Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1871-05-04
FARM, GARDEN AND HOUSEHOLD.
Househ old Recipes.

Household Recipes.
RICE MnK.-Boil a pint of sweet
milk gently for ten minutes; add a
tablespoonful OF ground rice; cook five
minutes sweeten and flavor to taste.
Corn starch or arrow root may be used
instead of rice, in the same proportions.
ROLLED JELLY CAKE.-One emp of
sugar ; one teaspoonful of butter; one
and half cups of -four; two-thirds Of
a cup of milk one egg; two measures
of baking powder or one teaspoonful
of cream tartar; half of teaspoonful
of saleratus. Bake in a dripping pan,
and when done, spread over with thin
coat of jelly. Cut the sheet into strips
three or four inches wide, and roll up.
Mock cream can be used instead of
Jelly, made thus: Beat together one
egg, one teaspoonful of corn starch, one
teaspoonful of wheat -four, and two of
sugar Boil half pint of milk and stir
in the mixture rapidly, not letting the
egg curdle. Boil ten to fifteen minutes,
remove from the fire, and add a
teaspoonful of vanilla, lemon or al
mOnd.
RICE CRUEL. rice, heap
ing tablespoonful; ground cinnamon,
one teaspoonful; water, one quart
boil for half all hour.
MILK PoRRIDGE. One pint of milk
and one of water large tablespoonful
of oat Graham, rye or corn meal,
grits, farina or hominy; sugar, salt and
butter to taste; mix the meal to q
smooth batter in a little cold water;
heat the rest of the cold water, and
when boiling stir in carefully the bat
ter, then the seasoning, after which
add the heated milk.
PUFFs FOR TEA-One quart of sweet
milk; one quart of sifted wheat -four !;
four eggs well beaten; two tablespoon
fuls of melted butter; two table spoon
fuls of sifted sugar half teaspoonful
of salt Bake in brownware cups, from
twenty-five minutes to half an hour in
brisk oven.
RICE WAFFLEs delicious. - Take
one quart of sweet milk, two coffee
cups of boiled rice, and three-quarters
of a cup of wheat -four warm the
milk stir in the above named articles (;
add half teacup of home made yeast,
two tablespoonfuls of distillery yeast,
and half teaspoon of salt. Make at
twelve o'clock to use for tea at six. Set
in warm place. When ready to cook,
add two eggs well beaten. Bake in
waffle irons.
SUGAR JUMBLEs. Six cups of wheat
-four sifted; two of sugar ditto; one
= L - ~ II
one teaspoon of saleratus stirred into
milk Roll out with -four enough to
make thin cut hole in the centre,
and sift sugar all over the cakes. Bake
on fiat tins, from twenty minutes to
half an hour. .
WHITE MOUNTAIN CAKE.-One pound
of -four and one pound of sugar, both
eggs-whites'of.thr excepted-whites
and yolks beaten separately; one cup
of mlk; one small teaspoonful of sal
eratus two of cream tartar, and two
measures of baking powders Flavor
with almond, lemon or vanilla extract
one teaspoonful of either kind. Bake
in four jellycake tins. For frosting,
take the whites of the three eggs left
from the cake beat to stiff froth
add ten heaping tablespoonfuls of sift-
ed sugar and one teaspoonful of corn
starch; beat we'll. Add the juice of
one lemon, or halt teaspoonful of
sharp vinegar. Frost between each
two cakes and all over them. making a
white mountain. The frosting can be
favored with the same essence used for
the cake. This cake lasts fresh for
some time.
LEMON CAKE.-One cupAof butter,
warmed; three of powdered sugar;
five eggs, yolks and whites beaten sep
arately; one teaspoonful of saleratus
dissolved in one cup of milk; four cups
of sifted -four; grated peel of one
lemon. Add the juice just before put
ting the cake into pans.