Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1874-03-12
RECIPES, ETC.

TO prepare an excellent machine OIL
mix sixty parts Of oleine with forty of
olive oil, or fifty Of oleine, forty of
clear paraffine oil and ten of olive oil.
-Blanched Oysters.-Put the quantity
needed, with pint of water for every
hundred, in saucepan On the fire; at the
first boil take them off, remove the scum,
strain them quickly as possible, and drop
them into cold water, where they can re-
main for few minutes, but must be we'll
drained when used.
Oysters a la Creme. into a warm
tureen fifty blanched and drained oysters !;
ip bright saucepan put one pint of
fresh cream, two ounces of butter, salt and
white pepper to the taste, and few
blades OF mace; set on the fire, stir
constantly, and thicken with finely
powdered cracker dust lightly dredged
in AS soon rs scalding hot, pour into
the tureen and serve at once.-Gernaan-
toon Telegraph.
Velvet Biscuit.--Into pint of milk
and two well-beaten eggs put little
yeast, soft butter and salt. Stir into it
sufficient flour to make a soft dough :;
strew some flour over it; lay a warm
towel over the pan, and set in warm
place to rise three hours in the summer
or over night in the winter. Dip your
hands in flour, and work the dough
down. make it into small, fiat cakes;
lay them on buttered tin pan, quite near
each other, and bake them in quick
oven ten or fifteen minutes or until done.
To Make Toilet Soap.-Take one
twenty-five cent box of concentrated I've,
dissolve in one-half gallon rain water
pour in large pitcher TO cool. Now
melt five pounds of clean lard or tallow,
and when about milk-warm pour your
cold I've in very slowly and stir rapidly.
Continue string till it begins to thicken.
Now add one ounce of oil of sassafras, or
any other perfumeyou fancy; have ready
clean box, one foot square, pour in and
cover air tight Let it remain for three
or four days; then cut it up in cakes, and
it will be ready for use.
How to Cook Potatoes. the
spring, when the potatoes are poor, diff
Guilty is experienced in preparing them to
relish. Pare and cut them half an inch
in thickness, putting them to boil III
sailed water until tender; then pour off
the water and put on cream, or good milk
seasoning and thickening carefully with
only little flour For those Who have
no milk, fresh boiling water can be used
with nearly as good results A little
aside: nearly all housekeepers know the
value of potatoes In yeast, and that grated
they make an excellent pudding with the
usual additions. After all, perhaps, there
is no form which is used, both for excel
lence and health, equal to the good old
fashioned mashed potato Western Rural.
To Pickle Beef for Winter or Present
Use, and for Drying.-Cut the beef
into suitable pieces, sprinkle little
salt upon the bottom Vi the barrel; pack
the beef without adding salt, and when
nicely packed, pour over it brine made
by dissolving six pounds of salt for each
100 pounds of beef in sufficient cold water
to cover it. In three weeks such pieces as
are designed for drying will be ready to
hang up by soaking them over night to
remove the salt from the outside. This
pickle will keep beef just right for boiling
or even frying by slightly freshening it;
but if any is left until warm weather it
must be repacked and a new and stronger
brine added to it.-Hea1M and Home.