Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1876-01-20
HOUSEHOLD HINTS.

lasses, one cup of boiling water poured
on two tablespoonfuls of soda, lump of
alum the size of a walnut, and one cup
of butter. Let the water get cold before
using.
BUTTERNUT CAKE.-Four eggs, beaten
separately; two cups sugar, one OF butter,
one OF butternut meats, one half cup sweet
milk, two and one-half cups -four (heaped),
one teaspOOnful soda, two Of cream tartar.
Rub the black scales off from the meats
before putting them in the cake Bake
in two loaves.
MUTTON CUTLETs.-Trim off all super
fiuous fat from each outlet, dip them in an
egg beaten up with little oil, some pepper
and salt, then cover them with bread
crumbs, and let them rest for couple of
hours. Fry them in plenty of butter or
lard to a light brown color. Arrange them
in circle on dish AID pour some
tomato sauce in the center.
KEEPING buckwheat batter is often very
troublesome, especially in mild weather.
1t can be kept perfectly sweet by pouring
cold water over that left from one morn
ing, and which is intended to be used for
raising the next mornings cakes Fill
the vessel entirely full of water and put
in cool place; when ready to use pour
off the water, which absorbs the aciditv.
TOMATO SAUCE.-Melt a piece of butter
the size of an egg, and mix it well with
dessertspOonful of flour; add the contents
Of a can Of tomatoes, mix well, and then
put in pepper and salt to taste, pod of
garlic, bay leaf, sprig of thyme, an
other Of marioram, and some parsley,
tied up together. Keep the sauce hot IN
til it is wanted, when the herbs should be
removed.
OYSTER SAUCE.-Parboil the oysters in
their own liquor, beard them and reserve
all the liquor. Melt a piece of butter in
saucepan, add little flour, the oyster
liquor and enough milk to make as much
sauce as is wanted. Put in blade of mace
and bay leaf tied together, pepper and
salt to taste and the least bit of cayenne.
Let the same boil, add the oysters, and as
soon as they are quite hot remove the
mace and bay leaf, stir in few drops of
on-juice, and serve.
A CORRESPONDENT gives the following
recipe for scrap book paste: Dissolve
teaspoonful of alum in quart of water;
when cold, put in as much -four as will
give it the consistency of thick cream, be-
ing particular to beat up all the Jumps;
stir in as much powdered resin as will lay
on q dime, and add also six cloves;
pour a teacupful of boiling water in
to the -four mixture, stirring we'll. all
the time. 1t will be soon like mash. Let
it cool, and keep it cool. Lay a cover on
it. For use, soften with warm water. 1t
will keep twelve months.
STEwED CELERY.-Trim ant cut to tie
same length a number Of heads Of celery;
split them in two lengthWise; tie them
in bundles with thread, and parboil them
for ten minutes IN sailed water; drain
them and arrange them in saucepan
over slices of bacon, with a bundle of
sweet herbs, couple of onions, pepper
and salt to taste and blade OF mace;
add enough stock just to cover the con-
tents, and set the saucepan to simmer
gently till the celery is quite tender.
Having removed the string, dispose the
celery neatly on a dish; take some of
the stock in which it has been stewed, re-
move all fat from it, add a small piece of
fresh butter, pour it over the celery and
serve.
RICE WAFFLEs--One cupful of rice
boiled done, three cupfuls of -four, three
eggs, one teaspoonful Of soda and a piece
of lard or butter the size of a walnut. The
ingredients must all be prepared separate
ly, for negligence on the part of a cook
will prevent the success of any recipe
Be sure to beat your eggs very light.
See that every particle Of soda is thor
oughly dissolved, and that after it is added
the baking be not long delayed, lest the
effervescing properties of the soda be de-
stroyed, and consequently the cakes heavy
This batter may be used in waffle irons,
| or else baked like flannel cakes upon the
open griddle.
WINTER SUCCoTAsH.-This may be
made with Limas, horticulturals, garden
| beans, or white field beans. The latter
are seldom used for succotash, but they
make it very nicely. The method of pro-
| ceeding in each case is the same. Boil
the beans, without soaking, until three
fourths done. In the meantime put an
equal amount dry OF dried sweet-corn
with three parts water, and let it steep on
the stove for two hours without boiling,
then add to it the beans and let them cook
together gently until the beans are done.
Serve warm and do not break the beans.
Rural NeaU Yorker.
Boston CREAM-PUFFs.-O tumbler-
full of water, one-q 1arter pound of butter,
one and a half tumblers of flour. Boil
the water and butter together, and stir in
the flour while the mixture is boiling hot
Take it from the fire to cool. When cold
add five eggs one at time, mixing we'll
add one-half teaspoonful cold water