The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1876-09-14


CRAZE JELLY.-Have your grapes
clean; put them in your stewing.pan,
and boil till quito soft. Then put them
in q clean cloth, and let them drip.
Don't squeeze them. After they have
done dripping, put in your sugar pound
for pound. Il use good white sugar.)
Let it boil Is minutes. Then, while hot,
pour into your jelly tumblers. .J
The VIRGINIA WAY TO Cook CuicK-
ENs.-The fowl to be killed, plucked,
and evisceratcd in the shortest possible
time; on no account is it to be washed,
but it must be wiped dry with q clean
napkin, and cut into six parts, the
breast, the two wings, the back and
the two legs. The whole is then 10 be
thrown into n frting-pan with butter,
cream, mush (small cakes of Indian
meal dough- the whole to be done be-
fore the flesh loses its natural heat,
and the frying-pan and contents must
be heated in advance to receive the
chicken.
SnELLED BEANs.-This luxury is one
OF the most palatable of garden vege-
tables, if properly prepared. Wash 9
quarts of green shelled beans; put them
into a thin muslin bag; tie them loose
ly, so as to give room for swelling; put
the bag into an iron kettle with 2 quarts
of cold water, to which a tablespoon
full of salt is added, cover up closely
and boil briskly for an hour and a quar-
ter. Then put the bag of beans into a
colander and let it drain; then empty
out into a dish with a cover, put in q
~teacupful Of sweet cream and a piece
of butter the size of q hens egg; stir
thoroughly; cover closely, and keep
hot until served on the table.
PASTE o SCRAP-BooKs, Ere
Take l quart of boiling water and dis
solve therein l teaspoonful of pow
dered alum, stirring it until there are
no Jumps left in it. Then take 4 pint
Of the best wheat flour in enough cold
water to stir it in until it is a perfectly
smooth batter. The alum water should
be poured into this, and the mixture
should be boiled about 5 minutes !;
when it is cooked it should have a clear
transparent look. AS soon as taken
from the stove, 4 t~easpoonful of oil of
cloves, and the same amount Of oil of
sassafras should be put into the paste.
When cool put it up in some tight ves-
sci for future use. 1t will keep a great
while with proper care.
A COOP CUP OF CoFFEE.-2 pounds
o. G. Java; l pound Mocha brown
separate, as the latter should be a shade
browner than the former. See to it, by
constant stirring, that the kernels are
not left unbrowned on one side and
burned black on the other. When cool
enough to be handled, stir in a raw egg
for every ? pounds of beans, which
should be warm enough to dry, but not
to cook the eggs; it has the effect OF
coating the beans as il vanished, re-
tanning their aroma and clearing the
coffee when made, without any further
contrivance. The inside of the coffee
pot is never to be washed with soapsuds
or dishwater. Before using rinse it out
with pure cold water. Take l heaping
t%easpoonful of finely ground coffee for
every cup of boiling water used; add by
way of grace 1 spoon full of coffee; let
it boil up once; remove to the back OF
the stove, and let it remain for a few
minutes then be ready to drink it. Do
not hope for an orthodox cup of coffee
without thick cream. When cream can
not be had, try the following; Boil G
heaping teaspoonfuls of ground coffee
in l cup of wafer for n minute let il
settle, and pour it, grounds and all, in
to a pitcher containing 4 cups of scalded
milk.