Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1889-01-25
Good uouscho,d REGIMES.

Hamburg Smoked Beef and Ham: To
prepare beef aud hams in tho Celebrated
Hamburg style, the salt has TO lie thor
oughly rubbed into tho meat while it is
yet blood warm. Take one pnrt OF salt
peter to three parts OF salt; then rub the
meat thickly with rye bran, and when
quito cold wrap it carefully in paper,
aud at once hang it up 20 smoke. With
this process failure is almost impossible,
and the meat keep; sweet and juicy.
German Potato Pudding: Take three
cups of cold boiled and mashc pota-
toes; put them into saucepan with o
little salt and grated lemon rind; stir
over the fire. add butter the size of an
egg, half pint of cream, and two table.
'poonfuls OF sugar; remove from the
fire; flavor with orange Tower water;
add four beaten eggs and the yclks Of
tour more Mix all well together and
pour into n mold well battered, and
:prinkled with bread crumbs. Bake and
serve hot.
Bread and Butter Pudding: This is u
good substitute for plum pudding,
when the latter is not desirable on
account of its richness. Add to one
pint of new milk the flavor of the
yellow rind Of small lemon, OF of stick
cinnamon, if preferred. Simmer from
ten to twenty minutes and then mix with
gill of cream Swecten with four
ounces of white sugar. and stir in slowly,
while hot, six well beaten eggs. Have
in readiness buttered pudding dish
with three layers of bread aud butter
alternated with four ounces of currants,
and one and half of finely shredded
candied lemon and orange peel. Pour
the eggs and milk on by degrees, allow
ing the bread and butter to absorb it.
Soak two hours and bake half an hour
in a moderate oven.
Hare Soup: Game is plentiful at thi.
season. In many parts of the country
the youngsters of the family may pro-
cure supply merely by the setting of o
trap, which is always q pleasure to q
rightly constituted boy. Skin and clean
hare or rabbit, and cut it in joints as
you would a chicken for a fr;casscc.
Fry quarter of pound of salt pork cut
in strips; take it out and fry the Joints
in this. Put all into soup kettle, and
cover with three quarts of boiling water :;
Md two sliced onions, some stalks of
celery, bay leaf, thyme, parsley and q
blade of mace. Simmer slowly until the
meat is tender, then remove tho nice
pieces; chop the meat from the inferior
portions; strain the soup; return 10 the
saucepan; add the min, cd meat; boil
for ten minutes, and pass all through a
sieve. Put the best pieces into the
turecn and pour the soup over them.
Boiled Chickens with Celery Sauce
Lay aside the whitest part of bunch of
celery for tho table, and chopall the rest
except the very green stalks; cook in
boiling water until tender. Truss The
chicken, and stuff ms for roasting, add
ing some OF the stewed celery to the
dressing. Add the water IN which the
celery was boiled to that in which the
chicken is to be cooked. 1t will flavor
!. deliciously. Brown the chicken in n
little hot, sweet dripping; cover with
boiling water containing small sliced
onion and carrot, and simmer until ten
der. Lift out; dredge with flour, and
brown in quick oven. For the sauce,
melt in saucepan a tablespoonful of
butter, and stir in a heaping tablespoon
full of flour; when smooth and bubbling,
add ono cup each of hot milk and the
water in which the chicken was boiled.
Season with salt and pepper, and add
the slowed celery. Simmer for five
minutes. Send to the table in boat.
Even an old chicken" may be cooked
In this Way.-Americnn A1ricuituyist.