River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1873-12-16

stone or earthen pot. When YOU take out
quaRtum sg1ic0 for breakfast or supper,
mix as much in another vessel as you take
out, and pour it into the large pot, stirring
It well. BY observing this rule you will al.
ways have nice light cakes and plenty of
them when You want them. The large pot
must be kept in the cellar.
MELTED BUTTER TO SERVE WITH Con.
MIX three teaspoonfuls Of -four aud six
ounces OF butter smoothly together on
plate; put into lined saucepan and pour
In pint of milk or sweet cream; keep
stirrng 1t one way over sharp fire; let il
bon for minute or two, when add the chop
ped yolks and whites of three hard boiled
eggs, and serve in sauce.boal
ROAST Turkey. After plucking, sings-
ing, etc, cut of the neck close TO the back
but leave enough of the crop skin to turn
over break the leg bone close below the
knee, draw out the strings from the thighs,
and hatten the breast-bone 10 make IL look
plump. Have ready a stuffing, and having
filled the breast and inside with this, draw
the skin together with trusting needle
sewing the skin of the neck over upon the
back. These threads should be carefully
removed before bringing the bird to the
table, Lay the points of the wings under
the back, and fasten in that position with a
skewer run through both wings. Press the
legs as closely toward the breast and side
bones as possible. and fasten with skewer
run through the body and both thighs.
Bake in steady hot but not burning oven.
From q TO 3 hours will be required for a
large turkey. Basic from time to time with
butter
Boil until very tender, the gizzard, heart,
liver aud neck of the turkey in water
enough TO cover them. When done save
the liver for the gravy, and mince finely
the soft parts of the gizzard, etc. with a
quart of dried bread crumbs, and add the
water in which the gillets were boiled sea-
son with salt, pepper, thyme, sweet mario
ram, and little grated celery root. Mix
thoroughly, and bind the whole together
with three well-beaten eggs.
BAKED HAM-If the ham has been long
hung put il on in cold water and let ii
come TO boil, when this water should be
turned off. After trimming from the under
side all rusty and smoked parts return to
the kettle with sufficient hot water to cover
it. Bring it gradually to boil and AS the
scum rises carfully remove it. Keep it
simmering gently until tender, being care
full that il does not stop boiling nor boil too
quickly A ham weighing Is pounds will
require about five hours. When done let
it remain in the hot water until nearly
cold; this will retain the juices After re-
moving the skin stick whole cloves in the
fat about an inch apart each way, and
sprinkle the surface with powdered crack.
ers. Bake the ham in a moderately hot
oven for from three quarters of an hour to
an hour. When taken from the oven place
a frill of paper around the knuckle, and
garnish the dish with fresh OF fried parsley
leaves
OYSTERS FRIED. Select large oysters,
drain and spread on cloth, to absorb all
liquor; beat until light, the VI * of two or
three eggs; dip in an oyster, zen into roll
ed cracker; again into the egg, and then in
the cracker. Have the butter perfectly hot,
and enough in the dripping pan to cover
the oysters, just as in frying doughnuts
Lay them in one at a time; when brown,
turn and brown the other side. Cooked IN
this manner, they are less greasy then where
there Is only fat enough to fry them in the
ordinary way. Some cooks prefer dry
bread crumbs to cracker, as they fry lighter
Il mere is uiOu6 Oh Tipping ONS-
t9rs in nice batter instead of crumbs.
ENDIvE SALAD Cleanse and cut celery
into shreds, and cleanse the endiye place
these in a salad bowl so that the highest
parts will be in the centre; garnish with
slices of hard boiled eggs and bright red
beet (boiled). Rub to paste the yolks of
4 hard boiled eggs then add ! teaspoonful
of mustard-Aour, I teaspoonful of
pepper, half that quantity of cayenne,
salt TO taste, and 4 tablespoonfuls of sweet
cream. Stir well until the whole are thor
oughly mixed, then add-very little at a
time and stirring all the while to prevent
ourdling-enough vinegar to make the
whole the consistency of cream. Pour this
dressing into the dish, but not over the
salad. The dressing may be prepared sew
eral hours in advance OF Use, but should not
be put with the endive, etc, until ready for
the table. Celery alone may be served in
this way, or lettuce when obtainable
JELLIED FRUITs.-Pare smoothly II Of
IA Virgalieu pears, leaving the stems on
cook in fair water until transparent but no
broken; soak in p pint of cold water 4
ounce of red gelatine and add the juice and
grated rind of a lemon and pound of su
gal make Nciy NOT luC water IN winch INT
pears were boiled and add boiling water il
necessary 10 make one quart and pour upoI
the gelatine. When thoroughly melted
strain. Pour little in the bottom of two
deep jelly molds and let it cool, keep the
rest not then put In each mold, stems
downward as the mold is inverted, six OF
seven pears, and scatter among them bits o.
chopped pineapple preserves. When ar.
ranged pour in the rest Of the Jelly and sci
in a cold but not freezing place until want
ed, when dip the mold for an instant in hot
water, place the jelly-stand on the bottom
of the mold, turn it suddenly right-side up
and remove the mold. These jellies may
be made of different fruits, using red gela-
tine where the fruits are of light col
or, and white gelatine where the fruits arc
dark.
OUNCE PUDDNG.-0ne-half pound OF
suet, one-fourth pound of Indian meal, one
pound of -four, one and one-half teaspoons
Of salt, two quarts of ounces. two table.
spoonfuls Of sugar, wat CIR enough 10 moisten.
Chop suet very fine, add the meal and salt,
rubbing well together then add the -four
and thoroughly mix. When well rubbed
together and free from Jumps, add the cold
water, little AZ time, till the mass il
sufficiently moist TO roll out-being like pie
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