Martinsburg independent. [volume] (Martinsburg, W. Va.) 1875-1900, 1875-07-03
Useful Recipes.

Lemon Pie.--For two pies, take two
fresh lemons, CRATE off the outer yellow
coating, take out the seeds, chop the
rest very fine. Thicker two cups Of hot
water with two tablespoonfuls OF corn
starch, add two teacupfuls Of white sugar,
and when cool. the beaten yolks Of four
eggs, the chopped lemon, with their juice,
and stir well together. Line two pie
plates with crust, pour in the material,
bake until the crust Is done. Beat the
whites Of four eggs to q froth, add one
teacupfuI Of white sugar, pour over the
pies evenly. before taking them ont Of
the oven; leave until q delicate brown.
F1c0ssss Of Fools Broscn. Broil as
for pot pie, then fry slowly 10 butter
until brown, toast bread and lay it on
the platter under the chicken. Pour a
little Of the broth in the spider with the
Drowned butter, thicken with -four, sea-
son to suit, and pour It over the chicken:
or If you want it very nice, add the but
ter for the gravy to the butter in which
the chicken was Drowned; drcdge with
-four, add salt and pepper; brown well,
and lastly add the chicken broth.
Hosc to Preseyve Smoked Meats. Take
ground black pepper, tho finer the bet
ter; wash all the mold or soil off from
the hams or beef, and while they are
damp rub them thoroughly with pepper.
Two pounds Of pepper will keep thirty
pounds OF meat free from flies or insects
Of all kinds. 1t can remain, after being
thus treated, in the smoke-house or
wood-house, and not flv will approach |
it. 1t also improves the favor Of the
meat.
Lady Fingers. eggs, two cups Of
sugar, half cup butter half cup sweet |
milk, two spoonfuls baking powder.
Take sheet Of buttcred paper drop on
batter about the length and size of your
finger. When sufficiently baked remove
from the paper, and join the smooth
sides together with = very little good
Jelly, or the white Of an egg
Egg Pudding One quart 4 milk
nine eggs, nine tablespoonfuls Of -four,
a little salt, beaten we'll together, pour
in q bag, and place Immediately III boii-
ing water, boil one and a-half hours.
Use sauce made withbutter and sugar,
mashed together, and flatored with nut
meg, or lemon.
Good Johnnyc0tc. Beat up one egg
with one-third Of cup Of sugar, add
one tablespoonful Of melted butter, and
one pint Of sweet milk, two and a-half
cups Of meal, half a cup OF -four, tea
spoonful Of cream of tartar and half
of soda.
The Scientific American says: Tubs
and pals satured with glycerine will not
shrink and dry up, the hoops will not
fall of, and there will be no necessity |
for keeping these articles soaked. But
ter tubs keep sweet and can be used
second time.
10 Prevent Tin Rusting Rub fresh
lard over every part Of the dish, and
then put it in bot oven and heat it
Thus treated, any tinware
may be used in water constantly. and
remain bright and free from rust indef-
nitely.
Light Rye Tea Cdkes.--One pint Of
sweet milk, two eggs, tablespoonful of
brown sugar and large pinch Of salt. |
Add enough rye -four to make it as stiff |
as common griddle cake batter, Bake
hplf an hour in "gem" pans. Serve hot
or cold, as desired.
Boil chicken tender; chop it fine;
take some Of the water in which it was
boiled. with butter the size ofau egg
some -four, red pepper and black, salt,
q little onion, some parsley, and mix in !
the minced chicken. When cold, shape |
them, and dip them in crumbs and egg.
Fry in lard.