River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1878-01-10
Recipes,


ter, one of sweet milk, three and half of -four,
the whites of five eggs beaten very light, one
teasPonful Of soda and two of cream os taatar
Reltf for DysDe7ss7t. alum until the
moistcfe IN 1t is eyaporated; then take as
much as you can out on dime, about half an
hour before eating. Three or four days prob
ably will answer; but take ii until cured
Hard Ginger Cake.--One cup molasses, one.
half cup OF shortening, fill the cup with hot
water and heaping teaspoon soda added; GIN.
ger; mix, roll and bake on fiat tin; cut in
squares or diamonds before baking
CAKE i'oddisg.-Two teaspoonsof sugar, one
tablespoon Of butter, one or two eggs, one cup
of sweet milk, one-half teaspoon salt, three
teaspoons baking powder, Hour to thicken
Ike CAKE. Bake in long cake tin.
.4TtJfcta1 Hone9-White sugar, Ave pounds;
one and half pints of water; one-fourth ounce
of alum. Gradually bring i 10 boil, skim,
ming well. When coclada one psuid bees
honey and four drops essence Of peppermint.
Rite quarter pound Of groGd rice,
one-quarter pound Of white sugar, five eggs.
Beat all together till il fIoths; then pour into
tin lined with buttered paper Bake in a
quick oven three-qnafters of an hour, Lemon
hayoring may be used
A Pennsylvania butter maker tests lis salt
by dissolving a little in a glass tumbler; if the
brine formed is clear and free from bitter taste,
he pronounces the salt good. II, on tic other
hand. il. presents a milky appe r4nee, leaves
any sediment or throws scgstn 40 thn shrfare
he rejects it.
Nbiassss Coot3es-Two cups molasses one
cup sugar, one cup butter, three eggs, two tea
spoonfuis ginger three of soda. 11aotite1'--0ne
cup molasses; one-haf cup sugar, one balf ci.p
lard, one teaspoonfhi sofia ia ohe-third cup
water, one teaepconfai ginger; bring il all to
BOIL. When cool mix in the flour. These
are better a few days old than when fresh
baked.
,Sausage-To eighty pounds Of meat chopped
tine-not too fat, add two pounds of fine SALT
three ounces of pulveriZed sage; five OUNCES ef
black pepper; two ounces OF sbyot9; Tour
ounces of aliSpica; fHar eiinces of ginger; four
tablesroonfuls ci sugar; warm and mix with
Out water. We think this the best sausage
recipe we have ever used.
Dear farmer, did you leave your scythe
hanging in the tree last harvest? Did you
leave your faithful pillow in the stubborn fur
row? Did you leave your harrow In the cold
gray angle of stone wsllY Then, as the winds
blow round tho old hats which erewhile YOU
stuffed into the paneless sash, know the meanr
ing of those echoing words; "Teo-rursl.l-laya
~. Z. Herald.
70 11ap tie, f6f ,5dfBs-p evious to retiring at
night and before undressing, remove the
stockings and rub the feet and ankles briskly
with the hands. During the day wear two
pairs of stockings composed of different fabrics
one pair of silk or cotton, the other of wool,
and the natural heat of the feet viii ne brss-
erYed, ifthe feet are kept clesA ana The friction
of Che same Is hoa Omitted at night.
lgi.toted Hali6ut-Shred in pieces (not too
iine) about two handfuls Of halbut, aud put
on the stove in a spider; cover with cold wa
ter; let this come TO a scald (be sure not BOLD,
and then turn off the water, and cover again
with cod water; scald as belorei then take
equal quantities Of milk and water, enough 10
cover and thcken with four, add Two we'll
beaten eggs and piece of butter the size
ar egg. This makes nice supper dish.
Shutting for Poultry or Fish.-Two cups o
light bread or cracker crumbs; one cup OF
mashed potatoes; one egg well beaten; butter
size of an egg; one small teaspoonful of sage
and sayory; one dozen clans or oysters
chopped; moisten with warm, rich, new milk,
adding salt and pepper to the TASTE. This is
nice for poultry and fish; for duck, gccse or
wild game of any kind, en- Onion chopped fine
and addict is an Improvement.
heeijng Corue9- Beft--Cut up the meat in
suitable pieces, pack in cask or vessel, then
make a brine as follows: To one gallon of wa
ter add one and a half pounds Of salt and one
ounce of saltpeter; bring the brine 20 Doll,
and then, while boiline lt3t pour on the meat
| it viii keep IS iiaucn as it will cover. The
t1edt must be kept entirely under the brine
in the spring again boil. skim and pour it on
the meat while hot Some add one pound
j
| corned-beef
Cab5age T,tading-O One fourth of head 81
cabbage one-haH a loaf OF bread one quart q
milk, four eggs, button self and pepper; boil
the cabbage until thoroughly done, then chop
ii very hne break the bread into fine crumbs
| place alternate layers of the cabbage and bread
crumbs in dish, seasoning every other layer
/ generously with butter salt and pepper; finish
off with LAYER of bread crumbs; seald the
milk beat the eggs well, add them to The MIX
then pour it carefully eyer THE pudding. Bake
until q light troTn; half an hour should suf-
ilee. This method of preparing cabbage rem
| ders it as delicate caulifower.
| To Cure Beef.-For one hundred and thirty
to one hundred and fifty pounds Of meat well
packed in cask, without salt, allow from one
! to two paifuls of water, as is needed, with com
mon salt added to make brine strong enough
| to bear up good sized potato. Boil the brine
and add two ounces OF 5altpeter and one pint
OF molasses; pour over the beef while scalding
| hot, covering with a cloth until cold This
/ will keep Intil March, when, If any remains
take out and rinse in cold water; boil and skim
the brine, adding salt sufficient to fr3ng to the
potato test again and pour cold over the meat
| The beef may be taken som the brine and
cooked The same as fresh beef if cured in cold
weather, and it retains its juices and flavor
better than any other method
/ bologna iSduSage.--Iwo pounds of lean beet
two pounds of veal, two pounds Of pork, two
pounds of fat salt pork chop or grind up fine;
then season with ten teaspoonftIls of powdered
sage, four pounds of maIjoram, parsley, saw.
DRY and thyme mixed two teaspoonfuls OF
cayenne pepper and two teaspoonfuls of black
pepper, one grated nutmeg, one teaspoonful
Of ground cloves, pne minced onion, tablespoon
full Of salt; stuff into beef-skins, tie these up
prick, in number of places so the steam can
escape; put into hot water, then heat slowly
for one hour, take them from the water md
put to dry in the sun upon clean hay or straw;
rub the bolognas with oil or melted butter;
hang in cool dry cellar; if they are to be
kept long rub also pepper on the outside wipe
of before sending to the table; cut in slices
and garnish with sliced lemon.