Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1891-07-17
RECIPES.

Baked Potatoes you expect to have
good baked potatoes don't put them in a
cold oven or warm one, but have the
oven hot and bike quickly, then serve.
Ginger Crisps-Two eggs we'll beaten,
one cup OF sugar, one of molasses, one oil
butter, one tcaspoonfu of baking powder,
one tablespoonful of ginger, sufficient
flour to make dough to roll out; make
them very thin and bake quickly.
Dimples-Beat the whites Of three eggs
very stiff, add gradually three quarters
OF pound of white sugar and beat till
it is well mixed; blanch almonds. cut
them in pieces as small rs peas and stir
them into the eggs and sugar-three.
quarters of pound of almonds for three
eggs; drop the mixture i'll Jumps us large
as half-penny on white paper upon
tin and bake in cool oven.
Lemon Mering ues-To two and halls
tablespoonfuls of corn starch wet in
little cold water, stirring until thor
oughly mixed. While the corn starch
is cooling beat together the ,yolks ;of
three eggs, the juice of three lemons, a
cotTeecppful of sugar and pinch of salt.
Add this mixture to the corn starch.
pour into cups and bake twenty minutes.
When done cover with meringue as in
the. last recipe and brown. ~
Sauce Piquante-P large spoonful
of butter in a stewpan, slice into it two
onions, two carrots, little thyme, two
cloves, two chalots and bunch of pars-
ley; add, if liked, Glove of garlic. Let
themieooio until.the carrot is soft, then
Shake, in little flour; let it COOK Ave
minutes more and add cup or beef or
veal stock and half cup OF strong vine
gar. skim. and strain through sieycl
Add salt and pepper when boiling. T!tAsS
is nice with cold meat or 'bNiled OF
boiled fish. ,s.aei +, /,
-, Salad q Ia Russe-Cut up all kinds of
vegetables, such as carrots, 'turnips. snas,
beans,''p potatoes, 'beets, etc: Boil eaci.
in sailed water and. a little butter until
TENDER. drain and season lightly with
black pepper, salt and vinegar, add IL
fey green peas, cooked and we'll drained.
put all in salad dish in the term, of a
pyramid and lightly cover it over with
mayonnaise. If you have the hearts of
artichokes put them around the dish asa
wreath, with a little asparagus mixed in.
Keep as cool as possible until served.
Blanc Mange-Boil quart of milk.
add half q teaspoonful of salt and half n
cupful of sugar. Soak half a box of
gelatine in half a cupful of cold milk for
twenty minutes. Stir it into the boiling
milk. When entirely dissolved strain
and pour into cups wet with cold water.
When cold and hard turn out upon a
platter. Eat with sauce made of half
a pint oil milk, half pint of cream, and
half n cupful of sugar, stirred together.
If you have no cream, use milk, adding
two tablespoonfuls of condensed milk.
Truffied Chicken-Boil until tender a
nice plump chicken. When cold, re-
move all the white meat and cut 1t into
dice. Put one tablespoonful of butter
in small saucepan; wien melted, add
one tablespoonful of flour, mix until
smooth; add half pint of milk, stir CON
tinually until it boils, add the chicken,
half teaspoonful of salt, dash of
white pepper. When hot, add the yolk
of two eggs, cup of finely chopped
mushrooms and four truffles cut into tiny
pieces. Cook one minute and serve in
the small cups.