Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1876-07-27
HOUSEHOLD HINTS,

|
HEALTH is promoted and life pro-
longed by what are called comforts
! the comforts VI good living, including
plenty of the best food prepared in the
| best manner.
FRIED CAKES.-Two cups of sugar,
one pint of cream, tWO-thirds of cup
of buttermilk, three eggs, one tea
| spoonful of soda, nutmeg, a little salt.
These are nice.
BUTTER SCOTCH CANDY.-One cup
of molasses, one of sugar, and one-half
cupful of butter. Mix them to-
gether, and cook until it will stiffen
when dropped i'll water. When done
pour in pans and let it cool.
BOILED PUDDING Take one-half
cup of suet, chopped fine, one cup of
raisins, two cups of flour, one cup of
milk, one cup of molasses and one tea
| spoonful soda. Tie in a cloth and boil
well for two hours. Serve with rich
sauce.
| COTTAGE CHEESE. - Take hard
=" clabber,' place it in sack thin
enough for the whey to drip out, let it
hang till we'll dried; slice and eat with
cream and sugar. A quicker way of
making it, is to set the clabber on the
stove moment or two, then strain 1T,
and salt it q little.
BAKED INDIAN PUDDING. - Two
quarts sweet milk; one pint New Or
leans molasses; one pint Indian meal !;
one tablespoonful butter; nutmeg or
cinnamon. Boil the milk; pour it over
the meal and molasses; add salt and
spice; bake three hours. This is a
large family pudding.
CHOCOLATE ICE-CREAM.-FOr this
take one pint of new milk, and add to
it by degrees two cups of sugar and
two eggs. Then, before returning to
the fire, add to it five tablespOonfuls of
chocolate, rubbed smooth in a little
u,
then place over the fire again, and
heat until it thickens well, stirring it
constantly. When it has been set off,
and becomes quite cold, stir in a quart
of rich cream, and put in the freezer.
BOILED CAULIFLOWER. = Having
chosen caulifiowers of a good color,
strip off the outside leaves and trim
away the tops of the inner leaves; cut
off the stalk at the bottom and pare
away the other husky skin from il and
the branches. Having washed, lay
them head downward in pan of cold
water and salt, which will bring out
all insects; and boil them open in a
drainerin plenty of boiling water, with
little salt; some cooks add bit of
sugar; skim the water we'll; from ten
minutes to fifteen will boil them.
When the stalks are nearly tender they
are ready.
NERJUICE PICKLES.-TO large green
grapes add an equal measure of water
and half the same measure of small GU
cumbers, or strips of ripe cucumber
peeled and seeded. Stew in q pOrce-
lain-lined kettle until the cucumber is
somewhat tender, and add little
sugar. No rule can be given for pro-
portions here, some grapes are so
much sOurer than others; but unless
they have begun to ripen little,
sweetening Of some kind will be needed
to take away the harsh taste. When
this is scalded in, set all away to cool
in jar, seeing that the cucumber is
well covered with grape juice. Serve
the cucumbers cold. If the whole Gu
cumbers do not take the veriuice
throughout, set the jar upon the stove
and heat scalding hot, but do not cook
too much. Tender bean-pods and most
other things commonly used for pick
les, may be treated in the same way.
For keeping they may be canned like
fruit; but the cucumbers should be
very small or have the seeds removed.
Beans are very difficult to keep when
canned. Science of Health.