The Superior times. [volume] (Superior, Wis.) 1870-1912, 1874-02-21
Household: Recipes.

RICE CREDIBLE CAKEs.-Use boiled rice
half. and half flour, to thicllen the batter.
They are delicious Rice left from the pre-
vious day may be used for this purpose.
BEEF LIvER.-Cut the liver in thin slices,
dip each slice in wheat flour or rolled crack
ers, and fry IN hot lard or beef dripping;
season with pepper and salt Il must be
thoroughly cooked and fine brown.
BUTTER SAUCE.-Beat quarter Of d
pound of butter 20 a cream, add tea
spoonful of pepper and salt, each, beat II
well together, and serve with roast or
baked or boiled potatoes and cold meat; or
over boiled vegetables.
SPOTTED DICK-Three-f ourths OF a
pound of -four, half pound of beef suet,
hall pound currants, two ounces of sugar
half teaspoonful cinnamon, two eggs, two
gills sweet milk. Boil in a cloth an hour
and half. Eat with sauce.
WASHING BLACK CALdCo.-After wash
ing IL warm sUds, rinse in cold water, with
handful Of salt thrown in the rinse, or
perhaps in the starch-have not tried the
latter. A little bran IN the first suds viii
make it wash easier. On no account soak
the goods, rs that fades them badly.
CoLD FEEr.-If you are troubled with
ing in cold water, rub with a rough towel
and run about your room till they burn. In
one month you will be entirely relieved. All
those red Pepper and mustard applications
ar like 20 tho otonnuoh- relieved to-
day, but leave you colder to morrow.
ONIoNs.-After they are peeled, boil
them in milk and water if small, they viii
cook III half an hour; when they are done,
pour off the water; put in cream, butter,
and salt ana let them stew a few minutes.
Small onions are much better for cooking,
as they are not so strong.
BREAKFAST PUFFs.-Take two eggs well
beaten and stir into pint Of milk little
salt, piece of butter, and pint and half
of -four. Beat the eggs and str the milk.
melt the butter, and stir in. Then pour all
into the -four, so as not to have it lumpy.
Stir it up thoroughly and grease the cups
into which the batter IS poured, filling
them two-thirds full
ROAST PoRK. Cover a spare rib with
creased paper till half done, then dredge
with flour and haste with the gravy Just
before taking it up cover with cracker or
breadcrumbs seasoned with pepper, salt.
and powdered sage; let it cook ten minutes
longer. Skim the gravy, thicken with
flour, season with little sage or tomato
catsup, strain and pour over the meat.
Pork must be cooked slowly, and very
thoroughly, and served with apple sauce.
CREosoTE FOR WARTs-Dr Rainoy, of
St. Thomas Hospital, London, has written
an article for the Lancet, detailing the eff
fects Of creosote applied to warts. He ap-
piled it freely to an obstinate, warty excres-
cence ON the Ongor, then covered it over
with q piece of sticking plaster. This
course he pursued every three days for two
weeks, when the wart was found to have
disappeared, leaving the part beneath it
quite healthy.
Pies OF CANNED FRUIT.-Canned pears,
peaches and ounces usually will bear
scalding in their own liquor before putting
them III pie-plate. When tender, skim
out and lay IL place to cool Then add to
the liquor enough sugar to make syrup,
more or less, according to the taste of those
VINO are to eat them. When both the fruit
and liquor are cold, If the pears, peaches or
ounces are in halves cut them in slices
quarter of an inch thick, and lay into the
pie-plate; pour over as Iuuch Of the syrup
as it will hold, having first put on the under
crust and laid an edge Of crust around it.
Fill the plate not quite an inch thick. This
is more economical and much nicer than to
use the fruit in large pieces Cut a few
small bits of butter, and lay over the spice.
put on the upper ust and bake rich
brown, but be careful not to scorch the
crust as a little sCorch spoils the best of
pastry PlumS must not be scalded before
baking, as they come to pieces very easily,
but prepare the liquor III winch they are
canned the same as Tor pears, peaches, and
Ouiucps