Staunton spectator. [volume] (Staunton, Va.) 1849-1896, 1882-11-14
yolks; heat one minute, and pour over

yolks; heat one minute, and pour owe,
the birds.
POTATOES WITH VERMICELLI.- Mast
and whip the potatoes light with butter
and milk. Season with salt, and mouuC
smoothly within stone china dish. OF
bake dish that has a silver stand fol
the table. Wash over with white o1
egg, and stew with vermicelli that has
been broken small, boiled q few min.
utes in hot water, then spread out tc
drain upon sieve. Brown in g. quick
oven.
BUTTERED PARsNIPs.- Boil tender
and scrape. Slice quarter of an inch
thick, lengthwise. Put into saucepan
with great spoonful of melted butter.
pepper and salt, and little chopped
parsley Shake over the fire until it
boils. Lay the parsnips upon a dish,
and pour the sauce over them,
STEwED TOMATOES Empty q can
of tomatoes into saucepan. Stew
twenty-five minutes; season with pep
per, salt, sugar, and stir in q lump uf
butter rolled in -four. Simmer ten min
utes, and serve.
QUAKING CUsTARD Three cups of
milk yofRs Of 8 eggs. using the whites
for the maerinque;; package Cooper's
gelatine; tabiespoonsful OF sugar 4;
juice of lemon for merinque; flavor
ing extract for custard.
Soak the geiatine two hours in cup
of the milk. Heat the rest of the milk !;
add that in whicn the gelatine is, and
stir over the fire until the gelatine is
melted. Take from the fire aud pour
upon the beaten yolks and sugar. Heat
slowly and stir until ii thickens well.
Cool, stirring every quarter of All hour.
When cold, flavor and pour into q wet
mould Set in ice, or in cold place.
When it is firm, iurn out and surround
with a naerinque made by whipping the
whites stiff with little powdered su
gar, and the lemon juice.
FRIDAY.
Turnip Soup.
Boiled Coo. Mashed Potatoes.
Fricasseed Eggs. Canned Succotash.
Chocolate Tartlets.
Tea and Albert Biscuits.
TURNIP SOUP.--Twelve turnips: 8
tablespoonfuls of butter; l onion; 3
stalks of celery; bunch of herbs 2
cups of milk ; pepper and salt 2 quarts
of ~ater; tablespsOnful-even-
flour.
Pare and lay the turnips in cold wa
ter half an hour. Slice into the SOUP
pot, with the onion and celery also
the chopped herbs. Pour on two quarts
of cold water. and boil until the vege-
tables are broken to pieces. Rub, with
their liquor, through a sieve. Season,
and return to the fire. When it hollis,
stir in the butter cut up in the flour
cook five minutes; pour into the tu.
reen and add the boiling milk.
BOILED COP Sew the fish up in q
piece of mosquitO-netting. Put on in
plenty of boiling water, little salt, all
lowing abOuttwelve min utes per pound |
Unwrap; lay upon hot dish, and pour
over it-serviDg the same i'll boat-a
cupful of drawn butter made from the
fish pot liquor, and containing, beside
butter and flour, the pounded yolks of
two BOILED eggs, and a tablespoonful of
chopped green pickle.
MASHED POTATOEs.-Mash,a and pass
with the fish.
FRICAssEED EaGs.-Seven or eight
bard boiled eggs, laid in cold water so
soon as they are done; cup of gravy
left from yesterdays soup; little cold
chopped meat; melter butter, pepper,
salt, aud French mustard; three table |
spoonfuls of cream.
Cut the cold eggs, crosswise take out
the yolks; slice bit from the bottom
of each white ''cup" thus made, and
stand them close together in fiat dish
Rub the yolks to a paste with the but
ter; mixed with the chopped meat and
and made into round balls,
with which fill your "cups." Heat, and
add the cream to the gravy, and pour
over the eggs. Set in the oven three
to heat; stick bit OF parsley
in the top of each ball, and send to the
table.
CANNED SUCCOTAsH.-Turno out can
of succOtash into a saucepan barely
cover with hot water, and cook halt an
hour. Pour off the water; ut on, in
stead a cup of cold milk. Bring to q
boil pepper, salt, and put in lump of
butter, rolled in flour. Simmer five
minutes.
CHOCOLATE TARTLETs -Four eggs
J cake Bakers chocolate, grated; ia
blespOOpfuI corn. starch. dissolved in
milk tablespoonfuis of milk 4 table
spoopfus of white sugar; tablespoon
fuls of vanilla; teaspoonful cinnamon,
and little salt; l heaping teaspoOnful
of melted butter.
Rub the chocolate smooth in the milk;
heat over the fire, and add the corn
starch wet in more milk. Stir until
thickened, and pour out. When cold,
beat in the yOlks and sugar, with the
f1avoriDg. Bake in open shells lining
plate pans. Cover with meringue
made with the whites and little pow.
dered sugar, when they are nearly done,
and let them color slightly. Eat cold.
SATURDAY.
Winter Pea Soup.
Ham and Eggs MacarOni with Cod,
Fried Beans. Cold Slaw, with Cream Dressing.
Squash Pie.
WINTER PEA SOUP.-Three lbs. of
beef, cut into strips; lb OF lean ham
2 lbs. of cracked bones; 5quarts of wa
ter !; turnip, sliced !; 2Onions, chopped
pepper, salt, stalks of celery pint of
split peas.
Soak the peas all night. In the morn
ing, put them on in farina kettle, COW
cred with quart of warm water, and
COOK soft. Put into a soup kettle the
beef, ham, and vegetables, with five
quarts of water, and cook slowly four
hours, filling up with hot water should
the water sink below four quarts. Strain
off the liquor; pick out meat and bones
from the cOlander; put into the stock
jar, and season well. Pour over them
all but three pints of the soup, and set
away. Pulpthe vegetables through the
the colander. Cook slowly, stirring Of
ten. half an hour, and pour upon dice of
fried bread into the tureen.
HAMS AND EGGs.- Boil slices of ham
fifteen minutes. and let them get cold.
Trim and cat into pices of uniform size
put small piece of butter in a frying
pan, and cook the ham, not too quickly,
turning when the under side is done.-
Strain the fat when the ham has been
taken out, and put upon q hot water
dish return to the fire. and fry the eggs.
Cut off the raggen edges and fry one up
on each slice of ham.
MACARONI WITH COD-Rreak q