Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1894-03-29
Housekeepers' Help.

ounce saleratus, TWO ounces Dutter }
stir in meal until the mixture is about
as thick as buckwheat batter Bake
in square tin pans, about an inch thick,
half an hour, in hot oven.
CHICKEN PATEs.-Line your pate
pans with pastry, and bake. Mince
your chicken and dressing with one
or two hard boiled eggs, if you have
them. Add your gravy or chicken
Jelly, season with butter, salt and pep
per, and let all heat together. Fill
the crusts with this preparation, and
serve at once.
BoNED CHIcKEN.-Boil a young
fowl until tender; remove the meat
from the bones; chop fine and season
with pepper, salt and butter, and
pour over it the liquor that the chick
en- was cooked in, which should be
boiled down to jelly; put it into
basin and press down with weight
until it is cold; keep in cool place.
Slice with very sharp knife.
New ENGLAND JOHNNY CAKE
Take one quart of buttermilk, one tea
cup of -four, two-thirds Of teacupful
of molasses, little salt, one teaspoon
full of saleratus, one egg (beat, of
course) Then stir in Indian meal, but
be sure not to put in too much. Leave
it thin, so thin that it will almost run.
Bake in tin in any oven, and toler-
ably quickly. If it is not frst-rate
and light, it will be because you make
it too thick with Indian meal. Some
prefer it without the molasses.
TEA MUFFINs.-Two scant measur-
ing cupfuls of -four, three tablespoon
fuls Of Royal baking powder, salt,
and one tablespoonful of sugar Stir
these together and add one full cup
of milk, stirring round and round.
Lastly add two tablespoonfuls of melt
ed lard and butter. About one
rounding tablespoonful will make two
when melted. Put into gem pans,
have the oven not too hot at first, and
increase the heat as they bake. Bake
about % minutes.
MARBLED CHICKEN.-Take fine,
fat, full-grown chicken, and, after
dressing it in the usual manner, wash
and boil until very tender, using only
small quantity of water, and season
with pepper, salt and butter. Cut all
the meat from the bones, keeping the
breast and dark colored meat sepa-
rate. With a sharp knife chop the
meat moderately fine, and press into
large bowl, putting the white and
dark meat in alternate layers. Strain
the liquor in which the fowl was
cooked and pour it over the meat. Set
on the ice until thoroughly cold turn
from the bowl, cut into thin slices and
serve with sliced lemon.
To Cook DUCK.-Tame ducks are
excellent stuffed with potatoes mixed
with sausage-meat. To make the
stufing, boil and mash four potatoes
of good size, and while they are hot
add one ounce of butter, one-fourth Of
a pound Of sausage-meat, half tea
spoonful ofsalt and a quarter-teaspoon-
full of pepper. Fill the body, rub the
breast of the duck with onion lay on
it a slice Of salt pork, turn a quarter
of cupful of water into pan, and
roast in quick oven Wild ducks
are best without stufing. French
chestnuts boiled and rubbed through
a colander make a delicious filling for
ducks.
CHOCOLATE IsCUITs.-Mix togeth-
er one-fourth pound each of finely
grated chocolate and well-sifted sugar,
then moisten with sufficient well-beat-
en- white of egg to make soft paste.
Mould 1t into biscuits with a spoon,
place little distance from each other
on a sheet Of paper; bake in moder-
ate oven, and when sufficiently cooked
turn the paper over and slightly
dampen it with water to loosen the
biscuits. To make chocolate maca-
rooms proceed in the same way,
only add about six ounces of sweet
almonds blanched and pounded.