Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1874-01-08
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Household Recipes.
BUCKwHEAr CAKEs.-If YOU want
buckwheat cakes at moments warn.
ing, mix in a large stone or earthen
pot. When you take out sufficient for
breakfast or supper, mix as much in
another vessel as you take out. au q
pour it into the large pot, stirring il
we'll. BY observing this rule You will
always have nice light cakes. The
large pot must he kept in the cellar
H., IN Ger. Tel.
BAKED HAM.-If the ham has been
long hung, put it on in cold water ana
let 1t come to u boil, when the water
should be turned off. After trimming
from the under side all rusty and
smoked parts, return TO the kettle with
sufficient water to cover it. Bring 1t
gradually to boil, and as the scum
rises carefully remove it. Keep it sim
mering gently until tender, being care
full that it does not stop boiling nor
boil too quickly. A ham weighing if
teen pounds will require about five
hours. When done, let 1t remain in
the water until nearly cold; this viii
retain the juice. After removing the
skin, stick whole cloves in the fat
about an inch apart each wav. and
sprinkle the surface with powdered
crackers. Bake the liam in moderate
~ hot oven from three-quarters of an
hour to an hour When taken from the
oven place frill of paper around the
knuckle, and garnish the dish with
fresh or frled parsley leaves.
To HULL CoRN.-One quart of strong
I've, prepared by pouring warm I've
upon peck or more of ashes: add
two quarts of boiling water to it. and
put in the corn; let it boil until The
bulls begin to start, which Won can
determine by taking out q few kernels
and washing them in cold water. Skin
ont all the corn rinse IL in two or
three waters put it into cold water,
and let it boil up; turn off all that
water 80 a. to extract the lye; ill up
with boiling water, and cook for four
hours slowly: add salt to your taste:
let it boil half an hour more. and serve
1t must cook great while to be pala-
table.
How TO Cook BEEFsrEAK.--A beef
steak is always the best broiled; but
the following method is recommended
when broiling is not convenient: The
frying pan being wiped dry, place it
upon the stove to become hot. In the
meantime pepper and salt the steak:
lay it on the hot, dry pan, and instant.
y cover as tightly az possible. When
the raw flesh touches the heated nan
OF course it seethes and adheres to The
pan, but in few seconds il becomes
loosened and juicy. Every half min
ute turn the steak but be careful to
keep it as much under cover AZ possi-
BILE. When nearly done lay a small
piece OF butter upon it, and if you
want much gravy add a tablespoonful
OF strong coffee. This makes the most
delicious, delicately broiled steak, full.
OF juice, yet retaining the healthy
beefy flavor that John Bull could re-.
quire. The same method may be
applied to mutton chop or ham, but
they require more cooking to prevent
their being rare: An excellent gravy
can be made by adding little cream.
thlckened with pinch of -four. into
which, when off the fire and partially
cool, stir the yolk of an egg we'll beat
en-.
RECIPE FOR AN ITALIAN CReAm.-A
beautiful and elegant Italian cream
may be prepared at the small cost of
one quart OF milk, six eggs, with q lit.
tie havoring and sugar. Besides these
ingredients there IS required shallow
stew-Pan and skimming spoon Tor, in
default of such an article, q fish alicer
will serve if thoroughly clean.\ two
bowls and fork. Set quart of milk.
sweetened with sugar, on the fire in
the stew-pan to boil, in the meantime
break the whites of six eggs into one
bowl and the yolks into the other. Beat
up the whites to high froth.
as soon as the milk boils,
take with the skimming spoon large
flakes, whip and lay them lightly On
the boiling milk. After letting them
boil for a few minutes repeat the op-
GRAFTON with the remainder of the
whites until all has been set, and pile
it high in the center of a glass dish.
Make custard with the yolks of the
eggs and milk, favoring it with lemon
or vanilla, and pour it round the SNOWY
pyramid. It will maintain its place
we'll many hours, and may be still fur
Their embelllshed, according to taste.
by tipping some of the top flakes with
the least possible quantity of cochi.
neal essence.
A PERMANENT PASTE. following
process will, it is said, afford an un.
usually adhesive paste, adapted to
fastening leather, paper, ETC., without
the defects of glue; which, if preserved
from evaporation in closed bottles, will
keep for years. Cover parts. by
weight, OF glue, with Is parts of cold
water, and allow it to soak for several
hours then warm moderately till the
solution is perfectly clear, and dilute it
with IS parts of boiling water, init
mately stirred in. Next prepare solu.
tirn of 80 parts of starch in 200 parts of
cold water, SO as to form thin, no
mogeneous liquid, free from Jumps.
and pour the boiling glue solution into
it with thorough stirring, and at the
same time keeping the mass boiling.
How Land is Made In Holland.
A map of the province of north Holland
made 300 years ago, shows a..bare network
of marshy land, protected from the North
sea by range of sand.hills, and incloses
within it's meshea vast bodies of navigable