The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1882-10-12
Domestic Recipes.

uACkEREL.-hlacke rel are wholly UNIT 10
food If not perfectly fresh when the color
are bright the body smooth and firm, and th
tall stiff and unbending. To boil mackere
empty and wash the fish thoroughly, remov
ing the roe, which will require three or fou
minutes longer boiling than the fish. Pu
them into cold salt and water, and allow then
TO simmer till done, when the eyes will star
and the tail split from fit, ell 10 twenty min
utes, according to size, is the usual time
Serve them with tie roe.
10 ROAST A LEG OF MUTTON "A leg O
mutton should never be hung less than five
days; if the weather be cold, it should bt
kept ten days 1t may be lightly busted with
Hour to exclude the air, but this must be ia
kenoH before it is cooked when it must be
wiped dry before it is put down. The fire
should be moderate at frst or it will be
spoiled; sprinkle it with salt or flour before it
Is taken up; pour very little gravy over it
when dished, for if properly roasted, the
gravy will flow from it as soon as it is cut.
If of eight pounds weight, it Will require
three hours to roast we'll
LEMON SPONGE Poul oyer two ounces of
gelatine pint Of cold wafer lot it simmer
for quar- ter of an hour, then add halfa pint
OF boiling water. If not sufficiently dissolved,
set the stewpan over the fire untillt be so. Add
to this three-quarters OF pound of
pounded loaf-sugar, and the juice of four
lemons. When the gclatine is cold, but before
it begins to get firm, add the whites of three
eggs which have been well beaten. Whisk the
whole for quarter of an hour, Or until the
mixture is quite white and begins to thicken;
then put itslnto mould which has been pre-
viously soaked in cold water. Set it in cold
place until firm, then turn it carefully out. and
garnish it with dried fruit
OMELET-Take six eggs, separate the yolks
and whites, and beat them to a froth. Add a
coffee ctlptul milk to tue yolks, and des-
sert-spoonful of flour stirred smoothly IN
small portion OF the milk. Turn the mixture
in we'll buttered pudding dish, sprinkle
little salt into it, and beat in the whites fthe
eggs, and bake ten or fifteen minutes, accord
ing to the heat of the oven
CHERRY PIE-Line pie-tin with rich
crust; nearly fill with the carefully seeded
frult, sWeeten to taste, and sprinkle evenly
with teaspoonful of corn starch, or table
spoonful OF flour; add tablespoonful of but
ter cut into small bits and scattered over the
top; wet the edge of the crust, put on the up
per crust and press the edges closely together,
taking care to provide holes in the centre for
the escape of the air. Pies from blackberres,
raspberries, etc., are made in the same way,
regulating the quantity of the sugar by tart
ness of the fruit,
To CAN STRAwBERRIEs.-Sel perfect
fruit, just ripe, hull the berries and put them
into glass cans, then set them in cold or luke
warm water in kettle over the fire. When
the water bois, fill the cans with boiling hot
syrup, remove from the fire and SEAL Fruit |
to be perfect when canned and to keep well |
must be neither underripe nor oYerripe when |
1t is put in the cans.
STRAWBERRY AND CURRANT SALAD-A |
pretty desert dish may be made ofmlxed early |
fruits, strawberries, white or red currants,
gooseberries and cherries, all carefully picked,
placed in alternate layers, stewed with sugar
and piled up with taste. Either simple cream |
may be poured over the salad.