South Branch intelligencer. [volume] (Romney, Va. [W. Va.]) 1830-1896, 1879-12-19


stirred 10 cream, three cggs, two tea.
spoonsful cream tartar stirred in two
hcapiny cups of -four, one teaspoonful
sofia IN one half cup of sweet milk,
bake in three LAYERS. For filling. one
small cup of sugar boiled in little WA
ter, remove from stove, stir in the beaten
white OF an egg, ono cup of raisins or
hickory nuts, and place between LAYERS
and over the top.
Cork BALLS. Boil one cup of mo.
lasses, and two tablespoonsful of sugar.
twenty minutes, stirring all the time
when done rub one-half teaspoonful Of
soda smooth and stir in dry. Stir in
the popped corn, grease the hands and
roll II in balls.
HoSEyCoMD PUppISd.-Take one,
half cup Hour. one.half cup sugar, one-
half cup New Orleans mofasses, half tea.
spoonful salt. one dessert spoonful soda
dissolved In water. one ounce butter
Beat the yolks of four eggs very Iobt
and mix all together Bake in a butter.
ed dish threc.quarters of an hour. not
too quickly. Serve hot.
FnEScu Pan CAKEs.-Tngredicnts
Two eggs, onc-half pint milk, two ounces
grannlaled sugar. two ounces butter.
-four and Jelly. Cd beat the butter and
suglr TO IA cream (2) beat the eggs sep.
arately. the yolks 10 cream. and the
whites to "a froth, and add the yolks 10
the butter aud sugar 80 stir the milk
into these ingredients (t) butter six tin
pic-plates 90 sift two ounces of flour
with ieaspoonful of baking powder.
and stir it quickly into the above-naned
mixture, with the whites of the eggs.
put the butter quickly upon the butter,
ed plates, and bake the pau cakes brown
IN quick oven (6) dust them with
powdered sugar, lay them one over the
other, with little jelly between dust
;he top with sugar, and serve them hot.
: JULIET CARSON.
Coop Pressed BEEF. We commend
TO our many housekeeping readers the
following, which has been partly given in
former years. Take any fresh lean beef
the cheaper pieces, az the upper part
of the leg above the "soup pieces" an.
swcrs very well that containing ten.
dons or plenty OF gelatine is even prefer.
able, and some Of the round steak or any
other lean portion may be used with it.
Boil closely covered, until so tender that
the meat will fall from the bones. 1T
ls better TO keep closely fitting nan of
cold water over the kettle, TO con !ense
and cause TO fail back the rising steam
containing the escaping flavor) Use on
~ so much water as is needed to prevent
burning Take ont .he meat, mix and
chop fine. Put 1t into tin pan or 9TH
or deep dish. Skim off any excess of
grease from the cooking liqlor, and add
TO ut tablespoonful Of Cooper's or 9th
er good geidtinc for each 3 or 4 lbs Of
meat. When dissolved pour il into the
! chopped meat; put on il large plate or
tin that viii fit into the dish. and place
upon this 2 to 20 lbs wcQht-fat irons
will answer. When cold il is a solid
mass, from which thick or thin slices
may he cut that are marbled in appear
ance, end are very excellent for sand
wlches, or FOR tea or breakfast dish.
and 1t will keep several DAYS even in
warm weather If set in cool place. 1t
Is tender, jniay, digestlble, nourishinq.
convenient aud economical with all
American Agricultural.
| BEEF TEA FOR TYPHOID FEyER. Take
one ounce Of the very best beef and ono
ounce Of water. Cut up the beef, taking
care there is 10 fat or skin. Pound il
IN mortar for quarter of an hour
Then put IN glass or cup, pour the cold
water upon IT, aud let it stand for half
an hour, bru'sing it from time TO time
with wooden spoon. Pour of the beef
ten. II makes one dose There must
not DO any salt
/ When the voice is lost, as is sometimes
/ the case, from the effects Of cold. sim
/ pie, pleasant remedy il furnished by beat
/ ing up the white Of one egg, adding to
/ il the juice Of one lemon, and sweeten-
4. IL