River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1879-09-25
HOUSEHOLD DEPARTMENT.
REGIMES.


Recipes.
To harden pickles after they are taken
out OF the hrine.--A lump of alum put
in vinegar, and horse radlsh cut in strips,
will make them crisp
Corn Oysters.--Grate twelve ears OF
sweet corn; add two eggs beaten separ-
ately and salt TO taste; drop in hot butter
and lard, and fry uatil done.
Wiring a crash towel out of water and
spread 1t smooth on the carpet wherever
moths are detected and iron dry the hot
steam will kill the worms and eggs with
out injuring the carpet.
Brown Bread-Take one quart of but
ter-milk, one of sweet milk; thicken with
half Indian meal, and half rye flour or
wheat; add salt and molasses, if wished
heaplng teaspoonful of soda.
Breakfast Corn Bread -Scald the meal
at night, and when cool, add teaspoon
full OF yeast, two of shortening, the same
of molasses, little salt, stir WELL and in
the morning pour on buttered tin, and
bake.
Germ loaf-Take one pint of sweet
milk, half pint of sour milk, half cup of
butter, one OF mOlasses, three eggs, one
of wheat flour, little salt, corn -eal to
make thick batter, one teaspoonful of
soda. Bake two hours slowly.
Green Corn Pudding-Take dozen
eaIs and CRATE them add a teacupful of
milk, spoonful of butter, teaspoonful
Of salt, and some grated nutmeg; mix
well together; put in pan, place in
hot oven, and bake for an hour.
Stuffed Tomatoes Cut in halves and
hollow out in centre; take whatever cold
meat you have, chop with onion, some
herbs, crumbs of bread, and add to it two
yolks of eggs; fill up your tomatoes, and
put in buttered pan; let them bake
slowly.
Sweet Tomato Pickle.-Seven pounds
ripe tomotOes peeIed and sliced, three
and halt pounds of brown sugar, one
ounce of powdered cinnamon and mace
mixed, one ounce of powdered cloves, one
quart OF vinegar. Mix and stew one
hour.
Brown Bread No. 2.-Take quart of
corn meal, pour on boiling water or mills
when cool add a cup of yeast, two spoon
fuls OF molasses, little salt and one
quart Of rye flour, wet with milk, and stir
with spoon. Pour in tin pans to rise.
Bake slow.
Raised Biscuit, No. 3.--Make sponge
with one quart of water and one yeast
cake, a little salt; when hight, add half "a
teacupful Of melted butter, one egg, and
knead well but not too stiff with flour; IL,
it rise and then make into biscuit, ana
bake on tins.
Corn Bread No. 3.-TaKe three tea cup
| fuls OF corn meat, one of wheat flour, two
tablespoonfuls of sugar, two teaspooufuls
OF cream OF tartar; mix we'll while dry.
Dissolve one teaspoonful of soda IN warLI
water; mix to thin batter, and bake in
"a quick oven three fourths of an hour.
Prize loaf
Raised Biscuit, No. Take some
light breaddough sufficient for two square
tins Of biscuit, mold in four ounces of
butter, ana let it rise again, and when
light, pick up small punches and drop
on buttered tins. Let il rise few min
utes, and bake slowly.
Currant Bread.-Take some light
sponge or bread-dough, enough for two
loafs OF bread add half pound of butter,
one OF brown sugar, one of currants and
caraway seeds, II you like, or a table
spoonful of alispice. Put III pans, and
when light, bake one hour in slow oven
Eat with butter.
Raised Biscuit, No. Warm pint
of sweet milk, piece Of butter the size
OF an egg, "a tablespoonful of sugar, two
of good yeast, the white of an egg well
beaten make hole in your flour, and
stir up till thick as batter. Set it where
it will keep: when hight mold over and
and let it rise again; then pick up small
plnches OF the dough and put on tins
when hight, bake.
Picking Fruit The following ex-
oellent mode is practiced in many tami-
lies: To one peck of fruit allow four
pounds OF sugar, pint OF sharp vinegar,
and spice to taste; boil the vinegar and
sugar together for few minutes, then
drop in the fruit and boil until moder.
ately soft; when done, pour the vinegar
over them and let them stand till cold
before covering. Plums, peaches, pears,
&c, can be done in this way.
Stewea Apples.-Peel and core SIX
apples, put the cores and parings into a
quart OF water and simmer gently. Strain
off and pour the liquid over the apples,
adding the juice OF half a lemon and
three ounces white sugar. Boil gently
till the apples are quite tender, then
turn out into basin and beat up with a
fork, gradually adding teacuptul of
cream. When the whole is about the
consistency of cream, pile up in glass
dish, and put away in d cool place.
Whipped cream or the whites of eggs,
well whlsked, may be put over the top
before serving.
Important Hints.-All lovers of flow
ers must remember that one blossom al
lowed to mature or Ego to seed' Injuries
the plant more than dozen new buds
Cut your flowers then, all Of them, before
they begin to fade Adorn your room
with them; put them on your tables send
bouquets to your friends who have no
flowers; or exchange tavors with those
who have. You will surely find that the
more you cut off the more you Will have.
All roses after they have ceased to bloom
should be cut back, that the strength of
the root may go to forming new roots for
the next year. On bushes not a seed
should be allowed to mature.