Martinsburg independent. [volume] (Martinsburg, W. Va.) 1875-1900, 1881-08-20
Far mer and Housekeeper

apple Custard Pie. Scad the
milk and let it cool. Crate some
sweet APPLES. Take two.tnirds of
a crnfnl If n0wdarad SUGAR. four
well beaten eggs, one cupfuI OF
milk, one-fourth OF nutmeg.
Line an earthen pie-di-h with IA
rich crust and le, it bake. Then
al with The custard and Jet il bake
for haitian hour. To be eaten cold.
Dainty Sandwiches. Chop the
Lean part of some cold boiled ham
wery fine. Make a dressing by
mixing the yolks of two boiled
eggs with four tablespoonfuls Of
z mixed mustard, and four Of salad
oil added gradually put in dash
ofred pepper and thin with lit
ale vinegar melted butter may
Oe used instead of oil if preferred.
Mix enough of this dressing with
the ground ham to make il slight
sy moist. Cut all the crust from a
small leaf of fresh bread and
spread the end very lightly with
softeDed butter, then vita the pre-
para,ion Of ham, which SHOULD be
soft and smooth enough 10 spread
evenly. Cut the slice, with sharp
knife, as thin as possible, roll itup
and punch the ends to keep it in
place, or, two slices, with layer
of ham between, may be fitted
neatly together and afterwards cut
into triangles.
Oatmeal Crackers Silt three
cups of oatmeal and mix it with
two cups of rich milk. Set ii in a
cool place for six hours. Sift a cue
sfxi OF Graham -four with a tea
spoonful of salt and one of baking
powder. Work this into the oat-
meal to make a dough. Roll the
dough to the thickness Of a quar-
ter of an inch, using corn meal Ito
dust the board. Cut into squares,
lay on a creased tin, wash the sur
face with milk and bake in a mod
crate oven for about fifteen min
utes, being careful Lot to let hem
burn.
Potato Puffs.-Take mashed DO.
Iatoes and make them into paste
with one or two eggs; roll it over
with a dust of -four, and cut round
with saucer; have ready some
cold roast meat, any kind, free
from gristle and chopped fine,
seasoned with salt and pepper.
place it on the potatoes and fold it
over like puff; pinch or nick it
sgesally around and bake or few
minutes.
Tomato Meat Pie. Take the re-
mains of roast meats, (roast beef
or other meats viii answer chop
Va Cor hash, and chop three times
as much bread Have peeled
some potatoes. Take broad iron
or tin basin and grease it, then
proceed to make your pie. First
put layer OF crumbs, then a thin
aver of the meat, slice lay er of
tomatoes ever the meat, season
9th salt and pepper, then add
other layers as before, and lastly
cover The top with the bread,
and press all down smoothly to
form The upper crus'. IfyCu have
The gravy, pour it over the pie to
moisten the bread, but avoid us
Tng too much fat; or melt piece
Of butter in two cups Of water and
a little salt, if you have no gravy.
Bake until the crust is brown and
the tomatoes cooked, in moder-
ateiy hot oven, and let it stand to
cool awhile before turning it out
II rightly done you will be sur
drised to have so nice dish from
remnants. The canned tomatoes
are good in winter.
lee Cream Mix four table
spoonsful of Kingsford's corn
starch With q little milk. Heat
two cua;t5 OF fresh milk to almost
boiling, but do not boil. Beat up
three eggs and mix ihecOrn starch
anG eggs well with the hot milk,
add about twenty teaspoonsful OF
sugar, and set away to cool. Just |
before fretz' ng flavor TO taste with |
the rest lemon or vanilla
<r03ato Jelly Tear in pieces
some ripe and stew them
until thoroughly cooked, with as
little water as will keep them from
burning; put the pulp into a jelly |
Gag, and when the juice has trick
e& through, put pound Of loaf
agar TO each pint Of Juice, and
ell rapidly untilitjellies. If the
2,Or is not bright red, few drops |
cochineal will improve it.
q jelly is eaten with roast