Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1874-03-19
Recipes for the Kitchen.

perhaps help those who are studying
Indian antiquities also.
Recipes for the Kitchen.
GRAHAM BREAD WITH YEAsr.-One
quartwa water, one teacup good yeast,
one tablespoonful molasses, one tea
spoonful salt, Graham flour enough to
make a batter Us stiff as it can be stirred,
conveniently, with spoon. If the men
folks forget to have a bag of wheat
ground into Graham when they 70 to
mill, you can use the coarse part Of the
flour, sometimes called the canaille. bv
putting in small proportion of fine
flour, and it will make a nice loaf of
brown Overwhelmingly Gentleman.
Eaas PoAcHED IN BA11s.-Put three
pints of boiling water into a stew nan ::
set it on hot stove of Goals; stir the
water with stick until it runs rapidly
arcrnd, then having broken an egg into
a cup-taking care NOT IL freak the voiik
drop it into the whirling water. con-
tinue to stir it until the egg is cooked ::
then take it into a dish with skinner.
and set it over pot of boiling water =:
boil one at a time, until Won have
enough. These will remain soft for n
long time. Or, put some hot water in
a frying pan break in the eggs: let Ii
set over the fire, without boiling. until
they are done then serve on toast.
FROZEN Eaas.-It often happens that
eggs will get frozen SO as to crack the
shells IN. severe weather, and are of
course unfit to sell; but if they are kept
frozen until needed for use, and then
brought into q warm room and boiling
water poured over them, then left tii]
cool, the egg will be uniniured, and will
beat AZ nicely as if it had not been
chilled, and is just as good for any use.
After being once thawed, it must be
used Immediately; if allowed to stand q
day or two, it will not be fresh or nice,
BEAN PoRR1DaE.-Boil a fresh beef
bone Il think salt beef would answer 4
sufficiently freshened, though I neve,
tried it, in large quantity of water,
ana use the meat for anything you
choose. Let the liquor become cool
and remove all the grease. Boil a tea
cuPful OF beans in three quarts of this
liquor until thoroughly soft and il
pieces; add little rice, the necessar,
amount of salt, and just before taking
from the stove, q little thickeninQ Of
some kind of meal. We use it about
the thickness of gravies or cruel. and
add little milk when we eat it.
LEMON JELLY CAKE.-One good cur
OF butter; 2 cups of sugar; l scant CUT
OF milk half a teaspoOnful of bakin9.
powder; 20 eggs, leaving out the whites
Of one; 81 cups of -four. Flavor Will
the grated rind of one large lemon.
Bake in lelly-cake pans.
CAKE KEc1PE.-Beat the sugar and
eggs; in putting in the milk save out q
great spoonful to dissolve the soda in
then get the cake all ready for the oven
h1He your baking-tins all ready; then,
pun the soda in, stirring it as quickly as
possible, and put it into the oven lust
as soon.as you can do SO; the heat will
be acting at the same time with the
soda and cream-of-tartar. I think one
that:hesnever tried this way of doing
will be surprised to see the difference Il
will make in ightness of the cake.
| BRILLIANT WHrrEwAsH.-Take half a.
bushel Of unslacked lime. Slack Il
| with boiling water, cover it during the
process to keep the steam in. Strain
through q tine, sieve aud add to it peck
OF salt previously well dissolved in
warm water, three pounds of ground
rice boiled to thin paste and stirred
in boiling hot, half a pound of powder
ed Spanish whiting, and a pound of
clean glue which has been previously
dissolved by soaking it well and hang
ing it over slow fire in q small kettle
within large one filed with water ::
add five gallons of hot water to the
mixture, stir it we'll, and let it stand q
few days covered from the dirt. It
should be put ON hot.-Fu,m,cr's
Union.