Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1877-12-13
THE HOUSEHOLD.

-Ab g tasw ~ -
NICE HARD GINGERBREAD.-One cup
of sugar, one cup of molasses, one cup
OF melted lard or butter, one halfcup of
boiling water, two teaspoonfuls.of- soda
and one of ginger; mixed hard with
flour, roll thin and cut in cards: one
halt OF this makes quite a quantity.
To PRESERVE CUT FLoWERS.-Put u
pinch of nitrate of soda into the glass
each time you change the water. Nj
trate of potash in a powder has nearly
the same effect. l have kept them a
fortnight, says a correspondent. o..
PALE SPONGE CAKE.-Two eggs and
one cuprof white sugar, well beaten to-
gether, add little extract of lemen,
one-haf tablespoonful of soda dis
solved in three tablespoonfuls of water,
and one and one-half cups of flour, into
which a teaspoonful- of cream-tartar
has been sifted; bake on shallow tin,
in moderate even. a-s p l@ tsf
LAMB STEw.-Take halfa shoulder of
lamb, boil it in twosquarts of water for
two hours; then put in potatoes, onions,
turnlps, cut IN quarters, two teaspoon
fuls of salt, and pepper tosthe taste.
len minutes before serving put in the
dumplings. Isl --
TEAS FOR THE SICK-RooM. Dried
leaves of sage, one-half ounce; boiling
water, one quart; steep for three=quar-
tiers of an hour, and then strain for.use;
sugar can be added to suit the taste.
peppermint, spearmint, balm, boar
hound, and other herb teas, are made
III the same manner. So
SHAVING SoAP.-The Druggists Circular
gives the following formula for a
shavlng-soap: The white soap, four
ounces; spermaceti, one-half ounce;
melt them together, and stir until nearly
cold, scent with such oils as may be
most agreeable. r~. .a
A GOOD CUsTARD.-Scald quart Of
milk, take off the scum and pour it hot
on the beaten eggs. Take five eggs;
throw out the yolks of two; three table
spoOnfuls of sugar, a pinch of salt, a
chip or two of lemon or orange and a
little vanilla. Set it to steaming in a
close-covered vessel and steam five or
six minutes; then set it on ice, and it
certainly is delicious. a-e
Picked ONIoNs.-Take small onions,
peel and put them into a stewpan of
boiling water, set them over the fire,
and let them remain until quite clear;
then take them out quickly, and lay
them between two cloths to dry. Boil
some vinegar, with ginger and'a whole
pepper, and, when cold, pour it over
the onions in glass jars, and tie them
closely over. f
CoCoA-NUT CAKE.-Break two eggs in
a coffee-cup; fill it full with good sour
cream, one cupful sugar, two cupfuls
flour, one teaspoonful soda, two of
cream-tartar, stir well; this will make
four cakes baked on jelly-tins or any
tin; then fix the icing; one-half cupful
prepared coco-nut. one-half cupful sour
cream, one-half cupful white sugar;
spread each cake with this.
FARMERS FRUIT CAKE.-Soak two
cups of dried apples over night i'll luke
warm water In the morning drain
the apples and chop them fine. Sim
mer them for two hours in two cups of
molasses; when cool add cup of
brown sugar, half teaspoonful of
cloves, one of cinnamon, half grated
nutmeg, and pinch Of salt Stir in a
cup of butter, two beaten eggs, half a
cup of sour milk, and three cups of
flour. Add a heaping teaspoonful Of
soda, dissolved in two tablespoonful
ofhot water, and last of all put in a cup
full or more of stoned raisins dredged
lightly with flour. Stir well and bake
Immediately in pans with buttered pa
per in the bottom of EACH This cake
can be made in larger quantity, and if
we'll wrapped and put in a close box,
or jar, will keep fresh and good for
months.
PORK AND BEANs.-Puta quart of navy
beans to soak over night III plenty of
luke warm water. In the morning
pour off the water, and put on fresh
cold water; let this heat, then change
it again for fresh water. Boil tie beans
until the skins are tender, which will
be known by dipping few from the
water and exposing them to a. breath
of air, when the skin will curl up. Stir
in teaspoonful of soda, and when. the
water ceases to foam, drain it off, and
put the beans in a stone jar-one that
holds abont two quarts is large enough.
Scrape the rind of half pound of pork,
and cut it one-half an inch apart and
fully as deep. Bury the pork in the
beans until the surface is even with
them, then sprinkle over them little
salt and teaspoonful of molasses.
Pour on boiling water until it is visible
above the beans, place a cover on the
jar and put it i'll moderate oven; add
boiling water as often as necessary; let
them cook for eight or ten hours. Two
hours before they are served, see that
the water is even with the top of the
beans, then do not add any more; (
they are not brown CROUCH, remove the
cover little while before taking them
from the oven.