Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1877-10-17
THE HOUSEHOLD.

Aillt L htii NNhI,--Nptk lllltt cups
dried apples over night in cold water,
in the morning chop and stew till soft
in three, cups of molasseS, when cold
mix with three cups flour, one cup but
ter, three eggs, one teaspoonful soda,
spices, two cups raisins, one Of currants,
one lemon chopped fine; this makes
two pans of cake.
WHITE MOUNTAIN CAKE.-Onc cupful
of butter two of sugar, three of flour,
with twN teaspoonfuls baking powder,
and little salt one cupful of milk and
the whites of eight well beaten eggs:
bake in layers of different sizes, decreas-
ing in size as it is built up. lcing-two
cupfulS white sugar, with just enough
water to moisten; boil to thick syrup,
pour boiling hot on the whites of two
we'll beaten eggs add onc-third tea
spoonful citric acid, and stir till cold,
flavor to taste, and ice on top.
Picked OYSTERS. Put 100 large oys-
tiers, with their liquor, III porcelain
Kettle; salt to taste. Heat slowly until
the oysters are very hot, but not boil
ing. Skim out the oysters carefully
and set aside to cool. Add TO the hot
liquor one pint of white wine vinegar,
two dozen whole cloves. the same Of
whole black peppers, one large red pep
per cut III pieces. Let all boil mp about
two minutes, and pour it scaldng hot
over the cold oysters; cover them mp
and set aside to cool. The next day
when additions or change of structure
place them up and set aside to cool.
place them in glass jars with patent
covers Keep them in u cool place,
NICE BREAD PUDDING. Put one pint
of bread crumbs in full quart of milk.
add the yoll>s Of two eggs and nearly
emp of sugar, salt and nutmeg or lemon
Bake one hour in Il dish so large that
your pudding will not be very thick.
When done, spread with currant Jelly
or other small preserve, Beat up the
whites OF two eggs very light, swccten
and season with lemon, and pour over
the pudding; set in the oven to brown
Or, make your pudding the same rs
above, using one whole egg, add raisins
to it and eat plain; or, leave out the
sugar, and eat sugar and cream with it,
or pudding sauce. IT, you wish rich
pudding add two more eggs and piece
of butter.
How TO CORRECT BAD TASTE IN But
TER.-The diSagrccable taste given To
butter when the COWS are fed upon tur-
nips maybe eiiectually corrected by the
use of Il little nitro Tor saltpetre). but
the common mode Of using this pre-
vcntion is not the best. II has been
usual to put n lump of saltpctrc in tho
milk-pai 1t will sometimes happen,
however that the Nitro remains undis-
solved and the milk retains the ohicc-
tionablc flavor. Instead of this make n
strong solution Of saltpctre-say n pint
of boiling water upon an ounce of salt
pctre-and when thoroughly dissolved.
put it in IL bottle and stand III cool
place. Before milking, put into the
milklpail Il spoonful Of this solution, or
more, according to the quantity Of the
milk expected, and all turnip flavor will
be destroyed.
ROLLS FOR BREAKFAST OR TEA.--Onc
cup Of warm milk or water, two table
spoon(uls of bakers yeast, one table
spoonful of white sugar. Stir IN iiout
enough to make thick batter; set in a
warm place over night. One and one
half hours before breakfast, knead
| thoroughly. Melt tablespoonful Of
butter and as YOU form each roll III
your hand, give them light dip in the
melted butter; set them in your pan
and let them rise one hour; bake twenty
minutes in quick oven. If you wish
them for tea, put them to rise at ten
O'Clock in the forenoon. If they arc
light before you wish to make them
stir them down and let them rise unit
one and onc-half hour before tea time
when proceed as before breakfast,
EsCALLorED OYSTERS. Butter a deel
oyster dish; lay in Il thin layer ofcrackcl
crumbs, or if preferred, bread crumbs
which have been rolled very fine, then
an even layer Of oysters two or three
deep, then juice Of the oysters or water
milk is bcst--to thoroughly mosten
your crackers, Pepper them slightly,
and spread over them bits Of butter.
then another layer Of cracker or bread
crumbs, being careful to moistcn them
,. thoroughly. ! use the Juice Of the oys-
tiers and milk together, although water
does nicely in place of the milk Again
put i'll bit, of butter and more oysters.
Proceed in this way until your dish is
full; cover with Il layer of crumbs,
thoroughly moisten them and put bits
Of butter over the top. If you wish
/ them for tea you can prepare them III
this way before dinner; set them in a
! cool place and one hour before tea put
I Them in the oven, and bake slowly nearly
an hour. The top will be brown, and
/ the inside very moist, and well
/ seasoned.