The Superior times. [volume] (Superior, Wis.) 1870-1912, 1878-07-13
Household Recipes.

LIQUIb GLUE.-Dissolve glue in good
whisky, to any desired consistency. 1t
should not be allowed to evaporate.
LADY CAKE.-The whites of eight
well-beaten eggs, two cupfuls of white
sugar, two and three-quarters cupfuls of
sifted -four, two.thirds cupful of butter,
one-half teaspoouful of soda dissolved in
little water, one teaspoonful cream of
tartar sifted in the -four; flavor with
bitter almonds.
INDIAN MEAL PUFFs.-Jn one quart
of boiling milk stir eight tablespoonfuls
of Meal, four spoonsfuls of sugar; boil
five minutes, stirring all the time; when
cool add six beaten eggs pour in but
tered cups; bake half an hour.
BIsCUTT.-Put to one quart of -four
two teaspoonfuls of baking powder. Sift
the two together. Rub to the -four one
tablespoonful of butter, half teaspoon
full of salt. Stir all well together, then
add sufficient milk or water to form a
very soft dough. Bake Immediately in
a quick oven.
WASHING FLANNELs.-The one thing
for which the best servant preserves an
animosity is flannel. She will soak them
in cold water, and drench them with
soda, and reduce them to the condition
of boards. To wash hannels nicely take
warm soapsuds, Use two waters, and soak
the fannels in hot water for few min
utes.
PoACHED EGGs.-Half fill a frying
pan with boiling water; throw into it a
tablespoonful of salt. Open each egg
into cup, drop each egg carefully into
the water, which must not boil hard
they will take about three minutes to
cook; then, with a pancake turner, trim
off the uneven edges of the whites;
take each one up carefully, lay them ON
pieces of buttered toast, or on slices OF
fried ham. Another way is to half fill
your pan with boiling water, put in as
many small muffin-rings as the pan will
hold, (laying them fiat, salt the water
as aboFe, and put an egg in each, which
makes them even snd round.
To Boil A LEG OF AMS.-Wa ash and
trim the leg nicely, have ready water
that has boiled and been skimmed-soft
water is the BEST put in the leg when
the water is nearly or quite boiling hot;
remove the scum as fast as it rises; when
it has boiled five minutes throw in the
pot sufficient salt to give the water a
saline taste, and boil the water briskly
until the scum is all removed, then sim
mer until tender; the water should be
kept to nearly boiling heat, and the pot
tightly covered all the time. If the
amount of water decreases, fill the pot
with hot water; serve with nice drawn
butter, favored with celery, parsley,
lemon juice, or mint if preferred.
JUaeRD PIaEoNs.-Truss and season
the pigeons With pepper and salt, and,
having stuffed them with mixture of
their own ivers, shred with beef suet,
bread crumbs, parsley, marjoran, and
two eggs, sew them up at both ends, and
put them into the jug, breast downward,
with half a pound of butter; cover up
the Jug, so that the steam cannot get
out; then set them in pot of water to
stew. They will take two hours and
more in doing, and they must boil all
the time. When stewed enough, take
them out of the gravy; skim off the fat !;
put in spoonful of cream, little lemon
peel, an anchovy shred, and few mush-
rooms; add little white wine to the
gravy, and, having thickened it with
butter and -four, and dished up the
pigeons, pour the sauce over them. Gar
nish with sliced lemon.