Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1875-01-28
RECIPES, ETC.

Rice Mutfins-One-half cup OF
boiled rice (boiled soft and dry, two
tahlespoonfuls of sugar, butter size OF
ON egg. one pint Of milk, one cup OF
re.st two quarts of hour, salt. Set the
latter to rise at night. If, in the morn
;nr il is found to be acid add little
soda. Bake in little pans or muffin
rings.
Castle Pudding.-Two eggs, one
quarter pound OF sugar, one-quarter
round of butter, one-quarter pound OF
-four; beat butter to a cream, and sugar
fnely-pounded, then add eggs and flour.
Bake three-quarters of an hour in mod
crate oven, and in small cups; when
done turn on flat dish and cover with
thick white sauce favored with wine or
essence.
To Keep EarthWorms from Potts.
To keep earth worms from pots CORE
spondent of Wick gives the following rem
edy: IL put ten drops OF carbolic acid
in pint of water, and poured that on
the earth in the pots, and it acted like a
charm, killed all the worms, and the
plants improved at once. 1t has been
three weeks since it was applied, and
they are all in nice growing condition,
and / think it is time enough to show
what it will do"
To Extinguish Kerosene Flames
One of the most ready means is to throw
a cloth of some kind over the flames, and
thus stitle it; but as the cloth is not al
WAYS convenient to the kitchen, where
such accidents most frequently occur,
some one recommends flour as substi
tute, which is always on hand in the
kitchen, and which, it is SAID, promptly
ext;nguishes the flames. 1t rapidly alb
serbs the fluid, deadens the flame, and
can be readily gathered up and thrown
out of doors When the fire is out.
"A member of the Michigan Pomo-
logical Society stated at late Adrian
meeting that he was very successful in
keeping winter apples, and had secured
sound, fresh fruit in May by the follow
ing treatment: He picks his fruit in
October, and places it in heaps in the
orchard, covering the heaps with hay,
which remain untouched till December,
the slight moisture of the earth and the
few inches of hay preventing any injury
to the apples, even during sharp weather.
They are then assorted and packed in
barrels, which, after heading up, are
placed in cold cellar, which is kept at
a temperature of about thirtytwo
degrees, and if it should happen to be a
few degrees lower for short time the
protection of the barrels will prevent
any injury, and they will come out sound
in the spring.
To Steam Turkey-All of US are
used to roast and boiled turkey, but a
steamed turkey is more of novelty,
while it is also most delicious dish.
Cleanse the fowl thoroughly, then rub
pepper and salt well mixed into the in
side of it. Fill up the body with oysters
mixed with small cupful of bread
crumbs. Sew up all the apertures; lay
the turkey in large steamer and
place over kettle of boiling water !;
cover closely and steam thoroughly for
two hours and half Now take it up |;
set the platter in warm place, and turn
whatever gravy there is in the steamer,
straining it first into the oyster sauce,
which you have prepared in the follow
ing manner: Take pint of oysters, turn
a pint of boiling water over them in a
colander. Put the liqGor on to boil, skim
off whatever rises to the top. Thicker it
with tablespoonful of flour rubbed into
two tablespoonful of butter; season well
with pepper and salt; add two or three
tablespoonfuls of cream or milk to whit
en- it, and pour it over the turkey and
platter; serve boiling hot. This sauce
must be made while the turkey is still
in the steamer, so that it can be poured
over the turkey as soon as it is taken up.