Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1873-01-16
RECIPES, ETC.

Sauce for Puddings-Beat sugar
and butter together until they look quite
white, boil water thickened with a little
flour, pour in the sugar and butter and
let it heat, not boil, flavor. with lemon,
wine or vanilla.
English Plum Pudding.-Two cups
of molasses with two teaspoons of salera-
tus in it, two cups of suet, one cup of
milk, all sorts of spice, one pound of raj
sins chopped fine, flour to thicken well !;
boil five hours.
Apple Float.-Stew partially one
quart of apples; then mash them well.
Add the whites of three eggs well beaten,
and four heaping tablespoons of loaf
sugar. Beat all together for fifteen
minutes, and eat with rich milk spiced
with nutmeg.
Hickory Nut Cake-Take half cup
of butter, two cups of sugar, and four
eggs, beaten separately; then three cups
of -four, enehalf cup of sweet milk, two
teaspoons of baking powder, two cups Of
hickory nut meats cut fine, with one tea
spoon extract vanilla.
Ginger Cake-Two cups molasses,
one cup butter, one and half cups sour
milk, three and half cups flour, three
eggs, two teaspoonfuls saleratus, one
tablespoonful ginger, one tablespoonful
cinnamon, one tablespoonful cloves.
Rose GLADSTONE pound of -four,
three fourths pound sugar, half pound
butter, five eggs, three tablespoons of
cream, one third teaspoon of saleIatus,
one gill of rose water; drop very small
and thin upon a buttered pan, bake rath-
er slowly; sugar the top when they are
taken from the oven.
Egg Mirror-Smear dish with some
fresh butter; break some newly laid eggs,
one at time, into teacup, and lay
them in the dish carefully; sprinkle over
them little salt and pepper, and place
them in the oven until they are well set.
Make small shovel pan red hot, and
hold it over the eggs until they are suf-
ticiently cooked, and serve while hot.
Frozen Custard.-This is nice dish
for dessert, and very easily prepared: Boil
two quarts of rich milk, Beat eight eggs
and teacupful of sugar together, and
after the milk has boiled, pour it over
the eggs and sugar, stirring all the while.
Pour the whole mixture into your kettle,
and let it come to boil, stirring it CON
stantly. Then take it off the fire, and
let it become cold. Flavor it with what
ever essence you prefer. Then freeze it.
Apple Short Cake-To one quart
of sifted flour add two teaspoonfuls of
cream tartar and one Of soda, half tea
spoonful of salt, quarter of pound of
butter, sweet milk enough to mix it.
Have the dough rather stiff, roll and bake
in sheet. AS soon as baked split open
the whole cake, spread one piece quickly
with butter, cover with we'll sweetened
apple sauce, pour over some thick sweet
cream, CRATE on nutmeg, place the other
half on this, crust side down, spread
with butter, cover with apple-sauce,
cream and nutmeg.
Cabbage Soup.-Take a large cab
bage, three carrots, two onions, five
slices lean bacon, salt and pepper to taste,
two quarts of medium stock. Scald the
cabbage, cut it up, and drain it. Line
the stew-pan with the bacon, put in the
cabbage, carrots and onions. Moisten
with skimmings from the stock. Simmer
very gently till the cabbage is tender
Add the stock, stew softly for half an
Gle Of tat. Season and serve It takes
splendid soup for cool weather, and this
quantity is sufficient for eight persons.
Boiled Chicken.-Plain, artless boil
ing is apt to produce yellowish, Shiny
looking chicken Before cooking, the
bird should always be we'll washed in
tepid water and lemon juice, and to insure
whiteness, delicacy and succulence,
should be boiled in paste made of flour
and water, and after being put in the
boiling water, should be allowed to sim
mer slowly. This method is very effect
ual in preserving all the juices of the
fowl, and the result is far more tooth
some and nourishing morsel than the
luckless bird which has been "galloped to
death" in plain boiling water. Mutton is
also much better for being boiled in
haste