Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1890-08-29
Selected Recipes.


sugar and one tablespoonful OF but
ter. add two well-beaten eggs, two
tablespoonful of -four and two cup
of milk mix altogether well ; flavor
to suit the taste pour into the lined
plate and bake like a custard pie.
GINGER BEER. -One gallon of
water, two pounds oflump sugar, two
ounces of cream of tartar, one pound
of pounded ginger; boil together for
three-auarters of an hour. Add the
Juice and rind of two lemons.
Spread little yeast on toast, let it
work and when cold bottle it. Ii Is
drinkable as soon as cold, but not at
its best for two or three days.
LEMON PIE.-Two lemons, juice
and grated rind, two cups of white
sugar, one cup of cream or rich, sweet
milk, two tablespoonfuls of corn
starch mixed with the yolks Of six
eggs bake in rich crust. Beat the
whites to a stiff froth with eight ia
blespoonfuls of pulverized sugar ;
spread on the top of the pies and
brown. This will make two pies.
CRACKER PUDDING.-Lay whole or
broken crackers in deep dish and
pour over them enough hot milk or
water, slightly 10 more than cover.
Lay heavy plate on top to hold
them down. and set away for cou-
pie of hours, or until they are almost
like a jelly. Serve with sweetened
cream, favored with vanilla or nut
meg, and place a spoonful of jam or
jelly on each saucer.
GERMAN PUFFs. One pint of milk,
three eggs, a little salt, and flour
enough to make a thin batter; pour
into eight buttered cups. Have the
oven hot, and don't be discouraged
if they don't rise for the first twenty
or twenty-five minutes. They will
soon surprise you by pulling above
the cups, and turning golden brown.
For sauce, beat pulverized sugar and
a small piece of butter together
moisten with milk and flavor.
FRENCH ToAsT.-For breakfast or
tea this is "a dainty and very enjoy
able dish. Trim the crust from slices
of bread half an inch thick. Have
some milk hot, and steep the bread in
it until it is soaked through, but be
careful not to leave it long enough to
separate. Cover each slice with the
beaten yoIk of an egg, and fry nice
brown on both sides in hot butter.
Eat with syrup or sprinkle Il LITTLE
powdered sugar over each slice. Jam
is also very nice with toast.
FRIED ToMATOES.-Ch large,
firm and not Over-ripe tomatoes and
slice about half inch thick. Fry in
hot fat after first rolling in -four and
seasoning. Have no more fat in the
pan than is justnecessary to fry them.
Brown on both sides without burn
ing cover gently with hot milk, add
butter, and a. soon as the milk bub-
bles thicken slightly with flour wet
with cold milk. The sauce must be
perfectly smooth. Pour over toast
\ on may remove the slices of toma-
toes 10 dish containing hot b. tered
toast and make the sauce in IL. pan
afterwards, it you prefer.
HASH SALAD.-The real hot wealth
or dish is the salad 1t may be made,
as witty young authorizes used to
say, of anything except old clothes. y
There is no vegetable, meat or fish,
when cooked and cold, that will not,
either alone or combined with other
ingredients, form an agreeable salad.
Few lardrrs do not contain the ele-
ments for this addition TO meal left
from the preceding meal or meals.
Cooked red beets, cold potatoes, raw
tomatoes and raw cucumb ers in equal
parts cut in dice. mixed with a cream
or oil dressing and placed around the
heart OF fine lettuce, is one of the
incest of combination salads, the real
name OF which is salad la dumas.
CREAM IJA7T.-I prepare a dish Of
cream toast after this fashion, and it
generally meets with approval Cut
slices of .,ale bread into rounds with
cake cutter, leaving no crust. Toast
to fine yellow brown. \ scorched
or blackened crumb is fatal to the ex-
ceilence of this dish Butter while
hot, sprinkle with salt, and lay in a
bowl, and pour scalding milk in un-
Ill the toast is covered two inches
deep. Set covered in an oven for
five minutes. BY this time the milk
should he absorbed. Lift each slice
carefully with broad knife TO pour
over it n tablespoonful of cream.
Cover again and return TO IA moderate
oven for ten minutes The toast will
be tender. reilshtul and exceedingly
digestibIe.
BAKED TOMATOES WITH RICE.-The
Carolina style OF ob-rrvin. baked to-
mato"s will furnish hearty dinner
for farmers family when meat is
not easily obtainable. We would all
be healthier if less meat were eaten
in very hot weather, and vegetables
and cereals We're more largely in
dulsed in. Take large. sound, ripe
tomatoes. Cut piece off the top
about an inch in circumference. and
with a small spoon take out the seed
and water, leaving in the pup.
Meantime have pint of rice cooking
in n quart of boiling broth which you