Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1876-11-09
HOUSEHOLD HINTS.

and bake delicately.
LEMON PUDDING. = Two lemons
grated; two cups sugar; one cup of
cream; two tablespoons butter; five
eggs; three tablespoons arrowroot.
Line deep dish with paste, and bake
half an hour.
CELERY SAUCE. two or three
heads of celery; cut fine; put into a
saucepan with three pints of water, a
little salt and water; boil two hours.
Beat into quarter of a pound Of but
ter tablespoon of flour: stir it in with
half a cup of cream; add the liquid and
let it boil once.
LIQUID PUDDING SAUCE one
egg and one cup white sugar to a froth;
make ready very thin batter with one
cup and a half of water, and piece of
butter half the size of an egg; pour
this batter, boiling hot, over the egg
and sugar just as it goes to the table;
flavor to taste. Beat while mixing the
bOnSu DUIl61 d1ll sugar.
POTATOES GA LA MAITRE D
HOTEL. Boil ten middle-sized ones
cut in slices of a quarter of a inch
thick; put in the stew pan half a pint
of milk or the same of broth. q little
salt, pepper, grated nutmeg, and a Ia
blespoonful Of fresh chopped parsley;
then simmer on the fire: when boiling
add quarter of pound of fresh but
ter and the juice of half a lemon; stir
well for a few minutes; when each
piece is well covered with the sauce,
dish up high in the center, as they
must appear light.
COFFEE CUsTARDs.-For six cups
measure out four cupsful OF boiled
milk, put it in basin with one cllpful
of very strong coffee, add five yelks of
eggs and one ounce and half sugar,
mix we'll and strain, fill the cups with
the mixtures, skim off carefully all
froth from the surface, put them in a
fat stew-pan with boiling water to
half the height of the cups, put the
steW-pan with live Goals on it's cover
over a slow fire. for fifteen minutes.
The water should only bubble slightly.
When set, let the custards cool in the
water. Wipe the cups off and serve.
JULIENNE SOUP.-Take one carrot;
if long, cut it lengthWays in thin
strips, and the strips afterward in
small pieces one large onion, a turnip,
some cabbage, one leek. If you cut
your vegetables yourself, add one po-
tato. One vegetable of each kind is
enough. Put your vegetables in a
saucepan with one quarter pound of
butter-not ON the range where it is
hottest, for fear of burning. Cover
them and stew one and half hours.
Add a little bouillon every little while
as the vegetables sink to the bottom OF
the pan. When cooked strain your
bouillon over the Julienne and serve
it hot.
STEWED POTATOES. Take steamed
or boiled potatoes which are thorough
ly cooked, but not hard in the mid
die; cut them as thin as possible with
out breaking; put them in shallow
pan; cover with milk; when thorough
ly hot, through and through, stir them
so that they will not stick or burn, as
milk burns very easily; for potatoes
enough for SIX persons, have ready one
teaspoonful of wheat flour, mixed
smoothly with little cold water, as if
for starch; add this when the milk is
hot; mix all thoroughly; let it cook
five or ten minutes slowly after the
-four is added. At the last minute,
before serving, salt properly, and add
one tablespoonful Of sweet butter. IF
kept on the fire very long after the salt
is added the milk will curdle. This
should be remembered in making clam
or oyster soup when milk is used.
BOILED PoTAToEs.-Bu few cooks
put upon table plain boiled potato
that is fit to be taken into the stom-
ach. This rule, if followed, makes a
potato not only palatable, but digesti-
BILE: Peel and put into cold water say
one dozen peachblow potatoes, and let
them stand an hour Qonger will not
hurt them, wash them out of the
water and put them INTO boiling water
enough to cover them in a saucepan
with close-itting cover; throw in a
tablespoonful of salt, and let them boil
half an hour; turn off the water, and
stand the saucepan on the back Of the
range or stove for five or ten minutes,
keeping the cover tightly closed, as
herein lies the secret of having a pota-
to look like SNOWFALL. Serve in a
covered dish, and keep them covered
until wanted for the plate. Most
cooks lift the cover off the saucepan to
let the steam escape. This makes the
potato heavy and indigestible. -Eg-
change.