The Grange advance. [volume] (Red Wing, Minn.) 1873-1877, 1876-06-14
Useful ReciDes.

Useful Recipes.
Lemon Sauce for Tapioca Jelly-Boil
one cup of hot water; when boiled add
one and one-half cups Of loaf sugar !;
| when that is we'll boiled add the JUICE
of one lemon.
Bleeding Vines.-Nake a ssgrafting
wax of one part of bees-wax, one of
talloW, and one of resin, all melted to-
gether, adding linseed oil enough to
make stiff paste. Pack small ball
of this over the bleeding end of the
| vine.
Gold Cake.-Three.fourths cup of
| butter, one cup Of sugar, the yolks of
eight eggs, two cups of sifted flour,
one-half teaspoonful of soda, dis
solved one-half cup of milk, one tea
spoonful Of cream of tartar, and one
| tablespoonful of essence of lemon.
Silver Cake One-half cup of butter,
two cups of sugar, the whites of eight
eggs, three-fourths of cup of milk,
two and one-half cups of sifted -four,
one-half teaspoonful of soda, one tea
spoonful of cream tartar, one table,
| spoonful Of essence Of almond.
Tapioca Jelly.-Two cups of tapioca :;
wash it in two OF three waters; soak
it five or six hours simmer it in the
water it was soaked in, with little
| salt, until it becomes transparent,
then add the JUICE Of one lemon and
loaf sugar to flavor it. Let all simmer
together and put in a glass dish to
| cool.
Macaroni Soup.-A small shin of
beef is put in three quarts of water,
boiled four hours, then strained
through a colander. The following
day skim the fat off. Boil teacup-
full of canned tomatoes, Tor four whole
ones,) three chopped onions, a little
minced parsley, salt and pepper, in
one pint of water ; let it boil for half
an hour, then add it to tie stock.
Half an hour before serving put in a
handful of maccaroni.
Light Pot-pie Crust.-One pint sour
milk or buttermilk, one tea-cup sour
cream, and one teaspoonful of soda !;
mix hard like bread, and let rise one
hour never roll or cut it, but nip it
off in pieces the size you wish: boil
thirty minutes let the pot be un-
covered the first fifteen minutes, and
then cover closely. Be sure that it
does not stop boiling from the time
the crust is put in until it is taken up,
and it will always be as light as puff,
if not too much crowded in the pot.
To Preserve Strawberries Whole
Take equal weights of the fruit and
granulated sugar; lay the former in a
large dish and sprinkle half the sugar
over; give a shake to the dish, that the
sugar may touch the under side of the
fruit; next day drain the juice from
the berries, add the remainder of the
sugar and one pint of red currant juice
| to every four pounds of fruit. Boil
| and skim until no skum rises, drop in
the strawberries "a few at a time); let
them boil slowly for about ten min
utes; skim out into jars. Boil the sir
rup until sufficiently thick then pour
it over the berries and seal while hot.
Mrs. Rustic Strawberry Short Cake.
One large teacupful of sweet milk,
! one heaping tablespoonful of butter,
one heaping tablespoonful of baking
powder worked thoroughly through,
flour enough to roll as for biscuit. Mix
quickly, roll to inch in thickness and
bake in a quick oven, two hours be-
fore wanted for use. Wash and drain
through a colander three pints of
small.sized Strawberries, put them in
dish and sprinkle sufficient sugar
over them to sweeten. When the
shortcake is done, divide in the mid
die, butter the bottom layer, spread
one half OF the prepared strawberries
and juice, invert the top, butter and
spreap on the remainder of the berries.
Eat while warm, with sweetened
cream, or whipped cream.
Josh Billings on Strawberries.
The strawberry is one ov natures
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