Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1890-01-10
RECIPES.

Butter Scotch..-Ona cup of nolasscs,
one cup of sugar, half Gun OF butter.
boil until II snaps, then put II into cold
water. Nit
Corn Cakes Ono cup Of flour ,lialf cup
corn meal, half teaspoon OF silt, half ton.
spoon soda, one, tablespoon of sugar, one
tablespoon of melted butter, and one c,i,,
of sour milk. Bake in gem pans ~
Oysters Tor the Sck-I,cmuvc the hard
part anil stew in their own liquor, adding
pepper and salt, but no milk. Crackers
can be added, or it can he poured over d,
slice Of nicely bntirred tosi. Butter
can be added to the stew if the ,locier
permits. tn ,t ..
Onion Sauce for Roast Ducks-Boil six
onions until very soft change the water
three times while they ARE cooking; then
drain and rub the onions through u scivc;
add one and u half cupfuls of hot milk
II tablespoonful of butter and salt and
pepper 10 suit instc
Fried Egg Pant--Parc and cut into
slices half an inch thick. Sunk in salt
water an hour or more; dry and dip first
into beaten egg, then In crnckcr dust or
line bread crumbs, and fry brown in half
butter and half lard; season with pepper
and cook thoroughly.
AIush l'uddiug-.-Takc four eggs, one
cup cold mush, one large tablespoon of
butter, two-thirrls of II cup of sugar Stir
we'll togctherr add one pint of sweet
milk to the mixture, pour into II deep
pan, CRATE nutmeg on top and bake till
the custard becomes firm. Iim
Chicken Soup--l'nkc all the bones of n
chicken, crack them and add The dark
meat; cover well with water and stew for
three or four hours. Flavor the broth
with SONS thinly cut lemon peel; salt to
taste and add a little sagc tied in piece
of muslin. All fat must he removed.
BccfstcalS Smothcre,l With Onions
Slice onions and lay them in your skillet
with pepper, salt and bits of butter. lay
over them tender bccsfcak, then another
layer of onions, seasoned. Cover closely
and cook very slowly until done; serve
worry hot and it il Il dish fit for n king.
Boof l,all-Threc pounds Of beef,
chopped fine, two well beaten eggs, one
large cup Of bread crumbs, two onions
chopped fine, salt and pepper to the
tastei make it into large ball and put il
into apot with n little water and three
large spoonfuIs Of tomato cntsup; sim.
incr slowly until done. Il ,at.
Savory Baked Egg Pudding-Chop
two cups of cold ham, or any cold meat
or fish, fine. Make Il c,lstard of one quart
of milk and six eggs, add teaspoonful
of silt (unless ham is used, when less
will be needed. Mix meat and custard
together, pour into deep dish, put little
bits of butter over the surface and bake.
Potato Pudding-T one pint of
finely mashed, mealy potatoes, one table
spoonful of butter, one cup of sugar,
little salt, the grated rind and juice Of
one lemon, four eggs QeaviDg one part Of
the whites to Ice. the top; stir we'll with
one pint OF rich milk bake slowly. When
done pour over the whites whipped to Il
froth with four tablespoons of sugar. Let
it brown. tr,
Salad Dressing Withor. Oil-Pound
the yclks of two hard boiled eggs until
smooth, then add teaspoonful of mixed
mustard, one saltspoonful of salt, has
saltspoonfu of pepper, half the guam
tity of cayenne, one tcaspoonful of sugar,
and II teaspoonful of lemon juice; mix
these all thoroughly, then add sufficient
cream and vinegar to make the prepare
ton the consistency of ordinary cream.