Staunton spectator. [volume] (Staunton, Va.) 1849-1896, 1881-11-08
Household Recipes.
PREPARING FISH.

fish In soak over night, change the wa
ter in the morning, and again at noon
If necessary at night hang them up to
drain. The cook them put some drip- |
pings into pan, and when hot lay in
the fish, skin side down, sprinkled |
with -four. and place bits of good, sweet |
butter over it. Put in hot oven, hast |
with gravy two or three times, bake
half an hour, place on q platter, add
half cup of sweet cream to the gravy,
let 1t boil up once and pour over the
fish. I think those who try this once
will not want to boil mackerel again.
vERMICELLI SOUP.
Four pounds knuckle of veal, one
fowl, two turnips, four small onions,
four potatoes, and a little parsely.
Crack the::bones Of veal, joint the fowl,
slice the vegetable, and put them all
together over slow fire in cold water
sufficient to well cover them. Cook
slowly five or six hours, till the vege-
tables are pulp and the meat is in
shreds from the bones; then strain
through coarse seive, and set aside to
cool. When needed for use remove the
fat from the top. add quarter of q
pound of vermicelli broken into bits,
and boil fifteen or twenty minutes un
til tender; season with salt and pepper
and serve. This quantity of meat
should make four quarts of stock. and
if used in a small family, oEe-half can
be reserved and maccarOul or pearl bar
ley used instead ofyermiceli, for varie-
| ty.
CHICKEN BROTH FOR THE SICK.
Cut chicken into small piece, and
IvnI0 in aoF
Add quart of cold water, and set it
over boiling kettle. Cover closely and
let it steam several hours until the meat
is very tender. Strain off the broth,
and let it stand over night. In the
morning carefully skim off all the fat,
and pour the broth into bowl. Into
your deep dish put one-third of cup of
rice in cup of cold water, and steam
as before until the rice is soft. Pour in
your broth and steam an hour or two
longer. Season to the taste of the in
valid and serve hot. This is easily di.
gested and very delicious.
MRS. CASES SPANISH CREAM.
Set pint Of milk and fourth Of
box of gelatine in dish, into kettle
of hot water. Stir it frequently until
the gelatine dissolves. Beat the yolks
of three eggs and cupful of sugar to-
gether, and when the milk is hot and
the water boils stir in the mixture and
set it all on the fire again, and stir until
the water boils. Set your dish on the
table, and stir in the whites of the eggs
beaten to stiff froth; then pour it at
once into your mould to cool. Serve
cold as dessert for dinner, or at your
tea table.
DRESSING FOR COLD MEAT.
Yolks of two eggs, three tablespoon
fuls of French mustard, one tablespoon
full of black pepper, one-half teaspoon
full cayenne pepper, one teaspoOnful
salt, one teaspoonful white sugar, one
half teacupful cider vinegar. Beat the
eggs till light, add the vinegar, and stir
over the fire till about the consistency
of rich cream. Add the other ingredi-
ents, stirring all the time till smooth
and stiff. Let it cool and serve cold
with slices of cold meat It is also q
nice dressing for raw cabbage or salad.
APPLES AND RICE.
Core and pare as many apples as will
fill pudding dish, and stew them 80
that they are nearly soft. Boil half a
teacupful of rice, and when nearly soft
add sugar, salt, and a pint of milk.
Place the apples in the pudding dish,
turn the rice over them, filling up the
core of each apple with sugar before
putting In the rice. Bake until nice
brown. Serve with cream or without
any sauce.
CABBAGE SALAD.
One egg, one teaspoonful salt. one
teaspoonful sugar, half teaspoonful
mustard, q quarter teaspoOnful pepper,
two thirds of q cup of vinegar; beat all
together aud boil in bowl over the
steam of kettle till thick, then turn
the mixture over small half-head of
cabbage chopped fine; cold vinegar can
be added to thin it. To be eaten cold.
MRS. BARTLETT's BUNS.
A cupful of water. the same of yeast
and sugar, two cupfuls sweet milk, and
-four sufficient for a stiff batter. Let
| this rise over night. In the morning
add cup of sugar, q cupful each of but.
ter, and raisins or currants. Mould
we'll, and raise till light, then roll into
buns raise again and bake.
BAKED CUsTARDs.
These require but three eggs to
quart of milk. To prevent the curd and
whey from separating the milk should
| be boiled and cooled before the eggs are
added, and the oven should have q slow
| heat. AS soon as it jellies, it should be
taken out. All custards are better eaten
cold.
APPLE PRESERVES.
Get some pleasant sour apples, removed
the core from the bottom, and leave
in the stem at the top. Mix syrup of
white sugar and water to cover them
half way up. Bake or boil till they are
| just done through, and serve up whole
| with sugar and cream.
LoUIsE's COFFEE CAKE.
A cupful each of coffee, molasses and
sugar two.thirds cup of butter, teas
spice, nutmeg and soda, very little
salt, and three cupfuls flour and cup
full of raisins. Two loves.
OYSTER SAUCE.
Boil one-half pint oysters and one
pint boiling water together three min.
utes, and then stir in half a cup of but
ter beaten to q cream with two table,
spoonfuls of flour. Let 1t come to q
boil and serve.
FRUIT CANNING.
Put pint of warm water in basin,
and lay in q flannel folded several times
being careful that the flannel is little
larger tnan the bottom of the dish.
Place your empty jar on the flannel and
pour fruit boiling hot. A large number
of cans can be filled without changing
the water, and no danger of breaking.
This saves time and trouble.
WHAT GOD SAYS OF MY Sins, IF
TRUST IN JEsUs.-Blotted out. Isaiah
xiii. 25.
Borne by another. Peter ii. "a
Cast behind Gods back. lisa. xxxviii.
II.
Cast into the depths of the sea. Micah
vii. 10.
Covered. Romans iv. II.
Finished. Daniel tx. "a
Forgiven. Colossians ii. Is.
Made an end of. Daniel tx. "a.
Not beheld. Numbers xiii. 81.
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