The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1882-12-21
NO. Sc
Household Notes,

C4cr1 Gu0ab0.-Take two quarts of tomatoes
ana one quart OF okra cut in rings; put them
> over the tire, with about three quarts OF water,
, and let the mixture come to q boil. Take one
: chicken, cut it up and try brown, with plenty
OF gravy; put ii In with the okra and toma-
, toes add several small onions chopped line,
, little corn and lima beans, salt and pepper IL
taste. Let all simmer gently tor several hours.
10 be served with tablespoonful OF boled
rice TO each soup-plate.
Ra66its.-Rabbits which are in the best con-
dillon ID mldwlnter, may he frlcassed like
chicken, In white or Drown sauce. 10 make
PIE, nrst stew I'LL tender anu make like
chickeA pie. 10 roast, stuff with a dressing
made OF Dreao-crumbs, chopped salt pork,
Thyme onion pepper and salt; sew up; rub over
wltn u little butter, Or pin On II u lew slices
OF salt pork, aud a little water IN the pan anu
Daste often. serve with mashed potatoes ana
currant jelly.
1 iM0yonnaase or Caalzfsacg Put some caui-
noWers INTO just enough Douing water W cover
them; aou u little salt and butter TO The waller.
| " lieu cooked, lei tAem become cold; Then sea-
son Them Will u marlnaue OF y little salt and
pepper, ana one spoonful OF OIL. Let them
| remain lOr an hour. When ready 10 serve pile
| Them On dish w point, then IA..sk them WIN
/ u mayonnalse SAUCE.
| Feather Cake-Beat to u cream half a cup OF
butter and Two cups ot sugar, one cup Oh mllk
| Win y teaspOOnIul OF soda dissolved III IL;
Deal wen together, then add one cup OF Hour,
| Win Two ttaspOOniuis OF cream tartar rubbed
| III II, AMI the weli-beaten yolks VI three eggs.
Seat lne whites separately until stiff add Lncul
ana TWO more cups flour " the other lngreuI-
enls; beat Well, butter TWO tlns, pour LII Tie
\ CAKE ana Duke twenty minutes 0r hall AL nour.
CareIuIness In baking Ii important.
| Substitute for BuHv-A lady who is ia
NOUS 1uuseAeeper recommends an ECONOMICAL
| plan Tor making cakes without butter, which
may be OF use 10 our readers who have dread
OF "maryarIne." Take piece OF 1aL pork melt
| IL down anu strain 1t through u piece VI coarse
thln muslin. Set II aside until II Is cOiu. IL
ID then Wn!e and hrm and may be used like
butter IN amy KIND OIL cake. III pound CAKE
sue ASSURES US 1t Is delicious.
M0basses Pound Cake.-Take one cup of sugar
anu one cup OF butter anu beat W d cream; aGu
LII ee-quartcrs cup oI moiasses; TWO eggs wen
beaten, one cup vi sweet mix; one teaspoon
1ul OF Dest soda, dissolved III the mix; into
tour cups OF Hour, we'll siited, NIX Two lea
spoonluls VI cream-lartar. otlr all together,
linen add a teacupIul raisins, we'll uredged
with Hour; a teacul 1ul OF currants; Two lea-
spoontuls vi cinnamon; one y; cloves, and d
winegiass OF old brandy il you cho0se. This
will make two round loaYes.
SAst Puddsmg-One cup of sugar. one cupof
suet chopped line, one cup sweet milk, one
tesspoonful OF soda, pinch of salt, two
eggs well beaten, teacup Of raisins OF fruit OF
any kind if desired, three cups of flour added
the last thing. Steam one hour. Serve with
any sauce you may like, or without sauce the E
pudding is very good.
Graham Caks--One teacupful ofsour cream,
one cup of sugar, two eggs well beaten, two
cups OF graham flour, one teaspoonful OF soda.
Bake an hour, This is wholesome and very
good cake.
To Fry Beefstake.-Have the frying pan very
hot do not.grease it; take nice porterhouse
or sirloin stead; do not pound it, as that pro-
cess lets the juice escape place in the frying
pan, let it remain until scared, turn quickly
allowing the other side to become scared; re-
peat several times; when sufficiently done,
place the steak upon hot platter, salt and
pepper to taste and put over it small Jumps of
butter. Serve Immediately Few can tell it
from broil.