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

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FAMILY MATTERS.
EVERTON TAFFY. ':n''
Take one cup of sugar, one of mo
!asses, three-fourths of a cup of butter
Boil not quite 80 long al molassss candy
and pour OH 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 or silver.
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 a hot dish, and pour
| mixture over. Send to table hot.
APPLE JELLY.
4 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, a few cloves, and some
ginger improves the jelly.
VEGETABLE STOCK.
Clean and cut up some carrots, celery,
turnirs, onions, lettuce, parsni ps and
H. NV in, vfo ~,
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 a 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,
(corneG beef, beef, or mutton, or fowI;)
season with salt and little pepper, also
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 a
teaspoonful of salt; fill an esrthen bak-
ing dish with the potatoes, rounding it
handsomely; in the centre of the pota-
toes make a 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 in
small pices, half small onion cut fine,
two hard-boiled eggs, one tablespoon
capers, Mayonnaise dressing, or dress
ing made Of French mustard, oil and
vinegar. Boil one egg very hard, rub
the yolk to pulp; add one raw yolk,
one teaspconful Of corn starch or fine
flour, one of tarragon or other vinegar,
one OF sweet oil, one tablespoonful Of
mixed mustard, one of salt, half salt
spoonful OF cayenne pepper, one table.
spoonful of sweet butter; beat thorough
~ together to smooth paste; slice cold
potatoes thin, arrange in pyramid or
mound shape and pour the mixture
over; ornament with slices of hard.
boiled eggs, parsley, young celery tops
and sliced lenon-any or all, as you
fancy. After arranging on the dish put
on ice to cool.
SWISS PUDDING.
Silt together half pound of flour, one
heaping teaspoonful Of baking powder,
and one of salt; rub together four ounces
of granulated sugar and two ounces of
butter, and when they are we'll mixed,
so as to be granular, but not creamy, add
the -four gradually until all is used :;
make a hollow in the middle of the
-four, put into it one egg, half tea
spoonful Of lemon favoring and a pint of
milk; mix to smooth paste, put into
q well.buttered and Toured mold, and set
this into large pot, with boiling water
enough to come two-thirds up the side of
the mold; steam the pudding three
quarters Of an hour, or until a broom
splint can be run into it without finding
the pudding sticking to the splint. Turn
the pudding out of the mold and send it
to the table with the following sauce:
Stir together over the fire one ounce
each of -four and butter; as soon as they
are smooth pour into them half pint of
boiling milk, add two ounces of sugar
and half teaspoonful of lemon flavor
ing, and use with the pudding as soon as
it boils up.