The Superior times. [volume] (Superior, Wis.) 1870-1912, 1874-10-31
Household Receipts.

LEMONADE ICE.-One quart of nice
lemonade, whites of six eggs beaten to a
froth; freeze it.
WHITE SPONGE CAKE.-15 tumblers of
sugar; whites Of S eggs beaten to froth;
] tumbler of flour; l teaspoon cream
tarter mixed through the flour; salt !;
bake of an hour, season after baked.
WHIPs.-Beat the whites of four
eggs TO a froth; take pint and half of
good cream, sweetened with fine white
sugar, beat well together, flavor with
wine, lemon or almond, and serve in
small glasses.
FRUIT CAKE pound of -four;
pound butter; pound of sifted sugar;
l pound of raisins; l pound of currants 4;
l pound blanched almonds; / pound
candled lemon or orange peel; 9 eggs;
a few drops oil of cinnamon.
RASPBERRY PUDDING.-Line the bot
tom of a very deep pudding dish with
slices of bread moistcned with sweet,
creamy milk, cover with thick layer
of nice berries sprinkled with sugar SO
fill to the top with alternate layers of
bread and fruit. Cover with an inverted
plate and bake until the fruit is cooked
WHISKY PICKLEs.-We often get
hold of whislzey that well eat up cucum,
bers speedily. Better leave such hquOs
for the human stomachs which crave it
and buy alcohol pure. 1t is just ar
cheap, for it can be reduced with water
according to its strength. Use a gallon
of alcohol to five or six of soft water.
Pick you cucumbers, wash them care
fully, SO as not to bruise them, and put
them IN as fast as they are collected.
Stir them up from the bottom every
day, and stir III the scum that rises as
they work. This process soon makes
good pickles and sharp vinegar The
sun or fire hastens the process. The
pickles are nicer If small.
RUSSIAN CREAM.-One quart of milk,
three eggs, one cup Of sugar, half pack
age Cox's gelatin, vanilla or lemon
davoring Dissolve the gelatin in half
pint Of tepid water, bring it to a warm
temperature but not scalding Beat
the yolks of the eggs and sugar to
gether. Bring the milk to boil, then
add the dissolved gelltin, two eggs and
sugar, ana let 1t just come to boiling
point, but no more. as it is too stiff.
Beat the whites and remove the mix
ture from the stove, and add the whites
to it. also favoring, and pour into
molds. This requires to stand longer
than wine Jelly If wanted for dinner
make the day before. Eat with cream,
if you like.
CHERRY DUMPLING.-Put cherries 3
inches deep ON the bottom OF a porce-
iain-lined kettle. Throw IN sugar to
sweeten, add half a teacnp of water and
sprinkle over enough -four to slightly
thicken the Juice. Roll out raised Ora
ham biscuit erust-shortened with cream
about an inch thick. which spread
quite over the cherries. Cover the ket-
tie tight, shutting the cover in with q
cloth spread over the top if need be),
and cook steadily en- the top of tue
stove. taking care that ltshall not burn.
three-Quarters of an hour or SO, until
the crust is well cooked. The samemay
be more safely steamed If the conven-
fences are at hand. Another way is TO
put the cherries into nappie or PIE
dish, cover with thick crust, aud bake
in the oven. Excellent for a breakfast
dish.
BOILED CALF's HEAD.-First remove
the brain, wash the head clean, and soak
for fifteen minutes. Then tie up in a
Toured cloth, and put into hot water;
remove the scum as it rises, throw III a
little salt, and boil gently until perfect
/ ~ tender. In the meantime wash and
soak the brains IN warm water, remove
| the skin or film, boil in a small sauce
( pan fifteen or twenty minutes; when
/ done chop with three or four sage leaves
| that have been boiled tender, or parsley
/ if preferred, warm them In spoonful or
/ two of melted butter. Skin the tongue,
trim off the root, and serve in a small
/ dish with the brains around it. Send
the head to table very hot, with melted
butter and parsley poured over. 4
/ cheek OF bacon, or very nice salt pork
/ boiled, Is the usual accompaniment to
] calf's head. Boil from | TO , hours.