West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1889-06-27
RECIPES.

KkClfES.
Potato Chowder-This is nice Dime
for busy day. Cut half pound OF salt
pork into thin slices and fry slowly, n
very light brown; add five sliced onions.
and loo thoui UOivI slightly pevi ana siive
dropping the slices into cold water
two quarts OF potatoes. Put a layer OF
these in deep kettle; then thin layer
of pork and onions; season each layer
with salt and pepper, and dredge with
-four. When all the ingredients are used,
cover with two quarts Of hot water, let
it come slowly TO the boiling point and
cook forty minutes, or until the potatoes
are done. Minced parsley or young celery
is a desirable addition.
Banana Custard-Dissolve two table
spoonfuls of cornstarch in two table
spoonfuls of cold water; add one cup of
sugar and two ounces Of butter; stir to-
gether in a stew-pan long enough to cook
the cornstarch until smooth; pour on
gradually, stirring the while, n quart OF
boiling water; remove from the fire and
add the beaten yolks or three eggs; re-
turn to the fire and stir until thick.
When cold stir pint bowlful Of thinly-
sliced bananas and pour all into a pretty
china or glass dish. Cover with
meringue of the whites beaten to stiff
froth with half a cup of powdered sugar
and the juice Of half d lemen and heap on
top Of the custaTd.
English Muffins-Scald one pint OF
milk, and when lukewarm stir in three
cups of sifted flour and one level tea
spoonful Of salt, beat hard and add four
ounces Of melted butter, then half cake
Of compressed yeast dissolved in a gill Of
warm water, and beat again. Let them
stand covered in a warm place until very
light If wanted for tea at q o'clock, mix
about 2 80. Butter some muffin rings
and lay on hot griddle; half fill with
the batter and bake until brown on one
side, then turn and brown on the other
remove the rings and let them remain over
a slow fire for a moment or two. Tear
(never cuD them open, drop in some but
ter, lay together and serve at once. II
any are left until cold, toast and butter
them.
Peach Gelatine-Press half n can oi
peaches or apricots through colander
whip pint Of cream stiff; take quarter
Of box Of gelatine that has been soaking
in two tahlespoonfuls Of cold water and
stir II over boiling water until IL is dis
solved strain it into the purec Of fruit;
mix well and stand the basin-which
should be tin one-on the ice or in the
snow, and stir from the bottom and sides
until IL begins 20 set and thicken, then
add half Of the whipped cream mix
thoroughly and set away in mold 20
HavH.s. 10 -. ..a Il (. q
in the morning, but not over night. Turn
out on pretty dish and pour the re.
mainder Of the whipped cream, which
you have kept in cool place, around
the base
Soup a Ia Bonne Femme-This IS an
extremely wholesome soup which deserves
to be bstter known Cut O. good sized
onion into rounds and fry in q little but
ter, or fat taken from the top Of soups
do not allow IL 20 brown, and when half
done add the finey-cut leaves Of n tender
head Of lettuce and n handful Of sorrcl
also cut small season with pepper, salt
add grated nutmeg, and keep stirring for
FIVE minutes longer Then add bali n
teaspoonful Of sugar and n cup Of veal
stock give one boil. and keep warm until
time Of serving. Meanwhile prepare g.
dozen and half very thin slices Of bread
about an inch wide, and two inches long
dry these in the oven; free tho soup from
fat, II there is any on it sot it to boil
when this point is reached, remove from
the FIRE and stir in tho beaten yolk Of au
egg with one gill Of cream or rich milk
IN al cases where eggs are added 20 soup
they must be well beaten and stirred In
slowly or they win curdle american
AorisaligTist.