Stevens County tribune. (Morris, Minn.) 1877-1880, 1879-03-06

the last cook until the edges of the pan
become little sugary, then pour into
shallow pans we'll greased.-C. II. N.
Chocolate Oaranaezs, IT.--On cake
chocolate, one cupful white sugar, one
cupful brown sugar, one heaping table
spoonful flour, one cupful molassas, a
piece of butter the size of an egg, and
one cupful milk; cook about one half
hour, stirring constantly; pour into pans
and mark in squares while soft.-C. FL. IL.
Butter Tatg.-One half pint molassas,
one-half pint water, one pound loaf sugar
one quarter pound butter. Let boil with
out stirring until, by dropping a little in
water. you find it is done. M.
Chestnut Shutting for Goose. CAS- pre-
pared in Southern Germany Gut the
shells from two pounds of chestnuts,
scald them until the brown skin slips
easily off; remove these also; stem and
wash one half pound OF raisins; put nuts
and raisins with one tablespoonful of
fresh butter and one teacupful of boiling
water, pinch of salt, to gently stew un.
til the chestnuts are almost soft; ill in
the goose. We make an imitation Of the
aboYe by substituting sweet potatoes,
pared and cut Into pieces the size of
nut, otherwise the ingredients and pre-
paration being the same. 1t is cheaper
and much less trouble to make. For
these filings it is important that the
goose be not too old or fat; should be
slowly roasted and very often basted dur
ing the process = WSesbGden.
Cranberry JeEly.--Take two quarts of
large sized cranberries; add one pint of
cold water; put them in an earthen
saucepan; let them stew slowly two hours !;
then strain and add one cup of granu ated
sugar to each cup OF juice; let them sim
mer very slowly one half hour more; try
it by putting in spoon and dipping it
in cold water; if it should jell on the
spoon it is done, if not let 1t cook little
more; pour in jelly molds. This will be
fit for use the next day after being made.
M A. Nc.
Cranberry Jelly. H.--Put one quart
of cranberries, covered with boiling water,
in closely covered vessel, stew fast until
dry; rub the pulp through sieve; fill
molds half full of pulp, the remaining
half with sugar; stir we'll and set on
back of range to harden; when oold your
molds will turn out fine.
Christmas Plum P,tdding.-Take one,
half pound of stoned raisins, one-haif
pound of well-cleaned currants, one half
pound OF beef suet chopped fine, two
ounces of powdered white sugar, two
ounces of flour, one half pound of bread
crumbs, IL almonds, blanched, chopped
small, one-half nutmeg grated, two
ounces of candied citron, the peel of one
half a lemon chopped fine, when all is
prepared separately, put in basin, break
over four eggs, and add one-half gill of
brandy; mix all we'll the day before want
ed, cover over till morning, then add one
half gill of milk and stir vigorously
slightly butter cloth, flour it, tie up
your pudding in it, using a bowl or not,
boil for two hours and half, and serve
K. III. f.
PIus: Pudidng.-- One pound of flour,
one-half pound of chop ped suet, one-halt
pound stoned raisins, one-half pound cur
rants, three tablespeonfuls molasses, one
half pint of water; mix all the ingredients
thoroughly, boil steadily for four hours
and half to five hours; do not ALLOW il
to stop boiling, the pudding should moi
rest on the bottom OF the vessel in which
it is boiled; allow space in bag for ex.
pansion in boiling.-S. r.
In Stormy Weather the stock are better
under cover than exposed to the wintry
| blasts. 1t is mistake to suppose that
exposure makes them hardy; on the
contrary they are weakened by it.
Feed your land with the utmost liber
ality if you wish it to return the campEss
ment. You cannot cheat Nature, though
you may succeed in obtaining small crops
for year or two withot making any
return therefore. 1t will not pay to
attempt it.