Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1890-01-24
HousEKEEpERs' HELP.

SOUR MILK BISCUIT.-One quart of
-four, two cups of sour milk, two level
teaspoonsful of lard. Mix with aspoon
as bread dough, only not SO stiff.
Roll out about an inch thick cut and
bake in a moderate oven.
WINTER PUDDING.-Take the soft
bread from the crust, fill the crust
with raisins, apples chopped, ginger
or cinnamon and few bits of good
dripping, with grated orange peel.
Tie it in bag and boil in mil k and
water
RYE BIsCUIT.-One cup of butter
milk, one-half cup of sour cream, an
even teaspoonful of soda the same of
salt, stir in rye -four to form batter
as thick as can be stirred with a
spoon, drop in buttered gem pans,
in a quick oven. If preferred, knead
lightly, roll and cut out with bis
cult cutter.
PORK PIE.-Take some pork fro IN
the loin, cut it into small pieces, sea-
son with salt, pepper and nutmeg;
add some water; cover the pan and
simmer until nearly done Line thu
sides of baking dish with pie paste
cut some apples into squares; add
them to the pork with sugar and half
a pint of cider. Put on lid Of the
paste and bake until brown.
RICH SwEETMEAT GINGER NUTS. -
Halfa pint ofmolasses, quarter pound
melted butter, one pound brown su-
gar. Beat together, heating slightly,
add one ounce candied orange peel,
half the same of lemon peel, candle ed,
caraway seeds to taste and a few
chopped walnuts or shellbarks. Beat
into one egg sufficient flour to make
paste for blending in small cakes.
Bake in quick oven.
ANGEL CAKE-In making angel
cake the whites of the eggs should be
beaten to a stiff, white froth, then the
sugar beaten gradually into them,
and finally the flour and cream OF tar
tar should be added and the mixture
beaten thoroughly. Now place in a
very moderate oven and bake slowly.
Thorough beating and slow baking
are what give a fine, moist texture.
The cream of tartar gives the cake
that pearly wilderness, and neutralizes
the peculiar flavor of the whites Of
the eggs.
OYSTER SAUCE. Save all the juice
in opening the oysters; cut off the
boards and put them to boil in the
liquor, with bit of mace and lemon
peel put the oysters into cold water
and drain them strain the liquor;
add to it the oysters just drained
from the cold water, with lump of
butter rubbed in little flour and
enough milk to make the amount of
sauce required. Put on the fire and
let it boil few moments, stirring con
stantly. Serve at once. A little
squeeze of lemon is an improvement.
POTATO CAKES AND EGGs.-A good
supper or breakfast dish may be
made by washing up cold potatoes
with q little butter, and adding raw
egg to each one pound of potatoes.
Mould into cakes about two or two
and a half inches across, put these in
to hot meat tray or baking tin with
small quantity Of hot dripping ;
brown the cakes on both sides, poach
one egg for each cake, trim it, and lay
it on when the cakes are done. For
those who like herbs the cakes are
very nice when mixed with minced
shallot, parsley and thyme. Garnish
with parsley.
CELERY FRITTERs.-Take the ten
der hearts of white celery, stew tn eIn
In milk till tender. They should be
of equal length and size. If the head
is large, cut it into neat pieces after
it has been cooked ; let it become
quite cold, put into u basin two
tablespoonful Of flour, make we'll
in the centre, drop in the yolk of an
egg, after putting the white in
a dry basin or on q plate, so that
it can be whipped to foam. Use the
milk in which the celery was stewed
to make the flour and egg into a
thickish batter that will cling to and
cover the celery. Next, season it
with salt and pepper and three or
four drops of lemon juice. Lastly,
just as you require to use the batter,
whip up the white to stiff, rocklike
foam, and stir ii thoroughly into the
batter; dip the celery into this, fry in
boiling fat till golden yellow, drain
on wrapping paper, and serve
quickly and hot. Do not cover with
dish cover or cloth, as it would des-
troy the crispness. Ifthey have to be
kept warm put them on wire meat
stand in the oven with the door
open.
A six-year old boy wrote his first
composition on water Water is
good to drink, to battle in, and to
skate on. When l was little baby,
the nurse used to battle me every
morning in winter | have been tod
that the Injuns don't wash them
selves once in ten years. wish l
was an Injun -