South Branch intelligencer. [volume] (Romney, Va. [W. Va.]) 1830-1896, 1885-04-24
Farmer and Hotsek;eeper.


FLusaERr.-Scald one quart Of fresh
milk in tin pail placed in q kettle OF
boiling water. add to i. the grated peel
ola large lemon. three blsspoonful,
OF white sugar and four cggs beaten TO
stli iroth. Stir very rapidly FOR FIVE
minutes. so that the eggs will ihieken
the milk. but not curdle It. Then
place the pail in pan OF ice cold
water and stir for few minutes and
strain into a dish. Have two ounces
OF gcla,ire soaking In . pint OF cold
water for half an hour. and then set it
over The FIRE TO boil, and add one tea
cupfui of white sugar and the juice OF
The lemon, and boil until the gelatine
!. dissolved Strain 1t through a Jelly,
straintr. and set it upon ice to cool.
an then boa, it with an egg heater 10
a f.oth. Add the custard, q little at a
iime-bcatipa II continually and when
it is u beaten in pour over IL o glass-
ful OF white wine and beat together
rapidly. Fill two molds which have
been wet with ice-wa;er With the FUN.
merry, and place on ice for use the fol.
lowing day. 1t can be served with
whipped creatn.sauce, or oaten with
preserved strawberries or peaches.
ORANGE PIE. --GrLte half the rind Of
lemon and half tho rind Of an orange,
and squeeze out oil the juice from both.
Beat thoroughly the yolks of three egg.,
add one cup of sugar and one table
spoon Of four. then TIE juice and
grated rind. and last milk enough 10
fill the pie-piate. Bake in hot oven
to prevent curdlins. When the pie is
baked, have tho whites Of the eggs
beaten with little sugar, spread it
over the top and return to the oven a
moment to stifien. 1t 10 done when
the mefingue is faint straw color.
CUsrARD PIE.-Always select a deep
plate for custard pies line it with q
nice tender crust and put rim around
the edge. Beat four eggs with three
fourtbs Of cup OF sugar, pinch OF
salt and gradually add scant quart Of
rich milk. Fill the plate nearly full,
then set it il the oven and Gil up 10 the
rim The secret Of good custard pie
is IN the baking. and It requires careful
watching 1t should be tested often
with knife blade, and not cooked an
instant after the c1stard is set. IT re.
quires an oven that will cook good On
tue bottom, aud it should not be yery
bot.
Isle OF WIGHT PUDDIse.-Chopf four
ounces OF apple. the same quantity OF
bread cru nbs, sust and currants we'll
washed and picked; two ounces candisd
lemon, orange and citron. chopped fine,
five ounces pounded loaf sugar and half
a nutmeg grated. Mix all together with
four eggs. Butter we'll and -four tir.
put in tue mixture. and place a buttered
paper on the top and q cloth over the
paper. II you steam It the paper is
sufficient. II will take two hours boil.
ing. Serve with hot fruit sauce made
Of steamed currsnt jelly.
POTATO RoLLs.-Boh six good.sizsd
potatoes With their jackets on take
them out with Q skinner, drain and
squeeze with towel to insure being
dry; then remove the skin, mash them
perfectly free from Jumps, add a table,
spoonful Of butter. The yolks Of tbrso
eggs and a pint Of sweet milk. When
cool beat in tesspoonful OF yeast. Pot
IN just enough 1eur 10 make a stiff
dough. When this rises, make into
small cakes. Let them rise the same az
biscuit, and bake a delicate brown.
EscoLLoPED FfsB.-Bon two pounds
Of cod. either fresh or salt II fresh,
add one tablespoon Of salt aud one OF
vinegar to the water in which IL 4.
boiled. When done, remove skin and
bones and fake It very sns. Make a
sauce OF one pint OF milk, q piece Of
butter the size Of "a egg. two table
spoons OF -four, q sprig OF parsley,
pinch Of red pepper and half tea
spoon OF salt. The sauce should BE-
about the consistency OF very thick
cream. Butter quart pudding-dish
and put in alternate layers Of fish and
sauce ill TIE dish is nearly full; tbsn
cover with bread OF cracker crumbs and
pui little pieces Of butter ever the top.
Bake twenty-five minutes in hot over.
An onion can be used instead OF para
ley, but it should be boiled in the milk
and strained out before The aour 10
put in.