West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1889-11-21
RECIPES.

Soft Gingerbread-One cup of molas-
ies, one cup of sugar, three-fourths cup
OIL shortening, one cup of sour milk, two
t~easpoonfuls of soda, two teacupfuls of
hour Ga little more may be required).
French Toast-Break and beat an egg
well, add a pinch of salt aud one gill of
milk; dip some neat slices of bread on
both sides, have your f~rying-pan with
some hot dripping ready, then fry the
bread a light brown.
Bread for soup-Cut slices of stale
bread in small squares, throw them in
boiling lard and fry till brown. Skim
out, drain and put in n SCUM tureen be-
fore serving the soup. For oyster soup.
crackers crisped in the oven are nice.
For Lunch-Cold beef cut in slices
and laid in vinegar over night, and then
dipped in beaten egg, seasoned with salt
and nutmeg, and rolled in dried bread
crumbs, and fried in butter a delicate
brown, is an appetizing entrcc for lunch.
Ham Croquettes-Chop ham fine; add
sliced onions, salt and pepper to taste,
and half of the quantity of soaked bread
or cooked rice; mix together with two
beaten eggs; make into small cakes;
sprinkle with -four, and fry or bake in
one pan with butter on top.
Scalloped Potatoes-Pare the potatoes.
cover the bottom of n baking dish with
bread crumbs, then add n layer Of sliced
potatoes, then bits of butter, salt and
pepper; fill the dish with alternate Law
ers, wet the whole with milk and bake
the whole for one and one-half hours.
Pressed Beef-Boil three or four
POUNDS of beef such as you would use for
a stew, with some fat on it., until tender.
with as little water as you can safely use.
Chop fine while hot, season with salt.
pepper and sage, moistcu with some of
the liquor, then put in a square pan and
press.
Quick Pudding-Two tablespoonfuls
81 corn starch, yolks Of four eggs. one
half cup Of sugar. Mix and pour over
one quart of boiling milk, stir quickly.
take off from the fire and pour into n
pudding dish; beat the whites Of the
eggs to a froth, and pour on the top;
brown in the oven.
Sweet Potato Pie-BoiI potatoes till
quite soft, peel and press through a
sieve or cOlandcr. To one pint potatoes
add one pint Of milk, three eggs well
beaten and II cupfuls Of sugar; flavor
with ginger or lemon. This pie resembles
The old-time pumpkin pie. 1t is baked
with one crust only.
Cinnamon Rolls-Ono pint Of sweet
milk, one cup Of melted butter. one ten
spoon Of salt, one-hslf cup Of yeast. two
quarts OF flour; let stand over nigbt. i'm
the morning add two eggs and one-i+lf
cup of sugar; roll out, cut In a shane and
sprinkle with q little butter. SUGAR and
cinnamon let stand one hour before bak
ing.
Fruit Spice Cakc-Onc and two-thirds
ups Of molassCs, ono cup OF shortening.
one cup OF sugar, ono whole egg and the
yolks OF three, ono cup Of sour milk. one
@tcaspoonful each of allspice and nutmco
four cups of siftcd -four. ono t-caspoonf1l
Of soda. Add as much or as little fruit
7s you like. Flavor With lemon. Tw,
large %loaves.
Spanish Frttcrs-Trim the crust from
some stale bread, bakers, or. If home.
made, 10 should bee very light. On in
any pretty, fanciful shape, and soak in a
mixture Of beaten egg, ono cup Of cream
or milk, two tab~lcspoonfuls Of supdr and
q little nutmeg and cinnamon. Frv q
light brown, and eat with stewcd fr1it
ora sweet sauce.