The Superior times. [volume] (Superior, Wis.) 1870-1912, 1878-02-02
The usehold,

HARD LARD FOR PASTRY Lard for
pastry may be used a. hard as can be cut
with a knife, and it will make far better
paste than if left stand to warm. 1t
needs only to be cut through the -four
not rubbed.
For arrOwroot custard use two cup
fuls of boiling milk, mix the wet arrow
root with it, stir about three minutes,
remove it from the fire, and whip in two
tablespoonfuls of white sugar that has
been well beaten up with one egg; boil
again two minutes, flavor with vanilla,
pour into molds.
DOLLY WARDEN CAKE.-Four eggs.
two cups white sugar (granulated pre-
ferred), one-half cup butter. Beat this
hard half an hour, then add three cups
of flour sifted light, one cup sweet milk,
two teaspoonfuls baking powder. Beat
we'll together. Place half the quantity
in another dish, add to this one cup of
raisins stoned and chopped, ore-half cup
of currants, one-half a nutmeg, two tea
spoons of cinnamon, two of cloves Bake
the light and dark in separate dishes
put icing between and pile them mp as
cocoanut or jelly cake.
BOILED TURKEY.-An old turkey will
answer for this though Young hen is
better. After drawing, wash the inside
exceedingly clean, wipe it dry on a
towel, and I'LL the breast with bread
crumb, chestnut, or oyster stufing. In
trusting it draw the legs in to the body,
break the breast-bone, and give the bird
as round and plump an appearance as
possible. Put it into plenty of warm
water, or into as much boiling water as
will rise an inch above it, and when it
has boiled 10 minutes, cool it down by
the addition of cold water, and then take
out portion of it, leaving only as much
as viii keep the bird entirely covered
until it is ready for table. Clear off the
scum carefully as it rises to the surface,
and boil the bird very gently from an
hour and half to two hours and quar-
ter, according to size. When oyster
stuffing is used, large tureen of rich
oyster sauce should be served with it;
but celery sauce, or good white sauce or
chopped parsley in drawn butter, will
answer otherwise.
FRUIT OR CURRANT CAKE.-Currsnts
or citron for cake should not be "rolled
in -four" but dredged or well sprinkled
with sifted -four, having first made the
fruit as dry as possible; that is, after
washing and draining the currants, dry
them on the stove and while warm and
dry dredge them with sifted flour Just
before adding them to the cake; and the
fruit should be the last thing added.
QUISCE JELLY.-Pare and slice the
ounces; add for every five pounds of
fruit one cupful of water; put Feelings,
cores and all into stone jar; set the lar
into a pot of boiling water; let it boil
until the fruit is soft and broken; strain
through stout coarse bag or cloth: to
each pint of juice allow one pound of
white sugar; set the juice on alone to
boil, and while it is warming place the
sugar on fiat dishes to heat in the oven:
have the sugar hot, but do not let it
burn; boil the juice just twenty min
utes from the time it begins fairly to
boil; thow in the hot sugar; stir quickly
all the time; as soon as the sugar is dis
solved remove the kettle at once from
The fire; fill your glasses with the scald-
ing liquid.