Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1879-04-17
FAMILY MATTERS.
KISSES OR DROP CAKES.

One cup of butter, two cups of sugar,
three-iourths cup of water, one-half
teaspoonful soda, two eggs, four and
half or five cups -four; drop them on a
tin, and put lump of sugar in the centre
of each.
LEMON BUTTER.
One and a half cupfuls white sugar,
whites of three eggs, yo]k of one, grated
rind and juice of lemon and a half, or
two small ones; cook over q slow fire 20
minutes, string all the while. Very
nice for tarts, or to be eaten as preserves.
ASPARAGUS AND EGGS.
Cut Is or 80 heads OF asparagus into
bits half an inch long, and boil Is min
utes. Have cup full of rich drawn
butter in a saucepan, and put in the as.
paragus when you have drained the
water from it. Heat together to boil,
seasoning with salt and pepper, and pour
into a buttered bake dish; break or 9
eggs carefully over the surface; put a
bit of butter upon each; sprinkle with
salt and pepper, and set in hot oven
until the eggs are set.
HUNTINGTON PUDDING.
One pint milk and one half cup rice,
put into tin and set in a pot nearly
half full Of boiling water; keep the
water boiling until the rice is steamed
soft enough to yield when pressed with
thumb and finger; then add yolks of two
eggs, little lump of butter, and the
grated rind of lemon; turn into pud-
ding dish, beat the whites to stiff
froth, and stir in half a cup ofsugar and
and juice of the lemon; spread the
frosting on the pudding and put into
the oven to brown.
LENTIL SOUP.
Take a pint and half of lentil; pick
thoroughly, and let soak over night;
take them out, and put them on to boil
in three quarts OF cold water, without
salt; slice six potatoes, and put with the
lentils; boil for three hours; add of
smoked sausage, one half pound cut in
slices; salt, pepper, and an onion, minced
fine; some chopped parsley, some celery,
and boil for one hour longer, before
serving, brown some cubes of bread,
and put in the plates; if not thick
enoug b add a little -four; if too thick
add little water.
CORN MEAL GEMS.
Two cups of sweet milk, one cup of
wheat -four, and about two cups of com
meal, two tablespoonfuls of melted but
ter, one teaspoonful of sugar, and last add
two teaspoons of baking powder. This
when mixed should be rather thick
batter, and drop easily from the spoon.
Have your gem irons we'll buttered, and
hot upon the top of your stove, drop in
the butter and place directly in the oven.
These will be found 3 nice, wholesome
dish for your breakfast, and quickly and
easily made. The bright appearance of
this gem adds lively color to the table.
BOILED ASPARAGUS.
Cut your stalks of equal length, reject
ing the woody or tough portions. Tie
in a bunch with soft strings-muslin or
tape-and throw into boiling water
slightly sailed. II very juicy and fresh
it is we'll to tie in thin muslin to pro-
tect the buds; boil fast, from fifteen to
twenty minutes. Just before it is done
have two or three slices of bread toast
ed; dip in the asparagus liquor to moist
en- them; butter we'll, and lay in a hot
dish; drain the water from your aspara.
SuS, 0AA ACoP ~ upOA yOuA GO0StS 1Ou d
little more butter, salt and pepper, and
serve hot. Now let US have some fresh
and new recipes for asparagus.
BAKED LIVER.
Calves. or beefs liver, laid in cold
water for half an hour, dried on towel,
skinned, and the sinews pulled out as
far as possible, then cut in thin slices,
about one half inch thick; give them a
slight busting with flour all around, bake
on griddle in kissing. hot Drowned
butter on both sides, no longer than FIVE
minutes, then salt and season with spice;
liver becomes hard and indigestible if
sailed before baking; also if baked over
a slow fire; if no butter can be had,
small cut pieces of fresh bacon sprinkled
between the slices of the liver will supply
the necessary fat, and, roasted to a light
brown, be an agreeable addition to the
liver; those who like onion can Law some
sliced onion between and roast slightly;
never put cover over liver, as It will
become hard; it ought to be dished on .
heated plate, and eaten Immediately
after baking. Dat meal will be soft in
half the time if soaked over night in