Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1874-03-05
RECIPES, ETC.

"A successful agriculturist puts it
thus: some touch of manure makes the
whole crop spin"
Utilization of Coal Dust-An Iowa
correspondent of the Scientific american
| suggests the following plan for the prep
aration of slack or waste coal for fuel
where coal is dear and corn is cheap:
Grind very fine one-half bushel of corn ;
boil it in one barrel of water until it is
like prepared starch. Mix it with one
ton of fine coal dust in mortar bed: as
soon as it is stiff, cut it out, and pile under
cover to season. AS a fuel, this cannot be
| beaten"
"A Handsome and Delicious Custard.
Separate the whites from the yolks of
the eggs, beat the yolks, add milk and
sugar in the usual way, flavor with lem
on, and bake. When cool, pour in the
dish for the table standard glass or china
| dish is prettv). Beat the whites of the
| eggs to a stiff froth, then add thereto a
| little powdered white sugar and few
drops of lemon extract; beat little more :;
spread this evenly over the custard.
Place large raisins or bits of jelly at in
tervals on the top. If raisins are used for
| trimmings, it is appropriate to add few
to the baked portion of the custard.
Good Recipe for Hasty Doughnuts.-
| Put in a pan a quart or more Of flour, a
pinch of salt, little grated nutmeg or
! cinnamon whichever is preferredl two
scanty cups of sugar, one unbeaten egg,
| all tumbled into the flour; three table
spoons shortening; one large cup butter
milk, with nearly a teaspoon soda; mix
and work few minutes; roll pretty thin :;
| cut in long, inch-wide strips then cut
diagonally into diamond shapes; drop
into hot lard, having your pan over half
full, as the fuller the pan is in cooking
| them the less they will absorb and the
Lard can be used again and again, dimin-
ishing very little each time.
An OId-Fashioned Pork Pie.-Cut
the pork up in square pieces, lean and
| fat, about the size of small cob-nut;
season with pepper and salt, a small
quantity of sage and thyme, chopped fine,
and set it aside on dish in a cool place !;
next make some hot-water paste, using
for this purpose, if desired, fresh-made
hogs lard instead of butter, in the pro-
| portion of eight ounces to the pound of
| flour. The pies must be raised by hand,
| in the following manner: First mold
| the parts into round ball, then roll it
out to the thickness of half an inch, and
with the back of the right hand indent
the center in circle, reaching to within
three inches of the edge of the paste;
next gather up the edge all around,
pressing it closely with the fingers and
thumbs, so as to give to it the form of a
purse; then continue to work it upward
until the sides are raised sufficiently high.
The pie should now be placed on a bak-
ing tin with round of buttered paper
under it, and after it has been filled with
the pork, previously prepared for the
purpose, covered in with some of the
paste in the usual manner, turn in the
edges, and pinch it round; decorate it.;
egg it over and bake it until done, calcu-
lating the time it should remain in the
oven according to the quantity of meat it
contains. 1t should be two hours at
least