Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1874-08-20
RECIPES, ETC.

To preserve the natural color in
dried flowers, lay them when fresh in
alcohol for few minutes-they Will
fade 81 tirst-but recover their color.
Sponge Cake.-The following recipe
tor sponge cake is pronounced excellent:
Ten eggs; the same weight of sugar,
and one half the weight of -four. The
grated rind ana Juice of one lemon. Beat
yolks and sugar TO a cream; then stir in
gradually and osry gently the -four, and
the whites of the eggs well beaten; add
lemon. Watch while baking.
Sponge Characterization cup of
sour milk, one cup of molasses, one-half
cup OF butter, two eggs, one and one
halt teaspoonfuls of saleratus, one table
spoonful of ginger, -four to make it thick
as pound cake. Put the butter, molasses
and ginger together and make them quite
warm. then add the milk, flour and
saleratus and bake as soon as possible.
-Doughnuts.-One teacupful Of sugar,
one teacupful of sweet milk one egg, one
teaspoonful of soda, one teaspoonful of
cream o. tartar, one tablespoonful of
sweet cream or lump of butter the size
OF a hickory nut and spice to taste, roll
u
hole in the center with thimble fry in
lard. -Househotd.
-Macaroni.-Break it into pieces about
two inches long and wash it well, put it
into boiling sailed water and let it boil
for half an hour, drain the water off and
add milk, butter, pepper and grated
cheese and let it stew for another half
hour or, after draining the water Off. put
it into deep, earthenware baking dish,
buttered first, a layer of macaroni, then
layer of grated cheese, little sprinkle
OF cayenne pepper, little bits of butter,
and so on; put on the top slices of butter
and pour on enough of rich milk to fill
the dish; bake twenty minutes to half an
hour, but do not let it become dry by ex-
posure to too intense heat.
Steamer Rice.-Friday is always
" fish day." and no dessert is so well liked
with either salt or fresh fish as plain
steamed rice, eaten with sugar and but
ter, or sugar and cream. Wash the rice
well, let IL soak about an hour in luke
warm water, stir in teaspoonful of salt,
set the dish in the steamer over kettle
of betting water, and steam one hour.
Stir Two or three times; add no water af-
ter it begins to cook, but when put in the
steamer let there be as much water in the
dish as will cover the rice to the depth of
q quarter of an inch If properly cooked,
this rice will be light, dry, and no two
kernels will stick together. Housekeep
ers who are in the habit of placing a
doughy, sticky paste on the table, try
this once and hear husband and children
asking for rice twice a week instead of
once fortnight -Couatry Gentleman.
Ice Cream.-A cheap ice cream is
made as follows: One quart of milk, six
eggs, one cup of sugar, one teaspoonful
of corn starch beat the eggs, sugar and
corn starch together, put it in a tin pail,
set in kettle of hot water, stir every
few minutes till it boils, and while cool
ing stir in teaspoonful OF t1avoring to
every quart Of milk; then freeze. A first
rate ice cream is thus made To a gallon
Of cream allow two pounds of loaf sugar.
The tiavoring must be quite strong, as
the freezing destroys it in part. # you
wish to give strawberry or raspberry
flavor, add sugar to the berries, wash
them and strain the juice. A quart of
berries will flavor gallon of cream. If
you prefer milk to cream, to gallon of
milk allow ten eggs. Boil half the milk
beat up the eggs; turn the boiling milk
into them, stirring them all the time
strain it and then add cold milk, the
sugar and the fiavoring, whatever it may
be--peach or anything else.