The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1882-11-16
Household Notes.

| Lobster F'7ttns.-Chop the meat with the
| red part and the spawn of large lobster very
fine, and add grated bread crumbs, little but
ter, salt and pepper and chopped sweet herbs
Make the whole into paste with the yolk Of
egg, form it into pieces an inch and hall
thick, dip them into butter and fry
| Iafy.-Take one breakfast cupul of rich
cream Qf slightly sour it win be just as good
or better), one breakfast cupful of pounded
white sugar pour the above into very clean
copper saucepan, and boil slowly over a clear
but not too hot fire. The mixture will first
become quite livid, and will afterward grad
ually thicken; when almost done pour in one
dessert spoonful of essence of vanilla and one
of whiskey. When the mixture becomes very
frothy and leaves the sides OF the pan clean,
pour it out as quickly as possible ON to flat
buttered dish. 1t should set at once.
Sauce for Boiled Chsckens--Take the legs
and necks, with a small bit OF the scrag OF
veal or mutton, put them into u saucepan with
two blades OF mace, a few white peppercorns,
an anchovy,a head of celery sliced, a bunch
,
boil these IN a quart of water to half pint ;
strain and thicken it with quarter pound OF
butter and some flour, boil it five minutes
then put in two spoontuls of mushrooms, and
having beaten up the yelks OF TWO eggs with
q teacuptul of cream, put ii into your sauce,
and keep shaking it one way over The fire till
it is near boiling thcn put it into sauce tu-
reen. gsoF ~,
Enghsh Apple Pudding Into pint Of flour
put cup VI chopped suet, salt spoon OF salt
and d teaspoon1ul OF baking powder. Mix
smooth with water, and Toll out INTO square
sheet, which ill With quartered apples
Sprinkle with a dash OF lemon juice, and a
teaspoonful Of sugar wet the edge, and close
the tour corners together tightly. Tie close
In clean small towel dipped in cold water,
and put into pot of boiling water with an
old plate in the bottom), which keep boiling
for one hour and half. Eat hot with sauce
This suet pastry may be divided and made
into dumplings. For baked dumplings use
butter aud lard instead OF suet, or butter
alone.
N Rye Bread.---Many cooks fancy that it is a
great undertaking to make rye bread, and to
have it good. Here are directions for making
it, and if carefully followed the bread will be
excellent: Take two cups of Indian meal,
make in thick batter with scalding water;
when cool add small cup of white bread
sponge. a little sugar and salt, and teaspoon
full of soda, dissolved. In this stir as much rye
as is possible with spoon !; let it rise until it
is very light then work in with your hand as
much rye as you can, but do not knead it, as
that will make it hard put it in buttered bread
tins and let it rise for about fifteen minutes );
then bake for an hour and a half, cooling the
oven gradually for the last twenty minutes.
Apple Rscts.-Core six good-sized cooking
apples and six russell apples, slice them as for
q tart, but do not peel them. The cooking
apples will form the soft part of the chutnee
and the slices of russell apples should look like
sliced mangoes. Put them into pint of red
vinegar, and add pound OF moist sugar and
four ounces of sultana raisins; boil together
until the apples are soft. Have two ounces of
onions ready, chopped finely, four ounces of
salt, two ounces each of mustard and ground
ginger, mixed smoothly with little vinegar ;
stir these ingredients into the apple, sugar and
vinegar while hot add hall an ounce of cay
enne pepper, or for some tastes quarter of an
ounce is sufficient stir the chutnee well, and
then bottle when cold.
Apple Je4y.-Almost any apple will make
jelly, though hard, sour, juicy apple makes
the best, both for keeping and flavor. Peel
and core your apples boil them in a pint of
water to ever four pounds Of apples till the
apples are perfectly soft, stirring them occa-
s1onally to prevent burning. Strain, without
squeezing, through q jelly-bag, measure the
juice, and put pound of loaf sugar to every
pint of juice. Put juice and sugar in the pre-
serving Kettle and boil steadily for half all
hour, skimming occasionally. Cool little.
and, if it will not jelly, boil little longer.
Pour into glasses before it cools, and when
perfectly cold cover each glass with a paper
wet with alcohol; tie closely and keep in
dry cool place. The apple remaining in the
bag can be stewed with one pound of sugar to
two Of apples. If favoring is preferred lemon
peel, green ginger or cinnamon can be used.