Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1874-08-20
RECIPES, ETC.

To preserve the natural color in
dried flowers, Law them when fresh in
alcohol for few minuteS-they will
fade at first-but recover their color.
Sponge Cake.-The following recipe
Tor sponge cake is pronounced excellent;
len eggs; the same weight of sugar,
and one half the weight of -four. The
grated rind and juice Of one lemon. Beat
yolks and sugar to a cream; then stir in
gradually and Ue7y gently the flour, and
the whites of the eggs well beaten; add
lemon. Watch while baking.
Sponge Congratulations cup of
sour milk, one cup of mOlaSseS, one-half
cup OF butter, two eggs, one and one
nan Ieaspoonfuls of saleratus, one table
spoonful Of ginger, flour to make it thick
aS pound cake. Put the butter. molaSSes
ana ginger together and make them quite
warm, then add the milk, flour and
s"IeFatus and bake as soon as possible.
-Macaroni-Breaki it into pieces about
TWO inches long and wash it well, put it
INTO boiling salted water and let it boil
LOT nan an hour, drain the water off and
aga milk, butter, pepper and grated
CLeese anu let ii stew for another half
!lour or, after draining the water off, put
II mo deep, earthenware baking dish,
oQIIered first, layer of macaroni, then
layer OF grated cheese, a little sprinkle
oI cayenne pepper, little bits of butter,
anu 50 on; put on the top slices Of butter
ana pour on enough of rich milk to fill
the olSh; bake twenty minutes to half an
hourr put do not let it become dry by eX-
posUre to too intense heat.
Steamed Rice.-Friday is always
" fish day" and no dessert is so well liked
With either salt or fresh fish as plain
steamed rice, eaten with sugar and but
ter, or sugar and cream. Wash the rice
well, let Ii soak about an hour in luke
warm water stir in Il teaspoOnful of salt,
set tne dish in the steamer over kettle
OF boiling water, and steam one hour
Ntlr two or three times; add no water af-
ter 1t begins to cook, but when put in the
steamer let there be as much water in the
dish as will cover the rice to the depth of
a quarter OF an inch. If properly cooked,
TINS rice will be light, dry, and no two
Kernels will stick together. HOusekeep
ers who are in the habit of placing
doughy, sticky paste on the table, try
this once and hear husband and children
asking Tor rice twice a week instead of
once fortnigh Country Gentleman.
Ice Cream.-A cheap ice cream is
made as follows: One quart Of milk, six
eggs, one cup of sugar, one teaspoonful
OF corn starch; beat the eggs, sugar and
corn starch together, put it in d tin pail,
set in kettle of hot water, stir every
few minutes till it boils, and while cool
ing stir in teaspoonful of favoring to
every quart of milk; then freeze. A first
rate ice cream is tins made. To a gallon
of cream allow two pounds Of loaf sugar.
The t1avoring must be quite strong, as
the freezing destroys it in part. If you
wish to give strawberry or raspberry
flavor, add sugar to the berries, wash
them and strain the juice. A quart of
berries will flavor a gallon of cream. If
you prefer milk to cream, to gallon of
milk allow ten eggs. Boil half the milk;
beat up the eggs; turn the boiling milk
into them, stirring them all the time;
strain it and then add cold milk, the
sugar and the favoring, whatever it may
be-peach OF anything else.