Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1879-01-30
FAMILY MATTERS.

try have begun it with marked success. y
FAMILY MATTERS.
SCOTCH sHoRrcAKE.
One pound of butter, hall pound OF
sugar, one and three-quarter pound of
-four; kneed we'll together and roll out
in cakes one half inch thick.
HONEY VINEGAR.
Take thirty gallons of rain-water;
heat it, and put it into barrel; add two
quarts of whiskey, three pounds of
honey, five cents worth of citric acid,
and little mother of vineger. Fasten
up the barrel, and put it in the cellar,
and in short time it will contain vim
egar unsurpassed for purity and excel
lence of taste.
CUsTARD PIE.
One quart of milk, three eggs, one
tablespoonful corn starch, one dessert
spoonful extract vanilla, one cupful
sugar, very small pinch of salt; beat
the sugar and eggs together, mix the
corn starch in little of the milk, and
stir all we'll together. This is far super
ior to the ordinary custard pie made
with four eggs. Less sugar may be used
if perferred.
SUGGESTIONS.
To keep cheese that has been cut, tie
it in cloth and put it in cool place;
if mold appears, wipe it off with a
cloth.-Flour and meal of all kinds
should be kept in dry, cool place.
Oranges and lemons keep best when
wrapped close in soft paper and laid in
drawer.-Keep coffee by itself in tin
cannisters, if possible; it's odor affects
other articles. -Keep tea in a close
canister, to preserve it's aroma.
PoMMEs DE TERRE F0RCEEs.
Mince finely some cold meat. and sea-
son, pick out your largest potatoes, peel
and core them, only be careful not to
core them through; fill as full as you
can with minced meat, and put into a
dish to bake, with about a cupful of
water, and little butter or good drip
ping of beef. If large, an hour is re.
quired to bake them; if not, one-half
that time does.
OLD STYLE SCOTCH PORRIDGE.
This is the way this was made about
60 years ago, when I was young. The
cook put on the fire metal pot, with
water according to the family, and when
it commenced to boil, she stirred in the
meal. The salt always went in with the
first handful. When cooked sufficient
~, the porridge was poured into the
wooden dishes. When ready for eating
you could cut it like cheese with horn
spoon. We always had plenty of cold
milk when eating. Buttermilk is best.
CHICKEN CHEESE.
Boil two chickens in merely water
enough to make them tender; take them
out when done; remove all the bones;
mince the meat very fine; season with
salt pepper and butter, and return them
to the water in which they were boiled;
cook until the liquid is nearly gone
pour into deep dish; lay a plate over
it; put on a weight and set away in a
cool place. When ready to be eaten
cut it in slices and it will be as fine as
cheese, and is very nice for sunday
evening tea.
LIQUID YEAST.
Peel and boil four large potatoes in
two quarts of cold water; boil until
we'll done; remove them from the water
and mash very fine; mash;in four table
spoonfuls of flour, two of white sugar
and one of salt; gradually wet with the
boiling hot water in which the potatoes
were boiled, until all the water is used
up; when lukewarm add one gill of
good yeast; set it aside to ferment in
large bowl or jar; when it ceases to
work, bottle aud keep in a cool place.
This recipe makes very nice white yeast;
always save enough Zone gilD to make q
new lot.
sAvORY OMELET.
Ingredients, two eggs, salt, pepper,
parsley, and one ounce of butter. Time
required, about four minutes. Break
two eggs in basin, add quarter of
teaspoonful of salt, and pepper to taste;
take q sprig of parsley, wash it, dry it,
and chop it up fine on a board, adding
it, when chopped, two Of the eggs; beat
the eggs lightly for two seconds with a
fork; take one ounce of butter snd put
in an omelet or frying.pan; put the pan
Ou tuo uIo " melt Lue UuIterj WalI I'LL
the butter is quite hot, taking care that
it does not burn; pour the mixture of
egg into the pan; stir the mixture
quickly with wooden spoon; do not
lett burn or stick to the pan shake the
pan to prevent the omelet sticking or
burning; spread it over the bottom of
the pan and let it cook through; watch
it very carefully; take a knife and put
it under the omelet and fold it over;
when the omelet has become pale brown
turn it out of the pan upon a hot dish.
WINDSOR HOTEL.