The Superior times. [volume] (Superior, Wis.) 1870-1912, 1872-05-04
Household Recipes.

RICE PUDDING.-BOll one teacup OF
rice in little water until soft /; then
add one quart of milk, one teacup of
sugar, two or three eggs, one table
spoonful of butter, one cup of ralsins
and teaspoonful of salt. Bake and
serve with cream and sugar.
FRUIT CAKE.-Three and one-half
cups of white sugar, three cups butter,
eight cups of -four, half cup best mo-
lasses, two pounds stoned raisins or cur
rants, spice to taste, two teaspoons
soda For the frosting take one cup
of fine white sugar, the white of one
egg, half a teaspoon ofpowdered starch,
half teaspoon lemon. The eggs should
not be too new for good frosting keep
III cool place, and you viii find they
will make better frostng than very
new laid eggs.
To CLEAN N-CovERs.-Mix a little
of the finest powdered whiting with the
least drop of sweet oil, rub the covers
we'll with it, and wipe them clean then
some dry whiting in a muslin bag, and
rub bright with dry leather. This last
| is to prevent rust, which the cook must
guard against by wiping them dry and
putting them by the fire when they
come from the dining room, for if but
once hung up damp the inside will rust.
To CLEAN PAINT-Use but little wa
ter at time keep it warm and clean
| by changing often. A flannel cloth is
better that cotton. Be careful of soap.
Put but a little soap or skim-miik IN
the water; add soap to the cloth when
needed. A sharp piece OF soft wood IS
indispensable for the corners; the
point will become like paint brush.
| A saucer of sifted ashes, used where
paint is badly smoked or fy-specks are
thick, is better than soap. Wipe last
with a clean, wet towel, and do not
| spill drop of water. Never put soap
on glass unless it can be well rinsed,
which can never be the case with WIN
dows. Wash off dirt in clean warm
water and dry, then with a paste f
whiting and water, and with a little
cloth, place little in the center of
each pane With another cloth rinse
over the glass next rub off with a dry
cloth till the window shines like crystal.
APPLE NGs.-Prepare dough
| Just as for biscuit, and make in dump
| lings the size of small oranges. Wet
/ At 1lIItu c1ot1l III Wal Ill NdltI .tltt tiIol
oughly Flour one side. Place this
| (foured side up III the bottom of the
steamer, and, after rolling each dump
| ling in flour, lay it on linen cloth and
| Immediately set over a kettle Of boiling
water, allowing the dumplings thirty
! five minutes to cook, and not permit
| ting the water in the kettle to stop
| boiling for an instant. If you are so
unfortunate as to have no steamer,
make Just as directed, above, only put
| less shortening in the dough and make
it sitter Boil the same length of
time. While the dumplings are cook
/ ing, pare, core and stew your apples,
and let them remain where they will
be hot when the dumphngs are done.
Any fruit may be used with these. dump
lings. In the early summer canned
apples are very convenient. When the
dumplings are cooked, lay them on a
platter, not forgetting to tear each one
open. On these lay the apples. Dress
with sweetened cream or butter anG
sugar If the above directions aIt
followed this will be found tempting
desert, both in appearance and taste.