West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1889-11-28
HOUSEHOLD AFFAIRS.
RECIPES.

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Carrot Ginger-Takc fresh Young car
rots, wash we'll aud scrapo them, leaving
all the eyes, as this gives more the rug.
ged appearance of real ginger: cut them
INTO pieces about the length and thick
ness Of the real article, lsy them in a
sieve or frying basket, stand this in a
Stcwpan Of boiling water and par.boil
them. Let them drain and stand over
till tho next day; then, without break
lng, put thoni into a preserving pan with
their own weight Of syrup Of ginger, and
let them simmer very gently for three
Hours Fill empty ginger jars or pre-.
serve pots, allowing plenty of syrup, and
cover closely as for jam.
Snow Custard- One half box Of pcln.
tine, three eggs, ono pint of milk, two
cups of sugar, juice of one lemon; soak
the g6latiuo one hour In n tea cup of
cold water, then add one pint Of boiling
water and stir until the gclatin6 is dis
solved' add two.thirds of the sugar and
the lemon juice beat the whites of the
eggs 20 stifr froth, aud when tho gcla-
tine is quite cold, whip il into the
whites, Il spoonful at time; for at least
nm hour whip steadily and evenly, and
when all is stiff pour into m6old prcvi.
ously wet with cold water; set in cool
place i'm f6hr or five hours turn into "A
glass dish; mako a soft custard and pour
around it,
Bcctstcak Rolls-Takc lean piece OF
beef entirely free from fat or bone and
cut into thin steaks about four inches by
six, sprinkle on little pepper, salt aud
hour. Gut bread into strips. spread them
thick with buttcri into each piece stick
two or three cloves, then roll np each
piece of the bread in piece of steak as
tightly rs possible, tie il with thread
roll them in some -four, and fry light
brown in butter. Then pGt them in
stew pan, shred small onion fine and
add. II the butter they were fried in is
not burned add that, If il is melt some
more butter with drowned -four aud sea.
son with little cayenne and salt, Cover
with boiling water, occasionally stirring,
and adding sufficient -four To thicken,
and stew until fork viii easily penetrate
them.
Saucr Kraut Gather the cabbages
and take off the outside leaves. Wash
and guarter them, take out the core, and
put in clean barrel until you have enough
To cut well. Then, with 4 sIean sharp
spade, cut them fine and sprinkle OH lit
tic salt. One quart of salt is enough for
.orty gallons Of kraut. If too much is
mt in, it will not sour Then pound
until water rises Now put IN moro cab
bagc and proceed as before. Lastly, get
some large cabbage leaves, wash, and
cover the kraut with them, put ON board
and then n stone for weight, Wash
the board and stone about once week
until the kraft has ceased fcrmenting.
BE sure TO keep enough water on il to
cover. If you don't, the kraut will spoil.
And II nnde in cool weather, keep il i'm
warm place until sour enough to suit
the taste. II these directions hro FOL
lowed, you will have good kraut
Ribbon Cakc-Two and one-half cups
Of sugar One.half cup Of butter, one half
cup Of sweet milk, three cups of flour,
the whites Of eight eggs, one and one
half teaspoonfuls Of baking powder.
Flavor with lemon. Yellow partThc
yolks OF eight eggs, two cups Of sugar,
ono cupOf butter, one cup of sweet milk,
three aud one half cups Of flour, two
tcaspoonfuis of baking powder Brown
part-Tako onc-half of the yellow mix.
turc and add two-thirds of a teacup Of
grated chocolate. Red part Whites Of
fou.seggs, one cup Of red sugar, one half
cupA butte Que half cup of sweet milk,
ono cup and half Of -four, two small
teaspoonfus OF baking powder Flavor
with extract OF vanilla Take the yOlks
Of the four eggs left from the red part
aud makod frosting Of il and put it be-
tween the layers aud on the top. This
recipe will make two layer cakes aud one
marble cake.