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

quart warm water, one teacup good Yeast.
one tablespoonful molasses. one ten,
spoonful salt, Graham -four enough to
make q batter as stiff as it can be stirred.
conveniently, with . spoon, IF the men
folks forget to have g bag of wheat
ground into Graham when they 20 to
mill, you can use the coarse part Of the
Hour, sometimes called the canaille. bv
putting in a small proportion of fine
-four, and it will make a nice loaf of
brown Overwhelmingly Gentleman.
Eaos PoAoHED IN BA11s.-Put three
pints of boiling water into a stew nan ::
setit on . hot stove 81 Goals: stir the,
waeerSMth stick until it runs rapidly
arunnd, then having broken an eee into
q cap-taking care not Is freak t6e vo;ixx
drop it into the whirling water. con-
time to stir it until the ege is cooked .
than take It into a dish with skinner
ana ~ 1tover pot of boiling water :
boil one ut q time, until Won have
enough. These will remain soft for a
long time. Or, put some hot water in
frying pan; break in the epos. let =
set over the fire, without boifine, nnt;i
they are done; then serve on toast.
FRozEN Eeas. 1t often happens that
eggs will get frozen 80 as to crack the
sAlae NJ severe weather, and are of
codlse unfit to sell; but if thew are kent
frozen until needed for use. and then
b1ou9htdnto warm room and ho;i;no
water poured over them, then left tii}
cool, the egg will be uniniured. and viii
best - nicely as if it had not been
CHILLED, md is just as good for anv nae.
Alter being once thawed. it mnst he
used mediately; If allowed to stand 3
day or two, it will not be fresh or nice.
BEAN PoRRmax.-Boil a fresh beef
bone q think salt beef would answer +
sufficiently freshened, though I neve,
tr1ed it, in large quantity of water.
and use the meat for ANYTHING van
choose. Let the liquor become cool
and remove all the grease. Boil a tea
cupfuIod beans in three quarts Of th;e
lqnor until thoroughly soft and in
pieces; add little rice. the necesaar.
Of salt, and just before. takino
from the stove, . little thickanino ii
soma kind of meal. We use Il aboni
the thickness of gravies or ornel. and
add little milk when we eat it.
!EMoH JELLY CAKE.-One good chr
OF butter; 2 cups of sugar; / scant cnr
OF milk; half teaspoonful IL belin9'
powderS6 eggs, leaving out the wlaite,
OF one; u cups of flour. Flavor v;th
the grated rind of one large lemon
Bake in jelly-cake pans.
CAKE REcPE.-Beat the suoar and
e0s; lnputting in the milk save ont a
~ spoonful to dissolve the soda in
then get he cake all ready for The oven
me Your baking-tins ali ready chen
puS'ehe soda in, stirring it as Quickly as
possible, and put it into the oven s;nst
:s you can do so; the heat viii
n =. at the same time with The
eeaa anqscream-of-tartar. I think one
=, never tried this waftof doing
WI! be surprised to see the difference if
viii make in ightness of the cake:
;11xi1LANT WH1rEwAsH.-Take half a
bnnhel Of unslacked lime. Slack Il
with boiling water, cover it during the
process to keep the steam in. Strain
through ina sieve and add to, it neck
OF salt, previously well. dissolved in
wa,sm water, three pounds Of Ground
rice boiled TO q thin paste and Stirred
in boiling hot, halt pound Of powder.
60 spanish whiting, and a pound. Of
G S;sang a9e which has been previously
dissolved BY soaking it well and hang
ing 1t over slow fire in a small kettle
within Large one filed with water ::
add i've gallons of hot water to the
mixture, stir it we'll, and let it stand a
tew days covered from the dirt. It
should be put on hot.-Farmer's
Union.