West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1889-09-26
RECIpI,s.

RECIPES.
Caper Sauce-Chop the capcrs In half
and add pint of drawn butter and one
tablespoonful of vinegar, let il just sim
mer and serve with boiled mutton.
White Cakc-Two cups of powdered
sugar, one cup OF butter, whites of eight
eggs beaten light, one cup of water,
three cups of flour well sifted, two tea
spoons of baking powder.
Sugar Coolies-O One cup of butter,
-four cups of flour, one cup of gram-
lated sugar, one teaspoon OF baking pow.
der, three tablespoons of water, two
eggs; sift the baking powder and flour
together, add butter, sugar and eggs;
mix and roll very thin, sprinkle with
sugar, cut into cakes and bake in quick
oven.
Savory Eggs-IIard boil four eggs and
cut them in two; cut n bit from the ends
TO allow them 10 stand remove the yolks
and ill the centre with mixture of
chopped tongue, olives, beet and capcrs,
moisten with salad oil or melted butter,
season with salt aud pepper; after filling
the cavities gratc over the top the yolks
of the eggs; serve on some crisp dry toast
cut in tiny squares or circles.
Fried Celery--Cut firm white celery
into pieces two inches long, put them
into boil in salted water, and cook fifteen
minutes; remove from the boiling water
with II split spoon and drop into ice wa
ter; let them remain there ten minutes
then take them out on dish and sprinkle
with salt and pepper, dip each piece in
beaten eggs, then in cracker crumbs, aud
fry in saltcd lard drain well and serve
hot.
Freach Frozen Pudding Scald one
quart of milk mix one cupful of sugar
one-fourth of cupful OF -four, two eggs,
all well beaten together; turn this into
the milk, stir well and cook twenty min
utes; let this get cold, and then add one
quart of cream, one cupful Of sugar, one
dessertspoonful of vanilla, two ounces of
port wine. one-half pound Of French
fruits, freeze; serve with one pint Of
whipped cream.
Ginger Wafers-Cream n half pound
Of butter and half pound of lard to-
gether, then add gradually one pound OF
brown sugar, mix well, and add one pint
of West India molasses and a half pint of
cold water. Mix and add a tablespoon
ful Of ground cinnamon, teaspoonful of
cloves and two tablespoonfuls of ginger
and one teaspoonful Of soda dissolved in
two tablespoonfuls Of boiling water Mix
and add sufficient flour 90 make stiff
dough, roll out very thin, cut into cakes
and bake in rather quick oven.
Pigeon Pie-Rub the pigeons in.
wardly and outwardly with pepper and
salt, put inside n dessertspoonful OF but.
ter and some parsley chopped with the
livers, and little of the same seasoning
lay beefsteak on the dish, and the pig.
cons, cut in halves, upon il; between
every two a hard-boiled egg; add q
small piece of ham on each pigeon, and
pour a cup of water in each dish. Sea.
son the gizzards and the joints Of the
wings, and place them in the crust, the
feet carefully cleaned TO disclose the ma.
ture of the occupant within before the
pie is cut. Cover with puff paste.
Clear Soup-Five pounds OF beef cut
from the lower part Of the round, FIVE
quarts Of cold water; cut the beef into
small pieces, add the water and let IL
come TO boil gradually; skim it care
fully and place where il will keep at the
boiling point six or eight hours; ther
strain it and set 1t away to cool; in the
morning skim off all the fat, pour the
soup into kettle, using care to keeI
back all sediment; add to this liquor one
onion sliced, one large stock Of celery,
two sprigs Of parsely, half teaspoonfu
Of sage, six whole cloves, one large TO
natO sliced, a teaspooniul Of pepper, and
solt to suit taste; boil gently half an
hour, then strain through a napkin and
serve with toasted crackers.
Good Yeast--Tske five pints Of water.
three good sized potatoes, one half pint
Of fresh hops tiled up in n rag), one tea
cup sugar, one tablespoonful ginger
Cook potatoes and hops separate in the
required water put sugar ginger, one
half teacupful Of salt, and one pint of
-four In a crock When the potatoes are
done pour both waters in the crock, mash
the potatoes and stir in, let IL cool, mash
all humps fine, and when cool enough NOT
to scald yeast, add two and twO-third Of
"a cup pint Of old yeast TO start IL set
il in a warm place and let It raise, stir
down, and when it has raised three times
and been stirred down, strain and set In
cool place will keep for three months
one-half cupful 0cacup) makes four
lOayes; try this and yo'i will not fail ha'
ing good bread