The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1893-10-19
Housekeepers' Help.

IOtt2ly dHTttS anu 1OnlUJOeS.-Iake an
equal quantity of each; slice the Okra
ank skin the tomatoes; put it into a
saucepan, without water; add small
quantity of butter, pepper and salt, one
onion chopped fine. Stew for one hour
and serve.
Paris Cream.-Beat the yolks of five
eggs with half a pound of sugar, the
juice and grated rinds of two lemons; put
into a saucepan, set on the fire and let
come to a boil; add the beaten whites OF
the eggs, stir gently, take from the fire.
put into glasses and set to cool. Serve
with cake.
Coffee Jelly.-Soak box of gelatine in
one cup of cold water for two hours; add
two cups of sugar and two cups OF boil
ing water stir until dissolved and pour
over them three cups of strong, hot cof-
fee; strain into mould and set on ice
until firm Serve with whipped cream.
Angels' SnoaO.-Grate one cocoanut,
peel and slice a dozen sweet oranges,
take out all the seeds, put layer into
the bottom of glass dish, sprinkle with
sugar, then layer of grated cocoanut,
then another layer of oranges, sugar and
cocoanut until the dish is full; cover the
top with cocoanut frosting. Let stand
on ice one hour and serve.
Frozen Apples.-Season the desired
quantity of cooked and strained apples
with sugar and spice, beat until the ap-
pies are light and smooth, and freeze the
same as ice cream. If liked, cream in
the proportion of a cupful to pint of
apples may be whipped in before freez-
ing. Serve with cake or toasted and but
tered whafers or crackers. A cold cream
sauce may accompany dessert.
Southern Chocolate Cream-Soak one
tablespoonful of gelatine in cold water
for half an hour, put into quart cup
and set into pan of boiling water, stir
until dissolved; add six tablespoonful
of powdered sugar; CRATE two table
spoonsful of sweet chocolate, put into
pie pan and set on the back of the stove
to melt, mix with gelatine and set aside
to COOL whip pint of cream and stir
with the mixture, pour into mould and
set until firm. Turn out and serve with
vanilla cream.
Spanish onion Chips.-Put frying
kettle half full of good fat over the fire
to heat; peel and slice large Spanish or
Valencia onion; throw the slices into the
fat when it is smoking hot, as many as
will float; as soon as the onion chips are
light brown take them up with skim
mer put them on brown paper or into q
coander, sprinkle little salt and pep
per owe them and keep them hot when
all are fried they may be kept hot in an
open oven until they are wanted for the
table.
! Suqa3 Cookies-Delicious sugar cook
les that are so rich that they will keep
some time are made by beating acupful
of butter and two of sugar to cream.
Beat the yolk of four eggs until light,
and add them to the butter and, the
sugar, then add the beaten whites Mix
thoroughly and quickly, and add just
enough flour to make stiff paste. Roll
|
cut and bake in a moderate oven. Cook
les are more tempting when baked del
icate brown than when white.
Summer Pudding.-Heat a quart of
sweet milk, put in a tablespoonful OF
cornstarch, wet in cold milk. with
small cup OF sugar Beat the yolks of
four eggs and add them gradually to the
boiling milk; let cook one minute, take
from the stove, flavor with extract of
vanilla and turn into a baking dish. Set
into the stove until thick. Beat the
whites of the eggs stiff with two tables
spoonfuls of powdered sugar; heap over
the top of the pudding and set back into
the oven until slightly colored. Serve
very cold.
Pistachio Ice Cream.-Put pint and
a gill of milk into the double boiler and
on the fire. Beat together until light ;
one cupful of flour and two eggs, and
stir into the milk when it boils. Cook
for twenty minutes, stirring often. Pour
the mixture into a bowl, and set away to
: cool When cold, add gill and half
of sugar, one tablespoonful of pistachio
flavor and about one half of table
spoonful of green coloring matter. Beat
well, and then add one generous quart
of cream. If the cream be very thick,
use half cream and half milk. Freeze
like any other ice cream. Be sure to
get the est quality Of flavor and color
ing matter They can be obtained at
first-class groceries.
Tuti Fruit Cahe.-Beat to IA creals
half cup of fresh butter and two cups
of powdered sugar, to which add the
we'll beaten yolks of four eggs, cup OF
sweet milk, tablespoonful of cold water
2 and the we'll beaten whites of two eggs,
and, last of all, three teaspoonfuls of
baking powder, sifted with the extra
j., half cup of flour; bake in jelly cake tins
3 in a hot oven, being careful to have the
e tins we'll creased and slightly warm be
e fore pouring the batter into them; wher
f cold spread between each layer of the
! cake the following mixture: The wei
2 beaten whites of two eggs, enough pull
= verified sugar to make soft icing,
Q teaspoonful of vanilla extract, half &
a cupful of the best raisins carefully STONED
: and chopped fine, two table spoonfuls o
r currants we'll washed, dried and picked
8 and an equal quantity of orange mar
n malade; this quantity will make two
: goodsized layer cakes, which may J.,
h iced and otherwise ornamented as fancy
10 dictates.
o. A Leader.
Sinoo lie first iDrOductjOn Electric Ri