West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1889-10-24
RECIPES.

Rice Pudding-Beat SIN egos with
twelve tablespoonfuls of sugar, then add
gradually two teacupfuls of rice chat has
been boiled soft, and one tablespoonful
OF butter. Flavor with grated nutmep.
or lemon. Add last one quart of fresh
milk, pour n = baking dish. and when
you put it in the oven cover it so as it
may not brown too quickly. just as
soon as it is done remove It from the
oven; If allowed TO remain in too long it
becomes watery, but if taken ont as soon
as done it will be firm all through.
Ragout Pickle-Two gallons of
chopped cabbage, two gallons OF green
tomatoes, twelve large onions. chopped
or sliced thin, one gallon best cider me
gar, one pound brown sugar, one table
spoonful ground black pepper. halt
ounce tumeric powder, one ounce celery
seed, one tablespoonful ground a~llspicc.
one %teaspoonful ground cloves, half
pound white mustard seed, one oil Of
salt. Boil cabbage, onions, tomatoes,
vinegar, salt and sugar together until the
vegetables are perfectly tender, then take
from the fire and add the spices. Put
into glass or stone jars, and cover tightly.
Carrot Ginger-Take fresh young car
rots, wash well and scrape them, leaving
all the eyes, rs this gives more the rug
ged appearance of real ginger; cut them
into pieces about the length and thick
ness of the real article, lay them in a
sieve or a frying basket, stand this in "a
stewpan of boiling water and parboil
them. Let them drain and stand over
till the next day; then, without break
ing, put them into a preserving pan with
their own weight of syrup or ginger. and
let them simmer very gently for three
hours. Fill empty ginger jars or pre-
serve pots, allowing plenty of syrup, and
closely as for jam.
Snow Custard-One-half box of eela-
tine, three eggs, one pint Of milk, two
cups of sugar, juice of one lemon, soak
the gelatine one hour in a tea cup Of cold
water, then add one pint Of boiling water
and stir until the gelatine is dissolved t:
add two-thiTds Of the sugar and the lemon
juice; beat the whites Of the eggs 10 stifI
froth, and when the gelatIne is quite cold
whip IL into the whites, n spoonful at "a
time; for at least an hour whip steadily
and evenly, and when all is stiff pour into
q mould previously wet with cold water
set in q cold place; in four or five hour,
turn into a glass dish; make "a soft Gus
tard and pour around IL.
Beefsteak Rolls-Take "a lean piece o..
beef entirely free from fat or bone and
cut into thin steaks about four inches by
six, sprinkle on q little pepper. salt and
-four. Cut bread into strips, spread them
thick with butter, into each piece stick
two or three cloves, then roll up each
piece Of the bread IN p piece Of steak a.
tightly as possible, tie it with thread roll
themin some flour, and fry % light brown
IN butter. Then put them iu n stew pan.
shred n small onion fine and add. III IA,
butter they were fried iu is not burned
add that, If il IS melt some more butte.
with Drowned -four and season with % lit.
tie cayenne and salt. Cover with boilint
. water, occasionally stirring and adding
sufficient -four TO- thicker. and stew unit
81 fork viii easily penetrate them.