The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1881-01-13
Domestic Recipes.

To CURE ROUNDS OF BEEF OR TONGUES
Make brine of 4 gals. water, 2 lbs. coarse
salt, ID. brown sugar and 2 ozs. saltpetre.
Boil and skim; when cold pour over the meat,
which has been sprinkled with salt for few
hours previously to draw out the blood. The
same brine will serve for corned beef to boil
during winter. Rounds and tongues should
be kept in the brine two weeks before being
smoked; if kept in longer. the brine must be
reboiled and skinned
SAUSAGE MEAT-Separate the tender parts
of the meat from the rough and bony pieces,
and chop each sort separately; to % lbs. of
meat have half pound of salt, three heaped
tablespoonful of sage, three of pepper and two
of thyme. Spread the meat in tub and mix
the seasoning before it is chopped and it will
be much better after done than if left to sea-
son last Run through the cutter.-An Old
Houseteeper.
To KEEP SAUSAGE MEAT-Instead OF the
usual casing, it answers very well to sew cot
ton into long narrow bags-say 10 inches long,
and the strip, before sewing together, inches
wide. Stuff this tightly with the meat; tie
both ends, and dip in cooked clear starch;
hang up to dry keep in cool dry place.
SoFr SoAP.-2 lbs. any kind hard soap cut
in slices, 2 lbs. sal soda and ten quarts water
Boil all together When you take from the
fire, put in one quart of cold water.
LEMON E-Take four heaping table
spoensfnl of corn starch, mix it with a little
cold water, then pour on one quart of boiling
water, stirring it well CRATE four lemons, then
squeeze the juice out and CRATE again, using
all that is good; put the lemons with lb. OF
butter and II lbs. sugar into the hot mixture
and stir well. This quantity will make six
pies. crust as for other pies being sure to have
it quite rich and, only an undercrust.
FRIED OYsTERs.-Dip each oyster in beat
en- egg, then in rolled crackers or corn meal
and fry quickly in hot butter or lard
WASHINGTON CAKE.-Two eggs, one cup o.
sugar, one-half cup of butter one-half cup OF
milk, one and half cups of flour; one sma !
small teaspoonful of saleratus; same quantity
ofcream OF tarter This will make three cakes.
use half butter and half lard.
FRUIT CAKE.-One cup of butter, two cups
of sugar, three and half cups of flour, one
cup of mclasses, one cup of cream, four eggs
one pound of raisins, citron and currants ac-
cording to means; one teaspoonful of salera-
tus, spice to taste. Warranted to keep q
year.
CREAM CooKTEs.-Two cups sugar. two
eggs, one cup cream one cup butter, one tea
spoonful soda, one teaspoonful lemon extract
or one half a nutmeg, grated flour enough
to make dough as soft as it can be rolled
Delicious.
PUFF CAKE.-Two cups sugar, three eggs
one cup butter, one cup sweet milk, two tea
spoonsfuls cream tartar, one teaspoonfll soda
three cups flour. Bake in a quick oven
TEA CAKEs.-One cup of sour cream, one
cup OF sugar, two eggs two cups (fulD of -four
teaspoonful of soda
Lemon FLAP-JAcKs.-One pint of milk
tour eggs, juice of one lemon, flour to make
light batter, pinch of soda. Fry in hot lard
Serve with sugar and nutmeg
CIDER CAKE.-One cup of sugar, half cup
of butter, one egg well beaten, one large cup
of cider, one teaspoonful of soda, flour suffi
cient to make it as thick as pound cake One
cup of raisens can be added if desired
PoRATo PuFFs.-Two cups of cold, mashed
potatoes; stir into this one tablespoonful OF
melted butter, two well beaten eggs, and one
cup of milk or cream Pour into deep dish,
and hok 10 in O r,uiolr ovo,,
PUFFs.-Two eggs two cups Of milk two cups
-four and little salt. Pour into hot roll pans,
and bake In quick oven. Fill the pans about
half full.
COcoANUT CooKIEs.-Two cups sugar, one
cup of butter, two eggs, one teaspoonful soda
dissolved in teaspoonful of milk, one cocoa
nut and -four enough to roll.
FRENCH LOAF CAKE-Two cups sugar half
half cup butter, half cup of sweet milk, tea
spoonful of soda, two of cream tartar, three
eggs, three cups -four; flavor with lemon.
LAYER CREAM CAKE.-Three eggs, one cup
white sugar four teaspoonsful cold water, one
teaspoon of cream, two spoonsful of baking
powder, half cup flour; for the cream; half
cup of cream beaten to stiff froth; add a lit
tie sugar. flavor to taste.
FRIED MILK ToAsT-Dip slices of bread in
milk, wetting both Sides have some butter
in hot frying pan and fry the bread deli
cate brown. Will relish for tea
MoLAsEss CAKE.-One cup of buttermilk,
one egg, one cup of molasses, half cup sugar,
two-thirds cup of shortening two even tea
spoonfuls of soda dissolved in a little water
one teaspoonfui of salt, two of ground CHINA
mon, very tiny bit of cloves, one even tea
spoonful of ginger one-third OF a small nut
meg and flour sufficient to make middling
stiff This will make two small loaves or one
quite large one
FRENCH FISH STEw.-Take one union cut
very fine have lard quite hot in good sized
stew pan drop the onion in and let it fry
brown dust in two tablespoonfuls of flour; as
soon as it is brown pour in boiling water
Season the gravy with salt, black and red pep
per and piece of garlic. Have a good sized
fish cut in half, put it in the stew pan, having
enough gravy to cover it. Let it cook slowly,
merely simmering. and keep well covered
When the fish is most done add tumbieIful of
claret wine and wineglassful OF MADEIRA
Do not stir it-!just shake until it mixes let
simmer few minutes and it is ready TO serve
Take the fish up as whole as possible and put
on dish. Pour gravy over it and garnish with
thin slices of lemon and sprigs of parsley and
celery.
When horse or COW breaks leg il has
generally been considered impossible to sit it |
and effect perfect cure. but science will tri- I
umph. The NeD England Farmer gives an in
stance: Sometime ago valuable horse belong
ing to Chas. E. Smith, of Stony Brook, had
his leg broken at Port Jefferson. The broken
limb was set and the leg was imbeded in plas-
ter of paris, In two weeks the horse could
walk around the stable: in three weeks drove |