The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1880-10-28
Domestic Recipes.

SOUR MILK CHEESE (SMEAR CAsE).-Take
some milk, set in on the back of the stove,
where it will heat very slowly: if heated
quickly it will curdle; when it wheys suffi-
GENTLY strain through a colender till as dry as
possible, then pour the curd into pan or into
the cheese bag, and wash thoroughly with
cold water; if it has been heated sufficiently
it will not dissolve; tie and hang bag up to
drain when dry addsweet cream enough to
make it soft salt to taste, set it on ice, and
serve at tea-time. If it is scalded too much,
or if the milk is too sour, it will be crumbly
and not fit to eat.
PUMPKIN PIE.-Cut the pumpkin into thin
slices and boil until tender in little water as
possible; watch carefully that it does not
scorch; drain off all the water-nash. and rub
through seive, adding, while warm, a small
piece of butter. To every quart of the pump
kin, after MASKING, add one quart of new milk
and four eggs, the yolks and whites beaten
separately; white sugar to taste, and cinnamon
and nutmeg as desired. The oven in which
they are baked must not be hot or they will
not brown. 1t is as well to heat the batter
scalding hot before pouring into the pie dishes.
Potato CRooUET-One pound mashed po-
tatoes ; one egg; one tablespoonful of milk a
little pepper and salt; a few spoonfuls of bread
crumbs and cracker dust. The potatoes must
be mashed when thoroughly dry. when mash
ed throw in a small quantity of salt, a lite
pepper and the yolk of an egg. Stir the yolk
with the potatoes over the fire till thoroughly
dry Flour the board well, bake little Of the
mashed potatoes and roll lightly in the flour
make them into any shape. When the crouuet
is well formed, beat well up the white of an
egg; roll the croquet in it throw over all lit
tie bread crumbs or cracker dust.
COFFEE CUsTARD-Make a good, strong
oytroof of ooffao NV drip,,ipr If DC clo,xlv, ~
possible; for ten people you will want two
cupsful; take eight of the same measures Of
milk, and beat into the yolks of six eggs add
three ounces of powdered sugar mix into this
two cupsful of coffee; as coffee differs in
strength better taste to see that it is sweet
enough; pour the mixture into cups and put
the cups in a not too deep pan with boiling
water: the level of the water ought not stand
higher than half the cup; do not try and boi
the water too hard about Is minutes of boil
ing is necessary.
FIG PUDDINIe-CRop half pound of figs
very finely; mix them With one fourth pound c
course sugar, tablespoonsSul OF molases, foul
tablespoonful of milk, half pound OF flour
quarter of a pound of suet, an egg, and 9
pinch of GREETED nutmeg; put the pudding iGte
buttered mold and boil five hours.
To Cool TURNIPs-Pare slice, cut in dice
an inch square, boil until nearly done, in al
little water as possible, to one quart of tur
nips a6d one tablespoonful of sugar, salt to
make palatable when they are boiled as dry
as possible add two or three spoonsful O.
cream and a beaten egg, and serve. Excel
lent.
GUMBo-Take a nice fat chicken, cut W
and put into pan, and when fried brown pu
in two Quarts of finely sliced okra, four large
tomatoes and two onions, peeled and chopped
fine. Keep covered with water, and have thu
kettle tightly closed.