Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1879-02-20
FAMILY MATTERS.

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Take one cup of sugar. one Of MO-
lasses, three-fourths of q, cupof butter.
Boil not quite 20 long a. molassss candy
and pour on buttered dishes. ,,;~
-. STAINED BRASS.
Whiting wet with aqua-ammonia will
cleanse brass from stains, and is excel
lent for polishing faucets and door
knobs of brass orssilver. So.
TONGUE TOAST.
Take cold boiled tongue, mince it fine,
mix with cream, and to every: half pint
of the mixture allow the we'll beaten
yolks of two eggs. Place over the fire,
and let it simmer minute or two.
Have ready some nicely toasted bread !;
butter it, place on hot dish, and pour
4 ! mixture over. Send to table hot.
" APPLE JELLY.
A very nice, firm, rich jelly may be
made from the parings of apples and the
cores. Cover them with water and let
them boil until the water has wasted a
little and the apple skins are very soft;
then strain them, and add an equal
quantity of sugar as there is liquid. A
little lemon juice, few cloves, and some
ginger improves the jelly.
VEGETABLE STOCK.
Clean and cut up some carrots, celery,
turnips, onions, lettuce, parsnips and
herbs; put them in stewpan, with but
ter and little water, and stew until the
water is evaporated and the butter
begins to hiss; then fill up with fresh
water, add nutmeg, pepper, salt and a
few green peas; simmer for three hours;
strain and use for maigre soups of any
kind.
STUFFED EGGS.
Boil the eggs hard, cut them in two
lengthwise, and remove the yolks, which
chop, adding to them some. cooked
chicken, lamb, veal, or picked tongue,
chopped fine; season the mixture, and
add enough gravy or the raw yolk of
egg to bind them. Stuff. the cavities,
smooth them and press the two halves
together; roll them in beaten egg and
bread crumbs. When just ready to
serve, dip them, in wire basket, into
boiling lard, drain, serve on napkin.
Garnish with parsley or leaves, or serve
with tomato sauce.
BREAKFAST HASH.
Chop into hash some cold meat,
(corned beef, beef, or mutton, or fowl;)
season with salt and little pepper, also
a little butter if liked; boil enough
potatoes to make, when mashed, twice
the quantity of the hash: mash the
potatoes to = cream, adding before the
MASKING tablespoonful of butter and q
teaspoonful of salt; fill an earthen bak.
ing dish with the potatoes, rounding it
handsomely; in the centre of the pota.
toes make deep hole large enough to
contain the hash; round it all nicely and
bake light brown; garnish with celery
tops.
.... POTATO SALAD.
Six large cold boiled potatoes cut fine
two small heads of lettuce broken il
small pices, half q small onion cut fine
two hard-boiled eggs, one Tablespoon
capers, .Mayonnaise dressing, or dress
ing made; of French mustard, oil ant
vinegar. Boil one egg very hard, rul
the yolk to pulp; add one raw yolk
one teaspoonful of corn starch or fin,
-four, one of tarragon or other vinegar
one Of sweet oil, one tablespoonful Q
mixed mustard, one of salt, half a salt
spoonful of cayenne pepper, one table
spoonful of sweet butter; beat thorough
" together to smooth paste; slice col,
potatoes thin, arrange in pyramid o
mound shape and pour the mixtur
over; ornament with slices of hard
boiled eggs, parsley, young celery top
and sliced 1emOn--any or all, as 20,
fancy. After arranging on the dish pu
on ice to cool.
ft',I SWISS PUDDING.
Sift together half pound of flour, on
heaping teaspoonful of baking powder
and one of salt; rub together four ounce
of graduated sugar and two ounces o
butter, and when they are we'll mixed
so as to be granular, but not creamy; ad,
the -four gradually until, all is used
make a hollow in the middle of tn
4 -four, put into it one egg, half q tea
spoonful Of lemon favoring and q pint o
milk; mix to a smooth paste, put int
well.buttered and Toured mold, and sc
this into q large pot, with boiling waite
4 enough to come two-thirds up the side q
the mold; steam the pudding three
sfquarters of an hour, or until broom
splint can be run. into it without 6ndin
i the pudding sticking to the splint. Tur
the pudding out of the mold and send
to- the table with the following sauce
5, Stir together over the fire one ounc
each of flour and butter; as soon as the
are smooth pour into them half pint q
eiboiling milk, add two ounces Of sugs
: and half a teaspoonful of lemon favo
ing, and use with the pudding as soon &
it boils up: :. ~. ':.::'';'!
~. "A Lesson for Boys. l...