Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-06-23
Domestic Recipes.
pnTTFD FRESH FISH.

pOTTED FRESH FISH.
Clean, wash and let remain over
night in cold, sailed water. For SIX
pounds Of fish allow three ounces OF salt
two Of ground pepper, two Of ollsplce
and one Of cloves, Into an earthen jar
put alternate layers Of fish and spice
with a dust Of flour and few bits Of
butter. Pour over equal parts OF vine
car and water till the fish is well
covered. lie a Toured cloth over the top
to prevent the steam escaping and bake
five hours. Let remain until cold, then
cat in slices.
CREAM OF-TAETAR BISCUITS.
Oae quart offoet; enc pint Of milk
one tcaspoonful Of soda, two Of cream.
Of tartar and one Of salt, Butter th'
size Of an err. Nix the cream.o.-tartai
with the flour, rub IN the butter and salt
dissolve the soda u teaspoontul o
bo,linc water, and NIX all together
lightly,
WHIPPED CREAM.
Place the cream where it will become
thoroughly chilled, and whip with an
egg.bcater. Should the cream be
difficult 10 bring 10 q frOlh, beat with il
the white ogan egg. While whipping
take of the fyoth and place on seiye'
re.whipp.ug all that passes through
swcoten and favor. FIJI jelly glasses
one.tmrd full Of curraut jelly, and I'll
MP With The cream.
SPANISH CREAM.
Dissolve one half box Of Cox's gela'
tine in halfa pint of cold milk, Into
one Quart OF boiling milk STIR a small
teocupgul Of sugar and The beaten yolk.
ofiour eggs. Ponr tbs upon the dis
solved cclatine. Flavor when cool o.
add la small! wino-glass Of wine. Turn
into cups and cover with a merangu.
made Of tae whites, halfa cup Of pow
dered sugar and a little extract. Brown
in The oven. Lat ice-cO,d.
ITALIAN CREAM.
Soak oac-.hirl Of a box Of gelatine ii
ali.tla cold milk. Bring TO boil ono
Quart ocrca milk; then stir in cup o
SUGAR. ,he icaten yelks Of six eggs and
the dissolved cclatine. When it he
Gins to chicken, take from tie fire anl
nour over the beaten whites. Will
to.c;hey; flavor 70 taste and pour into
q form. Make a lew hours beior.
needed.
FROZEN PUDDING.
Make two quarts o, rch. boiled Gus
tard: add to it two tablespoonful o
~e,a,iac d.ssolyelin little milk. Pu'
into an ico.crcam freezer, and as soor
rs il bcc-ns to freeze, str in grated
ccecs.rrt ana q few llancAcd almonds
Lctt become Sold.
vEUIT TUDDING.
Ono crD Of sweet milk; one cup o
mo,assos; hal. aaciib Of melted butter
one beaten eggs; one cup Of stoneC
rais,ns; half cup Of curranis; two cups
and q half of Hour half a teaspOoniu
ofsoda. Mix well together, salt, poul
into 4 mold and steam two hours. Eai
with hard aid liquid sauce. Four oyel
LITTLE brandy and light just before
sending 10 the table.
RIBBON BLANC-MANGE.
Dissolve one ounce of selatin(
Cooper IN q small cup Of milk. Pu'
quart Of rich, new milk over the fire b,
and when It boils. swoeten to taste
add The dissolved gclatine, and boil five
minutes, beng careful not TO burn. \
double kettle or tin pail placed in
kettle Of boiling wafer should be used
Strain through a salt bag-washed anC
dned-iato four bowls, ali equal guam
tIty into each. Into one STIR enough
grated chocolate, mixed to a paste will
little milk, to make rich brown color
Into tue second stir the beaten yelk o.
an egg. The third a little cranberry
Juice. The fourth leave white, aud
flavor with lemon. Fiavorings may be
added to suit the maker. The chocO-
late may be favored with vanilla; the
cranberry with rose, etc. When the
blanc.mange begins to cool and CONCEAL
dip mold INTO cold water; pour IL hall
Of the rose, then the white, next the
yellow and brown. Again the rose;
the others following as before. Make
The day before il IS to be eaten.
CeIOring Recipes.