Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1889-12-06
THANKS IIYINi nErlrEs

Roast Sparerib-A roast sparerib. with
.pplc butter. WAS never absent fron, ,bc
beautifully spread tables of IN OH. fosb.
ioned THANKSGIVING dinner Asid,. from
the fact that roast meats (Which nova.
days arc baked meats, do not taste as
, thry used, few modern cooks know 60
actiy how to prepare Il sparcrb. Cover
the meat with 4 creased brown paper I'M
III about half done. then remove, and
dred@e with flour 1t must he bastcd
frequently. About ten minutes before il
; Is done, sprinkle fine bread crumbs sea-
soncd with powdered sage, pepper, salt,
and very finely minced onion over the
surface. Baste once during the ten min.
utes that 1t must remain in the oven.
lat ont the meat TO Il not dish. free the
Gravy from Fat, ihickcn with Drowned
-four, season to taste, and send 10 the
iaDic Ill Il gravy boat. Apple butter III.
ways accompanied this dish. Reduce
ny boiling sweet cider until you have
'"'oN SsruPi "',, apples ahd about one.
J".',e. :iieil p"'N III ounce. stew al!
,. ' s"'" me vi" NC" hng!ahu lady
WI" ?.''c Us ms recipe: no" ITO you
Mvri' In. '..'',"s We ASKED ihno'
~ '''''''9' eo,'s'""'!, WAS
>.,,..n.''' ''I'9' U"ic' INC CIT
J.. '',e'e' ""''" S",' 'i'"k
III, " s"irr! - '''s' al "'i'e'' II keeps
:" J"'s'
baAca Chicke"-pic-Take six chickens
al" jpn. rs .or iricassec. Tut then
,,'tr '"V m,o :l''i ''ii' S,iccS OF sal' pork
'"I i, i'o""'' -, "'''"'''' pa:eiy cover WITH
,I,'', WI" ,.i' luich'y 70 4 DOLL aho
,,';I, ;.,.. 800: .'''o % .lc h,e "hcFc they
,.n',r ' ,.,.n, I "e" 'c''''er foi' ou'
,h;';- a"d 80. $50 lu'i.et Oh III incn
I;.l,.' , ,'..' my .',sc IN or efthen
snasnr;m Ing H. Wv ."'sNe" "'Vn outer anu
tomcr,s, h .." eJL ."e'i aver pn. on .ne
l. fora r raS ".,' lo JUICY until 'nc pc
TON. usinn = funnel nnnr tho ;,;no ,ro,'
eriy tbiclicued and en,corod ,,,,+;l .,,a
is full. This nic is delicious l,ot or cold
There is no soaked c,,.t and ,hn ,er,,,r
turns to ;cliv when cold II ;s rs,no,, go,
standby for tbc Iorlc- ,t halliday s..so,,
p,,,,,; - d. M.
oo,lo''"d ~ ~ 80, nv srCle1 u ''ic OK
Mas uos +, ,I', t.at ti',4 ''' p'."'PNih
and ,ho r;,.tost lii. u rs
,~oro m,odo rs.,. '",'M was uSc'' Iney
.lono amd tho ~. a" 800; WIN iiol'sses
,rh" ,,, ,nn w.. o'i'9 s'.c" uSeu was ginger
vor Of tLa v"oH .es..' ;si 'nr natural iln-
and co,d;ndr n"i 'f,t WIFI an ','c spices
md r;",'ti,, ,"a a''',S mou'u 20 10 ih,vor'
in ,,',;,,,.;o 1 'Go' i.,;ioo p.c, ou, winch
p"n'P"-" l'o arc q"i'c OUT Vi pace.
lnuh'n rudolng-Ihe real New Eng
lana puuuihS requires first OF all large
"'Sn' rake fve tabiespooniuls OF meal
rounded not hcaped, to each quart of
mix. Bring the milk to the scalding
point ponr over the meal. Make very
sweet with molasses, add pound OF
ir'nt Tor four quarts of milk, and
generous and rich mingling of many
spices with tablespoonful of salt. Bake
slowly many hours.
Oranges with Jclly-This is n very
pretty modern invention for decorating
the holiday dinner table. 1t is lust as
good 10 eat as it is to look of TAKE
large, fine oranges and cut a small round
piece IRON the stem end, then with your
niger or small bone mustard spoon,
gradually loosen the skin from the pulp,
drawing the latter out through the open,
ing. Lay the skins in cold water until
wanted: Make an orange Jelly with the
!uicc OF the oranges and enough lemon
luicc to give the right flavor; drain the
SKINS, I'LL with the jelly, stand them
on little egg or custard cups, if