Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1885-12-18
2Poetrg.
FARM AND PRESIDE.

CREAM CANDY.-To cup OF white
sugar add two tablespoonful Of water to
dissolve it, and boil, without stirring. IN
q bright tin pan until 1t will crisp in water
like molasses candy. just before it is done
put in a teaspoonfuI of vanilla or lemon
or peppermint essence, and quarter of
teaspoonful cream tartar. When done
pour out into butter pan, and when cool
enough to handle. work as you would mo-
lasses candy until it is perfectly white,
then stretch and Zap on board and with
q chopping knife cut into mouthfuls, or
you can cut with the shears, and lay Oh
buttered paper on plate. Grease your
hands with butter before working 1t, and
it will not stick to your fingers. Granu-
lated sugar is not as good as other white
sugar.
PLUM PUDDING-BAKED.-S butter
crackers, rolled fine and soaked in three
pints of milk. Cream one-quarter of
cup Of butter with one cup of sugar. add
half teaspoonful of salt, one teaspoon
full of mixed spic 9 and six well-beaten
eggs. Stir it all into the milk, and add
one pound of the best raisins. Bake it in
= deep pudding dish. we'll creased with
cold butter. Bake very slowly in mod
crate oven three or four hours. Stir sey.
eral times during the first hour to keep the
raisins from settling.
ROAST GOOsE.-A young goose, not
more than four months old, is nice cooked
in this way: After dressing and smuggling
it carefully. sprinkle pepper and salt and
q little sage in the inside; put lump o,
butter In also, to moisten it; then put H.
to pan, and then into the oven; haste it
frequently with water in which You have
put some butter and pepper and SALT
Serve with nice brown gravy and witt
gooseberry jam or appIe-butter. Cover
the batter with thin slices of butteree
toast moistened with the drippings in tb.
pan, then lay the goose upon it. Goose Ii
usually better to be parboiled or steamed
before baking, as this process extracts the
Oil. The usual poultry dressing and sauce
may be served with it.
CHICKEN PIE.--Take boiled chicken,
either freshly cooked or cold, and lay it il
pieces in deep baking dish which has
been previously lined at the sides with
nice pie crust. Dredge -four over the mea
and add salt and pepper; then another
layer of chicken, and proceed as before
till the dish is filled. Pour in some of tn.
gravy or broth, put bits of butter on toy
and cover with rich paste. which may
be ornamented with fanciful devices H.
leaves and scrolls, &C ording to taste. Be
sure that an opening is left me top TOT
the steam to escape f.om wi lie baking.
TINE TO RoAsT.-The time require,
for roasting turkey of 10 pounds weighed
stuffed, is three hours; over ten pounds
hours. A chicken will roast in half
hour or less; goose takes one and three.
fourths hours. or more, according to size;
young duck nearly an hour.
AUNT BETsY's APPLE TART.-Pee
and core some apples, cut them ito slices
cut one small ounce into slices, and stew
it until tender in very little water, with
small lump of butter added. Line round
the tins with puff paste rolled very thir.
then put into it layer of the apples ano
then of the ounce, with layer of apples
on top; sprinkle sugar enough over eact
layer to sweeten it, put band of puff
paste around the edge and thin cover
over the top; wet this over with the whit
of an egg, and bake it In a modera {
oven. just before it is eaten it should
have powdered sugar sprinkled over it.
BEEF FRITTERs.-Beef fritters are nice
for breakfast. Chop pieces Of STEAK OF
cold roast bsef very fine. Make batter
of -four, milk and an egg and mix thu
meat with it. Put lump of butter into
saucepan, let it melt, then drop the bas
ter into it from a large spoon. Fry unit
brown; season with pepper and salt and a
little parsley.
BREAD CRUMB OMELET.-One int oil
bread crumbs, a large spoonful of arsley
rubbed very fine, half a tiny onion chopped
fine. Beat two eggs sight, I.acupful Of
milk, a trace OF nutmeg, and pepper and
salt literally; also lump of butter th.
size of q small egg. MIX all together ano
bake in slow oven, on buttered pie
plate; when light brown, turn it out of tht
plate and serve at once.
APPLE SNOW-Peel, core and quarter Oh
slice some tart, juicy apples, and stew
them in little water until soft. Sweete1
to taste, and turn them Into deep glass
dish. Make soft custard, with one
quart Of milk and SIX eggs, reserving the
whites of three; sweeten to taste, and fla
vor with lemon extract. When this il
cold pour it over the apple, whip up thu
white Of the eggs to stiff froth, add three
tablespoonful of sugar, and heap lightly
on the top of the custard.
SNOWFALL CUSTARD.-Add the whites
of three eggs, we'll beaten, to one pint oil
boiling milk. Dipping them into the milk
in tablespoonfuls. AS they rise turn them
and, when done, put them into pudding
dish; then put the beaten yolks, sweeteRed
to taste, into the milk, stir until it thick
ems, remove from the fire. and flavor with
lemon. Turn this custard into a glass
dish, and lay the whites on the top. 1t il
delicious.
MAKING BATTER PUDDING.-Mix two
pounds of -four IN basin with half tea.
spoonful of salt, break in two eggs, mix
we'll and gradually add pint of milk, mix