The Superior times. [volume] (Superior, Wis.) 1870-1912, 1873-06-28
Dome stic keciuGs.

How TO MAKE VANITY. Break two
eggs into pint of flour; stir the eggs
and flour together without sticking,
adding more -four if needed roll ve1y
thin and work the dough over good
many times Put in square form,
then cut Sits inside the square about
half an inch apart; twist them, then
drop into heated lard and fry half
minute.
How To CURE CHILLs-A lady writer
gives what she believes to be a sure
cure of chills. She takes about a pint
OF new milk and stirs into it a table
spoonful of ground ginger, and then
heats, the milk as hot as it will do to
drink without burning the patient.
This is given to the patient as soon as
he feels the symptoms Of the chill
coming on, and he goes to bed and
covers up warmly, and the milk and
the ginger throw the patient into a
perspiration, which breaks the chill.
After this pill of blue mass, or some
medicine that will operate on the
liver, Is gwen, and the patient is cured.
OUTLETS OF VEAL, LAMB OR SHoTE.-
When the rack of veal is chosen, divide
each bone separately, break an egg,
and wet the pieces with it then roll
III bread crumbs, afterwards frying
them IN lard. Make nice gravy with
butter, pepper and salt, mixed with
the bread crumbs. Any part of the
veal almost, cut in small pieces, may
be dressed in the same way. This dish
must be thoroughly done to be good.
g 10 b.
up in small pieces-that is to say, the
usual size for chops-may be dressed
in the same way, and will be found
very nice.
SPONGE CAKE PUDDING Melt some
butter, and grease very well with ii the
inside of futed cake mold, using for
the purpose a feather or brush. Then
glaze the mold with powdered white
sugar-that is to say, shake it about
until the part creased is equally Gov
cred with the sugar, and looks white.
Stone some raisins, and have ready a
few currants, washed and picked
place them according to fancy in the
curvings Of the mold. Take some
sponge cake-stale Will do-aud cut
it up small, filling the mold with
it, as you do SO mixing lightly
throughout currants and raisins rubbed
in -four to prevent their falling. Beat
up four eggs, the whites separately
from the yolks, add four table spoon
fuls of sugar, one to each egg, and
then pour gradually to them until well
combined three half pints of cold new
milk, which quantity should be enough
to fill the mold. Set your pudding in
pan containing enough water to come
a little more than half way upIthc sides
Of the mold. Just as the water begins
to boil see that the oven is so moder-
ately heated as to insure the slow bak-
ing of the custard, else it might turn to
whey. Do not let the pudding brown
or burn it should be done in
about a quarter of an hour after the
water has boiled around it. Sauce
made thus: Four yolks of eggs beaten
UP with four table-spoonsfuls of sugar
poured to pint of milk allowed first
to come to a boil. Return to the fire
for about five minutes, stirring rapidly.
Flavor with what YOU please; rose
water is good. Turn out the pudding
III pretty dessert dish, pour the sauce
around IT, and the work is done. The
above recipe is especially adapted to
the wants of small families, upon
whose hands cake Is apt to accumulate
aud turn stale. An elegant and econom-
zeal dish is thus prepared out of ma
terials that would otherwise be wasted.