Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1878-06-26
E0me Department,

RASPBERRY SHRUB.-Place red
~aspberries IN an earthen dish;coyer with
GOOD cider vinegar-not too strong and
let stand twelve hours; strain and to
each pint Of juice add one pound oil
sugar; boil ten minutes and bottle hot.
RASPBERRY VINEGAR.--The fol-
lowing makes a delicious summer drink
by stirring two or three tablespoonluls
of 1t into a tumbler OF iced water. FIJI
a stone jar with ripe berries and cover
with pare, strong CIDER ylnegal; lei
stand five days and then strain through
a sieve, pressing outall the juice. ALLOW
one and a-half pounds oil white sugar to
each pint OF this juice and boil until the
sugar is dissolved. removing any scum
which may arise. Take from the IRE,
bottle and seal.
ICED TEA.--Let me give our way Of
preparing this cooling drink for lunch O.
tea on hot summer days. The tea
should be made ia the morning and Of
half green and half black; made stronger
and sweeter than usual; pour into aug
and place IN the ice.hOuse or chest.
Serve in goblets with small pieces oil
broken ice
BLACK CURRANT JELLy.-IO every
five quarts OF currants allow one and Il
half teacuplul ofwater, and to every pint
OF Juice, when strained one pound OF
sugar.
Renove the currants from the stalks,
and but into an earthen dish, with the
proportion OF water given; cover the
dish over tightly, and squeezed out the
Juice through a coarse, cloth bag, and
to every pint Of juice add one pound oi
sugar. Boil from one-hah to three
quartes Of an hour-skiming well; pour
INTO Jelly glasses and Tie down.
BLACK CURRAN1 JAM.-Gathcr The
currants when thoroughly ripe pick
from the stalks; bruise slightly, and to
each pound Of fruit allow three-quartcIs
Of poundot sugar; put the sugar and
fruit iuto a porcelain kettle, aud boil
nearly enc hour over slow fire, STR
ring constantly.
ONION TeAsr.-Beil some small on
ions, changing the water twice, ana
sailing 1t the last time. When done,
take the onlens up with a skinner.
Thicker the water, which should be
boiled away to about pint, with
very little corn-starch: add butter, pep
per and salt to taste. Have toasted
some thin slices OF bread, lay them III
dish, put the the onions on the Siices'
aid pour The gravy over.
RASPBERRY SHoRT-CAKE.-IaFe
. cotlee-cup Of sour cream; teaspoon
tnI OF soda -four and salt. Sit the
n.ur and add little salt then STR the
soSa int the cream and before 1t stops
fooInjup turn 1t into the flour; mix silii-
,rto three or four circles the size 0i
small pic-tn butter each and place,
one on top of the ether bake until Wen
dome in a quick oven pail the layels
anart aud spread each one plenthuiiy
Will ripe fruit previously sweetened WAth
nulyerized sugar; place layer upon
LAYER ana serve at once with S"0c'euoU
cream.
DPopPED- EGGs.--Have saucepan
Of bojlinc water, ana drop fresh egas
carcf1lIy into the water; let them stand
where they will bc hot, but not boil I'M
fl the whites set. Toast some TIM
Slices ofbread nicely, lay them in dish,
and nour over gill OF rlch, hot cream
salted 10 taste; take NJ the eggs with 4
skinner, and pat an egg on each alice
of toast sprinkle a little SAT- an"
pepper over, and sarnish with parsley
il you please
lemon Merineue Beat tie yolka Of
fo,r c0c. ten tablcspoonluls OF sugar
,breo nImelted butter, and the juice OF
one lemon and half; add three taOic-
snoonflls Of milk or water; bake N an
undercrust. then peat the whites, pour
ever the top, and put back m the oven
to brown.
Corn bread: Osc pin, corn-ihcai'
pour ever it one pint boiling wal9r' 4
leacuplul molasses, shorts Or graham
flour enough 10 make a stlil batter TWO
cgrs one teaspoonlul Of soda dissolved
in little boiling water; steam thrsc
hours by putting IN 4 pan in steamer
over a pot of hot water; keep the water
boiling all the time.
Runaway cake: One-halfcup Of sugar,
one cup ofmilk. two eggs one spoon
! fol of butter, one teaspeonlul OF soda
and Two Of cream Of tartar, flour to
make a stiA batter. This is good tea
cake. PLAIN or with berries stirred n lor
the summer season or with currants lol
| the winter. Being plain. it IS only
good when freshly baked.