The Daily state journal. [volume] (Alexandria, Va.) 1868-1874, 1873-11-05
epsiling Stats yuiarmat.
WEDNESDAY, EvENG. NOV. 5. 1873.
UsEFUL RECIPES.

Z .gt USEFUL RECIPES. i4At
RYE AND INDIAN CREDIBLE CAKES
Take one coffee-cup Of rye -four and on,
of1Tndan meal, and one handful of whea
flour; mix well together, and stir in enough
sour milk to make thin batter, perhaps .
~ cup and half of it would be enough. Add
half q tea-spoonful Of salt, and one egg
mix all up smooth. When the griddle iron
is hot, take an even tea-spoonful Of sale
las ratus, turn two tablespoonful of boiling
water overit, and when it is in foam stir
It into the batter. Mix well together and
2 cook directly. A
RICE PUDDING One quart of new
milk. one cupfnl of seeded raisins, two
- thirds of q cupfnl of rice keep it hot in a
saucepan on the back part of the stove for
y; two hours, or until the rice is soft enough.
~ Then add one quart of milk, one cupful Of
sugar, and when cool enough, two eggs
(the yolks and whites beaten separately
until they are frothy), piece Of butter the
size of walnut, and very little salt. Mix
carefully, so as not to break the rice, and
bake about half or three-quarters of an
hour.
JELLY.-The juice of apples boiled in
shallow vessels. without particle of sugar,
z, makes the most sparkling delicious Jelly
imaginable. Red apples win give jelly the
color and clearness of claret, while that
from light fruit is amber. Take the cider
just as it is made, and not allowing it to
ferment at all, and if possible boil in
pan fiat, very large, and shallow. Any
Z one living near ''house" for boiling sor-
ghum juice can make this jelly in perfec.
ton. sti3fu
TOMATO HoNEY.--To each pound Of
tomatoes allow the grated peel OF lemon
and six fresh peach leaves Boil them
slowly till they are all to pieces, then
squeeze them through bag. To each
pound Of liquid allow pound of sugar
and the juice of one lemon. Boil them
together half an hour, or till they become
thick jelly. Then put them into glasses,
and lay double tissue paper over the top.
1t will be scarcely distinguished from the |
real honey.
To Dry PLUMs.-Split ripe plums,
take the stones from them, and lay them |
on plates to dry in warm oven or hot
sun. Turn them frequently 10 order that
they may dry evenly; bring them in be- |
fore the dew falls every night, and do not |
put them out again until the sun will BIZ |
on them. When perfectly dry place in |
paper bags, and hang in an airy place.
RISEN SHORT CAKE Stir one quart |
Of -four, a little salt, one cup of yeast, one
teaspoonful of soda and two eggs in |
enough milk to make plain dough, at |
night for breakfast, and morning for tea.
Next morning knead in one tablespoonful |
of lard and bake it like short cake, on /
griddle or in an oven. Cut in square
pieces.
IT IS good plan to boil onions in milk
and water it diminishes the strong taste of
that vegetable. 1t is an excellent way of
serving up onions, to chop them after they
are boiled and put them in stew-pan with |
little milk, butter, salt and pepper, and
let them stand about fifteen minutes. This
gives them fine flavor, and they can be
served up very hot.
sass To Cook ONIoNs.--Boil till nearly
J done, pour off the water and put in milk
enough to cover them, with small piece of |
butter season with pepper and salt.
just before taking off, stir in teaspoonful
of Hour to thicker them, and after they
q boil up once remove Immediately.
MAKING JELLY.-Press the juice from
the fruit without boiling; and then let the
juice come to a boil and remove the skum
with skinner. Add one pint of sugar
! to every pint of juice, and boil rapidly for
ten minutes.
10 FRESERVE GRAPES.-PfOcufeS some
tin cases of any convenient size, and put in
layer of dry sand or charcoal, and then
bunch of grapes, until the case is full seal
down the lid and make all air tight, and
bury them to any convenient depth in the
ground.
- LETTUCE SALAD.-l very seldom use
vinegar, vinegar and sugar, vinegar and
meat gravy, as nearly all do, but instead,
take sour cream from off clabbered milk,
and sugar, and the lettuce cut up fine. 1t
is far superior, in my estimation. to any
other preparation have tested, and, | be-
lieve healthier.
MINCED COLLoPs.- Chop some raw
beef very fine, season with salt, pepper
and onions if you like. pnt in q pan in
which is a little melted butter; when hot,
sprinkle with flour and pour in little
sweet cream boil up and serve hot as a
nice relish for breakfast or tea.