The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1877-05-31
Household Recipes.

APPLE SNow.-Pare and core juicy, tart
apples and stew with just enough water to
| keep them from scorching. When soft.
sweeten with loaf sugar, add the grated peel
of lemon while boiling, and stir until not.
| lump remains. Put in bit of sugar as
| large as walnut, while hot. When cool add
the juice of half a lemon, and to quart of
the apple put the unbeaten whites of two
| eggs, beat the mixture until it is stiff enough
| to stand alone and is as white as snow.
Serve with whipped cream:
| CHOCOLATE CREAM.-One half cupful OF
grated chocolate and one cupful of water,
| milk and let that boil; then one heaping ia
blespoonful of corn starch dissolved in lit
tie milk, sweeten very sweet, and when cold
flavor with vanilla.
OYSTER PLANT SOUP.-Wash, scrapa and
cut in small, round pieces, boil in water
with little salt until very tender, then add
water and milk to make as much broth as
desired. Season with salt, pepper, butter,
and lastly thicken slightly with a little flour
stirred in cold water. Eat with crackers.
HoNEYCoMB PUDDING.-One pint Of milk,
four eggs whites and yolks beaten separate
ly). four tablespoonful flour, wet with lit
tie OF the milk, little salt, two teaspoonfuls
baking powder, bake about thirty-fve min
utes in quick oven. For the sauce, half
pint mix, three tablespoonfuls sugar, one
spoonful butter, not quite tablespoonful OF
flour; mix the sugar, butter and flour togeth
er, and stir into boiling milk. Flavor with
vanilla when taken off the fire.
BAKED CUSTARD.--Beat four eggs and
two tablespoonfuls sugar thoroughly, and
stir into one quart boiling milk, pour into
cups, CRATE nutmeg over the top and bake
ten or twelve minutes in hot oven. To be
eaten cold.
GRAHAM OR RYE GEMs.-One egg, one
pint sour milk, with few spoonfuls of
cream added, one ueaspoonful soda, a little
salt and enough Graham or rye meal to
make stiff batter; bake in gem pans in a
quick oven. These are very nice either hot
or cold.
OYSTER PATTIEs.-Put one quart OF oys.
tiers into saucepan, with liquor enough to
cover them set it on the stove and let them
come to boil; skim we'll and stir intwo Ia
blespoonfuls of butter, little salt and pep.
per. Have some patty pans with puff paste,
fill with oysters, cover with paste, and bake
twenty minutes in q hot oven.
CORN MEAL MUFFIN.-Two eggs, two ia
blespoonfuls of white sugar, three cups OF
flour, two teaspoonfuls of baking powder,
one heaping tablespoonful of corn meal, one
cup of sweet milk, one tablespoonful of melt
ed butter, and little salt. Sift the baking
powder through the flour. Beat sugar and
eggs together; add milk, corn meal and flour.
When all of the ingredients are well mixed
bake in wellbuttered gem-pans in quick
oven.
RICE PUDDING WITHOUT Eaas.-Put
two teaspoonfuls of rice in a quart Of sweet
milk in a warm place on the stove. When
we'll soaked place where it will cook, and
stir constantly to prevent its burning. Add
more milk if necessary. When nearly done
put in teaspoonful Of salt, a teacupful of
sugar, and piece of butter the size Of an
egg. 10 be eaten either with or without
sauce. .g,ta t.a s1.
COTTAGE PUDDING pints of milk,
four to six eggs, sugar to taste, two thick
slices of bread crumbled very fine. Any
kind of fruit may be added, and it is good
without. Flavor to taste and bake half an
hour in moderate oven. When baked beat
the white Of three eggs to stiff froth, with
little sugar, and cover the top in large
spoonfuls and sprinkle with pink sugar sand;
heat till a light brown. very delicate and
handsome