The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1871-12-22
Household Recipes.


readily attainable, so attractive in APP
pearance, and so quickly cooked as
omelets. A good and economical ONE
let is made with four eggs, we'll beaten,
and added to one cup of milk, into
which has been stirred one tablespoon
full of pounded cracker and one small
teaspoon of flour Stir the mixture
well together just before pouring it on
the well-buttered griddle, which should
not be too hot, lest the omelet should
have a strong flavor of scorched butter
Turn it, as soon as it begins to "set"
around the edge, with a wide-bladed
knife fold it over once, and then again,
and at once lift the griddle, and turn
the omelet upon warm plate. 1t will,
of course, be of four thicknesses.
The best and really incest omelet is
made with one egg to one spoonful OF
one-egg omelet is just the thing for
luncheon or tea, as ii is so easily made
and turned off the griddle so hand
somely.
A very good omelet is made by pre-
pairing mince meat of boiled ham, or
cold veal, or chicken, we'll seasoned, and
after the egg is poured upon the grid
die, Immediately scattering on a thick
layer of the mince, and then folding
the omelet as usual. Never put salt in
to an omelet.
Poached or scrambled eggs should
always be served on square pieces of
toasted bread which have been dipped
for an instant in hot water and buttered.
Mince meat, to be nicely served, should
also be accompanied by toast in the
same way.
Rice Waf2eS.-Take three gills Of cold
boiled rice, warm it with a pint of milk,
mix it smooth then take ii from the
fire, and stir in it pint of cold milk
and teaspoonful of salt. Beat four
eggs, and stir in with flour enough to
make stiff batter. Cook on a griddle.
Raised BiScmt-One pint of milk, one
egg, one gill of butter, half-pint Cor Less
of sugar, two potatoes baked quite dry
and mashed through colander. Mix
together over night, with rather less
than half pint of yeast, and flour in
proportion. In the morning mold them
by hand, with as little flour as possible.
These quantities will make three dozen
biscuits.
Fried Hominy.-Take boiled hominy,
hot or cold if cold, warm it; add a
piece of butter, little salt, half pint
of cream or rich milk, and enough flour
to stiffen it-one or more eggs. Fry on
griddle after cutting it in thin slices.
To Make Hop Yeast.-To a handful of
good hops, put quart of water; boil
till reduced one-half strain, wipe out
the vessel, return the liquid, set over the
fire again. While the hops are boiling,
mix enough -four with little cold water
to make it as thick as stiff starch. When
it begins to boil after returning it to the
vessel. stir in the dissolved flour let it
! boil few minutes then set it to cool
when cool enough stir in some good
yeast Of dissolved yeast cake, and q
tablespoonful or little more of sugar.
| Pour into Jug, cork and let it work.
1t is best to set it in something suitable,
in case it should work and run over be-
| fore you are aware, and you lose good
| deal. After it wor IS, cork tight and
! keep in cool place. Potatoes are not
necessary, and make it sour much soon
er. Now to make TIE cakes, sift into a
pan one-third of flour and two-thirds of
meal. as fine as you can, that there may
be as little meal as possible in your
bread pour in the yeast and work well
into stiff dough make off into cakes
the size of a small tea-cup, and about
three quarters of an inch thick: dry in
the shade. From this start you may
have perpetual yeast by taking off a
piece of dough after it has risen for
bread, and working it with your hand
in water enough to make thick batter,
and then sitting in meal enough to make
to make the cakes as before stated or
a piece Of the risen dough will rise
another batter of dough the Same as the
yeast. am mixing cakes now made
from stock before the war; have had nc
hops since, and they are good as ever
but much prefer liquid yeast if could
have it fresh. Peach leaves will make
yeast; so will dried apples, but none are
so good as hops.