The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1877-12-06
Household Recipes.

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| RAT HoLEs.-A handful of fresh chloride
of lime sprinkled in rat holes will keep the
rats away for months.
/ SYRUP OF GINaER.--Take of ginger
bruised four ounces, boiling water three
pints. Macerate for four hours, and then
add enough white sugar to make syrup.
RHuBARR WINE.-Take Two ounces and
half of sliced rhubarb, smaller cardamOn
seeds half an ounce, saffron Two drachms,
Spanish white wine two pints, proof spirit
half pint. Digest for ten days and strain.
LUMBAGo.-A wineglass Of spruce beer
and three.quarters Of a wineglass of rum or
whisky, with brown sugar to taste, taken in
tumbler of hot water every alternate
night, is said to be an excellent cure for
| lumba9o.
| TO BROWN FLoUR.-Spread it upon tin
plate set upon the stove, or IN a very hot
| oven, and stir continuously after it begins
to color until it is brown all through. Keep
| it in glass jar covered closely and it will
| be always ready for use.
LEMON CREAM AND JELLY.-Thi is moth.
ing more than milk thickened in some de-
gree with isinglass, and favored with lemon
iuce-essence Of lemon and sugar. When
the ingredients are united they must be well
beaten together, then melted, poured into
mould, and suffered to rest till cold. LIE.
mon jelly is made in the same way, but with
water instead of milk.
ECONOMICAL DISH.-Scrape all the adj
herring particles from well-picked ham
bone and chop them very fine--so fine that
they are reduced almost to pulp. Mix into
this small quantity of French prepared
mustard very smoothly, and you have nice
ingredient to put on bread for luncheons.
chicken or game, is just as good for this
purpose.
COLLAREp SPROUTs.-Pick over CAREFUL
ly, lay in cold water slightly sailed for an
hour, shake in a collander to drain, and put
it into boiling water, keeping at a fast boil
until tender. A piece of pork seasons them
pleasantly but in this case put the meat on
first, adding the sprouts when parboiled.
and cooking them together. Boil in an I'M
covered vessel; drain very we'll; chop and
heap in dish, laying the meat OH top.
How TO BROWN BUTTER.-Ths is very
simple receipt, but a very useful one. Put
lump Of butter into frying pan accord
ing to the amount Of gravy desired. When
it is. melted dredge Drowned flour over it
and stir to smooth batter until it begins to
boil. Use it to color gravies, and, in fact,
it can be made into sauce. or almost any
thing: and if the sauce is required to be
strong and good, celery, onion, vinegar,
brown sugar. cayenne, or glass of wine
may be added, but that will be according to
the purposes is required for.
ORANGE TART.-Gratea little of the out
side of an orange, squeeze the juice into a
dish, put the peel into water, and change it
often for four days. then put it into sauce
pan Of boiling water ON the fire change the
water twice to take out the bitter ness, and
when tender wipe and beat them fine in a
mortar. Boil their weight in double refined
sugar into a syrup, and skim it then put in
the pulp and boil all together till clear.
When cold put it into the tarts, squeeze in
the juice, and bake them in quick oven.
Conserve of orange makes good tarts.
MINCED FowL.-Take the remains Of
cold roast fowl and cut off all the white
meat, which mince finely without any skin
or bone; but put the bone and skin in a
stewpan with all onion, blade of mace.
and handful of sweet herbs tied up. Add
nearly pint Of water. Let it stew for an
hour, and then strain and pour off the gravy,
putting in teaspoonful of Worcestershire
sauce. Take two hard boiled eggs and chop
them small. Mix them with the fowl, and
salt, pepper, and mace, according to taste
put in the gravy, also half teaspoonful of
very finely-minced lemon peel, and one tea
spoonful Of lemon juice, two tablespoonfuls
of flour, made into a smooth paste with a
little cold water, and let the whole just boil.
Serve with sippets Of toasted bread. Some
persons prefer cayenne to common white
pepper.