The Superior times. [volume] (Superior, Wis.) 1870-1912, 1878-03-02
The Houa ehold.

POTATO PIE.-One pound of mashed
! potato, rubbed through a colender; one
half pound of butter rubbed to cream
with two cupfuls of white sugar; six
eggs, the whites and yolks beaten sepa-
rately; the juice of one lemon, squeezed
into the potato while hot; one teaspoon
full of nutmeg, the same of mace Bake
in shells of paste, or in dishes lined with
good paste, without covers. To be eaten
cold.
Eggs IN THE NEsT.-Six eggs, which
have been seasoned as for an 0melette
pour into buttered baking tin; pour
across it at equal distances, six spoonfuls
of cream, into each of which drop the
yolks whole, bake, but not too briskly,
and serve hot.
/ To HASH COLD TURKEY.-Cut the
meat from the bones, put them in a
saucepan and pour over them quart of
boiling water; let them simmer two
hours; chop the meat very fine; remove
the bones; place the meat in the sauce
pan and simmer half hour longer; add
| butter, salt and pepper, and thicken
slightly with -four; have ready dish
of buttered toast; pour the hash over it,
and serve very hot. Other cold meats
may be prepared in the same way.
SCRAPPLE.-Take fresh pigs head or
other cuttings of pork; if head, care
fully clean it, put it into pot with a
gallon of water, let it boil until the meat
leaves the bone, then strain, putting the
| liquor back into the pot; be careful to
get all the bones out, put the meat into
a chopping-bowl, mince fine, season with
salt, pepper, sage, thyme, and marjoram
stir well, and add to it the liquor; thicken
with yellow Indian meal until the spoon
stands alone; let it boil an hour. stirring
occasionally; turn into square tin pans;
when wanted for use cut into thin slices
and fry light brown.
TRIFLEs.-Yolk of one egg, enough
prepared flour to make stiff dough; roll
very thin, cut in fanciful shapes, and
fry in hot lard; turn them Immediately
after dropping them into the lard; they
should not remain in more than three
seconds, and should be of light yellow
color; drain them on large fiat dish
when cold sprinkle with red sugar.
To Boil RICE.-Wash the rice we'll
put it on a quick fire with plenty of cold
water; let it come to boil, then pour of
the water and add fresh cold water; do
this second time and then let it boil
for four or five minutes until the rice is
tender, but not soft; then pour it into a
colander and throw over it a quart OF
cold water in which you have dissolved
one teaspoonful of salt; drain it thor
oughly, and set the colander over a
saucepan of boiling water to steam un-
covered for 20 or % minutes; each grain
will be separate and thoroughly cooked.
CoCoA-NUT CREAM CANDY.-One
cocoa-nut, one and half pounds granu-
lated sugar, milk of the cocoa-nut. Set
the sugar and milk on the fire in an en-
ameled saucepan; let it heat rather
slowly, and when the sugar is dissolved
boil it rapidly FIVE minutes; then add the
cocoa-nut finely grated; boil ten min
utes longer, stirring constantly to pre-
vents its burning; try little on cold
plate, and if it becomes On cooling a
rather firm paste it is done; have sheet
of buttered paper, lay on it four strips of
buttered wood in the form of square,
pour the mixture into it and let it cool.
1t should be rather soft when first made,
but will dry in two days if placed in
a warm, dry place. Mark it ont with a
sharp knife into squares the size of cara
melS.