Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1874-12-31

Potato Soup.-Nine boiled potatoes,
one quart OF milk, nearly one cup of but
ter, one medium-sized onion, salt, pep
per Boil, mash and strain the potatoes
through q sieve. Add milk, onion cut
fine, salt, pepper and butter Put all in
a saucepan and let it come to boil.
Coffee Cakc-One and half cups
of sugar one cup of mOiasscs, one cup
of butter, one cup of strong coffee, three
eggs, one teaspoonfui of soda, five and
half cups of flour, raisins, cinnamon,
cloves and nutmeg. The raisins to be
stoned and rubbed in little of the flour
before being added to the mixture.
Rice Pancakes Boil half pound
Of rice TO Jelly. When cold mix with
it a pint of cream, two eggs, "A little salt
and nutmeg Stir in four ounces of but
ter just warmed, and add as much flour
as will make batter thick enough. Fry
in as little lard Us possible.
To Clean Mctals.-Mix half a pint
Of refined neatsfoot oil and half gill Of
spirits of turpcntinc, and scrape "a little
rOttenstOne wet wooden rag with the
liquid, then touch it to the rottenstone
and rub the metal well. Wipe off with
y
Cranberry Roll.-Stew a quart Of
cranberries in sufficient water to keep
them from burning Make very sweet,
strain and cool. Make paste, and when
the cranberries are cold spread it on the
paste about an inch thick. Roll it, tie it
close in a cloth; boil two hours and serve
with a sweet sauce.
-Custard Cake.-One cup of sugar
one egg and one-third of cup of butter
put together and beat to cream then
add one cup of sweet milk, two cups Of
flour, one teaspoonful of soda and stwo
teaspoonfuIs of cream of tartar Bake
in Jelly tins Custard for inside-One
and one-half cups of milk two eggs ire
serving one white if frostng is desired),
one tablespoonful of corn starch and one
cup of sugar Flavor to suit the taste.
Spiced Gingerbread One cup Of
sugar, one cup OF butter, one cup OF sour
milk, one cup Of molasses, four eggs, four
cups of sifted flour, one tablespoonful of
ginger, one tablespoonful Of cinnamon,
one lemon and two teaspOOntuls of soda.
Beat the eggs thoroughly. Dissolve the
soda in a small quantity Of cold water.
Crate the rind from the lemon and eX-
tract the Juice. Rub the butter and
sugar together Add the eggs, soda, mo-
lasses, sour milk, ginger, cinnamon, rind
and juice of the lemon and flour. Mix
well together, and bake in buttered pans.
This recipe makes two loayes.
Delaware Biscuit-A lady CORE
Spondent of the Germantown Telegraph
thinks she has made decided improve
ment in her biscuits and thus gives the
benefit of her experience: | take as
much flour as think will do and use my
judgment with regard to the amount of
lard Some folks like more, some less
They are neither SO light nor good when
too greasy ! put salt to the taste and
rub it all together, then add cold water
slowly and as little as will possibly an
swcr, make the dough SO very stiff
that | can neither knead nor beat it with
any comfort until it is set away awhile
some twenty or thirty minutes, when it
sottens a little. then heat it until it Is
very light and make out the biscuits and
bake in quick oven, which had better
be TOO hot than too cold cover up the
dough when set it by to soften. They
bake in fifteen or twenty minutes, if not
too large, and when done they feel very
light