Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1893-05-19
Selected Receipts.

small onion, a bay leaf, four cloves
and a sprig of parsley. Cover and
simmer gently until the meat is quite
tender. When the chicken is perfect
! ly cold. remove the skin and cut the
meat into dice. 1t is better to use
only the white meat for the salad
saving the dark portions for GRO
duettes. When the meat is cut up
put it away in cold place until
wanted. Wash and cut the white
parts of celery into pieces about half
an inch long; throw them into bowl
of cold water and also stand them in
a cool place till wanted. To every
pint of chicken allow two-thirds of a
pint of celery and cup and half OF
mayonnaise dressing. When ready
TO serve, dry the celery and mix it
with the chicken, dust lightly with
salt and pepper, then thoroughly mix
the mayonnaise with it. Serve Oh Il
cold dish, garnished with white celery
tips. One cup of whipped cream may
be added to every half pint of may
onnaise when ready to use. 1t makes
the dressing lighter, with less of the
oily flavor.
QUAKING CUSTARD.-One-half box
of geIatine, five eggs, one teaspoonful
of vanilla, one and a-half piutS of
milk, ue-haIf cup of sugar, one
quarter cup of powdered sugar.
Cover the gelatine with cold water
aud soak half an hour. Put the milk
OH to boil. Beat the yolkS of the
eggs and the half cup of sugar to-
gether until light, then stir into the
boiling milk, add the gelatine and
stir over the fire for II minute to
thicken. Take from the fire, add the
vanilla, pour in mould and stand
away 10 harden. When it is ready to
serve beat the whites to foam, then
gradually add the powdered sugar,
beating all the while After all the
sugar is added Leaf until il viii! stand
alone. Turn the pudding carefully
from the mould, heap the whites
around it and serve. This will serve
eight persons.
WHITE FRUIT CAKE.-Cream one
pound of butter and one pound Of
powdered sugar together; add the
beaten yolks of sixteen eggs, and Il
pound of sifted flour, with two tea
spoonsfuls of baking powder. Slice
three pounds OF citron, blanch II
pound of almonds and CRATE one CO.
coauut; add to the batter, with the
stiflly beaten whites Of the eggs.
Line a cake pan with CREASED paper,
turn in the mixture and set in Il mod
crate oven. Bake slowly for two
hours; when cold, ice with cocoanut
frosting. If kept in II close till box
this cake will keep two or three
weeks
STRAWBERRY PIE.-Line Il deep
pie-plate with rich paste and bake Il
delicate brown Have ready enough
Strawberries to fill the shell; when it
j. nearly baked add sugar to the
fruit and make "A meringue of the
whites Of eggs and , tahlespoonfuls
OF powdered sugar. Quickly ill the
shell with berries, spread th' merlin
que roughly over the top, return to
the oven aud brown slightly. Serve
cold
Kerosene viii remove iron rust and
fruit stains from almost every kind
of goods without injuring the fabric.
Wash the sOiIed spot ia Kerosene as
YOU would in water. The spots must
be washed in Kerosene before they
have been put into soap and water,
or it will do no good.
STRAWBERRY SPONGE CAKE.-SiX
eggs, : teacupfuIs of pastry flour, Il
cupfuls or graduated sugar, , table
SPOON us VI DOlIlllP Ndt'I anu h'bP
ing teaspoonfuI of baking powder.
Thoroughly beat the sugar and
yoIk of eggs together, add the whites
beaten TO Il stiff frOth, then the flour
and baking powder sifted together
three times, and lastly the boiling
water. Bake in duplicate long bak-
ing pans. During the latter opera
ton make soft .frosting by boiling
one cup Of grauulated sugar and one
half cup Of milk until it will drop
from the spoon in strings. Pour it
into a bowl, add one tcaspoOuful of
flour and beat until thick enough to
spread. Remove one cake from the
tin, spread the fro,tiug over and coy
well with strawberries cut in halves;
then dust with sugar and place the
other cake over. Arrange whole
evcu.sized strawberries neatly over
the top, sift powdered sugar thickly
over the top and serve with plain OF
whipped cream.
The Use OF Perfume.