Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1893-06-09
Some Good Recipes.

| a
Gently, while visiting an English
friend who is living in this country.
We had small dance one evening
of my stay, and my hostess served the
most delicious lemonade l ever
drank. / spoke of it the next day,
and she told Inc it was made with
freshly boiled water-the secret, she
said, of thoroughly good lemonade.
4 have a regular rule she further in
formed me, which insures success II
am making a quart or gallon.
For quart | take the juice Of three
lemons, using the rind of one Of them.
am careful to peel the rind very
thin, getting just the yellow outside;
this cut into pieces, and put with
the juice and powdered sugar, OF
which | use two ounces to the quart,
in a jug or jar with cover. When
the water is just at the tea point, l
pour 1t over the lemon and sugar,
cover at once and let it get cold. Try
this way once, and you will never
make it any other way
CREAM CHOCOLATE PUDDING.-One
pint Of milk, one-half cup of sugar,
four eggs, four tablespoonfuIs Of corn
starch, two ounces of chocolate, one
teaspoonful of vanilla Put the chloe
olate in q saucepan and stand IT over
the teakettle to melt stir until per
fectly smooth. Put the milk on to
boil in farina boiler; moisten the
cornstarch with little cold water
(about quarter cup and add it to
! the boiling milk; cook and stir until
thick and smooth. Beat the whites
of the eggs to IL stiff froth; add the
sugar to the milk, then the whites,
and beat all well together over the
fire. Take from the fire, add the va
nila. Now take out oue-thlrd OF the
mixture, add to it the chocolate; mix
well. Dip plain pudding mould i'll
to cold water, put in the bottom OF it
half the white mixture, then all the
dark and then the remainder Of the
white. Stand on the ice for three
hours TO harden. Serve with vanilla
sauce poured around il.
VIRGINIA TEA CAKEs.-One cup Of
butter, two cups of pulverized sugar,
four eggs well beaten, four teaspoon
fuIs Of sweet milk, two teaspoonfuls
Of essence of lemon, two heaping
teaspoonfuIs of baking powder, flour
to make n soft dough. Cream the
butter aud sugar together, add the
eggs, dissolve the baking powder IN
the milk, add the lemon. Then beat
we'll and drop on buttered paper.
Bake in quick oven. These cakes
are very nice and very harmless for
little children.
TAPIOCA SoUFFLE.-Half cup of
tapioca, covered with one pint of cold
water. Soak two hours; stir careful
ly over hot water till tapioca is clear.
Add half a cup Of sugar; boil till
sweet and jelly-like. Then add one
cup of wild plum jelly or of currant
jelly; beat till thoroughly mixed.
Beat the whites of four eggs to stiff
froth; stir carefully into the tapjoca.
Put it all into mould and set it
away to harden.
WHITE FRUIT CAKE.-Did YOU ever
eat white fruit cake? Then beware
of it. 1t is incomparably delicious
and will spoil you for any other sweet
loaf. The recipe was worked out by
poor housewife, Il consigner to the
New York Woman'S Exchange. The
loaf proper looks like "A white pound
cake, but it is III reality made largely
of uut-meAl. Scattered through it
are pieces of walnut, butternut, hazel
and almond, about the size Of little
peas The icing gives the cake its
name it is white and thick with fruit,
bits of canned cherries, pears, ounces,
peaches, apricots and pineapple,
shavings of citron. shredS Of candied
ginger, plums and muscatels and
scraps Of pistache, figs and dates.
The cream is made with confectiou-
ers sugar and white Of eggs, and
has the consistency of the filling in
chocolate cream candy. 1t is laid on
L. l. 1. a . L..
loaf looks like great nugget. 1t is
rs easy to cut As II roll Of butter,
weighs nearly four pounds, costs 81
and will keep rs long rs bonbons,
wrapped in oiled paper.
4 STANDBY DEssEET.-A seasonal
bic and relishab'e dessert is made OF
ordinary sponge cake with u fruit
sauce. To make this sauce, beat one
cup Of powdered sugar and about Il
third of cup Of butter TO II cream,
add the white Of an egg and beat
thoroughly, then stir in gradually
whatever fruit is required. The fruit
should be beaten with u spoon until
perfectly smooth. Either fresh or
canned fruit may be used, but in
either case it is necessary to have it
free from Jumps and made as smooth
aS possible.
The pulp of three oranges with the
beaten sugar and egg makes a deli
cious sauce. Put it away in a cool