Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1879-02-27
RECEIPTS FOR THE TABLE,

stir one teacupful of granulated oats.
and let them boil actively two hours.
Boil them in double boiler, and do
not take off the lid or stir them until
the very last, when they may be stirred
thoroughly and poured into mold.
OATMEAL BLANC-1IANGE.-Take one
quart of boiling milk, slightly sailed,
or boiling water will do, and two heap
ing tablespoonfuls of oat flour, mixed In
a little cold water to form a paste, and
stir into the boiling milk, and continue
to stir it twenty minutes. Turn it into
mold. May be eaten cold or warm,
with sugar and cream. Total expense,
IA cents.
Brown OR WHITE SToCK.-Put a good
piece of lean beef in plenty of water
(cold); place on the fire and very slowly
bring it to the simmering point; skim
it of all grease with care, and when
clear put in the vegetables you like,
letting all stew gently together for six
hours without interruption, then strain
for use. If you desire a brown stock,
burned sugar or burned onion should
be used.
VEGETABLE STOCK.-Clean and cut I'D
some carrots, celery, turnips, onions.
lettuce, parsnips and herbs; put them in
a stewpan, with butter and a little water,
and stew until the water is evaporated
and the butter begins to hiss; then fill
up with fresh water; add nutmeg, pep
per, salt and few green peas; simmer
for three hours; strain and use for mai.
gre soups of any kind.
POTATO PUFFs.-Take cold roast
meat-beef, mutton, or veal and ham
together-clean from gristle, cut small,
and season with pepper and salt; also
cut pickles, if liked; boil and mash
some potatoes, make them into paste
with an egg and loll out, dredging with
flour; cut round with a saucer; put
some of the seasoned meat upon one
half and fold fine other like puff;pinch
neatly, and fry light brown.
BREAKFAST HAsH.-Chop into hash
some cold meat (corned beef, beef or
mutton or fowl; season with salt and
little pepper, also little BITTER if
liked; boil enough potatoes to make,
when mashed. twice the quantity of the
hash; mash the potatoes to cream,
adding before the MASKING a tablespoon
full of butter and teaspoonful of salt;
fill an earthen baking dish with the DO
tatoes, rounding it handsomely; in the
center of the potatoes make deep hole
large enough to contain the hash; round
it all nicely and bake a light brown;
garnish with celery tops.
STUFFED EGG.-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 or 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 a wire
basket, into boiling lard, drain, serve on
napkin. Garnish with parsley or leaves,
or serve with tomatoe sauce.
CRECY, or CARROT Soup. Procure six
fine red carrots, scrape and wash well,
slice very thin; also, two heads of celery,
two onions, two ounces of ham, SINH
larly; two cloves, one blade of mace,
one sprlg of thyme, one teaspoonful of
salt, one of sugar, half tea-spoonful of
pepper, one small bay-leafif handy; place
the whole in a stew-pan with three
ounces of butter; stew gently for one
hour, rub through a four-sieve, place
the pulp in same stew-pan, add two
quarts of ''stock" or broth, and bring
to boil, stirring all the time, add
little plain boiled rice; in the absence
of broth, add little milk, or water, in
Lent.
SoUP-PEA FLoUR.-Three pounds of
soup meat and bone; put it down in
four quarts of water; pare and slice two
small carrots; one small onion; one
bunch of celery tops, or the rest may
be used; one red pepper, and one-half
a turnip cut up very small. Set it to
boil where it will only simmer until the
water has wasted one quart. Then take
out the meat; sprinkle little salt over
it; take out the bone, and strain the
soup free from the vegetables; wash the
soup boiler and return the soup to it;
season with salt and a little cay
enne pepper, and thicken with two
large tablespoonfuls Of pea flour wet up
with cold water; toast very brown one
slice Of bread, and cut it into sippets,
and put in the bottom of the tureen
Total expense, so cents.
BEEFsTEAK PUDDING.-Take two
pounds of round steak. one teaspoonful
each ofsummer savory, celery salt, and
one small onion chopped very fine, a
sprig Of parsley, salt, and white pepper
Cut the stake up into small pieces and
place layer OF it in a buttered dish, the
sides of which you have lined with
paste. Sprinkle over the steak some Of
the onion, celery salt, etc.; add another
layer of steak and seasoning, until all is
used, then pour over it a little water and
cover with paste. Place on the top of it
buttered paper, and stand it in basin
of boiling water, cover it tight, and let it
boil two hours and half. To make the
paste, take one teacup and a half of
flour, Tablespoonful of salt, and two
tablespoonfuls of roast-beef drippings,
and wet it up with half-teacupful of
water. Total expense, SO cents. This
quantity will make dish sufficient for
five persons, with the customary vege-
tables.
MACARoNG AND HAM.-Take one-half
pound of ma9aroni, put it in boiling salt
and water, and cook for twenty minutes,
or until tender the great mistake in
preparing macaroni is to overlook it;
macaroni should not be soft, so as to
drop TO pieces.) Drain the macaroni,
and put in cold water until you are
ready to use it. Take a quarter of a
pound of the lean of cold boiled ham;
chop fine; take half can of tomatoes,
seasoned with salt and pepper; stew
with small onion; pass the tomatoes,
1.olorn-