Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1879-08-20
Household Recipes.

the outer skin so that each will be
white and clean; drop into brine
strong enough to float an egg and
let remain there six hours. Bring
strong vinegar to a boil; and bits
of horse-radish and cinnamon bark,
with a few cloves and two or
three red peppers, pour hot over the
onions previously drained from the
brine.
Currant Jam.-Pick free from
stems and leaves, wash, weigh and
crush; put into porcelain kettle and
place on the back of the stove
where they will gradually heat; then
let boil twenty minutes and add
sugar in the proportion of three
fourths pound to pound of the
fruit. Boil one-half hour longer,
stirring most of the time. When
done, put into small jars or glasses
and either seal or secure like jelly
with paper. -,
Ice Cream.-One quart Of milk,
the yelks of four eggs. one large
spoonful Of -four stirred to a smooth
paste in a little of the milk, and
one pound of sogar;scald until thick,
taking care not to let it burn.
When cold, add one qnart of whip
ped cream and the beaten whites OF
four eggs: favor to suit the TASTE
and it is ready to be frozen.
Directions for Freezi n 6 ! e
Cream.-To make ice cream nicely
and quickly. a suitable apparatus is
indispensable. Il one has no free
zer, a tin pail with closely fitting
cover can be made to answer. Set
the pail in a basket-a large peach
basket is good,pack eqpal quantities
of coarse salt and finely broken ice
around the pail, nearly up to the
rim; pour the prepared cream into
the pail, taking care not to get any
salt into it; cover the whole with
flannel and leave for 20 minutes,
that the cream may chill. Freeze
by turning the pail halfway around
and back, and every few minutes
open the pail and stir the cream;for
| this purpose use a smooth stick,
Work fast while the pail is open
as the air that reaches the cream
delays the freezing process, Have
damp napkin at hand to wipe away
the salt from the freezer every time
that it is opened. 1t may be neces-
sary to renew the ;cc and salt while
shaking. as the freezing mixture
must be kept close to the sides OF
the pail. When the cream becomes
solid, cover again with flannel, and
if convenient, let it stand for an
hour before serving,
Picked Walnuts and Butternuts.
Select well grown nuts. although
tender enough to stick pin through
them; put them into brine made in
proportion to pint of coarse salt
to six quarts of water. boiled, skim
med and poured hot over the nuts.
Leave them i'll this brine for four or
five days; then take out, drain, wipe
carefully, prick each nut two or
three times with a large needle and
throw into pan of cold water; take
out after two or three hours, pack
into jars and pour over hot spiced
vinegar.
| Currant Jelly.-Look over the
futit and see that it is perfectly clean
crush ond set on the back part Of
the stove until heated through;
strain and for every pint of juice
measure a pint of sugar. put the
fruit-iuice on to boil and the sugar
on a pan in an open oven to heat
Let the juice boil twenty-five min
utes, skimming as needed Then
STIR in the sugar, which should be
very, hot and boil five min
utes longer. If the sugar was thor
oughly heated, five minutes boiling
will be sufficient, but it will be
best to test it before pouring out, by
trying little on a spoon. If. the
Juice jellies as the spoon is turned
from side to side it is done.
| Elderberry Wine Two quarts
Of water; four pounds of white suga.
pat in jar, cover with thin clOtl
to protect from flies, and skim every
day until we'll fermented. Thel
turn into cask and cork tightly
Tomato Pic,-Mrs. McNair ask
for recipe for the Southern greer
, tomato pie,
,Ans.-Stew green tomatoes witt
very little water until tender, ant
for each pie allow one tablespoon
full Of butter, three of sugar and
little nutmeg. Bake between tw
: crusts. The quantity of butter an
!, sugar given is for medium-slze'
f PIE.
y Pastry Strips,-N. E. L., ask
the crisped strips, some times serv
ed with open tarts or coffee, ar
made of pie-paste.
Ans.-Yes, the paste is role
quite thin and cut into narrow band
' about a quarter of an inch in wldt
and three or four inches in length
r Bake on pans in a quick oven.
To Boil Rice Savannah Fashion.
Tske one pound of rice and pick
l.In.o,,hly IN cot mt black seeds q