South Branch intelligencer. [volume] (Romney, Va. [W. Va.]) 1830-1896, 1883-10-05


is this: Take large and arm halvcs of
the sweetest and yelowes, peaches aud
steep tlem ia dish with sugar and lia.
uor. Have ready batter made with
one or two eggs, O tablespoonful OF mel.
ted butter. some prepared flour. ono
cuptul OF mnk; sal, 90 taste. Dip the
peaches in the batter and fey in hot lard.
! Dsain the frittcrs On sheet of paper.
Sprinkle some powdered sugar over and
serve.
PEACH JELLr do not pare but rub
ana cut your peaches. place them in a
porcelain Incl kettle, with just enough
! water to cover them. Let them cook
thoroughly, from one 10 two hours.
then strain through Il jelly bag. To
eycry four cnps of juice add three Gun,
oil sugar, and set 1t on TO boil agaiu.
Sometimes when the fruit is particularly
noe and fresh three quarters Of an hour
or less boiling Is suai ,jert to make i.
iJell, bu, sometimes it takes longer. To
test IL dscp some on saucer and set IL
on Ice, II 1t does not spread but remains
rounded, it is done.
CooxIEs.-One cup OF butter, s.two
cups OF sugar, two eggs one teaspoon
tul OF salcra,us dissolved IN cupful OF
milk OF wator, a grated nutmeg, SUI
icient Hour to mako stiff TO roll out.
CREAM CANDY.-One coffee cupful
oil white sugar. teaspoonful OF hot wa
ter to dissolve IL; boil without, stirring.
In bright tin pan until it will crisp in
water, like molasses candy. Jus. before
TITS done put in one-quarter teaspoons
ful OF purc cream Of tartar, and tea.
spoonful Of essence OF lumon, vanilla or
peppermint. When done, pour in but
tered paa, and when cool enough {,
handle, work like molasaes candy until
perfectly white; puli in strips of tho
thickness of your finger, and cut in shc,.
pieces with the shears. Lay on butter.
ei paper or platee.
AIRY NorgINGs To three eggs
put half an egg-sheI full Of sweet
iaiiH, anil butter the size OF a walnut:
work Ia -four until you can roll the
doGSh into as thin sheet as possible.
Coz into cakes with saucer aud stick
as you do biscuits bake them quickly,
out not brown heap them mp on IA dish
and sirew them ttickly with powdered
sugar. Note: Ail)w one pint OF -four
10 the other ingredients named above,
although every bit may no. he reanred
always reserve n little for the rolling
ont OF cakes on a board.
BAKED BEREY RoLLs.--Roll biscuit
! dough thin. in tho form OF LARGE
Square, or into small squares. Spread
over With berries. Roll tho crust, and
put the rolls into dripping-pan close
together until fail; then put into the
pan water, sugar and pieces o. butter.
Bake them. Serve with aay Of the pud.
| ding sauces.
A BEEF Ps.-Cold roast beef. one
! tomato, pepper and salt, ono dezsn
boiled potltoes. Cut ths cold beef in
thin slices, and put layer on the bot
tom OF your dish. Shake In n little
| uour, pepper and salt cDt up and add a
tomato or in season. or onion, finely
chopped, then another layer Of beef aud
seasoning till your disii Is full; IL Won
nave any gravy put it>in have ready il
! dozen potatoes. boilob and mashed.
with batter and salt, spread over the pio
an inch thick; bake twenty-five min
uics or little more.
FRIED TomAToEs. Take large, smooth
tomatoes, cut them In slices one-haIf
inch thick, dip them IN bread crumbs.
and fry them light brown in half lari
and half butter.
SALAD DnEssING.-ISeat two eggs +:
add one-half teacup Of vinegar, one tea.
spoonful OF mustard, oze Of sugar. one
half tcaspoonfui Of salt, end butter the
size OF walnut. Set this in boiling
water until tho egg is cooked stir con-
sLahtly.
Eco GnUEL.- Beat the yolk Of one
egg With one Tablespoonful OF sugar :
pour one tencup OF boiling water on IL:
add the white OF the egg beaten TO a
froth, with any seasoning OF spice desir,
CD. To 10 taken warm.
Sweet Pici;led Beets,-Bol them in
! q porcelain kettle till thew can be pier-
ced With q silver fork when cool Gu,
lcngth"ise 20 size Of medium cucum-
Der boil equal parts Of vinegar and su-
gar with haIf.tablcspooufil Of ground
cloves tied ia a cloth 20 each gallon
pour boiling hot over The beets.
TOMATO SAID Peel nice, fair TO-
matoos, not too ripe cot in slices, nnI
CRATE ovor them a nice. fresh cucumber.
aud season with pepper, salt and vine
gar TO taste add tcaspoonful Of
J French mustard, Tablespoonful OF best
salad oil, Gnoly- minced ouio1. and a
liLt!e celery salt.
RAsPBEnEY FLoAT.--One quart OF
raspberries, whites % four coys. a
cofe-cupful Of sugar. Beat the e0zs
white and light. add gradually the 81
gar and berries Till you have tie dish
heaped up like massey mountain with
The deiicacy, which will be o light pur-
pie tint.