Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1878-02-21
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CLEANING SToVES.-Stoye lustre, when
mixed with turpentine and applied III
the usual manner, is blacker, more
glossy, and more durable than when
mixed with any other liquid. The tur-
pentine prevents rust and when put on
an cid rusty stove will make it look as
well as new.
WEIGHTS AND MEASURES. Wheat flour,
one pound Is one quart. Indian meal,
one pound and two ounces is one quart.
Butter, when soft, one pound is one
quart. Sixteen large tablespoonsful are
half pint. A common wine-glass holds
half gill. A common tumbler holds
half a pint - .ao.s
To REMOVE FINGER MARKS Sweet
oil will remove finger marks from var
nlshed furniture, and Kerosene from
oiled furniture Patient rubbing with
chloroform will remove paint from
black silk or any other goods, and will
not hurt the most delicate color or
fabric
BEEFsTEAK PUDDING two
pounds of rump-steak and cut in small
pieces, and cut into shreds two or three
onions paste the pudding dish with
good crust then put in the meat with
salt and pepper, and dozen oysters
add thickening composed of mushroom
catsup, flour and water, and mustard
simmer for an hour and MALT. and
serve in the dish 1t may be turned
out if the gravy in the pudding can be
retained. Mutton, veal and ham, fowl
and game may be served in a similar
wa.
YORKSHIRE PUDDING.-Oue cupfill Of
flour, pint of milk, two eggs add lit
tie salt, and mix into batter; pour
into the creased pan and bake under
the beef; when nearly done remove the
meat to brown pudding the eggs should
be well beaten.
RAISED BIsCUTr.-Make a sponge of
about a pint of milk and water, with
small piece of yeast-cake, or a penny's
worth of bakers yeast at night in the
morning knead with pint of milk,
warmed, and half a cupful butter and
lard knead very soft let stand until
night, then knead again when light
roll out; cut with small glass, let
stand for an hour in the pans bake
quickly. .... .l--
| TEA BIsCUIT.--One quart of sifted
flour, little salt. three teaspoonsful of
/ baking powder, a small handful of pow
dered sugar mix lightly, through the
flour rub a large teaspoonful OF lard
through the dry mixture; mix with
sweet milk, the colder the better tit
takes nearly pint } roll out soft, cut
it in any shape you wish, and bake in.
very hot oven. If they are not white
and light, the fault will be in your oven.
The same recipe may be used for short
cake, baked on the griddle.
| HICKORYNUT CAKE.-Two cupsful su-
gar and one of butter we'll rubbed to-
gether; four eggs, whites and yolks
beaten separately; one cupful cold
water, three cupsful of sifted flour, one
teaspoonful soda, two of cream of tar
tar, two cupsful of kernels of hickory
nuts.
| SCOTCH FANCY CAKEs.-Rub half a
pound butter into pound and a half
of flour ; break four eggs into three
quarters of a pound sugar, and whisk
them five minutes make print with
the butter and -four pour on the eggs
and sugar, and add half gill of cream; ;
mix all into a dough ; cut into pieces
about two inches across and an eighth
of an inch thick cover the tins with
buttered paper lay the cakes on and
| bake ..
| MoNTCLAIR DRoP-CAKEs. up the
whites and yolks of six eggs separately,
with spoonful of rosewater to which
add six ounces powdered sugar beat
the whole well, and add one ounce Of
! bruised carraway seeds, and six ounces
! flour drop them on wafer-paper, and
bake in a moderate oven.
/ FLO-FLo CAKEs.-One pound sugar,
one pound butter, eight eggs, one pound
and a quarter -four, two ounces cur
rants, and a half nutmeg; mix the but
ter with the sugar and spice then add
! half the eggs, and beat for few min
utes add the rest of the eggs. and
work for five minutes longer stir in
the flour and currants, then bake into
| shapes.
! VERONA CAKEs.-Take two pounds
and a half prepared -four add pint
and half cold milk, pound butter, a
pound sifted sugar, q pound currants, a
quarter pound lemon and orange peel,
and little grated nutmeg, cinnamon,
and allspice. Put in round tin and
bake an hour. This rich cake may be
iced or ornamented.
BUNs.-One potato boiled very soft !;
mash and add the water in which it was
boiled Zone pint j let it cool make a
batter of this with wheat flour and a
tablespoon ful Indian meal, also two
cent compressed yeast cake; let it rise
in warm place for two hours then
add one cupful light-brown sugar, two
eggs, and two tablespoonsful butter, all
beaten together; knead very soft; form
into buns let them rise again, and
bake about fifteen minutes in a moder-
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