Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1873-01-30
Household Notes.

Household Notes.
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 10 taste; flour enough to
mix hard, put i'll while very warm !;
stir well, and bake in o hot oven.
SwEsTENED DoUGHNUTs. One pint
of sour milk and seven tablespoons OF
sour cream; soda to sweeten; one tea
spoon salt one coffee cup of sugar; ;
one egg, well beaten with the sugar ;
nutmeg. or other spices, to suit the
taste; flour to knead well and hard.
VIII make heaplng SIX quart pan OF
doughnuts.
CHEAT BROWN BBEAD.-One pint sour
milk; one pint of sweet milk, or water !;
one teaspoon soda; one teaspoon salt !;
one. half teacup molasses, or teacup
of sugar; one tablespoon ginger; one
pint of coarse flour; one quart Indian
meal stir well put it in warm place
to rise one hour; bake, III moderate
oven, two hours.
QUICK MADE INDIAN PUDDING.-Two
quarts of sweet milk; heat until ready
to boil; have two eggs well beaten with
two heaping teaspoons of sugar; put a
small piece of butter and little salt
in the boiling milk sprinkle with the
hand and stir in a teacup of indian
meal stir in the eggs quick bake
quick in a 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 very little sugar.
If you like spiced meats, use with that
a 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. Gut the veal in 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 i'll the egg,
and then in the bread, and fry them il
hot lard; mix a gravy of flour and wa
ter with salt, pepper and parsley; when
the veal is taken up, pour it IN; let 1t
boil few minutes, and pour it ovel
the dish.
TO Boil A TURKEY. Stuff n young
turkey, weighing SIX or seven pounds
with bread, butter, salt, pepper anG
minced parsley; skewer up the legs and
wings as if to roast flour q cloth anC
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 steweG
oysters.
WATER EMpTYINGs BREAD.-Take one
pint warm water, one quarter teaspoon
salt, the same of soda, and ginger
beat in -four enough to make thick
batter; set the dish in warm water anC
keep warm until risen; stir well once
in while, until it begins to rise ther
add one-half pint warm water, one
heaping teaspoon of butter or lard
one-half teaspoon soda, one teaspoon
salt, and -four 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. Boil
ing water should be poured all over
and inside of goose or duck, before
you prepare them for cooking, to take
out the strong oily taste. Let the
fowl be picked clean, and wi ped dry
with cloth inside and out; fill the
body and crop with stufling; 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
half.
BOILED HADDoCK. clean and
empty the fish, and fasten the tail
firmly in the mouth. Tie III we'll.
Toured cloth, and lay it in a 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.