Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-03-31
Household Recipes.
BEEF STEAK.

| think there is no way OF cook
ing beet-steak like the following
Pound it, if you choose, but 1t Is
not necessary. Place it in a fry
ing pan over not too hot fire. and
let it steam, having it covered
closely. Do not add any water.
After half an nour, Or more, re-
move the cover, salt; add good
lump OF butter, and fry until done
Care must be taken not to burn II
while frying.
The richness of soups, should de-
pend upon the stock, that is, the
jelley obtained by boiling the meat,
and not at all upon the fat, which
should be carefully removed. Many
people would as soon think OF
eating tallow candle, as soup with
grease floating on top. 1t seems
fully as palatable toa civilized
palate. All sorts Of vegetables
may be added to the soup, accord
ing to the taste of those who are
to eat of it. Onions are extremely
disagreeable to many people, and
turnips are to others. The yege-
tables are chopped fine and boiled
till well done. Soups may be
thickened with rice, barley Or
vermicelli.
FORCE MEAT BALLS.
Chop lean veal fine, together
with a little raw pork; season the
meat with salt, pepper, curry
powder or cloves. Make it up into
balls the size of half an egg Boil
part in the soup fifteen minutes,
and fry the remainder and serve up
IN separate dlsh'
QUICK CAKE.
A favorite cake of ours is made
in the following way : One cup Of
sugar ; one egg; one half cup Of
sour milk; little over one cup of
hour little over one teaspOOnful
of soda and one of cream-ot-tartar.
Bake in a quick oven. This IS
nice for jelly-cake, when baked in
thin cakes and excellent when
chopped raisins are mixed with the
jelly. Or, it may be put together
with rich custard, but | often bake
in one loaf. Raisins may be added
to the loaf if desired.
sCALLoPED OYSTERS.
One quart of oysters to two quarts
of rolled crackers; a good quantity
of butter, and salt and pepper.
Enough oyster juice to moistcn
them well. Bake until brown.
FLAT JACKS. (GRIDDLE cAKEs.j
For many years l tried in vain to
get some Flat Jacks that would
taste like my mothers did some
fifty years ago; but never felt that
| succeeded till week ago.
| think the secret is this Inow
put in the mixing milk about one
third of good cream, and for a
small dishful l add one egg. One
should be careful not to get too
much -four in them, as that will I'M
pair the nice flavor. There is such
a difference in flour, that | would
not dare to give the measure for a
certain measure of milk, as some
-four does not swell as other
varieties do. A cook must have
some experience as well as COM
mon sense in order to make good
cakes. The best OF -four, too,
makes the best cakes not the
inest by any means.
Soft GNGERBREAD.-Mix a
ieaping teaspoonful Of ginger, an
wen one of salt, half cup Of brown
iugar, ,teacup of molasses and a |
lalf a cup of butter-lard will do
ogether in a tin pan; set on the
tove and boil just three minutes
" the clock. Cool and add bea-
en- egg, two cups and a half of
our and one teaspoon Of saleratus
issolved in one-third OF a cup Of
Tarm water. Bake in square tins
4 a moderate oven.
GINGER CoOKIEs.-Two cups Of
lolasses, one of butter. two eggs,
NO teaspoons of ginger, a smaller
ne of salt, and teaspoonful Of
oda dissolved in cup Of hot water.
Iix as directed for soft ginger
read and work in -four enough to
AXE dough. Bake in sheets Or
! Small cakes.
GrNcrp SNAps-Roil two cnns