Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1890-11-21
Housekeepers' Help.

ANGELS FooD.-Two cups OF sugar
one of flour, whites of eleven eggs
Sift flour five times or more, with on
teaspoonful of cream tartar.
spun EGGs.-Beat three or fou
eggs, season them, and run througl
colander into clear boiling con
somme, where they will form vermi
celli-like pieces.
CREAM LEMON PIE.-2 tablespoon
fuls of corn starch, two cups of boil
ing water, one cup Of sugar, two eggs
the rind and juice of one lemon we
the cornstarch thoroughly at frs
with cold water
SODA Pound CAKE-Three cupful'
of sugar, one cupful of butter, one
cupful of sweet milk, four eggs, one
teaspoonful Of cream tartar, one-hal
teaspoonful of soda, three and one
half cupfuls OF -four. Sift cream tar
tar and soda both in the flour.
FRIED WITH BACoN.-Cold sweet
potatoes are delicious fried with pork
or bacon. Eight ounces Of thinly
sliced pork or bacon, transfer to q
hot dish, and fry in the drippings a
quart of potatoes which have been
boiled, peeled and sliced, rather less
than half an inch thick.
HAsTY PLUM CAKE.-Half pound
butter, half pound white sugar, beat
to cream, add four eggs one by one
beating well beat in lightly one
pound of flour in which has been
mixed a dessert spoonful Of baking
powder add half pound Of raisins
and bake in quick oven.
SWEET POTATO PUDDING.-Into a
| quart of hot milk stir one cupful oil
grated raw sweet potato let it boil,
add large tablespoonful of butter,
remove from the fire and pour over
four well-beaten eggs; season with
salt and pepper and bake until firm,
like custard. This is served as a
vegetable; if sweetened it may be
used as a dessert.
CRoQUETTs- three cupfuls OF
mealy, mashed, baked sweet pota'
toes, and while beating with four
pronged fork, as you would whip
eggs, add slowly a tablespoonful OF
melted butter, teaspoonful Of lem
on juice, salt and pepper and a gill OF
cream. Mold into small cork shaped
croquettes, dip in egg and bread
crumbs, and fry in hot lard or drip
pings.
ENGLISH PANCAKES.-On pint oil
milk, two eggs, one tablespoonful oil
sugar, one cupful of flour, one teas
poonful of salt; heat a small frying
pan, pour about half a cupful of the
batter in, brown both sides delicately
butter each one, sprinkle with pow
dered sugar and grated nutmeg and
roll it up. Serve on hot dish.
CRANBERRY TARTs. Make the
tarts first of fluffy pie crust, cutting
them into shape with a cake-cutter
laying a strip of the crust around the
edge; bake them; then fill with jel
ly made by boiling one pint Of cram
berries in one pint of water until ten
der; then strain through jelly-bag
then boil the juice 90 minutes longer
add three parts sugar to four parts OF
the juice; boil it up once more, then
set away to get cold.
OYSTERS FRIED.-A noted caterers
recipe for preparing fried oysters il
to dust them with -four and pepper
drop into an equal mixture Of lard
and salad oil made smoking hot, and
serve the instant the edges begin tC
curl. Some cooks roll them in crack
er dust or Indian meal and then fry
them. An appetizing dish may be
made OF fried oysters by having ready
some mashed potatoes nicely seasoned
and placed around the edge of a hot
! dish in such a way as to form a wall,
and serving the oysters in this dish.
To FRY A MUTTON HoP.-Get
some nice loin chops, cut the same
thickness all through. Have your
frying pan very clean; put in a little
dripping or lard, let it get rather hot.
As soon as it begins to smoke take
the chop with fork by the small end
and dip it in the fat for a minute,
then turn it and let it fry for three
minutes: you can turn itseveral times,
it will take ten minutes to cook a chop
an inch thick, with a good clear fire.
Add salt and pepper, have nice, hot
plate, and lift, carefully, always put
ting the fork in fat. Pour the gravy
round it.
ROYAL PAsTE-Break into a bowl
four egg yolks and one white; add a
scant half saltspoonful of caynenne,
scant half teaspoonful of salt and a
little nutmeg. Beat the egg and sea-
soning well together; add q gill OF
cream, or the same quantity of milk,
and strain the whole through a fine
gravy strainer into little buttered
timbale molds-tiny tin cups that
cost about 10 cents each. These
molds should be set in saucepan OF
boiling water, and the saucepan set
in the oven until the paste is firm in
the centre. When cool cut the paste
in slices, or in fancy shapes, stars, etc,
with fancy cutter, and add to a
quart OF clear soup.
The Presidents coat pocket pro
| truded so much at the recent Florida
G. L., . Lat els