Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1877-08-08
The Household.

W Hiiu OuI the IlaIlc OF the Whpat 4
any one has any knowledge of it.
The Household.
ACKNOWLEDGEMENTS pound Il,
butter, one-quarter pound of lard ono
quarter pound Of sugar, one pint y.
molasses, two tablespoonfuls ginger on
cup sour milk, one quart flour. two tea
spoonfuls soda.
APPLE OMELET.-Pare, core and sto,
six large tart apples. Beat them yerr
smooth while hot, adding a little nm;
meg. When perfectly cold add ,bro,
eggs, yokes and whites beaten liaS,
separately. Pour this into a hot, deer
buttered dish, and bake till of a delicatnc
brown.
FRENCH ToAsT.-Beat four eggs very
light and stir with them one mint q
milk, slice some nice white bread. din
the pieces into the egg and milk. IoIr
them into Il pan of hot lard and frr
brown; sprinkle a little sugar and Gin.
namon on each piece, and send to the
table warm. This is an excellent dish
for breakfast or tea.
TOMATO MEAT ~PlE.-Cover the bottom
of IA pudding dish with bread crumbs
then make a layer of cold roasted mut.
ton chopped fine, then a layer of to
matoes sliced, then another LAYER Of
bread crumbs, another of meat, and
another of tomatoes, then cover with
bread crumbs and bake until the cr,s,
is done brown; season as you put the
different layers in with salt, pepper. and
small pieces Of butter: it will bear high
seasoning; serve hot,
FROSTED CURRANTs.-Use only fine
even, large punches, dipping them, one
at a time, into the white Of an egg
beaten to a very stiff froth; drain tl
nearly dry, and roll lightly in powdered
sugar. Repeat this two or three times,
then lay upon white paper to dry.
They are very ornamental for jeliy
used as a garnish. Plums and grapes
are beautiful done in the same way.
MoLAssEs FRUIT CAKE.-One pound
of sugar and three-quarters Of a pound
OF butter, beaten TO a cream. Slightly
warm two cups of molasses and mix
well with the butter and sugar; next
the wcll-beaten yokes of six eggs and
half n cup of sour cream; one teaspoon.
full of cinnamon and one Of cloves; one
tablespoonful Of ginger if desired; two
pounds of sifted -four, with the well.
beaten whites of six eggs; one heaping
teaspoonful of soda, dissolved in hot
water, and at the last one pound Of
%raisins, seeded and dripped; one pound
currants, we'll washed and dried. Flour
the fruit well before mixing. Bake in
two bread pans in Il slow oven.
CHARLOTTE RUssr,-One pint of milk,
one teacupful cream, one teacupful
sugar, II teaspoonful sea moss farine,
and two eggs; put the milk into a tin
dish over boiling water, add the sugar
and stir until dissolv ID; mix the yolks
of the eggs with the farine, add a little
cold milk and stirit into the hot milk
and sugar, stirring until it is thoroughly
mixed and smooth; removc the dish
from the boiling water; flavor tc taste
and add the whites of the eggs whipped
to a stiff froth; line a pudding dish with
slices of cake or lady fingers; pour on
the farine. When cold it is ready for the
table.
SPICED CHERRIES.-Put one and IA half
pints of good cider vinegar in the pre-
serving kettle, with two ounces of whole
cloves, and the same Of cinnamon, tied
in muslin bags. Boil together fifteen
minutes, and add four pounds of white
sugar; boil ten minutes longer,
and put in seven pounds Of cherries,
from which YOU have taken the stones.
When the fruit is cooked soft, skim out
and boil the syrup until it thickens and
looks clear. Then seal up tightly.
Put up the spices in as many bags as
you have jars of fruit, and place one
bag in each jar. Currants cooked IN the
same manner are excellent; they make
Il delicious sauce to be eaten with cold
meat. If your closets are infested with
mice fasten the paper over the bowls or
jars with mucilage, instead of flour
paste, as the mice will eat them oil II
put ON with the latter.