Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1874-09-24
RECIPES, ETC.

Corn Meal Pudding.-Two pints meal,
one pint grated bread, one of molasses,
| one OF brown sugar, one of sour milk.
-Gelatine Pudding.-One-hal box of
gelatine dissolved in one-half pint of
cold water. Beat the yolks of four eggs,
add three tablespoons of sugar, and turn
into the gelatine and water Have ready
quart OF boiling water. Pour the mix
ture into the milk, and stir it till it boils.
-Broiled Tomatoes.-Cut medium
sized tomatoes into halves and put them
on grldiron, cut surface down. When
The surface appears to be somewhat
cooked turn them, and finish the cooking
with the skin toward the fire. The cook
ing should be gradual, so as not to break
the skin Place upon dish, and put a
little salt and a lump of butter upon each
half, and serve quite hot.
Green Pickles-A premium recipe
10 two gallons of vinegar put four
ounces black pepper, four OUNCES ginger
| two ounces termeric, two ounces cloves,
two ounces allspice, two ounces mace,
one pint mustard seed, two tablespoon
fuls celery seed, one large handful Of
horse-radish, handful of garlic, three
lemons sliced, two pounds brown sugar.
| The spices must be we'll beaten. The
brine should be well soaked from the
articles to be picked before they are
put in the spiced vinegar.
Mushroom Catsup-Lay alternate
| layers OF mushroom and salt in an
earthenware pan, using one-quarter
| pound OF salt to each two quarts of mush-
rooms. After six hours break them into
| pieces and set in a cool place for three
days, stirring every morning. Next
strain, and to every quart of juice add
one-half ounce each of allspice and gin
ger, one-half teaspoonful powdered mace,
and one teaspOonful cayenne pepper
Put it into closely covered stone jar.
Set it in a pan of boiling water and boil
| briskly for five hours; then empty it in
to porcelain-lined kettle and simmer
! gently for half an hour. Let it stand one
night in a cool place to settle. Decant
the clear liquor, and cork tightly in bot
ties filled to the mouth 1t is better to
seal the corks and tie down with bladder,
and to use small bottles as it soon spoils
when exposed to the air--Cincinnats
Times.
| How to Make Apple Dumplings.-
| This is our plan and they are delicious !:
First procure good, sour juicy apples,
pare and core, leaving them in halves.
Get all your ingredients ready before be-
ginning to mix your dough- sugar, soda,
sour milk, lard, salt, flour and apples.
| Now make dough as for soda biscuits,
only adding a little more lard to make it
shorter. Take bit of dough out on the
| kneading- board and after kneading roll
this as for pie crust. Then cut in pieces
long enough to cover an apple, allowing
| for tapping the edges. Put in two of
your apple halves, sweeten according to
taste, and cover apple and sugar with
dough. Lay the dumping in your bread
| pan the smooth side up, first having your
pan well buttered. Proceed in this man.
ner until you get your pan well filled
(be sure it is a large-sized pan for they
| will go off like hot cakes, then place a
small bit OF butter ON the top of each
| dumping, sprinkle a handful of sugar
over all, then place in a moderate oven
and allow them to bake one hour. Serve
mot too hoD with pudding sauce or with
cream and ugar.-Ctnctnnatt Gazette.