Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1879-09-10

top. and pour over colo water untii
covered. Keep in the cellar. When
wanted for use, throw as many as are
needed into apail rpan of cold wa
ter, and let freshen for half a day.
Change the water twice or thrice. Cook
the same as if newly gathered. When
packing, use plenty of salt.
Mola,ses Cookies.-One teacup Of
New Orleans molasses, the same OF
white sugar, one halt cup of hot wa
ter, IN which one tablespoonful OF soda
is dissolved, two thirds Of cup OF
shortening (soms prefer butter, but l
use meat fat or lard), aud one egg
Stir in as much -four as possible, then
place upon the board and mix in just
enough to have them roll out nicely
they must be quite soft. Roll them
about one fourth of an inch thick, and
bake in a quick oven. Ginger, ifliked'
Doze Cake.-Two cups Of sugar.
,hree-fourths of cup Of butter, cream
then add four beaten eggs, one cup oil
sweet milk, one teaspOonful OF soda
two cups of -four, two teaspoontuls OF
cream of.tartar. Dissolve the soda in
the milk and stir the cream-of-tartar
into the flour. Flavor as you wish
Puff Cake.-Three eggs, three
fourths OF cup Of butter, two cups OF
sugar; beat well together, then add
one cup of sweet milk, two teaspoons
of cream-of tartar, one teaspoonful OF
soda and three teacups Of flour. Put
the soda in the milk, and the cream
of.tartar in the -four.
Palermo. NJ. L, W.
Brown Bread.-One quart Of butter
milk, one.half teacupful OF molasses, two
teaspooniuls OF saleratus, one teaspoon
full ofsalt. Stir in one-third corn-meal
and two-thirds coarse -four, until sitter
than O batter, but not stiff enough to
pile up. Steam two hours. then put into
the oven LONG enough to brown.
Fried Cakes.-Two cups Of sugar ;
two cups OF buttermilk; three eggs
one-half cup Of butter or fried meat fat
two teaspooniuls Of saleratus and any
seasoning you like. Mix just hard
enough to roll out.
Hard Soap.-Six pounds ofsoda; sew
en- pounds of grease three pounds Of
unslaked lime and four gallons Ofwater.
Put soda, lime and water into a kettle
and boil until dissolved; lett stand two
day., pour of the liquid, throw away
the dregs, add the grease to the liQulc
and boil until it is Of the thickness O.
honey. Then turn out into wash-tut
to harden, cut into whatever shape you
like, dry and pack away for use. An
grease will answer if cleanscd.
Z. NJ. z.
Cold Slaw.-Slice or chop very fine
one head Cor enough Tor family use) o
cabbage and season with salt and pep
per. Beat three eggs well together
mix with it teacupful Of vinegar, one
teaspoonful of unmlxed mustard, ta'
blespooniul of sugar and Tablespoonful
of butter. Bring to the boiling poin
and pour over the cabbage.
MARY b.
Cucumber kles.-Take fresh iron
the vines, wash carefully, put them int
an earthware jar, pour sailed boiling
water over them for three or four morn
ings in succession aud the last time drol
lump of alum into the water. Ther
turn of the wafer and pour over weak
hot vinegar and let stand over night. II
the morning drain and cover with no
spiced vinegar. Cover with horse-rad
ish leaves and they will keep for year
Cream for Coffee. The members o
my family prefer the following mad
cream for their coffee to the gcnuin
article. Beat one egg to foam, add
tablespoonful of white sugar, and pou
over a pint of boiling hot milk stirrin
briskly as it Is poured over the egg
Prepare at night for the morning.
COOKIES cups of butter, foul
eggs, one teaspoonful Of saleratus dis
solved in a tablespoonful of hot water
two tablespoonful Of cream-of.tartar
flavor with nutmeg; flour to mix. Thes
cookies will keep a long time.
Ginger Cookies. -One cup of sugar
two cups of molasses, two cups OF lard
one tablespoonful of ginger, one teas
poonful of salt, two heaping teaspoon
fuls Of saleratus dissolved In teacupfu
Of boiling water; pour the hot water an
soda over the other ingredients, ant
mix little sitter than most cookies
or they will be too short; bake in
very hot oven until ola deep brown.
This recipe makes large painful o
cookies, which are nice for farmers
wives to keep on hand.
| Apple Preserve.-Peel, halve an
core six large apples, selecting those o
the same size, have prepared a sirul
made of one pound OF granulated sugar
and a pint Of water when it boils, droI
in the apples with the rnd and juice o
la lemon, and two or three CLOVES. A
soon as they are tender, care must b
taken that they do not fall IN pieces
take the halves out one by one, and al