Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1890-09-05
Houskeepers' Help.

Juice of six oranges and one lemon
into half pint of clarified syr up
add to this the yellow "zest" of four
oranges, rubbed off on sugar, and 6
bottle of claret. Pack in ice unit
ready to serve in tall glasses. A
sherbet or granitois a semi-liquid ice
DEvnED Ms.-Chop one
quart of mushrooms, season with cay
enne pepper, lemon juice, salt and
mustard, add the yolks of two hard
boiled and two raw eggs, a pint OF
bread crumbs and tablespoonful OF
butter. Put in a deep pan, cover
with bread crumbs and bits ofbutter.
Bake brown.
PLUM CHEESE. every quart Of
ripe fruit put half pound of Loaf
sugar in a deep yellow ware dish
Bake in moderate oven till very
soft, then rub through hair sieve.
To each pound of pulp add a hall
pound of fine sugar, and boil slowly
for an hour, stirring all the time.
Pour into damson cheese pots and tie
down as jam.
GINGER Pound CAKE.-One tea
cup of butter, one teacup of sugar,
sifted, two teacups of molasses, one
teacup of milk or cream, with a lit
tie soda dissolved in it; about large
saltspoonful heaped, and -four enough
to make a stiff batter; four eggs, vel
beaten, three tablespoonful of pow
dered ginger, one of cinnamon and
one of cloves.
ORANGE MARMALADE.-Wash and
wipe the oranges, peel and put the
peeling in kettle with a little water,
boil several hours; cut the oranges
and squeeze the juice and pulp in q
kettle; drain the water from the
peel, and pound it fine, put with the
juice, to which add a pound of sugar
for every pint ofjuice; boil one hour,
when it should be thick and solid
Put in little cups and cover with
paper.
A COOP DRESSING FOR SAND
wICHDs.-One-half pound of nice
butter, two tablespoonful of pre-
pared mustard, two tablespoonfuls o.
salad oil, little cayenne, a little salt
the yolk of one egg; rub the butter
to cream, add the other ingredients
and mix thoroughly; and the last
thing tablespoonful of lemon juice,
if desired set away to cool; spread
the bread with this dressing and ado
the ham chopped fine.
BREAST OF MUTToN.-Remove the
bones and gristle from the breast OF
mutton; mix together some freshly
grated white bread crumbs, pounded
cloves and mace, of each put very lit
tie, pepper, salt, the yolk of three
hard boiled eggs passed through a
sieve and little very finely CRATE d
lemon peel. Flatten the meat, stew
this mixture over it, roll it up, bind
it up with broad tape, broil or roast
it, set it aside to get cool, and serve
with sliced cucumbers around it or
skinned tomatoes cut in quarters.
DONG UP WASH DREssEs.-Some
wash dresses are now so deliberately
made that it is almost impossible to
fix them in the ordinary way, and
they are sent to the professional clean
er for the process of "dry cleaning
Where they are to be done up at
home the following hints in regard to
ironing them may be of service
Skirts and dresses should always be
ironed as follows: First the hens,
then tucks, founces, bodice, collar,
sleeves, leaving the rest of the skirt
until last, as it is the easiest part to
crease. The shirt sleeve board is used
for ironing the sleeves, while for the
front of the skirt board shaped like
a gore, covered similarly to the
others with flannel, should be EN-.
ployed. Dresses require to be ironed
while very damp, especially the EN-
broidered ones that are so much worn
now.