The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1878-06-06
NO.. 8
Recipes for the Table.

Recipes for the Table.
PEA SOUP-Take piece OF shank OF beef,
what is commonly called Is cent soup
bone; pour over it three and half quarts of
cold water let it simmer five or six hours,
or longer if the meat be not then tender I;
take out the meat; set the soup away until
the next morning, when the fat will have
hardened and can be entirely removed !;
have ready pint Of split peas which have
been thoroughly cooked and then mashed
through a calender and add to the stock !;
have found it good plan to then strain
the whole through se;ve before returning
it to the soup kettle now add two onions
halved or quartered, half teaspoonful Of
celery seed; pepper and salt to taste; place
the soup over a good fire, and let it boil
until reduced one-third, taking out the on
ions when they shall have seasoned it suffi-
GENTLY. The peas should not be cooked down
too dry, and the soup while boiling should
be stirred frequently, say with skinner,
to prevent the peas that will settle from
burning. add this for the inexperienced
cook. This makes soup tureen full, and
will last a family of three, three or four
| days. Two slices of bread toasted.
CLEAR GRAVY SoUP-Take the remnants
Of Sundays roast, (after using for Mondays
dinner cold J either beef or mutton will do;
| break the bones well and cut off the re-
naming meat; put both into your soup
| x,;+ Df nd
celery top or teaspoonfui of celery seed
cover with boiling water and simmer gently
| all day, Swimming off all fat as it rises
| about uncll-time add three turnips and
same each Of carrots and parsnips; pepper
and salt half can tomatoes.
BAKED CALLS HEAD-Wash the head
| we'll and let soak for short while /; take
out the brains and tie them in a thin cloth
and boil them with the tongue and head
in cold water, adding little salt let it
boil for three hours, removing the scum
cut it all up together in fire pieces, and add
a little onion, one teaspoonful OF allspice,
pepper. and salt. two tablespoonful Of but.
ter. and two wineglisses of wine cover
all with bread crumbs and eggs we'll beaten,
and bake until brown.
BAKED HAM-Cover your ham with cold
water and simmer &C ntly, just long enough
to loosen the skin so that it can be pulled
off this will probably be in from three to
four hours. according tc the size of your
ham when skinned put in dripping pan
in the oven, pour over it teacup Of vine
gar and one of hot water, in which dissolve
teaspoonful of English mustard bake
slowly, basting with the liquid every few
minutes for two hours then cover the ham
all over to the depth of one inch with
coarse brown sugar, press it down with
your hand firmly, aud do not haste again
until the sugar has formed a thick crust,
which it will soon do in a very slow oven
let it remain a full hour in after covering
with sugar, until it becomes rich golden
brown. When done, drain from the liquor
in the pan and put on dish to cool; when
it is cool, but not cold, press by turning an
other flat dish on top, with a weight over
it. You will never want to eat ham any
o.her way when you have o:ce tasted this,
| anu GHC ptcSoluS ~ Cuo HluAy All
sandwiches or slicing.
CATsKILL MILK PoTATeEs-Take good,
sound potatoes, cut them in slices, (raw,)
and put the milk. according to the quanti-
ty you wish to make, in pudding dish, then
alter you have put the potatoes in the
milk put it in the oven for about &c min
utes, then take out and put the potatoes
with the same milk into a saucepan to boil
until done season before you put them to
| boil.
SARATOGA PoTAToEs-Sor family Of
four slice and pare six good-sized potatoes
with potato-slcer-a knife will not do, for
il they are not very thin they will not be
crisp. You can buy sicer for Is cents at
any hardware store. Let the slicer remain
in cold water all night in the morning
drain them through colander, wipe them
dry and drop them into boiling fat rs you
would doughnuts /; do not let them brown
too much sprinkle Il little salt over them
as YOU take them out with skinner. You
can make IL large quantity of these and
warm them by putting them in the oven as
you want them.
CREAM PUFFs-One- half pound of but
ter, three quarters of a pound OF flour,
eight eggs. Stir the butter into one pint
Of warm water set it on the fire in
saucepan. When it bois stir in the flour
and boil one minute take it off and let it
cool. Beat tue eggs light separately, and
stir into the cooled paste. Bake on butter
ed tins, dropping a spoonful at time and
not let them run together. Inside Cream.
One quart of milk, four tablespoonful of
corn-starch, two eggs, two cupfuls OF white
sugar wet the corn-starch with milk
enough to make smooth paste boil the
rest of the milk; to this add the corli.starch,
sugar, eggs, one tablespoonful Of butter,
lemon or vanilla to taste. Boil and stir un-
til smooth. Set it aside to cool. Split the
cakes with a fork and fill with the cream.
This is the time OF year to plant Mangel
Wertzel reed. 1t is great mistake to plant
two OF three inches deep. One inch is
enough.
The great English agricultural writer and
practical farmer (Jethro Tull), living and
, writing 100 years ago, held that frequent
blowing the soil was equivalent to a liberal
, coat of manure.
1t is stated that 800 new cheese facto-
ries are to be put up in the State OF Iowa
this spring. Other parts of the West are
also increasing the number Of their chez sc
factories. In New York the same tenden
, cy is evident.
+ Worms in horses are caused from hare
: work, poor food, and general neglect. Fol
S ordinary cases Of worms, common salt, nu
e tritious food and pure W; Ter will prove sat
t isfactory. Salt should always b e kept in
: the stall.
"ITCHING PILES is very prevalent ant
), distressing complaint, the symptoms o
5 which are moisture, like persplrarion, in
tense itching, especially at night, when un-
a dressing, or after getting warm in bee, nigh
think pin-worms were crawling in and abou
e the rectum, the private parts are sometime
:, a. Il,