The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1893-08-31
SELECTED RECEIPTS.

GREEN GRAPE PREsERvE.-Ha
procured your, grapes, provide yourself
with small, sharp penknife and cut
each CRAZE in half exactly as you would
an orange. Then remove the seeds and
throw the fruit in cold water. 1t will
take you all day to do fourteen pounds,
but the preserves are worth the trouble.
once seeded the process is the same as
for other fruit Use granuIated sugar,
allowing pound for pound. Cook until
the syrup jellies when cool, and seal in
ordinary manner This preserve is very
rich and of an entirely different flavor
from that made of ripe grapes, and is
sufficiently acid not to cloy, and is the
best 'sweet" | know of to serve with
meats
| TASTY ToMAToEs.-At the blossom
end OF six ripe tomatoes make hole
of sufficient size to hold dice shaped
piece OF butter that has been dipped in
pepper, salt and grated nutmeg, mixed.
Place them in a cupshaped mushroom
previously soused in heated butter and
slightly busted with pepper. Arrange
| them on well-oiled dish and then set
| them in a hot oven to cook. Take the
soft roes from six bloaters. season them
with oil and pepper, curl them round
and grill quickly ON buttered paper over
clear fire. When the tomatoes and
mushrooms are cooked remove them
from the oven and place a roe ON each
al g
ham coulis.
JELLIED PEACHES.-Dissolve half
box of gelantine in one cup of cold water;
when soft add one pint of boiling water,
the grated rind and juice of two lemons
and two and one-half cups of sugar.
When it begins to stiffen add the we'll
beaten white of three EGGS and pour half
of it in large size pudding mould. Cut
large we'll ripened peaches into halves;
take out the stone and arrange them
round side upward in the mould of jelly;
then pour over the remainder of the jel-
ly and set in the box to harden.
Serve very cold, turned out on fiat
glass dish, with custard sauce or sweet
ened whipped cream.
| SALMON MAYoNNAIsE.-For salmon
mayonnaise the fish is broken up into
neat pieces and mixed with lettuce, slic-
ed cucumber, etc, and the ordinary sal>
ad herbs. It's arrangement is n matter
of taste, and can be varied almost inde-
fnitely. AS to what you serve cucum>
Der to, that is again a matter of taste
and personal convenience. 1t is gener-
ally handed on a small dinner dish, but
a great many people have a long, boat
shaped dish on purpose, either ia glass
or china.
SWEET POTATO BREAD.-One quart
of flour, four roasted sweet potatoes, one
teaspoonful of salt, oEe pint of warm
water, one cup of yeast or half COM
pressed cake and one tablespoonful of
butter. Put the water into bread pan
or large bowl; add the butter, salt, yeast
and flour; beat well and stand in a warm
place over night. In the morning bake
the potatoes and press them through
a seive into the light sponge; add flour
and finish same as milk bread.
PICKELED ADMINISTRATION dozen
small mackereI, tablespoonful each of
pepper, allspice and Glove, and two cup
fuls of salt. Cover entirely with vim
egar. Make crust of flour and water
to keep from burning, and bake seven
hours. If the vinegar cooks out, put
more in when ready to set away. They
taste something like sardine (minut
oiD, and are nice for a relish for tea or
lupcb