Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1874-03-05
RECIPES, ETC.

"A successful dgrlCuiLurlSJ puts IL
thus: Zone touch of manure makes the
whole crop spin"
Utilization of Coal Dust.-An Iowa
correspondent of the Scientific american
suggests the following plan for the prep
aratlOn of slack or waste coal for fuel
where coal is dear and corn is cheap
"Grind very fine onehalf bushel of corn ;
boil it in one barrel of water until it is
like prepared starch. Mix it with one
ton of fine coal dust in mortar bed as
soon as it is stiff, cut it out and pile under
cover to season. AS fuel, this cannot be
beaten"
"A Handsome and Delicious Custard.
Separate the whites from the yolks of
the eggs, beat the yolks, add milk and
sugar in the usual way flavor with lem
on, and bake. When cool, pour in the
dish for the table standard glass or china
dish is pretty. Beat the whites of the
eggs to a stiff frOth then add thereto
little powdered white sugar and few
drops Of lemon extract; beat little more;
spread this evenly over the custard.
Place large raisins or bits of jelly at in
tervals on the top If raisins are used for
trimmings, it is appropriate to add a few
to the baked portion OF the custard.
Good Recipe for Hasty Doughnuts. -
Put in pan quart or more OF flour, a
pinch of salt, a little grated nutmeg or
cinnamon whichever is prefcrred), two
scanty cups of sugar one unbeaten egg
all tumbled into the flour; three table
spoons shortening; one large cup butter
milk, with nearly teaspoon soda; mix
and work a few minutes; roll pretty thin !;
,,,,t a. %, hon, 1,,,
diagonally into diamond shapes; drop
into hot lard, having your pan over half
full, as the fuller the pan is in cooking
them the less they will absorb and the
larl can be used again and again, dimin-
ishing very little each time.
-Corned Beef-The following is a
good recipe for corned beef: Put the
beef when killed and dressed in weak
brine and let it remain therein week or
ten days, to soak all the blood out Of it.
Then for each 100 pounds of meat prepare
a brine by using nine pounds of salt, two
pounds of sugar, two ounces of saltpeter,
two ounces of black pepper and six gal
Ions of water Boil and skim this and
pour it hot upon the meat after it is
packed in the barrel. In spring draw
the brine from the barrel by tapping it at
the base, scald and skim 1t again, add a
little salt and pour it on the meat again
while hot. If at any time the brine should
begin to smell bad, it should be drawn
off, scalded and skinned and returned
while hot as before. BY this means beef
can be kept in good condition all sum-
mer.-Rurol Neao Yorker.
An Old-Fashioned Pork Pe-Cut
the pork up in square pieces, lean and
fat, about the size of small cob-nut;
season with pepper and salt, small
quantity of sage abd thyme, chopped fine,
and set it aside on a dish in a cool place;
next make some hot-water paste, using
for this purpose, if desired, fresh-made
hogs lard instead of butter, in the pro-
portion of eight ounces To the pound OF
flour. The pies must be raised by hand,
in the following manner: First mold
the parts into round ball, then roll it
out to the thickness of half an inch, and
with the back of the right hand indent
the center in a circle, reaching to within
three inches of the edge of the paste;
next gather up the edge all around,
pressing it closely with the fingers and
thumbs, so as to give to it the form OF
purse; then continue to work it upward
until the sides are raised sufficiently high.
The pie should now be placed on a bak-
ing tin with round of buttered paper
under it, and after it has been filled with
the pork, previously prepared for the
purpose, covered in. with some of the
paste in the usual manner, turn in the
edges, and pinch it round; decorate it,
egg it over and bake it until done, calcu-
lating the time it should remain in the
oven according to the quantity of meat it
contains. 1t should be two hours at
least.