Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1876-03-23
HOUSEHOLD HINTS,

WAR CAKE.-One heaped coffee cup of
sugar; butter the size OF an egg; two
eggs; one teacup of milk; three teacups
OF flour, with one heaping teaspoonful of
! baking powder rubbed in; two teaspoon
: fuls of bitter almond; one fourth teaspoon
| full Of salt.
/ BREAD BALLs.-Break the bread in
small pieces, and moisten with milk or a
| little warm water, season with salt, pepper
and nutmeg, adding a little fine sage or
parsley and small piece of butter, mix
and form into small cakes or balls; roast
with beef or chickens, or fry after meat in
d skillet. .... ... ,--.----, =
BAKED INDrAS PUDDING-Three table
spoonfuls Indian meal; one quart milk
keeping out one coffee cup of cold. Scald
| the remainder and pour upon the meal !;
scant teacup ofmolasses; two teaspoonfuls
| of butter; one and half teaspoonfuls Of
| salt. Put in the oven and add the cold
milk aoithOm stirring.
SPANISH CREAM. = One quart milk,
four eggs, one-half ounce gelatine. Pour
one pint of milk on the gelatine, then
add the other pint of milk, and stir it
over the fire in farina kettle Beat the
yolks of the eggs with three tablespoon
fuls of sugar, and stir into the milk just
before it boils When it comes to a boil
take it off, stir into it the whites of the
eggs, beaten to stiff froth, with three
tablespoonfuls of sugar. Flavor with
vanilla; pour into molds. Use the next
day.
CRUSHED WHEAT FRITrERs. = Take
cold crushed wheat; large tablespoon
full flour; very little nutmeg; one table
spoonful sugar; mix all together, with
one egg we'll beaten; drop with large
spoon into good, hot lard, and fry nice
brown; they will be found very light and
delicious for either lunch or breakfast.
The best method of cooking crushed
wheat is to put it into double boiler
with water (boiling) sufficient to cover it;
when it is we'll soaked, which will be in
about half an hour, fill up with milk and
let it simmer at least three-quarters of an
hour; this will be found to make it
much more agreeable and nutritious dish,
especially for children, than if cooked in
water only.
THE disagreeable odor which the cock
roach emits, and which soon permeates
all places that it inhabits, proceeds from
a dark colored fluid which it discharges
from the mouth. The cockroach loves
warmth and moisture, hence its popu-
lousness in kitchens where fire and water
are almost ever present. 1t is a night
prOwler, and swarms out from its secret
lairs on the departure of daylight. For
the destruction of the coCkroach we recon-
mend mixture containing a tablespoon
full of red lead, the same amount of In
dian meal, with molasses enough to make
a thick batter. Set this on a plate ct
| night in places trequented by the insects,
and all that eat of it will be poisoned
| Another preparation is composed of one
| teaspoonful of powdered arsenic, with a
tablespoonful of mashed potato. Crumble
this every night at bed time where the in
sects will find it. and it is said to be an eff
fectual poison. Great care should be ex-
ercised in the use of such dangerous
agents. An innocent method of destroy
ing cockroaches is to place a bowl or
basin containing little molasses on the
floor at night. A bit of wood, resting one
end on the floor and the other on the edge
of the vessel, serves as a bridge to con-
duct the insects to the sweet deposit. Once
in the trap its slippery sides prevent re-
treat, and thus cockroaches may be caught
by the thousands Inter Ocean.