Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1876-04-20
HOUSEHOLD HINTS.

RYE AND INDIAN MUsH.-Use two parts
rather coarse corn meal and one part rye
meal stirring in the corn meal first, and
cooking awhile if desired, then, adding
the rye meal, stirring very carefully COW
er close and cook slowly one hour or
more.
CRANBERRY RoLL.-Stew Il quart OF
cranberries in sufficient water to keep
them from burning Make it very sweet,
strain and cool Make a paste, and when
the cranberry is cold, spread it on the
paste about an inch thick, roll it, tie it
close in flannel cloth, boil two hours,
and serve with sweet sauce.
CHEAP CURTAINs.-One Of the most
agreeable materials for curtaining win
doWs is coarse unbIeached cotton. The
irregularity Of the thread and the rough
ness Of the surface gives its soft folds
much the charm of a Russian crash, and
its hue warns the light of cool, north
windows almost to the glow of sunshine.
-H0usekeeper.
TO Cook OATMEAL, ETC.-In cooking
oatmeal, hOminy, wheaton grits, cracked
wheat, or any Of those nice breakfast dish
es cook it in covered tin dish set in a
kettle of boili1i g water; in this manner
there is no danger of scorching. Corn
starch pudding, sea-moss, farina and all
other articles mixed with milk, can be
cooked in the same way.
BEAN PoRRIDGE.-When the beans are
skinned from the kettle to be put baking,
leave teacupful or more Of the beans IN
the kettle. Set the kettle on the top of the
stove where the beans will slowly cook
fine. Then season the broth with suffi-
cient salt, pepper and butter, to make it
relish, and, with good Graham bread, it
makes a soup fit for king or a dys-
peptic.
MEAT AND RUsK PUDDING.-ChOp any
kind of cold meat with salt pork or ham,
season it well with butter, pepper and
salt, and add two or three beaten eggs.
Then make alternate layers Of wet rusk
crumbs, with milk, or cold boiled homi-
ny or rice, and bake half or three quar-
tiers Of an hour. Let the upper LAYER be
crumbs, and cover with plate while bak-
ing, and when nearly done take it of, to
brown the top.
FRUIT CANs.-ThOse who have emptied
their fruit cans of their first contents, and
are fortunate enough to have green apples
may now fill them with apple-sauce tor
future use. Favored with lemon, or
black raspberries, and put up hot, like
other fruit, this sauce is preferable to good
dried apples. Some chop cabbage fine
and pack tightly in glass cans, covering it
with cold cider vinegar, seal them up, and
find them an excellent resource when the
warmer season comes on. II keeps we'll
IN this way.-Erchange.
To Cook BEANs.-When beans are kept
over q year or more they become rather
difficult to cook tender. One way to ac-
complish it is to soak them over night in
soft water, and in the morning put them
to boil, putting a quarter of teaspoonful
Of soda into the water. The water must
be turned off as soon as it bOils, and
changed two or three times Have tea
kettle OF boiling water ready to cover them
when the other is poured off, as cold wa
ter hardens them again. After they begin
to crack open they should be put in the
oven, with piece eff pork previously
treshened, and water enough to keep them
from burning, and bake a couple of hours.
Beans are healthful and convenient dish
and should often appear on a farmers
table, being as good or better when cold
than they are when just ooked-Cor.
RurM Neeo Yorker.