The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1881-03-17
Household Notes.

saucepan with alfpint of boiling waters and |
let it boil until soft enough to mash; drain it
and mix it well with a pint of white corn meal
or wheat flour, a little salt and pint and one
half of milk in which two tablespoonful of
butter have been melted. When the butter is
nearly cold add four tablespoonful of Yeast
cover it, and set in warm place. until velv
Butter some muffin rings, set them on hoi
griddle pour into each portion of the mix
ture and bake them brown on both sides SEMI
them to the table accordingly as they are done
pull them open with your fingers and butter
them quickly.
OYSTER SoUP.-Put quart of oysters with
their liquor over the fire and let them just
come to a boil Then carefully pick out the
oysters and return the liquor to the fire, ad-
ding as much milk again and seasoning, with
a tablespoonful of fresh butter and pepper and
salt. Let it get very hot, then return the oys-
tiers to the soup to heat through. Be care
full that they are not left on the fire long
enough to shrivel. A little -four smothered in
d
to the soup before the oysters are put in. Be
sure that only enough is put in to make the
the soup of the consistency of their cream.
FLOATING IsLAND.-One quart of milk and
the yolks of six eggs put on the milk and let
it come to boil Beat well the yolks with
three tablespoons Of sugar; beat to cream
Add it to the boiling milk and stir till cooked
Beat the whites stiff as possible and then
add three tablespoons of white sugar; then
beat again, and then put the mixture in big
brown slightly. Do this only about ten min
utes before serVing-otherwise it will fall
Cooks should remember that boiled custard
must be cooked in a double or farina kettle
and that it must not be left from the moment
the eggs are stirred into the milk until it is
done. Any sort of flavoring can be added to
the custard and the ''island"
POTATO PUFF.-Boil the potatoes in sailed
water drain off the water and dry them few
minutes, then mash them perfectly smooth.
To pint Of mashed potatoes put two table
spoons of melted butter and beat with large
fork until the whole is light and creamy add
the yolks OF two eggs, cupful of rich milk,
and lastly the whites of the two eggs beat into
a froth. Beat each ingredient in before adding
the next put in more salt if needed, and pour
the mixture into buttered baking dish. Bake
in a quick oven until the suface is nicely
Drowned. The success of this dish depends on
the faithfulness with which it is beaten.
ASPARAGUS OMELET.-Boil half bunch of
asparagus, and cut the tops and tender part
into halfinch lengths season with little
salt, pepper and butter, and put aside on the
stove to keep warm while you make your
omelet. Beat six eggs, whites and yolks to-
gether, half a teacupful of milk, little salt
and pepper; brown two tablespoonfuls of but
ter on frying-pan; pour your eggs in, and as
soon as it begins to set at the edges turn them
up and shake your pan to keep the omelet
from sticking; put asparagus in, double the
omelet, and serve Immediately on hot dish
CITRoN PREsERyE.-First, peel and cut the
citron in pieces an inch square; then boil in
water until soft drain off the water and add
one pound of sugar to each pound of citron;
to every five pounds of the preserve add one
pound of raisins, one lemon sliced, half an
ounce of whole cloves, one ounce of stick Gin
namon; dissolve the sugar. and when hot add
the fruit and simmer slowly for two hours.
RICE CRoQUETIEs.-T Take one teacup of
washed rice, one pint of milk, little salt, one
tablespoonful of butter and two of sugar Put
on boil altogether. Cook slowly about one
hour Take off fire and add two eggs; stir
and when cold enough make into small rolls
and fry in hot lard. FlaYor with either vanil-
la or lemon rind.
THE CREAM FOR THE INSIDE OF THE PIE
One and one-half cups milk, when boiling add
seven teaspoons corn-starch wet with cold
milk; let it scald moment, then add two well
beaten eggs; sweeten to taste, and flavor with
lemon or vanilla Split the cakes when cold,
spread them with the cream, and put together
again like jelly cake.
CREAM PIE.-One cup sugar, one egg, piece
ofbutter size of an egg, one teaspoon soda,dis
solved in cup of sweet milk; add to this
when mixed together, two teaspoons cream
tartar rubbed in three cups of flour, and bake
in three jelly cake tins.
WHoRTLEBERRY CAKE-One cup butter
one cup sweet milk, two cups sugar, one tea
spoon soda, three cups -four, one teaspoon
nutmeg, five eggs, one quart ripe huckleber-
ries, thickly dredged with flour, and added af-
ter all the other ingredients are mixed.
Whenever the subject of establishing m nu-
facturies in Staunton comes up for discussion
one prominent difficulty presented is the fact
that we have SO few who are capable of man.
aging a large establishment-men trained to
the business, practical and thoroughly compe-
tent to conduct large concern. We have a
number of excellent mechanics, but they have
no experience as managers OF extensive manu-
facturies, and when one is needed to take the
lead, one familiar with all the various depart
ments of an enterprise embracing many depart
ments, 1t generally transpires that he has to be
imported. As matter of course these men
are strangers to our people, and however well
recommended they may come, still they do not
inspire the confidence which an intimate &C.
quaintance and test of character begets. This
is one of the reasons why our business men are
so reluctant about placing their money in pro-
ductive industries. They do not care to en-
trust their means to the custody of parties
about whom they know little or nothing.
This generation may be able to tide over the
difficulty, but the oncoming one should see
that TO such obstacle stands in the way of its
progress. Our youths should be brought up
to appreciate the fine field of promise here
open. The professions are crowded, and many
engaged in them exc out the barest existence
Skilled, educated labor is what is needed all
over the land, and more especially throughout
the South. The young men who will come
forward to take the lead in the mechanical vo-
cations will be those who will command the
largest incomes and whilst laying up compe-
tencies for themselves, will materially benefit
their State and section. If ten or fifteen years
years ago one-third of the young doctors, and
lawyers and professional men had under
taken to perfect themselves in useful mechan-
ical pursuits, deyoting their energies and tai
ents to the requirement Of both theoretical and
practical knowledge, the material interests
of the State would now be much farther adj