The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1878-12-19
NO.. 81.
eholders' Helm

/ 10 efolders' Help
COFFEE Az .ETs.-A Freucilnan roasts
coffee, grl : il. 20 flour, moistens it slightly,
mixes it il vice its weight Of powdered
white sug; a then presses 1t into tablets.
One OF tess cts can be dissolved at any
| time in hoC VI cold water, making at once
| the very perfection Of coffee, and it is claim
ed that it will go much further this way.
Ok TAIL SouP.-Two OK tails, two whole
onions, two carrots, one small turnip, two
tablespoonful OF flour. little white pepper,
and one gallon of water. boil all two hours,
then take out the tails, and cut the meat In
small pieces, return the bones to thu pot for
short time boil another hour, strain the
soup, add two spooniuls of arrow root to the
meat, and boil all quarter Of an hour.
OMELET THE BEsT.-Beat six eggs sepa-
rately, mix with the yelks one aud half
cups of sweet milk, a little salt, and one ia
| blespoonful of -four we'll mixed With little
| milk lastly add the whites beaten to stiff
froth, then pour all into heated buttered or
lard pan and let it boil; stirring constantly
until 1t thickens, then pour into an omelet
or baking dish, and bake in quick oven.
STEAMED FRUIT PuDD1NG.-One cup
molasses, one cup currants and raisins mix
ed one cup suet chopped fine, one cup sweet
milk, three cups flour, one teaspoonful soda,
one teasp0onful cream tartar. Mix we'll and
steam three hours, The sauce for this pud-
ding is made by taking one tablespoonful Of
butter, two of sugar, one Of flour, the yolk
Of one egg, and mixing. Pour on that one
pint OF boiling water. then add the white Of
one egg well beaten. Flavor with lemon.
STOCK FOR GRAvY.-Cut knuckle of
veal into slices, also one pound OF beef and
good quantity of bones set on the fire with
three and half quarts of water, salt to
taste, and let the whole boil three and q half
hours. Then strain the liquid and set lt III
c"ld place; it will become jelly and will
cooked up once to prevent.it from becoming
sour. This receipt is Invaluable for house.
keepers Of limited means, as they can make
good gravy and serve up cold meats.
SOhNEO DEEc AMI ACKNOWLEDGEMENTS h
good sizeu piece of pretty fat and tender
corned beef THE rump is the best) wash 1t In
not water and put in a stewpan of adequate
,ize with fresh water to its height; set to boil,
kim thoroughly aud cover; then simmer
slowly for about two hours, according To
size; remove the q eenest leaves; quarter
aud core two cabbages. parboil five minutes,
rain, add to the beef aud simmer about an
nur longer; drain and dish up the beef,
Train also the cabbage, arrange them around
md serve.
CREAM PUFFs.-For the cake: Take Of
fitted flour two cups. butter one and one
fourth cups, sugar teaspoonful; rub to.
,ether we'll aud put Into pint of boiling
water; boil and stir briskly until it thick
,us: remove from tile fire and add gradual
" eight eggs well beaten; stir rapidly, and
when well mixed let stand until cold; have
uttered tins ready and drop the mixture in
abiespoonfuls, about six inches apart.
Brush over witt. the white Of an egg and
bake in quick oven light brown color;
when done these will be hollow shells, which
siO W NC GU apart anu HfttO Will CTcaUns
Cream is made as follows: Beat two eggs to
froth; add one third teacupfnl of powder
d sugar, one-half cupful Of flour; stir all
nto pint OF boiling milk, and cook until it
thickens; when cool, flavor it with lemon or
vanilla and fill the shells with it.
TO KEEP PORK SWEET ONE YEAR.-
Now that the time for pork killing has ar
rived, we know the readers of the VIRGIN
Ian will thank lis for so opportune recipe
is this: Prepare brine as strong as boiling
water and pure salt will make it, and keep
it at or near the boiling point. As soon as
the pork is dressed cut it for packing. The
banks and thin parts may be left in pieces
somewhat broad if desired, but the thick
parts should be in slices not more than two
inches between the cuts. Have your barrels
or packing tubs prepared beforehand. Put
as much pork into the boiling brine as it will
conveniently hold, and let it lie in the hot
brine from three to five minutes, according
10 the thickness and size OF the pieces. Take
out of the brine and pack it into the tub
or barrel; repeat till all the pork is in.
rh n pour in the brine hot and put on
weights to keep the pork from floating. Pork
may be slaughtered in the hottest Of dog
lays, and if Immediately treated in this way
will keep perfectly sweet for any desired
length Of time.