The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1878-12-05
4ilonitoooc pilot.
Domestic Recipes.

Spice Sait.-You can make this very
nicely by drying powdering and mixing
by repeated sifungs the following Ingre-
dients; one quarter Of an ounce each OF
powdered thyme, bay-leat, and pepper,
one eighth of an ounce each of Inarjoram
and cayenne pepper; one half or an ounce
each of powdered Glove and nutmeg; to
every four ounces Of this powder add one
ounce of salt, and keep the mixture in an
air-tight vessel. One ounce OF it added
to three pounds Of stufing, or forcemeat
Of any kind make a delicious seasoning.
Lemon Pie.-Take three raw potatoes,
each the size Of lemon, CRATE fine; three
lemons; crate the yellow rind, and squeeze
the juice; add three cupfuls Of sugar,
three eggs, and cupful of cold water, a
little salt: will make four pies.
Brown Bread.-Tlree cupsful of era
ham meal, two cupsful Of Indian meal,
two-thirds OF a Cupful of moasses, tea
spoonful Of salt and heaping teaspoon
full Of soda in a quart Of milk. Mix all
t~athcr and steam three hours. Water
can ne used instead Of milk.
TO Clean the Inside of Tea-Pot.-If
the inside Of your teapot is black from
long use, I'LL it with water, throw in a
small piece Of hard soap. set on the stove
and let boil for half On hour to an hour
1t will clean rs bright as new dollar and
costs no work.
Nodded Crushed Whcat.-While the
boiled or steamed crushed wheat is still
warm, pour into molds slightly wet, and
let it stand for several hours, or until it is
quite cold aud loose at the edges; then
turn il out on a dish of corresponding
shape, an oval mold on a platter, a round
mold on plate or saucer; if to be dished
on the table use a large mold; if to be
brought on already Gished, teacup molds.
served in saueeTs with trimmings, look
nice. after cooked wheat is once cold,
it cannot be warmed and mashed up
with lot water and then mclded; long
steaming can only restore its fluidity. but
even then it Will not be so good nor mold
so readily as when first cooked.
Potato Salad.-This is an excellent re-
cipe: Boil eight Irish potatoes; when
cold slice them IN a flat dish with one or
two raw onions, and a sprinkling of cell
lery and salt. Over each layer of potato
and onion pour the following dressing:
Beat two eggs with tablespoonful of
sweet oil, add small tcaspoonful Of su-
gar, pepper, mustard and salt; when well
mixed pour on two cuPsful Of boiling vim
egar; put back on the fire and stir till it
is rs thick as custard. Let it cool before
putting il on the potatoes. Sprinkle a
little cayenne pepper on the top. Make
this in the dish III which it is to come to
the table, and If possible, twenty-lour
hours before it is to be used
Lemon Custari PEA teacupful of
sugar, juice and pulp OF one lemon, chop
ping the pulp very tine, two eggs, reserv-
ing the white of one for frosting, a tea
spoonful Of corn-starch, Il teaspoonful of
-four, two teacupslul Of milk. Bake with
one crust When baked beat the reserved
white to a stiff troth, with three tea
spoonslul pu!verized sugar. Spread over
the top and return to the oven till slight
ly Drowned. Those who have plenty of
eggs may improve upon this rule by sub
stitutng another egg for the flour and
corn-starch.
Another, palmer rule: One egg, tca
cupfut Of sugar; the juice and pulp of
one lemon, q tablespoonful OF corn-starlh
and one soda cracker rolled fine Dis
solve the Corn-staTch ina half teacuplu OF
water, and let it come 10 boil. Then
add another cupful Of boiling water or
milk and small bit of butter and little
salt This may be baked with either one
or two crustS.