The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1877-07-26
Household Matters.


TEA CAKES.-One quart -FOUR one
pint milk, two eggs, half cupful sugar,
two spoonfuls cream tartar, one. soda,
piece of butter size of an egg.
PROVIDENCE FRUIT CAKE.-One-half
pound butter, one pound sugar, two eggs,
one-half cupful milk, one-half teaspoon
full saleratus, two cupfuls -four, one
pound raisins, one pound eurrants, one
quarter pound citron, spice. 3, ,... ..,. .- o..
FRENCH CAKE.-Two cupfuls sugar,
half a cupful butter, three eggs, one cup
full milk, one teaspoonful soda, two of
cream of tartar; take one-half the batter,
mix two ounces of grated chocolate with
it, and flavor to taste; then bake it so
you can have alternate layers, like jelly
cake, of the chocolate and white with
cocoanut icing between. Cocoaniit
icing-One and one-half cupfuls white
sugar, one tablespoonful of corn-starch,
mixed with little water the whites of
two eggs, without beating; eight table
spoonfuls grated cocoanut; boil in a
vessel over water, and cool before using.
RICH COFFEE CAKE.-Two cupfuls of
butter, three of sugar, one of molasses,
one of very strong coffee, one of cream
or rich milk, the yolks of eight eggs,
one pound each of raisins and currants,
one-half pound of citron, the same of
figs, and five cupfuls of Drowned -four
after it is sifted. Put the -four in the
oven, and watch it well to keep it from
burning until it is nice brown. When
cold, sift with it three-tablespoonfuls of
baking powder and little salt; cut the
figs in as long strips as you can; dredge
all the fruit with -four; beat the cake up
well, and bake in moderate oven from
four to five hours.
Picked FIsH.-Clean the fish thor
oughly and cut into pieces about five
inches long; rub each piece on the cut
side with salt. Take stone jar which
will about hold the fish, put layer OF
fish on the bottom, then a few whole
peppers and allspice and blade of mace,
then another layer of fish, spice, etc,
till the jar is nearly full; then pour good
cider vinegar over it until the fish is
quite covered. Tie paper over the top
of the jar and cover this with -four paste /;
this keeps in all steam. Put the jar in
the oven and bake for three hours. The
fish Is tit for use as soon as cold, and
will keep in the pickle for six months.
The white fish, pickerel, etc, of the
lakes, are very nice for picking, while
the land-lOcked sturgeon of the great
lakes is almost as good as picked salmon
if it be scalded in water before splicing,
etc. Shad is excellent picked, as all
the bones disappear.
BRUNOIsE SOUP.-Cut in fillets, car
rots, turnips, celery roots, onions and
leeks, taking only the red parto the car
rots- If the vegetables are not tender,
blanch them for few minutes; but the
soup will be better made of raw vege-
tables if they are tender Fry the onions
and leeks in butter; add the other roots,
sprinkle over them a little salt and a
tablespoonful of sugar. When the
moisture of the vegetables is quite
reduced, moisten them with gill of
good broth and letit reduce; then moisten
again thoroughly with two gills of fresh,
clear broth passed through sieve, care
fully skimming off the grease. As soon
as the liquid bubbles, remove the stew
pan to the side of the fire, and keep it
there for an hour and quarter, letting
the vegetables boil without converting
them into PURGE. Just before serving,
mix in the soup two tablespoonfuls of
tender lettuce-leaves, cut and blanched
in salt water, and add four to five table
spoonfuls of rice, barley or any paste
cooking. Skim off the grease of the soup
before serving it. For preparing Bru-
noise soup, jelly-broth my be used. .'