Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1873-11-20
RECIPES, ETC.

Most of the mustard sold by grocers
is not genuine. 1t may contain little
| mustard, but is composed mainly Of wheat
-four, turmeric, and sometimes capsi-
cum.
Cracker Pie.-Eight crackers pound
cd fine, on which pour boiling water to
soften; eight table spoonfuls Of vinegar,
eight of sugar, one lemon if too stiff, add
water.
Fried Cakes.-One cup sugar, two
cups sour cream, one cup sweet milk, one
| teaspoon saleratus, one of salt, one egg.
Season with any spice you like. Flour to
roll. Cut out and fry
-Molasses Candy-Two cups molasses,
one cup sugar, one tablespoonful vinegar,
butter size of a hickory nut. Boil briskly
twenty minutes, stirring all the time.
When cool pull until white,
Potato Custard-Ten potatoes boiled
soft, six or eight eggs, sugar to your
taste, one cup milk, quarter pound of but
ter, nutmeg, essence of lemon, brandy
and wine to your taste. Mash the pota-
| toes very fine.
"A theory is promulgated that corn is
| the cause of chicken cholera-that it and
| hog cholera are most prevalent when pigs
and chickens are fed almost exclusively on
corn-that corn contains less of the phos-
| pilates and more of the fatty matter than
| other cereals, and this accounts for
chicken and hog cholera
The only safe and effective treatment
of obesity is a reduction in the quality of
the usual food, an increase of exercise and
Il reduction of the hours of sleep. This
should be gradually pushed until the re-
duction in weight is one or two pounds
week. This cannot fail, and will invari-
ably improve health.-Dio Lea0iS
Excellent Johnny GLADSTONE cup
meal, one of flour, one of sugar, one of
milk, one egg, butter the size of an egg,
soda and cream-tartar. Another-Four
| tablespoons Of corn meal, three table
| spoons of flour, one teaspoon of soda, one
and half of cream tartar one cup milk,
small lump butter, two tablespoons sugar,
| a little salt.
A New Product-In drying fruit it
| has been discovered that the cores and
parings of the apples have value. These
are dried and sent to the factory for the
making Of apple jelly, or they are placed
in vat and allowed to decay and the
| juice made into vinegar Thus the whole
of the fruit is utilized. This is done on
the old Shaker plan of making cider vim
egar, but is more expensive than grinding
and pressing in the usual manner.
---Buckwheat Cakes-A correspondent
of the Germantown Telegraph says: If
you want to have buckwheat cakes at a
moments warning, at any and all times,
mix in a large stone or earthen pot. When
you take out qUa1lt,tm suticit for breakfast
or iIn N
as you take out and pour il into the large
pot, stirring it well. By observing this
rule you will always have nice light
cakes, and plenty of them when you want
them. The large pot must be kept in the
cellar.
Rice Pudding-One quart of new
milk, one cupful of seeded raisins, two
thirds Of cupful Of rice. Keep it hot
in saucepan on the back part of the
stove for two hours, or until the rice is
soft enough. Then add one quart of
milk, one cupful of sugar, and when
whites beaten separately until they are
frothy6 piece of butter the size of a
walnut and very little salt Mix care
fully, so as not to break the rice, and
bake about half or three-quarters of an
hour.
Veal Curry.-One pound and a-half
of veal outlet from the neck, two table
spoontuls of curry powder, two table
spoonfuls of flour, little salt, pepper and
cayenne, a large acid apple, one small
shalot, stock sufficient to cover it. Cut
the meat into outlets; take care to have a
bone in each, and fry them a light brown
with little butter. The shalot should be
fried at the same time. Peel and core the
apple and cut it up; stew the meat, shalot
and apple in the stock for half an hour
very gently; then add the curry powder
and flour, having previously mixed them
with half cup of stock. Pass it through
sieve Let it boil up twice, dish up the
outlets, and pour the sauce over them.
This curry is excellent 1t may be made
in the same manner with chickens or rab-
bits; and should apples not be in season,
little lemon juice may be added just be
fore it is boiled up. In India, the pleas
ant acid of fresh tarmarinds is used. AS
well boiled rice is so essential with curry,
the recipe for it is added here: Put on q
saucepanful of water, let it boil fast;
sprinkle in a little salt, and then the rice,
dropping it into the water with the hand.
Do not cover the saucepan. When the
rice is done, strain off the water and set
il on cloth before the fire to drain. Toss
ii up little with two forks, and serve 1t
in q dish separate from the curry. Select
large rice to boil for the curry, and of the
hn. 4 ,.N, N,,1y-