South Branch intelligencer. [volume] (Romney, Va. [W. Va.]) 1830-1896, 1883-08-31


dish for the breakfast table. Melt
some butter in a saucepan. and when
brown put in slices Of kidney. cut thin
and roll in -four II you do not Cut tho
slices thin thsy should DO cooked for
Ave minutes before they are rolled in
flour.
Nice salad can be made by using
veal, aud the inexperienced housewife
may he reminded that there IL ~ much
difference in veal a. in beef or chicken.
For the salad choose o firm aud lean
piece. boil il until it is tender. and then
proceed rs IL you are making chicken
salad. II is . good plan to prepare
this some day wncn you are 10 have
chicken for dinner; then tie veal can
be boilcsl in tho same kettle anil will
be favored with the chicken broth. Re
servo some of the broth when making
gravy eoe the chicken to noislcn tho
salad with.
UTILIZING FIsH REMAINS. An OK
cellent dish for supper may be made OF
the remains of baked or boiled fish; even
fried Ash, If not too crispy, can be used.
Make batter OF milk, -four and an
egg; in this put the fish which you
have picaed in sireds: fry in hot lard
just as you would fry fritters; drop
from large spoon into the hot fat.
| TOMATO BHoTH. Stew tom atoes in a
quart and pint of water. Use the wa.
ter in which tho chick en- for croquettcs
was boiled. Strain through sieve
when well cooked. TO get rid OF skins
and SEEDS. Return TO the fire, add half
cup of rice and boil il uutil quite soft.
Cut in dice q part of The breast Of chick
en-, put in the turecn, pour on the broth
aud serve.
Cold VEAL And MAcARoNr.--Ingre-
c-quarters of q pound Of
minced cold roast veal three ounces Of
ham one tablespoonful Of gravy; pep
per and salt to taste; one quarter tea
| spoonful Of grated nutmeg one quarter
pound of bread crumbs ono quarter
podnd Of macaroni; one or two eggs
piece Of butter. Mode-Mnce tho
veal and ham season highly with pep
per and salt; adj hutmeS and bread
crumbs. and enough gravy TO mako it
moist. Mix these ingredients with
| eggs we'll beaten. Boil the macaroDi
in salt aad water till tender, and drain
it; butter dish. put the macaroni at
the bottom and sides of it; mix the re-
mainder with the meat, and ell up tho
| dish put plate on it, and steam for
| half an hour. Turn II out carefully.
Serve with gravy poured round, il one
| chooses.
The flavor OF coffee may he greatly
improved and its delicate aroma in.
creased by adding little bi-carboante
OF soda TO the water With which it /,
made. his is the reason why the cof-
fee obtained at Vichy, Carlsruhe au,,
other German watering places is Of
such superior excellence, the water in
these localities containing q certain per-
centage of soda. In England many
persons babitually use carbonate Of So
da IN making tea, pinch to pint Of
water being the regulated quantity
Boston Transcript.
SPONGE PCDDIgG.-Stir together one
cup OF sugar, one cup of -four. and ono
teaspooniul Of cream of tartar mixed
in the -four. Beat three eggs; stir in
TO the sugar add one'half tcaspoonful
of soda in ono tablespoonful of cold wa
Ter. Bake between twenty and thirty
minutes or steam. Eat with croam or
sauce.
Grape Jclly-Tho grapes should DO "a.
ken before they are ripe. when they arc
just turning. The jelly OF grapes which
are no. quite ripe is OF a light rcd col.
or. better flavor, and jellies better.
Wash and pick the grapes from tho
stems. Heat them, bruising them
meanwhile with potato mashor until
the juice runs freely. Then strain
them and measure the juice in pints
Boil the juice twenty minutes, counting
from the time 1T begins to boil. In the
meanwhile measure out a pint OF SUI
gar for every pint OF juice. Heat IL In
the oven and when the juice has boiled
twenty minutes add tue sugar and boil
three TO five minutes, stirring constants
ly. Set the jelly glasses on thick
towel wrung out in cold water, Gil and
cover in the usual way.
APPLE FLoAT.-Boi and mash six
apples; sweeten TO taste, then beat
with silver fork or an egg.beaCer un-
I'll very light and smooth. Beat tho
whites OF two eggs TO strong frotb,
and gradually beat in the apples. Fla
vor 10 taste with vanilla, lemon, nut
meg or anything else preferred. Part
ly fill glass bowl with rich boiled Gus.
tard, and put the float on Che top. The
float aud custard should both DO very
cold.
Transparent Pie.-Thrce egss, two la
bic -spoonfuls Of sugar. one teaspOonful
Of rich cream three tablespoonfuls OF
jelly, one Of butter flavor with essence
or lemon. The fair the jelly The bet.
ter as IL makes q nicer pro than dark
jelly; either makes q delicious article.
Bake with one crust, the above iDgrc-