Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1877-10-11
Recipes.

! DOUGHNUTS.-One pint OF sweet milk,
one pint OF sponge or yeast, one-half
! pint of shortening. two eggs, two cups
of sugar, one teaspoonful of saleratus,
! salt.
DROP CAKE.-Two eggs, one cup of
sugar, one and one-half cups of flour,
one teaspoonfll of cream of tartar and
one of soda. Drop on paper that has
/ been buttered.
BROWN BREAD.-One pint each of rye
and Indian meal, one cup of yeast and
one pint of warm water; mix over night;
/ in the morning add one even teaspoon
/ full of soda in little water, fill the cup
twO-thirds full of molasses and mix with
the bread. Steam or bake.
/ Pop OvERs.-Two cups of sweet milk.
/ two cups of flour, little heaped, bit
| of butter as large as a walnut. two eggs,
one large spoonful of sugar, nutmeg and
salt. Melt the butter, add the milk
slowly to the -four to avoid Jumps. Bake
/ in cups or gem pans all heated, twenty
minutes in a hot oven.
/ RAIsIN PIE.-One and one-half pounds
+ of raisins picked but not stoned; cover
with cold water and boil slowly till quite
soft; mix one tablespoonful each of flour
and vinegar, reduce it with water to the
thinness of gravy thickening and stir in
raisins while boiling, take off then and
put small piece of butter in and sweet
en- to taste; add a little nutmeg and
make the same as mince pies.
/ WHITE COOKIES. cookies will
keep nice year, if left in the jar, and
can be made in quantity. One cup of
butter, one and one-half cups of sugar,
one cup of milk, one nutmeg grated, or
three tablespoonful of caraway seeds;
put one teaspoonful of soda in the milk,
and two teaspoonfuls of cream tartar in
flour enough to mix them; roll out as
soft rs you can conveniently, and quite
thin, bake in quick oven until light
I brown.
BAKED INDIAN PUDDING-Take three
pints of boiling milk, stir in just meal
enough to make very thin batter, add
salt, and if you wish, butter, and brown
sugar enough to sweeten very sweet;
bake slowly for three hours and if you
wish it seasoned, use nutmeg or CHINA
mon. 1t is richer if two eggs are stirred
into the thin batter after it is cold, but
is very nice without them. If you wish
it to whey, add cold milk while baking,
and if you get it too thick, be sure to do
so, as the secret in making this pudding
Is to have it thin, and baked slowly a
long time.
INDIAN PUDDING BOILED WITH NEGE-
TABLEs.-Two thirds of a cup Of sour
milk, fill the cup with cream, or if you
have no cream, all sour milk may be
used; one small teaspoonful of soda,
! one egg and some salt. 1t Is also very
good if the egg is omitted, but not quite
SO light Put in cup of dried currants
or blueberries, or bits of sour dried APP
pie. and one cup of sweet milk and
Indian meal enough to make a thin
batter. If the egg is omitted it must be
made thicker with meal. Dip your
pudding bag in boiling water, turn wrong
side out and flour the inside of it. This
is to prevent your pudding from soaking
through. Pour in the mixture, tie up
the bag leaving room for your pudding
to swell, and put it Immediately into
boiling water If cooked in a kettle
without vegetables you will Iced to put
plate in the bottom to keep It from
burning on. Do not let the water stop
boiling for three hours. Turn out of
your bag and eat with maple sugar, or
pudding sauce.