The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1878-10-03
Domestic Recipes.


pound for pound; heat the gugar hot
before you add the berries. They Will
then not mash up. If you wish to can
them, three-quarters of pound OF
sugar to tie pound of berries will be
plenty. They should cook twenty to
thirty minutes. Grapes can be pre-
served III the same way.
Stuffed Shoulder of Mutton.-Very
nice; one weighing four pounds VIII
require an hour and a quarter. Allow
about twenty minutes to pound;
make deep incisions in the meat and
fill them with stufling made of fine
bread crumbs, salt, pepper, a piece OF
butter Tor salt pork cut fine if prefer
red), little sage and enough milk to
moisten it a very little. Flour the
meat we'll and place it in the roaster
with n gill or two of water; baste it of
ten and salt half an hour before sery-
ing.
Leopard Cake.-lTwo cups white SUI
gar, four eggs, one cup of butter, half
Il cup of sweet milk, half a teaspOonful
soda, one of cream tartar. Stir with
-four sufficiently, then take nearly half
the mixture into another dish and add
half Il cup of molasses, three table
spOonfuls of milk. half a cup of flour,
one cup of raisins or English currants,
and cinnamon, cloves and nutmeg TO
suit the taste, and put i'll a spoonful of
the dark and light, alternately. Bake
in a moderate oven.
Lamb Stewed with Green Peas.-Cut
the scrag or breast of lamb i'll pieces
and put into steW-pan with just enough
water to cover it. Cover it closely and
let it stew for twenty minutes. Take
off the scum; add Il tablespoonful OF
salt and a quart of shelled peas: cover
and let them stew for half an hour;
mix a tablespoonful of flour and butter
and stir i'll and let it simmer ten min
utes; then serve. If you mix the -four
with cream it makes it better. Would
recommend this recipe TO our friends
who keep bachelors hall. Veal is nice
cooked in the same way, with half a
dozen small new potatoes added with
the peas.
B!ankets.-Before putting blankets
away for the season they should be
carefully washed and summed. This
can be easily accomplished if one have
washer and wringer. Borax and
ammonia mixed with the first water
in which blankets are washed make
them very white and soft. The soap
used should be entirely devoid of rosin,
&c roein irArr.~;.. l,l.- I~h---- - .. .'-----'
of woollens. Washed i'll scalding hot
water, rinsed in the same and hung at
once on the line under a clear sun,
blankets may be cleansed year after
year without perceptibly shrinking
and without losing their primal soft
ness and delicacy.
French Rolls,-Take three medium
sized Irish potatoes, boil until soft,
mash in the water in which they were
boiled, add enough flour to make it the
consistency Of cream. Soak Il yeast
cake III u cup of tepid water, beat in
two or three eggs, one tablespoonful of
sugar, one of salt, mix the whole to-
gether and set it to rise. When risen,
work in flour, in which has been rub.
1ed one tablespoonful of lard, until
stiff enough to handle easily. Let it
rise again, then make out the rolls
With your hand, flatten until they will
told over, and spread Il very little but
'er, just enough to keep it from stick
ng; bake quick. The above recipe
will make thirty rolls.