Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1876-11-16
HOUSEHOLD HINTS.

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molasses, one-half cup of butter o
lard, one egg, one-half cup of sou
milk, one teaspoonful of saleratus
onehalf tablespoonful of ginger; mi
soft with flour.
CHOCOLATE BLANC MANGE.-One
half box gelatine, well soaked. LIE
one pint of milk come to the boilins
point; one cup grated chocolate (no
the sweetened), twelve tablespoonful!
of sugar. Add the gelatine just before
turning in the molds. To be eater
when cold, with sugar and cream.
LEMON JELLY.-One box gelatine
three lemons, two cups white sugar, &
! little less than quart of boiling water
Let your gelatine soak about an hour
in just cold water enough to cover it.
Squeeze the lemons, add the sugar and
gelatine, and then the boiling water.
Stir until dissolved, then strain into
your jelly molds.
FRENCH WAFFLEs.-Beat up three
eggs well, add pint of sweet milk
and a pinch of salt, cut slices an inch
thick from a loaf of bakers bread
cut off the crust and dip the slices into
the eggs and milk, and fry in very hot
lard or drippings till delicate brown.
Butters and sprinkle with powdered
sugar and serve hot. Most delicious.
ORANGE PIE. Crate the rind Of a
large, sweet orange; squeeze the juice,
and press off the pulp, picking out the
seeds. Cream, quarter Of cup Cor
butter), half cup of sugar, one egg
beaten light, one tablespoon of flour
rubbed smooth in half cup of water.
Stir in the orange and bake with two
crusts. In this, indeed as in all cook
ing, judgment must be used, as oranges
vary in size and sweetness; but these
are the usual proportions, and are suf-
fcient for an ordinary-sized pie,
LEMON p1E.-One cup Of white su-
gar, one lemon, enc tablespoonful corn
starch, two eggs-yelks and whites
beaten separately-one teaspoonful of
butter, one cup of boiling water or
milk; beat the corn starch with the
yelks of the eggs and stir it into the
scalding water or milk; add the sugar
and juice of lemon-a large one-hav-
ing previously grated the yellow rind
from it; stir in the butter. Have
ready pie dish lined with rich paste,
pour in the mixture, and bake until
the crust is delicately Drowned. Beat
the whites to a stiff froth, with two
tablespoonfuls of powdered sugar,
draw the pie from the oven, spread
over the meringue and set back for
two or three minutes, till a pale
brown.
ANTI-DYsPEPTIC GRAHAM BREAD.
Stir into cold water as much Ora
ham -four as can be put in. Then,
with the hands, work the dough faith
fully. After afew minutes kneading
you may be able to work in more flour
the more the better; for if there is
not enough the bread will be tough.
The dryer the dough is made by adding
flour the tenderer the bread will be.
Then roll out the dough thinner than
for pie-cruSt. Bake in sheets on iron
or tin pans. This bread will keep for
a long time if kept in warm place.
and is exceedingly sweet and palata-
BILE, and very easy of digestion. 1t is
good plan to break the sheets into
squares and put in a coarse linen bag
and hang it up back Of the stove.
Christian Union.
PUFF PAsTE.-One pound of super
fine flour, one pound of butter; sift
the flour, heap it up, make hole in
the center, squeeze in the juice of half
a lemon, add the yelk of one egg, then
stir with one hand and drop in with
the other ice water till you have a
paste just as hard as your butter; roll
the paste out in a smooth square an inch
thick; smooth the sides with rolling
pin; spread over one-half of the paste
your butter; lay the other half of the
paste over like an old-fashiened turn
over; leave it for fifteen minutes in a
cold place, then roll out in a long strip,
keeping the edges smooth, then double
it in three parts in this wise: lay over
one-third, roll it down, then lap over
the other third, then roll out in long
strip and repeat the folding process
let it lie for fifteen minutes; repeat
this six times, allowing fifteen minutes
between each rolling. The paste is
now ready for use. This is the finest
paste known to the cuisine art.-St.
Paul Press and Tribune
Wafarinr HarSQ plants