Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1873-03-20
RECIPES, ETC.

s
Tea Cake.--One cupful of sour milk;
one cupful of sour cream or butter; one
teaspoonful of soda; one cup OF sugar: q
little nutmeg; with or without egg; bake
until done. ess&~
My Sisters Cake-One cupful of
sugar; one half cupful of warm water.
with butter the size Of q small egg melted
in it; one half teaspoonful of soda; spice
to taste; flour enough to mix hard, put in
while very warm; stir well, and bake in a
hot oven.
-Sweetened Doughnuts.-One pint of
sour milk and seven tablespoons sour
cream; soda to sweeten; one teaspoon
| salt; one coffee cup of sugar; one egg;
one egg we'll beaten with the sugar; nut
meg or other spices to suit the taste; -four
to knead well and hard. Will make o
heaping six quart pan of doughnuts
Fruit Cake or Soda Leaf.-A lady
who is good cook, gives the following,
which she AYERS is not too rich, aud
which the children may eat without dan
ger Of sickening them: No eggs, one
pound flour, one pound brown sugar, one
pound currants, one half pound butter,
one-quarter pound citron, one pint sour
milk, teaspoon soda, and spices to suit.
Baking Sour Apples.-Take nice,
fair fruit, wipe clean, take out the core,
stems and blossoms, set on baking dish
and ill the holes with nice sugar; pour
on a cup of boiling water and bake gently
till done. Serve with good cream This
is one of the most wholesome methods of
cooking apples.
Potato Sculptor family of six,
CRATE five good sized potatoes, and two
quarts water, and place over the fire and
boil slowly half an hour before wanted
for the table; ten minutes before taking
up add half a cup of sweet cream, large
spoonful of butter, and salt and pepper
to taste. To those who are fond of onions.
small one grated with the potatoes adds
much to the flavor of the soup.
To Make Cocoanut Candy.-Rasp
very fine sound, fresh cocoanut, spread
it on dish and let it dry naturally for
three days. -Four ounces will be sufficient
for pound of sugar for most tastes, but
more can be used at pleasure. Boil the
sugar, and when it begins to be very thick
and white, strew in the nut; stir and mix
it well, and do not quit it for an instant
until it is finished. Keep the pan little
above the fire to prevent the nut from
burning.
Cooked Meat for Fowls.-Fowls, as
well as dogs, become quarrelsome if fed
on raw meat Besides, cooking makes it
more nutritious. When raw, it is rather
harsh and crude, com pared with the mild
natural diet of worms and grubs, which
are for the most part soft and easily dis
solved by digestion. Occasionally, for
variety, little meat may be given raw.
Fish, when plenty, is more conveniently
given boiled. because in that state the
fowls easily pick every morsel from the
bones, and no nincing isrequired. Chan
dlers' scraps have the advantage Of being
already cooked, and On that account, as
well as many others, they are excellent
Poultry World.
To Remove Iron Rust from White
Goods.-A remedy which have tried and
found effectual, is this: Oae ounce Of
oxalic acid dissolved in one quart of wa
ter. Wet the iron spots in this solution
and lay in the hot sun; the rust will dis
appear in from three to twenty minutes,
according to its depth. | have Just ex-
perimented by holding q rusted cloth,
wet in this solution, over the steam Of a
boiling tea kettle, and the rust disappear
ed almost instantly. In either case, the
cloth should be well rinsed in water as
soon as the rust disappears, to prevent
injury from the acid. Many use this
acid to remove fruit and ink stains from
white fabrics. When diluted still more,
it may be used to remove fruit Or ink
stains from the hands.