Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1891-05-29
RECIPES,


Breakfast Cake-Into one pint of flour
mix two teaspoonfuls of cream tartar. In
one cup of milk dissolve one tcaspoonful
OF soda. Beat two eggs with two table
spoonfuls butter and three of sugar.
Add the milk, aud then stir in the flour.
Beat we'll, and bake in a quick oven.
Dreamed Lo5ster-Boil good heavy
lobster, cut it into pieces about one inch
square. Make u cream sauce, add the
lobster. season with a half teaspoonful
OF salt, dash of cayenne, and ten drops
of onion juice. When ready to serve,
fill the cups, place them in pretty little
dish or saucer and serve
Egg Toast-Beat two eggs very light;
add to them one pint of milk. Silica
bakers bread or nice light home made
bread, and dip the pieces into the milk
and egg. letting them lie long enough to
be thoroughly moistcncd and yet not fall
to pieces. Fry delicate brown in hot,
fresh suet. Serve with sugar,
NTacaroni-Brcak one ounce of maco-
roni into pieces about two inches long;
put in saucepan with quart of boil
ing water. Boil twenty minutes, drain
and cut in two. Melt quart of stock,
bring to boil, add the macaroni, let
simmer five minutes. Season with salt
and pepper and serve with a plate of
cheese.
Puff Omelette-Stir into the yolks of
six eggs and the whites of three ono
tablespoonful of corn starch in a tea.
cupful of cream, with salt and pcpper.
Melt some butter in a pan, pour in the
eggs and set in the oven. When thick.
beat tine whites of the other three ero,
and pour over. Set to brown. Servo
Immediately.
Mashed Potatoes your potatoes
very thin, and let them lie in cold water
one hour. Put them into boiling waite,
slightly sailed, and boil steadily until
you can pierce them with fork; then
pour of the water, sprinkle them lightly
with salt, and add, to one dozen medium.
sized potatoes, piece of butter the size
of hens egg; mash them with wire
masher, add half cupful of hot cream,
ind beat them until very light and white.
Steamed Corned Bread-Put two cups
of cornmeal into bowl, add II TEASPOON.
full of salt. Dissolve half-teaspooufal
soda III teaspoonful of warm water and
add to it half-cup of moasses. Add
this to the cornmcal, and then add
sufficient sour milk, not quite pint, to
make the matter so that it will dron
from the spoon. Put this into we'll.
creased mold. Put on the lid and steam
it for hours; then remove the lid and
bake it for thirty minutes.
Corn FritteIs-Many housekeepers
are not aware that fritters or "ovsters"
of corn can be made almost as well with
canned corn as with fresh. Pour into n
clean chopping bowl n can of nice corn
tit always paysto get nice brandy, chop
quite fine and add three well,beatea
eggs, tablespoonful of sugar, tea
spoonful of salt, tablespoonful of melted
butter, two tablespoonfuls of cream,
about half pint of flour, into which has
been sifted large tablespoonful of bak
ing powder. Use some Judgment about
the flour, taking a little more or less, as
seems necessary. Mix thoroughly, shape
into thin fritters and fry quickly in hot
fat. These fritters may also be cooked
on q griddle, with very little butter fat;
in this case the batter may be made thin
ner than when fried.
b.