Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1889-12-13

Sausage Omclcts-Cut thin slices off
round of sausage, place in frying-pan
with n little butter, and pour over six
eggs beaten aud mixed with pepper and
salt.
Rye Fritters-One half cup of sugar,
two eggs, pinch of salt, three cups OF
wheat flour, one cup of rye meal, one
teaspoon of soda, two teaspoons of cream
tartar, mix with mill. or water and drop
from spoon into no: lard.
Cookies-Onc cup of sugar, onc-half
cup of butter, one egg, two tcaspoonfuls
OF baking powder, one quart of flour,
onc-half cup of milk, water enough to
make soft enough to roll; cut in shape
and bake in quick oven.
Sugar Crackers-Onc cup of sugar,
oae-half cup of butter, one egg, one
half cup of milk, two teaspoons of bak-
ing powder, four and half cups OF flour;
season with caraway seeds, cut in small,
round, thin cakes and bake.
Scotch Cakc--TaSc half pound of
sugar pound OF butter and two pounds
OF flour. Mix with the hands, and make
into square cakes in Il tin pm, and
sprinkle with caraway comlits, pressing
them down with your hand.
Taylor Cakes--Onc-half cup each of
butter and lard, one cup OF sugar, one
half pint of milk, one pint of molnsscs,
three teaspoons Of ginger, two teaspoons
OF baking powder, five cups of flour
Roll out, cut in shape and bake
Spice Cake-Onc cup each of mo-
lasscs, sugar, butter and sour milk, four
and onc-half cups Of flour, three eggs,
one tablespoonful each of allspice and
cloves, one nutmeg, one tcaspoonful Of
soda, onc-half pound each of raisins and
currants.
Ginger Snaps-One cup of brown
sugar, onehalf cup of butter, one-half
cup of lard, one cup of molasses, one
tablespoonful each of cinnamon, ginger,
cloves and baking powder; -four enough
TO make stiff dough; roll them out
into round cakes and bake quickly.
Cranberry Dumplings- togcthc,
one quart of flour and two teaspoons of
baking powder, mix to soft dough
with sweet milk, roll out half an inch
thick, spread over ii one quart of stcwed
cranberries; roll over and tie in "A pud-
ding bag; steam oae hour and serve With
sauce.
Charlotte Russe-Linc in dish with
sliced sponge cake, take one pint of
sweet cream and mix with it the whites
OF three eggs, beaten to stiff froth;
swcctcn to taste; blanche and pound iif-
teen or twenty sweet almonds. sprinkle
on the sponge cake, then pour over the
cream.
Chicken Soup-Takc all the bones OF
chicken, crack them, and add the dark
meat; cover well with water, and stew
for three or four hours. Flavor the
broth with some tiiinly cut lemon peel;
salt to taste and add little sage tied i'm
a piece of muslin. All fat must be re-
| moved.
Tapioca Fruit Pudding-Onc- half cup
full of tapioca soaked over night in cold
water. In the morning cover the bottom
OF the baking dish with any kind OF
fruit, either canned or fresh, swceten the
tapiOca with onc-half cupful Of sugar,
add little salt and nutmeg, pour over
the fruit and bake orc hour Serve with
sauce.
Knuckle of Veai-Takc knucklc OF
veal, boil in little water until tender,
then take the meat ard chop very fine,
season to taste; have one o.: two epcs
boiled lard, wet Il deep dish and slice
the egg i'll The bottom, then put the meat
on top and add the liquor the meat was
boiled in, salt II little; put ON ice. When
cold turn out
Macaroon Custard-Boi one quart OF
milk and pour it very slowly over the
wcil-bcatcn yolks of ten eggs. Pat ii
on slow fire and stir till ii is as thick
as cream. Take it off the fire, pour il
into the dish it is to be served in, and
then place the dish full of macaroons in q
pyramid form. Whip the whites of the
eggs and pour over the whole, then siit
sugar thickly over it and Pat it in very
moderate oven for about fifteen minutes.
or until the whites are set.