River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1873-01-31
Household Notes.

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MRS H. TEA CAKE. One cupful Of
sour milk; one cupful of sour cream
or butter; one teaspoonful of soda; one
cup of sugar little nutmeg; with or
without egg; bake until done.
My SISTERS CAKE.-One cupful of
sugar one half cupful of warm water,
with butter the size of 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 hot oven.
SwEETENlD ,DoUGHNUTs. One pint
of sour milk and seven tablespoons of
sour cream m; soda to sweeten; one tea
spoon sat- one coffee cup of sugar;
one egg, we'll beaten with the sugar;
nutmeg, or other spices, to suit the
taste; flour to knead well and hard.
Will make a heaping six quart pan of
doughnuts.
CHEAP Brown BREAD.-One pint sour
milk; one pint of sweet milk, or water
one teaspoon soda; one teaspoon salt
one. half teacup molasses, or a teacup
of sugar; one tablespoon ginger; one
pint of coarse -four; one quart Indian
meal stir well put it in warm place
to rise one hour; bake, in a moderate
oven, two hours.
QUICK MADE INDIAN pUDDNG.-Two
quarts of sweet milk; heat until ready
to boil; have two eggs well beaten with
two heaping teaspoons of sugar; put
small piece of butter and a little salt
in the boiling milk :; sprinkle with the
hand and stir in teacup of indian
meal stir in the eggs quick; bake
quick in hot oven; raisins improve it.
SAUSAGE MEAT.-If you want it extra
nice, take two nice fresh hams and one
shoulder; take off the.skin, and have
it chopped nicely; season it with salt,
pepper, sage, and a very little sugar.
If you like spiced meats, use with that
few cloves, some mace and nutmeg.
Keep it in dry, cool place, and fry
it in balls, or stuff the skins when you
first make it for dry sausages.
VEAL OUTLETS. Cut the vealin slices
near an inch thick, wash, drain, and
season it; beat up an egg, aud have
ready some pounded crackers or bread
crumbs; dip the slices first in the egg,
and then in the bread, and fry them in
hot lard: mix gravy of -four and wa
ter with salt, pepper and pars y; when
the veal is taken up, pour it IN; let it
boil few minutes, and pour it over
the dish.
To Boil A TURKEY. young
turkey, weighing six or seven pounds,
with bread, butter, salt, pepper and
minced parsley skewer up the legs and
wings as if to roast flour cloth and
pin around it. Boil it forty minutes,
then set off the kettle and let it stand,
close covered, half an hour more. The
steam will cook it sufficiently. To be
eaten with drawn butter and stewed
oysters.
WATER EMPTYINGs BREAD. -Take one
pint warm water, one quarter teaspoon
salt, the same of soda, and ginger !;
beat in flour enough to make thick
batter; set the dish in warm water and
keep warm until risen stir well once
in while, until it begins to rise then
add one-half pint warm water, one
heaping teaspoon of butter or lard,
one-half teaspoon soda, one teaspoon
salt, and flour enough to kneed; put
tins and rise until light bake quick :;
milk can be used, but most people pre-
fer water.
To ROAST GEESE AND DUCKs.-Boll
ing water should be poured all over,
and inside of a goose or duck, before
you prepare them for cooking, to take
out the strong oily taste. Let the
fowl be picked clean, and wiped dry
with cloth inside and out; fill the
body and crop with stufing; if you
prefer not TO stuff it put an onion in
side put it down to the fire, and roast
it brown. 1t will take two hours and
a half.
BOILED HADDocK.-Scrape clean and
empty the fish, and fasten the tail
firmly in the mouth. Tie in we'll
Toured cloth, and lay it in fish kettle
or ordinary saucepan. Cover it with
cold water, and let it heat slowly.
When it SINNERS push the kettle back
to prevent boiling, and simmer gently
for twenty minutes or, if the fish is
very large, half an hour. Serve with
melted butter, parsley, and slices of
hard. boiled eggs.