River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1873-04-11
The Household.

The Household.
Tcl-table delicacies always possess an
interest to the lover of those tea socials,
where all is made merry by gay chatter,a
flow of soul and flow OF good tea. We
give batch of excellent recipes:
To supplant rich and indigestible cakes,
serve for tea.table "snow custardn made
in this wise: Take one quart of milk and
four large eggs set the milk on the fire
in clean vessel; then separate eggs and
beat the whites into a stiff froth. When
the milk is scalding hot, slip the whites on
the top, turning them gently over so that
they will cook then lift them out and dish
whip up the yolks with two tablespoonful
of sugar; pour INTO the milk, stirring
rapidly, all the time it is scalding. The
very moment it comes to the boiling point,
lift it of If it boils it will curde. When
it cools suficiently,pour into the float dish
with any kind of havoring, then put the
froth on top and it will be delicious.
FRENCH CREAM CAKE--Is delicious
supper table delicacy, made thus: Beat
the yolks Of six eggs; add two cups of
sugar and stir but ten minutes then sur in
three cups of siited -four and four table.
spoonfuls of milk or water; add the beat
en- whites OF the eggs, and little nutmeg,
and, lastly, two and half teaspoonfuls of
baking powder. Stir briskly, and pour out
into four pie pans. Bake half an hour.
When you begin to make the cake, put
one pint of milk in an carthen vessel, ON
the back part of the stove to simmer, aud
while the cake is baking, make the follow
lug cream don't hurry for there is plenty
of time) To two beaten eggs, yolks and
whites together, add scant teacup of
sugar and stir; and then take two scant
tableSpoonfuls of prepared starch or
maizana thinned with cold milk, stir into
the sugar and eggs, and add this mixture
to the milk on the stove, which may now
( be set forward. Stir it constantly until
/ it thickens, and then add q haf-teacup Of
butter. When the butter is thoroughly
melted, remove'from the fire and flavor
with little more than teaspoonful Of
lemon. Split the cakes while warm and
/ spread the cream between. Leave each
cake on plato by itself, as piling them
/ up soon renders them too moist.
A Coon Cur or TEA.-IIow can one
have happy tea table without that ?
see how TO do it Good tea TO begin with.
The teapot is at once filed up with boil
ing, :hen the tea is put into the pot, and
is allowed to stand for five mi nutes before
it is used .he leaves gradually sink 70
the bottom The result is, that tie tea
leaves are not scalded, as trey ere when
boiling water is poured upon them, and
you get all the true favor Of tea. In
truth, much less tea is required in this way
than under the old and common practice.
APPLE PIcKLEs-Pickles will garnish a
tea table. Take three pounds of sugar,
three quarts of vinegar mot very strong),
ten pounds Of sweet apples pare quar-
ter and core the apples, put the sugar aud
vinegar together, boil an skim it, then take
half the syrup out into another vessel, put
as many Of the apples into the preserving
kettle as will boil conveniently ana boil
until tender then skim those out and add
more apples and syrup, aud so on until all
is done. Spice with whole cloves aud
nutmeg.
GRAVES ON MEAT.--Poor gravies on
fine meats render them insipid. Grayes
must be favored and prepared so as to
give the meat II relish and not 80 as TO
destroy its inherent qualities. The princi.
pal ingredient Of a gravy is extracted frcm
the meat and must be returned in a semi
liquid form. Professor Blot says
Many excellent dishes are spoiled by
not being served at the proper tins.
Everybody knows the difference between
steak served directly from the gridiron
and oae that has been kept in the oven a
short time.
"As gravy is indispensable to roast
meat, we will tell our readers how 10
make it. The best meats generally fat
especially joint, turkey, or chicken,
ETC., therefore when the meat is roasted,
there is scarcely any liquid but fat lett in
the pan. As iat must not be served, the
JOINT or bird is dished and put in the oven,
the door Of which is left open all the fat
is turned Of the pan, broth is pat IN il
instead, and the pan 10 placed over the
fire. Take n spoon, stir gently all over the
bottom Of the pan, give one boil, turn
the contents over the join, through II
strainer, and serve. You then baye a
gravy that deserves that name, and not a
greasy, muddy substance, as uninvitiug to
the eye as to the palate. When flour is
used ia the composition Of sauce, thrust
be properly coOkedp