Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1877-02-21
u,.TS FOR THE KITCHEN.


cc we'll beaten. one cup sugar, one
to aour. one teaspoon cream of tar
ouf in the flour, one-half teaspoon
."i in three teaspoons cold wa
sou s"r This is just right if baked thin
s,r Jelly cake; if loaf is desired, it is
s io to put in little more flour.
Rice and Tomatoes. -Wash and
,ou one pint of rice in three pints of
,rater for half an hour. Then mix
Nth it one and one-half pints stewed
tomatoes and cook gently another half
onr without stirring. Canned to-
natoes may be used instead of fresh,
e necessary. This, too, is a good
breakfast dish.
Ginger Cookies. Two cups sugar
+wo cups molasses, two cups scant
fnll Of shortening, one cup hot water,
one tablespoon saleratuS. two table
snoons ginger, one teaspoon alum, one
+aasnoon salt, if there is none in the
Sbortening; put half of the water on
Tho saleratus and half on the alum.
POI them to a medium thickness and
bake light brown in a quick oven.
Princess Pudding. Take half
nound of stale sponge cake, and line a
dish suitable for Il pudding, that has
ticht-ftting cover; then take about
half can of nice peaches and fill the
mold or dish two-thirds full of alter
nate LAYERS of cake and peaches. The
remaining third fill with a pint and a
half of milk, four eggs, quarter pound
of sugar-well beaten together.
Steam for one hour, turn out on deep
Matter and pour over part of the peach
sauce, and serve the rest from sauce
tureen.
Potatoes q la maitre 'hoteJ.-Boil
six peeled potatoes till very nearly
done cut in slices moderately thick, and
nonr over them the following sauce,
which must be prepared while the
potatoes have been cooking. One and
one half ounces of butter, three-quar-
ters of an ounce of flour; stir until it
bubbles; add half a pint of any white
broth and one cup Of cream. Boil up,
and add two spOonfuls lemon juice,
two of chopped parsley. Serve at
once, with pieces of bread fried in a
little butter and cut in triangular
shape and stuck around the edge. If
milk is used, because cream cannot be
had, add also good lump of butter.
To Cook Steak Tender.-Cut the
steak on both sides with sharp
knife, in little squares q quarter of an
inch in size, and two or three lines
deep: then place it in the frying-pan,
having the latter hot, and with bit
of melted butter in it, put cover
over the fIying-pan, to contine the
steam. When cooked on one side, turn
it over on the other; when nearly done,
remove the cover and brown it a lit
tie. Take it up on warm platter,
salt 1t and serve at once. Treated in
this way, steak is much more juicy
AMI tender than when pounded, and
better suited for those whose teeth
are not good, than when cooked by
the common method. An Old House
keeper,
Orange Cream.-One large juicy
orange, one cup of sugar, yelks of four
eggs, one pint of cream. Put one
third Of box of gelatine to soak in
one pint of cold water. Let it stand
until soft. Boil the rind of the orange
till tender. Put the juice of the orange
with it and the little water with
which it was boiled, then strain into
the gelatine and add the sugar ana
wine, Place the dish in a kettle of
boiling water; when the mixture is
hot, add beaten yelks of the eggs; stir
i constantly for a few minutes to pre-
vent the eggs curdling. Remove from
the tire, and when perfectly cold, but
before it congeals, stir in the whipped
cream. Beat well; then put into
molds and set in cool place, or on ice