Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1879-10-30
FOR THE HOUSEWIFE
FIG PUDDING.

fourth of pound of brown snoo,
tablespoonful of molasses, and hsit
pound Of sifted -four, ona.fourth -
pound of suet, the whites and yotos a
three eggs, and sill in about the fou,tb
OF nutmeg; butter a mold, and hsv;aaa
Toured it well, boil the pudding for fouss
hours; eat with sauce. 'u'
ORANGE PUDDING.
Grated rind of two, and Juice and s,A
pulp of three oranges, half a pint Of VI
gar, half a pint of milk, four eggs tws
Boston crackers rolled and siftaa WV
four and half tablespoonfuls of rolls5
sid sifted crackers, one ounce of Init.
stir in the grated rind, the Juice on
sugar, the well-beaten eggs and crache-S
add the milk, mix we'll and baka -
pudding dish lined with paste.
HOME PUDDING.
One quart milk, four eggs bs.t.,
separately, eight tablespoonfuls Aou.
wet with milk, little salt, four tessnoon
fuls baking-powder, one-half cup spgar
Bake in CREASED pan 35 minutes. Sann.
for home pudding-One half pint mill
three tablespoonful sugar, one tsbla'
spoonful butter, one small tablespoonfn,
-four; heat milk boiling hot, and mir
sugar, butte. and -four, previously well.
beaten together, into it. Flavor with
vanilla. 'A
GRAPE JELLY.
Wash and pick the grapes from tho
stem, taking them just before thew color.
put them on the fire with little vate,
to keep from burning, and stew few
moments: then mash gently with II.
yer spoon, strain, and to every pint Of
juice allow a pound of white sugar: mt
the juice on the fire and boil for twenty
minutes; pour in the sugar and stir CON.
stantly until all is well dissolved; then
fill your jelly glasses. This is a most
perfect receipt and never fails.
OUNCE JELLY.
Quarter and core, but do not peel the
fruit; cover with cold water, and LET
cook till "mushy;" let drip through fine
hair seive, then put in flannel bag
and allow to drip all night into an |
earthern bowl; boil hard twenty minutes |
(be careful to skinny, add white grsnu.
lated sugar, almost pound for pound,
then boil gently for ten minutes longer.
Have tumbler standing on cloth to pre-
vent cracking. After putting the ELY
in tumblers, let stand in sun till it eiles;
then dip writing paper in white of egg
and cover jelly.
FRENCH OMELET.
Melt heaping teaspoonful of butter
in half cup of hot milk and turn it 4
over half cup of very light bread
crumbs-baker's bread is best-add salt,
pepper, and the yolks of three eggs beat.
en- to a foam. Cut the whites of he
three eggs to a stiff froth, lay them over
the yolks and mix lightly together
Melt two teaspOonfuls of butter in 8
smooth, hot frying pan-and be careful
not to burn it; put in the omelet, as soon
as it is ready, and cook until well done
(but not until tough and leathery) then
turn it together in the shape of half
moon, and slip or toss it into a hot plat
ter. A very nice variety may be msde
by emitting the bread crumbs, milk and
butter, and simply beating the eggs
separately as before directed. In BOTH
these preparations the whites must bel
put over the yolks and mixed only lightJ
ly together, and the omelet must be COOK
ed in a hot spider as soon as ready, with
butter enough to prevent sticking
FISH PIE.
Take pound of any cooked fish, very
carefully picked from the bone, sn9
mix it with sauce, as follows: Dol
the bones in a small quantity OF wast
for twenty minutes, and when cold NIL
gill of the liquor with two ounces
fine -four, and stir it over the lre un'l1
it thickens; add two ounces OF butter
keep stirring rapidly until well miSeo
in; take the sauce of the fire, mix IN 81
egg; large tesspoonful of essence
anchovy, the same quantity OF lemon
juice, large pinch of salt, and a snal
one of cayenne pepper. Inc ssuy
should be very thick, and some care WI
be required in stirring it over the als1
Mix the picked fish and the salVJ
together; put layer of hnely-masin11
potatoes at the bottom of tart-aiI
then all the fish, and over this anotns
layer of potatoes. Smooth the top ote
neatly, and bake in moderate oven ~
twenty minuter. If preferred, the p ,
toes can be spread in bright tin alsL
the fish be placed high in the center
it, and then covered over with the PON'
toes.