarter OF p
pound of siited sugar. two slices OF
butter, melted in little milk. anC
.om drops of orange -four water,
composes a after well mixed. con-
tanning Jumps, and which rores in
pouring. Heat your waffle ron.
grease it inside with butter, fill it W it'll
the batter, close it and return to til,
fire, browning the waffle on both sides.
After being assured that it is good
color, take it out and keep hot unit.
the moment of serving.
No 4 PoTATo PASTE. Mash.
VIII lie hot, one pound of boiled pota.
toes. and rub them through colan-
der; then add a quarter of a pound o.
butter, one tie i-cup of cream, and one
teaspoonful of salt (; mix it with -four
enough to roll it cut on the mouldir z
board.
APPLE PIE.-Green apples, to be
used in pies, should be previously
stewed. Pare, core, and quarter
them, and stew them in enough water
to prevent their burning; when well
dom, strain them through a colander
add bit Of butter. little mace, n
grated rind of lemon, and sugar enough
to make them pleasant line your pie
dishes with paste No. 3, fill them to
a level with the inside rim, with the
stewed apple, cover it with the same
paste, wetting the edges of the crust
to make them adhere. and bake in
moderate oven twenty minutes.
GRAPE PIE. the grapes when
half grown. wash them, aud cut them
in halves; line the pic dishes with
paste No. /. fill them full with the
grapes, add four large tablespoonful
of fine white sugar and tablespoon
ful Of water; cover them with the
same paste; cut a slit in the centre
Of the cover. through which the VA
Por may escape bake thirty five min
utes.
IL you prefer to stew the grapes.
you must bake them in dishes lined
with paste No. 3, they will bake then
In twenty minutes. If you prefer to
sweeten the grapes with molnsses in
stead of sugar, it will not be necessa-
~ to add any water.
APPLE SAUCE. core. quarter,
and wash one dozen ripe pippins;
stew them, until they are tender. in
half a tea-cup of water over slow
fire. keeping the stew-pan covered so
that no steam can escape; they should
stew about twenty minutes. but not
long enough to break when they are
done, turn them out whole into your
dish, and serve.
II you use greetings or spice apples,
little sugar and nutmeg will be nee
essary to season the sauce.
GERMAN CUsTARD SAUCE.-Beat
to a cream the yolks of four eggs and
two tablespoonful Of white sugar
stir in one glass of Sherry, one Of wa
ter. little grated orange peel, and
q little salt; beat this mixture well,
put it over a moderate FIRE, stir it
until it boils, then serve hot in a sauce
turcen,
VIRGINIA E0G BREAD. dissolve
enc tablespoonful of butter in three
and half pints of milk; add one
quart of Indian meal, half a pint of
wheat -four, little salt and two eggs
we'll beaten mix all well together /;
and bake in butterel tin.
SoUFFLE BIsCUIT Rub one quar-
ter Of pound of batter into one