Martinsburg independent. [volume] (Martinsburg, W. Va.) 1875-1900, 1883-02-17
THE FARM AND HOUSEHOLD.

pint of milk, sugar, lemon peel and
nutmeg. Steam one hour.
Buttered Cabbage. Boil the cab
bage with a quantity Of onions, and
when tender chop them together.
Season with pepper and salt and fry
in butter.
Potato Omelette. Wash the p0ta-
toes thoroughly and mix with four
eggs, pepper, butter and salt and
small quantity of lemon juice. Fry
light brown.
Roxbury Cake.-Four cups of
flour, three cups of sugar ,one cup of
butter, four cups of curfants, one
pint of milk, six eggs and two tea
spoonsful of baking-powder.
Cream Pancakes. Take the yolks
of two eggs, mix them with a half
pint of cream and two ounces of
sugar; rub your pan with lard and
fry as thin as possible; crate sugar
over them and serve hot.
Fountain Pudding.-Boil pint
of cream, steam it and CRATE into it
the peel of a lemon. Add to this
four eggs we'll beaten. Sweeten to
taste. Pour into cups and set in
cold water and let simmer for twen-
ty minutes. They are excellent hot
or cold, and are eaten with jelly.
Chocolate Cake.-Two cups of
sugar, one cup swese milk, half cup
of butter, two, and one half cups of
flour, two eggs and three teaspoon
fuls of baking powder. Di1sckse one
third cake of chocolates mix with
one-half cup of the cake, than mar
BILE through the whole.
Baked Apple,s.-Pare good cook
ing apples, remove the cores with a
pen krnfe, put them in pan and fill
eaon one with sugar, little lump of
butter and pinch of cinnamon;
pour in the pan teaspoonful of
water, put them in the oven and
bake until soft. Serve with cream.
Goldfish Soup.-Boil teacupful of
Goldfish in three pints of water for
twenty minutes =; add three table
spoonfuls of flour and little hot
water: boil up once; add two pint5
of milk, let it boil; add three eggs.
When served in tureen, add one
poached egg for each person.
Southern Biscuit.-Rub together
one quart of flour, one tablespoonful
of lard and teaspoonful of salt.
Add water until the consistency of
pie paste. Beat the mixture with a
piece of iron or hard wood for a half
hour. Break off small pieces and
roll into shape and bake twenty
minutes.
Corn Oysters.-Grate young sweet
corn into dish, and to pint add
two eggs we'll beaten, one teacupful
of -four, and teasponful of salt,
half a gill of cream if the corn is
dry. Mix it we'll together. Fry it
exactly like oysters, dropping it into
the fat by spoonfuls about the size
of an oyster. Eat hot.
Boston Tea Cakes. One we'll
beaten egg, two tablespoonsfuls of
sugar, one cupful of sweet milk, one
teaspoonful of soda dissolved in the
milk, two teaspoonfuls of cream of
tartar sifted into the dry flour, one
tablespoonful of butter, melted.
Bake in small tins.
Sailing Beef for Family Use
For one hundred pounds of beef
take eight pounds of salt, -four pounds
of brown sugar, make brine, boil
and skim, add two ounces of soda,
two ounces of saltpetre, one half
ounce of cayenne pepper, let it cool,
then pour over the beef, packed
firmly in a barrel. Let the brine
cover the meat.
Fig Pudding. Take half pound
of the best figs, wash, then chop
them fine, two teacupfuls of grated
bread, half cup of sweet cream, one
cup of sweet milk, half a cup of
sugar; mix the bread crumbs with
the cream, then stir in the figs, then
the sugar, the milk the last thing !;
pour into a pudding-dish and steam
three hours.
Tile ERITIrS OLE MERIT -DR