West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1888-04-26
Recipes

jelly GAKE.---O One cup OF sugar. three
tablespoonsful of butter, three eggs, three
tablespoonsful Of milk, one and one.half
cups of sifted flour, two tablespoonfuls
of baking powder. This makes four
layers.
SrINAcH.-Pick and wash, put IN a
saucepan without water; sprinkle with
salt. Let cook half an hour; add butter
and pepper; dish, pour over boiling
cream, and place slices OF hard boiled
egg over the top.
BEET GREENS. Take young, tender
bcets, tops and roots, without separating
wash carefully and put in boiling salt
water with n small piece Of picked pork /;
cook one hour, drain, pour out all the
water, and put in saucepan with little
butter, pepper and salt let heat through,
put in a hot dish and serve with vine ar.
SPANIsH CREAM Take half n box Of
gclatine, cover with water and let stand
about half an hour. Take one quart of
milk and let< boil up once or twice.
Beat fvc eggs very light, and add suf-
hcient sugar 10 sweotcn them, and mix
well together. Add the melted gelatine
TO the boiling milk, aud when perfectly
dissolved pour IL upon the sugar aud
eggs Return il 10 the fire for few
minutes, stirring all the time. Season
with vanilla and pour into molds. Serve
with cream.
MINCED Liver. Liver and bacon be.
comes mOnotonous as breakfast dish,
and as n variation mince made Of the
liver will be found very good. Boil the
liver until IL is thoroughly soft and then
mince IL very fine. Put two ounces Of
butter in saucepan over moderate fire
and whea the butter is melted add "a
tablespoonful Of flour. Stir until IL be
comes brown. Put tic liver into this
sauce. Season with salt, pepper. lemon
juice and Worcester, r,hire or any pi0uant
iauce. Let it become quite hot, and
serve with small pieces Of toast.
STRAwBERRy JAN.-Take some straw
berries and fully.ripe cuuants. in fbe
proportion Of one pound Of currants to
SIX pounds Of strawberries. and for every
pound Of fruit allow quarters Of q
pound Of sHgar. Care uly pick over and
mash the curapis, and for each found
Of them add one gill Of water, place in
q preserving kettle over The fio and allow
TO boil uo once Now after having care
fully hulled the strawbcnice, add lhem
and press all through bair sieve into an
earthenware pan. Put the sugar INTO
the preserving kettle, adding one gill Of
water Tor each pound ~ sugar. and boil
it until II 81 Of the consistency Of thick
mOlasscs. Now add the pulped fruit,
and allow ali to remain over n
brisk fire for twenty minutes. stirring
constantly while on the FIRE. Now skim.
pour into glass Jars or tumbers, and
when perfectly cold cover securely as for
strawberry preserves
PREsERvED PEAcHEs or ArBrcorq. 49,
Pare the peaches,i cut them On halves.
removing The stones. Allow one pound
granulatcd sugar to one pound pouhcs.
crack one quarter Of the stones. extract
the kernels and remove The dark skins.
boil them in sufficient wafer 10 covct
them until soft let them slcep iu COW
cred bowl until needed place the peaches
and sugar alternately in layers in lined
saucepan; let 10 warm up slowit. strain
and add the water ADD fio kcrhes. lei
them boil slowly uaiii the peaches arc
clear and tender, which wiilfbe in about
half m hour Skim them ont carefully
aud lay them on large Cat dishes. boil
mp tho sirup Tor fffeon minutes. until Il
i7 clear and thick, skimminq as fast
as the scum rises Fil jnrs two.
thirds fun Of the cold preserved peaches.
pour on the boiling sirup when cold
place tissue paper on thc pots and cover
'goin with stout pafer