Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1874-01-29

Household Recipes.

BAKED Eaas.-Beat up six eggs, one
tablespoonful of -four, six of sweet milk;
melt You butter In the fry pan !. when hot,
turn the whole in, we'll beaten and bake in
. hot oven.
How TO SAVE STALE RBEAD.-Stale
bread may be made . nice ~ freshly baked
by dipping the loaf In clean, cold water,
and warming through in q bake-oven.
Much bread might be saved that 10 thrown
away, It this were more generally practioed
than il II.
DUTCH SAUCE.-Put into q saucepan one
~teaspoonful of -four, two ounces of butter,
two tablespoonfulh each Of vinegar nd W.
teF, tho yolk Of two eggs, and salt to taste,
put ovef the fro and do not allow It TO boil,
but stir constantly until thick; if it hap
pened to curdle strain the sauoe through q
gravy.strainer; and the juice of half q lem
on, and serve in . sauce boat.
PUMPKIN PmA-Pare the pumpkin, then
gzsts it, and add sugar and ginger to taste,
consistency then line your tins with pie
crust, put In your pumpkin, and bake it in
the ordinary way.
PICKLE FOR HAMA-For one hundred
pounds of ham take six gallons of water,
nine pounds of sal. one quart Of molasses,
three ounces OF saltPetre, and one ounoe of
be soaked and freshened to taste If too salt.
DnoPPED Eaas-Drop them in boiling
water, and DO careful not to crack them.
Boil them four minutes; II iwished very
rare, three minutes IL sufficient. Five min.
utes will boil them hard. In winter let
them boil = half minute longer than in sum.
mer. Send them to the table immediately,
or they harden worry soon. When sent 70
the table in IN e~gg-boiler, pour boiling Va
ter upon them, and let them stand five min.
utes; then pour of and add more.
LAKE WHITE FISH BAKED-After
thoroughly cleaning and drying the fish,
stuff it with q delicate foroe.meat and sew it
up; brush it over with q beaten. egg,
sprinkle with bread crumbs and chopped
parsley, and paste with butter before put
ting into q brisk oven, when the fish is =
nice brown color cover it with . buttered
paper, lest the outside becomes too dry.
Bake . 6sh weighing about six pounds
about IN hour. Serve with it melted butter.
FoRcE-MEAT BALIs-Take ~ lbs of
lean veal (raw). scraped, pounded, and pass
I'd through . sieve (the parts that will not
60 through may be added to the white
stock) ; then skin, chop, and pound to q
paste l ID of fresh beef suet then add 6 ozs.
Of psnada-thst is, bread soaked in milk
and boiled till nearly ~dry-pound this with
the suet and add the veal, l teaspoonful of
salt. n teaspoonful Of pepper, andH tea
spoonful of nutmeg ; then add by degrees 4
eggs ; when we'll mixed, take q small piece
in : spoon and poaoh it in some boiling wa
ter; II delicate and firm, it 10 At for use.
BREAD OF BROWN OR GRAHAM FLOUR i:
Measure one teacup Of -four into the pan
the bread is to rise in and on that pour one
quart of boiling water, and let it cool until
you can bear your finger in it; then add a
dessert-spoonful of salt, a teaspoonful OF
brown sugar, q piece Of lard a. large as q
walnut the lard must be perfectly sweet and
niet), two tablespoonfuls good yeast, aud a.
much more -four a. You can stir in with q
stick ; put in = warm place to rise allnight
in the morning grease we'll u cast.iron bak.
ing pau (sheet-iron burns too readily, pour
the risen dough into il, smooth it nicely on
the top; bake in half an hours time, just
ono hour.