Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1873-04-03

] WV oA " "a o66oj aS~~ WV oup" VI
sugar and stir but ton minutes: then stir in
three cups Of siited -four and four table.
spoonfuls Of milk or water add the beat
on whites Of the eggs, and little nutmeg,
and, lastly, two and a half teaspoonfals Of
baking powder. Stir briskly, and pour out
into four pie pans. Bake half IN hour.
When you begin to make the cakc, put
one pint Of milk in an earthen vessel, on
the back part of the stove to simmer, and
while tho cake is baking, make the follow
ing cream don't hurry for there is plenty
! Of time): 10 two benton eggs, yolks and
whites together, add a scant teacup of
sugar and stir; and then tako two sc;lnt
tablcSpoonfuls Of prepared starch or
maizana thipned with cold milk, stir into
the sugar and eggs, and add this mixture
to the milk on the stove. which may row
DO set forward. Stir it constantly until
it thickens, and then add half.tencup Of
butter. When the butter is thoroug hly
melted, remove from the fro and favor
with little more than teaspoonful of
lemon. Split tho cakes while warm and
spread tho cream between. Leave each
cake on plate by itself, US piling them
up soon renders them too moist.
A Coop Cur OF TEA.-lIow 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, then the ten is put into the pot, and
is allow ed to stand for five mi nutes before
it is used; The leaves gradually sink to
the bottom. The result 10, that tho ten
leaves arc not scalded, US Trey arc when
boiling water is poured upon them, and
you get all the true flavor Of tea. In
truth, much less tea is required in this way
than under the old and common Practice.
APPLE P1cKLEs-Pickles will garnish o
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 tho apples into the preserving
kettle us will boil conveniently and boil
until tender; then skim those out and add
more apples and syrup, and so on until all
is done. Spice with whole cloves and
nutmeg.
GRAVES ON MEAr.-Poor gravies on
fine meats render them insipid. Gravies
must be favored and prepared so as to
give the meat relish and not 50 as to
destroy its inherent qualities. The princi-
pal ingredient Of gravy is extracted from
tho moat and must be returned in a semi
liquid form. Professor Blot says:
Many excellent dishes are spoiled by
not being served at the proper time.
Everybody knows the difference between
a stoak served directly from the gridircn
and one that has been kept in the oven a
short time.
AS gravy is indispe nsable to roast
meat, we will tell our readers how to
make it. The best meat is generally fat
especially q joint, turkey, or chicken,
etc., therefore when the meat il roasted,
there is scarcely any liquid but fat left in
the pan. AS fat 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 put in it
instead. and the pan is placed over the
lire. Take spoon, stir gently all over the
bottom of the pan, give one boil, turn
the contents over the joint through u
strainer. and serve. You then have q
gravy that deserves that name, and not q
greasy, muddy substance, as uninvitiue to
the eye rs to the palate. When flour is
used in the composition Of sauce, it must
be properly cooked"