Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1876-08-03
HOUSEHOLD HINTS.

GRAHAM CAKEs.-Half a cup but
ter, one-half cup sugar, one egg, one
teacup sour milk, one-half teaspoon
soda. Make a stiff batter.
PUFFs.-Two eggs beaten very
light, one cup of milk, one cup of
flour and pinch of salt. The gems
should be heated while making the
puffs, which are then placed in aquick
oven.
AN eminent physician says that
sweet Oil is not only an antidOte to the
bite of rattlesnake, but Twill cure
poison of any kind, both on man and
beast The patient must take a
spoonful Of it internally, and battle the
wound, for cure. To cure a horse it
stake eight times as much as for man.
LEMON PIE.-Grate the rind of one
small lemon or half a large one; beat
the yelks of two eggs; four tablespoons
of sugar; beat all together; add to this
one-half pint cold water, with one and
one-half tablespoons of flour in it; rub
smooth, SO there will be no Jumps
beat the whites of two eggs to stiff
froth; stir this in your pie-custard be-
fore you put it in the pan. Bake with
one crust, and bake slow.
COCOANUT PUDDING Grate the
meat of one cocOanut. Roll very fine,
and sift through q coarse sieve five
Boston crackers; mix this with the
grated cocoanut, add pint and a half
of boiled milk and three tablespoonful
of butter, just softened enough to beat;
or, instead, one pint of thick, sweet
cream. Beat six eggs-yelks and
whites separately; add cup Of sugar;
beat all well together; and bake like a
custard. Eaten hot or cold.
ORIENTAL DUMPLINGs. -Two cup
fuls of sour milk, one of cream, a tea
spoonful of soda dissolved in the milk;
turn into your flour, and mix the same
as for biscuit; take the cores out of
some nice pippin or greening apples,
fill the cavity with nutmeg and sugar,
or marmalade, if YOU have it; roll out
the dough; have some nice knitted
cloths ready; wrap the dumplings up
in them; draw them tightly and boil
one hour, or steam one hour and a half
eat with hard sauce.
LEMON CUSTARD.-One cup of SUI
gar; yelks of two eggs, well beaten
butter size of hickory-nut; one heaping
tablespoonful of cornstarch; moisten
with cold Water; add to this one cup
OF boiling water, and part of the grated
rlnd Of large, perfect lemon-too
much will make it bitter; thicken this
over kettle Of boiling water; when
quite done add the juice of the lemon.
Meanwhile, bake nice, rich crust in
hot oven; if it sWells, prick with a
fork to make the surface smooth: fill
this in with custard. While the Gus
tard is thickening it will be necessary
to stir constantly; spread over the top
with the whites Of the eggs beaten
light, with two spoOnfuIs of powdered
sugar; place in the oven till a delicate
brown.
PINEAPPLE AND OTHER ICE-CREAlIS.
To make pineapple iCe-cream the
juice Of large, ripe pineapple and one
pound of sugar should be beaten into
a pint of rich cream and frozen quick
ly. The milk should not be heated for
the purpose, nor should the milk be
heated for any Of the berry ice-creams,
strawberry or raspberry. These are
made by MASKING and straining the
fruit, then adding the sugar to the
juice-part of the sugar should be put
with the whole fruit, and allowed to
stand little while, to hasten the ex-
preston of the juice-stirring all into
the cream and freezing Immediately.
TO quart of the cream allow a quart
OF fruit and a pound of sugar But
to make ice-cream favored with cocoa
nut, almonds, piStactiO nuts or coffee,
the custard should be made after the
regular rule. Coffee ice-cream should
be thickened with arrow-root rather
than with eggs. The f1aVoring for the
almond cream should be prepared by
pounding the kernels to paste with
little rose-Water and arrow-root used
for thickening. For the cocoanut, the
grated nut is added to the cream and
sugar with a little rose water, and
frozen Immediately.
The Pest of the Hennery.