Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1873-11-06
RECIPES, ETC.

one cup of butter, one Of sweet milk, one
egg, one teaspoon saleratus, -four enough
to roll out, and little nutmeg.
Apple Custard Pie.-Grate two large
sweet apples, add one pint of milk, one
egg, one spoonful of sugar, spice and salt
to taste, and bake with one crust.
Kings Pudding.--One quart of milk,
one pound of sugar, one dozen crackers,
six good sized mellow sweet apples,
sliced very thin, and salt and spice. Bake
two hours.
Apple OUTPUT one quart of boiling
water into kettle with one quart of sour
apples, sliced thin and sailed, let them
cook until soft, then stir in Indian meal
as for hasty pudding. Good with milk or
sauce.
Potato Putf-To two cups of cold
mashed potatoes add two cups of sweet
cream, two spoonfuls of melted butter,
two we'll beaten eggs, and little salt; mix
thoroughly, turn into basin, and bake
in quick oven.
Cottage Cheese.-Heat a pan of thick
sour milk over kettle Of hot water until
it wheys, then drain through coarse
cloth; when nearly drained stir in salt
and cup of sweet cream, and if you
like little sage or tansy; put it in dish
| and cover with plate, on which place a
weight. 1t will be good the next day
Steamed Indian Pudding.-Take one
teacup sweet milk, half a teacup butter
milk, half a teacup molasses, two teacups
Indian meal, one of flour, one of English
currants, one teaspoon saleratus and lit
tie salt; put it in a basin, set in a steamer
over boiling water for two hours; serve
with sauce made of butter and sugar or
sweetened cream.
Graham Bread.-Two quarts of gra-
ham flour, a small teacuptul of yeast, and
little salt, then stir to a stiff batter with
warm water; let it raise over night, or
until light and spongy, then mold into
loaves with as little flour as possible; as
soon as it begins to raise in the pan, put
into the oven. 1t is nice to make into
biscuit for breakfast.
Oatmeal Pudding Baked-One pint
of oatmeal mush, one quart of milk, four
spoons OF sugar, one cup of bread
crumbs, rubbed fine, one cup of fruit
| currants, dried apples, peaches, or any
fruit you have convenient. Stew the
fruit before putting into the pudding; one
egg, one spoonful of good yeast, and spice
to suit your taste Bake or steam one
hour.
-Suet Pudding-One half cup of
sugar, one half cup of molasses, one cup
| of chopped suet, one cup of chopped
raislns or currants, three cups of flour,
one and one half cups of sweet milk, one
teaspoontul OF soda, a pinch Of salt, and
cloves and cinnamon to taste. Sauce for
the same.-To thin batter Of flour and
water, add large piece of butter, a little
| no
taste.
Milk Bread.-Mix teaspoonful of
salt with three and half pounds of flour
| Dissolve one ounce of yeast in pint and
half of skinned milk made lul<ewarm
Proceed exactly as for household bread
When ready for the oven, divide the
dough into three loaves, set them on a well
Toured baking sheet, and bake for an hour
in hot oven. When taken out care
should be taken not to put the loaves
down fiat Or the crust will be soddened
with the steam.
The Rural Neo Yorker mentions an
individual who puts down his winters
milk the same as some people lay in
vegetables, etc. He bottles a lot of milk
in the fall, heats it to the boiling point
then cOrks the bottles, and covers the
cOrks with wax. This is the same prin-
ciple which is applied in canning fruit,
etc, and we do not see why it should not
apply to milk as well, and why milk thus
treated should not make an article equally
inferior to the fresh article as canned
fruit are.
TO make good ice cream: Take one
gallon Of good milk or cream, the yolks
of eighteen eggs, one and Onehalf pounds
| of sugar, and two vanilla beans, and YOU
will have the ingredients for one gallon
of vanilla ice cream. Any other flavor
may be used. Take the yolks and the
sugar well pulverized), and beat
them well together. Mash the beans
well and add them. Put the milk over
| the fire, boil it, take it off, add the eggs
etc, and again boil it, being very careful
not to burn it. in few minutes take il
off Let it get cool, after which you may
freeze it in the ordinary way, and you
will have nice ice cream.
How the Chinese Cook Rice.-A
stew-pan with a close-fltting cover is
chosen. Over the top of the pan is placed
a piece Of white muslin, large enough tc
allow it to hang down in the pan without
| touching the bottom. Into the sack sc
formed place the rice; pour over it two
cupfuls Of water, and put on the top O.
the stew-pan so as to hold up the muslin
bag inside, and fit it tight ali around
Place the pan on slow fire, and the
steam generated from the water will cool
the rice. Each grain, it is stated, vii
come out of the boiler dry and distinct
If the water boils away before the rice i!
done, more may be added. The cooking
must be slow and moderate.
Cream Puffs-Boil in half pint OF
water three fourths of cup Of butter, still
in while boiling one and three-fourths
cups of flour; when cool, mix in five
eggs, one at a time, not beating them
and scant half teaspoonful of dry soda
Drop on buttered pans half the siz,
wanted when baked, then varnish each
with feather dipped in the beaten yolE
of an egg. Bake in a quick oven til
quite brown. If they are taken out toe
soon they will fall. When baked Cut
them open at the side and fill with the
following mixture: Heat one pint of milk
mix one-half cup Of sifted flour, one cuL
of sugar and two eggs together, stir III
the hot milk and replace on the fire tC
thicken Flavor to taste. This recipe
makes about twenty puffs.
Handling the ReinS.