Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1877-03-02
Selected Recipes.

CRUsHED-wHEAT FRITTERs.-Take
cold crushed wheat; one large table
spoon of flour; one tablespoon sugar.
Mix all together with one egg well
beaten; drop with a large spoon in
to good hot lard, and fry Il nice
brown. They will be found very
nice for lunch or breakfast. The
best way to cook crushed wheat is to
put it in double boiler with water,
boiling hot, enough to cover it.
When well soaked, which will be IN
a halt an hour, mix mp with milk and
let it simmer three-quarters OF III
hour. 1t will be found to be much
nicer than when cooked with water
only. Wheat IS better when you
buy it ungrounl, and grind it your.
self, tn ~ the cracked wheat we buy.
TAPIoCA CusTARD.-Soak one cup
tapioca over night, or soak it by
pouring hot water on it. Take one
Pint of milk, half a teaspoon of salt;
when the milk boils, stir in the tapi-
oca, and the yolks OF two eggs beat.
en- well with cup of sugar; let it
cook about ten minutes, stir ing all
the time. Take off the stove and
stir in the whites of the eggs beaten
to Il stiff troth, and small piece OF
butter. Flavor to suit the taste.
BAKED SWEET PoTAToEs.-Boil
your potatoes until tender; then
slice several times the long way of
the potatoe; place layer of the
slices on the bottom of an earthen
dish; sprinkle lightly with white
sugar, and heavily with Jumps of
butter (it is the butter that makes it
nice); then another layer of potatoes,
and so OH until you have the sugar
and butter for top layer. Then
bake thirty or ferty minutes.
BALLooNs.-One pint Of sweet
milk, three eggs, one pint OF flour.
Separate the eggs, beat the yelks I'M
til light, and stir into the flour grad
ually. Beat it well with one salt
spoon of salt, and whisk the whites
until stiff, and stir through the milk
-four and yelks lightly. Butter small
cups; fill them half full OF the mix
ture and bake in quick oven.
When done, turn them out OF the
cups into heated dish and send to
the table hot. Eat with wine sauce,
or bntter and sugar worked to u
cream.
JELLY CHEEsE.-Clean very care
fully two sets OF pigs feet; put them
into hot, sailed water, sufficient to
cover them; let them boil slowly un-
til very tender and the meat falls
from the bone. Then pu; the feet
on dish and take out all the bones;
cut the meat into small pieces and.
return to the kettle in which they
were boiled, with the liquor; then
season with salt, pepper, sage, savory
and sweet marjoram; stir all well to-
gether and let it simmer slowly
twenty minutes; then put into deep
dishes. When cold, cut into slices,
and warm in a pan with little vine
gar, or eat cold, as preferred.
SMYRNA PUDDING.-Take the in
side OF loaf of bakers bread; put
it in deep dish with four ounces of
butter; pour over it one pint of boil
ing milk; after remaining a sufficient
time to become completely saturated,
mash it until very smooth and fine.
Whisk six eggs until thick and light,
which stir in gradually, then add
one quart of milk. Mix all well to-
gether, and sweeten and flavor to
taste. Pour the mixture into pud-
ding dish and bake in quick oven.
When done, and cold. have ready
some canned peaches drained from
their juice, and just before serving,
place AS many on top as the dish will
conveniently hold. Sitt little su-
gar over the peaches and send to the
table.
OYSTER OMELEr.-Beat six eggs
to froth, then add by, degrees one
gill Of cream; beat them well togetA-