Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1878-08-08

Desisis'e Recipes. , !
A few drops OF ammonia on sponge
cleans window equal to crystal.
1ea.-Tea is best made in an earthen.
ware tea pot, which should be kept dry,
tor If allowed to remain damp after use it
becomes musty. The water should al.
wayA 1oie when thu tea is a1ded.. Tea is
not wholesome when taken on an empty
stomach.
Bacon DxnaplinQs-Cut slices of cold
bacon, pepper them roll out crusts as for
apple dumplings; slice some potatoes
very thin, and put them in the crust with
the meat; close them up, and let them
boil =taat -fox A hour; when done take
them out with ladle.
Boiled Indian Psdding.-Take one
pint of buttermilk, two eggs, one tea
spoonful Of SODA, one half cup of -four,
one teacupful of fruit, and lndian-meal
sufficient to make as stiff as griddle
cakes; tie in bag, put into a Kettle Of
water and boil fol thres hours
Sponge Cake.-One cir. Of sugar, three
eggs; one tablespoonful of butter; three
tablespoonful Of sweet milk; one scant
teaspoon1ul Of soda and two of cream-of
tartar; one cup Of -four. This recipe is
almost pever-failing. Put the ingredi-
ents together, beat ra~idly until thor
oughly light and bake twenty five min
utes. This is a good recipe also for layer
cake.
Egg Aince- Neat.---Chop eight hard
boiled eggs with double their weight of
cooked beet, very; fine; add one pound of
washed and dried currants; the peel of
two large lemons minced fine; quarter
Of pound each Of candied orange and
citron cut thin; seven teaspoonfuls OF
sweet wine; mace, nutmeg, salt and su.
gar the taste; mix we'll together and
press into jar tor use.
apple Pudding.-Put into a pudding
pan, in alternate layers, raised dough and
pleasantly acid apples, having the first
and last layer Of dough. Set tin a warm
place till it is light, and bake in a mod
crate oven dlLdone. Eat with sweet
sauce. The dough made for bread will
answer for this purpose, but should be
used before being well buttered to keep
the pudding from sticking.
Cherry Pudding.-Make a batter of q
pint OF flour, one half cup OF molasses,
one egg, one third of a cup of sour milk,
little salt, and not quite teaspoonful
Ct soda dissolved IN a very little hot
water. Dredge pint Of stoned cherries
lightly with flour: stir them into the batter
and put it Immediately IN well-buttered
mold. Place this in steamer over boil
ing water and cook steadily for two hours
or, If more convenient, put tight cover or
Toured cloth over the mould and plunge
1t into kettle of boiling alter, being
careful that the latter does not quite
reach the top of the mold. Whichever
way it is cooked, the water should not
stop boiling for an instant.
Venetian Frittcrs.-Pick, wash, and
drain three ounces Of whole rice, put it
into full pint of cold milk, and bring
1t ve-y slowly to boil; stir it often, and
let it simmer gently until quite thick and
dry; when about three parts done add to
it two ounces of powdered sugar, and one
of fresh butter, grain of salt, and the
grated rind Of half q small lemon; let it
cool in the saucepan, and when only just
warm. mix with it thoroughly three oun-
ces Of curran,s. four of apples, chopped
Enc, teaspooniul of flour, and three large
Or four small beaten eggs; drop the mix
ture in small fritters, fry them in butter
from five to seven minutes, and let them
become iuits firm oh enc side before
they. afeltufned; DO this with a slice
drain them as they arc taken up and sift
white sugar over them after they are
dished.
Good glue should contain no specks,
but be transparent and clearwhcn held
up to the light. The best glue swells
without melting when immersed in cold
water, and resumes its former size on
drying. Shreds or parings of vellum and
parchment make an almost colorless glue
old gloves, rabbit skins, and the like are
frequently employed In this manufacture.
The method Of softening glue for use is
to break it into small pieces, soak for
twelve to twenty hours in cold water,
then set it over fire, and gradually
raise its Temperature until it is all dis
solved, taking care to stir it frequently
while melting. Prepared in this way it
cools down into stiff jelly, which re-
quires only little warming to fit itfor
use. Amber colored glue is that most
esteemed by cabinet makers. Glue must
not be used iq freezing temperature.