Staunton spectator. [volume] (Staunton, Va.) 1849-1896, 1882-11-14

I
of yesterdays gravy, diluted with 8
little of your aOhp-stock. Add cup o.
boiling milk. in which a pinch of sods
has been stirred; beat to q smooth bat.
ter; add half cupful of minced meet
three eggs, pepper and salt Pour into
q buttered bake dish, after beating ali
up light, aud bake in quick oven
Serve in the dish, and pass little good
gravy. or drawn butter, with it,
BEAN SALAD.-Put cold beans left
from yesterday into a salad bowl, and
pour over such a dressing as you pre-
pared for Cold Slaw, on Monday, first
week in November.
STEwED APPLES, CREAM AND CAKE
Pare and core juicy pippins. Put a
cupful of WAFER and Que of sugar into a
bake-dish. Lay In the pippins; cover
and cook slowly until clear and tender.
They should be turned once while cook
ing. Set away, still covered, in the
bake.dish, to cool. on Saturday. On
Monday, put them into gl SO dish,
them.
| TUESDAY.
Bee ksteak au Maitre d'Hote. Baked Sweet Po-
| Orange Pudding.
MUTTON AND OYSTER SOUP.-Crack
the bone of your cold mutton. and chop
the refuse bits left from the roast. Put
on in two quarts of water, and boil
down to one. Strain, cool, skim, and
add to it quart of stock. IF no liquor
is left in the stock pot for this purpose,
add two quarts of water to the meat.
down to one; then strain. Heat the
two quarts of broth to boiling; add two
dozen oysters, with their liquor season
with pepper. salt, and little mace.
Boil one minute. Stir in q great spoon
full of butter rubbed in -four, simmer,
and stlr two minutes, and pour out
BEEFSTEAK AU MAITRE D'HOTEL
Treat rs directed ON Tuesday of first
week in November; but, when laid
upon the hot dish, pour over it, and on
both sides. two or three tablespoonfuls
of butter, in which have been mixed
pepper, salt, a little fresh mustard, and
the juice of half lemon. with teae
spoonful of very finely minced parsley.
| BAKED SWEET POTATOEs.-Wash
and bake in moderate oven until soft.
Serve in their SKINS.
STEwED ONIONS. Stop, tail. and
skin. Boil in two waters, throwing
both away. When the onions aye ten
|
drawn butter. Lay the onions in it
simmer ten minutes, and serve in the
sauce.
MASHED SQUAsH.-Pare, quarter,
and cook soft in boiling salt water.
Strain, press, and mash in q colander.
Season with pepper, salt. and butter,
and turn into a deep dish.
| ORANGE PUDDING.-TwO cups of
milk tablespoOnfuls of sugar; l
heaping cup of prepared flour; yolks OF
eggs, and whites of two; pulp of
oranges. chopped very fine; grated peel
of an orange; l tablespoonful of melt
ed butter.
Cream butter and sugar, and whip in
the yolks, then the yellow pulp and the
grated peel of the oranges. Beat three
minutes; add the milk, then -four and
whites, alternately. Pour into q buttered
mould, and boil one hour. Eat hot
with jelly sauce.
Roast Chine Of Pork. Peas Pudding.
Apple Pudding.
BARLEY CREAM SoUP.-Two lbs. of
veal from the kDuckle; cupful of
barley 3 quarts of water salt and pep
per: chopped parsley.
Put the meat, cut into strips, into
pot with the water and barley, and cook
| slowly four hours. Pick out the meat,
having strained off the liquor into a
bowl; then rub the barley through a
soup sieve. Season with pepper, salt,
and parsley; boil up once, and serve.
| 1t should be of a creamy consistency.
ROAST CHINE OF PORK Boil half
an hour in hot salted water. Take out
and lay upon dish to cool somewhat
(Put the pot liquor into the stock pot
Rub the warm chine all over with lit
tie pepper and powdered sage, then
with beaten egg; strew with bread
crumbs, and set in q good oven until
tender Should 1t brown too fast cover
1t Pass apple sauce with it.
PEAS PUDDING -Four cups of split
peas a tablespoonful of butter eggs
pepper and salt small onion.
Soak the peas all night In the morn
ing put them and the onion into fari-
pa~kettle with just enough water to
cover them. Boil two hours or until
soft. Drain, and pulp through colan-
der. Beat In butter, pepper, salt, and
eggs, and boil in buttered mould or
| Toured cloth one hour. Turn out, and
cut In slices on the table.
MASHED POTAToEs-Prepare as
usual
APPLE SAUCE-Pa Pare, slice, and stew
juicy apples with just enough water to
keep them from burning Mash when
soft and broken to pieces, and beat
smooth with good lump of butter and
plenty of sugar. Serve cold.
| APPLE PUDDING.-Two cupfuls of
fine crumbs; 2 cupfuls of chopped ap-
Piles; cupful of sugar; 1 teaspoonful
mixed cinnamon and mace; half as
much grated lemon peel juice of a
lemon; tablespoonful of brandy;
10. raisins, seeded and chopped eggs !;
l cup of milk; pinch of soda in the
milk
Scald the milk; pour upon the
crumbs, and beat light. Add beaten
yolks, sugar, fruit and spice-at
last, the whites. Bake in buttered
dish. covered, half an hour; then un-
cover and drain. Est hot with sweet
sauce. 1t is very good.
THURSDAY.
Potatoes with Vermicelli. sae% steWed Fa Potatoes
Quaking Custard.
GAME SOUP.-Two grouse or par
| tridges, or, if you have neither, use q
pair of rabbits; ID. lean ham; 2 me-
dunn sized onions; l ID. lean beef; !;
fried bread butter for frying; pepper,
salt. and stalks of white celery cut in
to inch lengths; quarts of water.
Joint your game neatly; cut the ham
and onions into small pieces, and fry all
in butter to light brown. Put into 3
soup pot with the beef, cut into strips,
and a little pepper. Pour on the water !;
heat slowly. and stew gently two hours.
Take out the pieces of bird, and cover
In bowl; cook the soup an hour lon>
ger; strain; cool; drop in the celery,
and simmer ten minutes. Pour upon
fried bread in the tureen.
FRICASsEE OF GROUSE Make cup
of drawn butter by heating a cup of
strained broth from your boiling soup
In saucepan stirring into it two table
spoonsfu's of butter cut up in q tea
spoonful OF flour; season well and put in
the pieces O. gr use, or rabbit Simmer
uutil very hoi take our the meat and
arrange upon buttered toast in q dish
) Add to the gravy couple of beaten