Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1879-02-13
FAMILY MATTERS.
RoYALaCREAM.

! = RoYAI4cREAM.
One quart of milk, one-third of DO,
of gelatine, four tablespoonfuls of sugar
three eggs, vanilla. Put the geiatin'
into the milk, and let it stand half III
hour. Beat the yolks we'll with tn,
sugar, and stir into the milk. Set tn,
kettle into a pan of hot water, and sti
until it begins to thicken like soft Gus
tard. !. /
( ] { INDIAN LOAF Il
Take one pint of sour milk, one-hal
pint Of sweet milk, one teacupful Of
molasses, one.half teaspoonful of butter
two ,teaspoonfuls of saleratus, one large
teaspoonful of salt, three eggs, one pint
of wheat flour, one quart of yellow In
dian meal; bake in a deep tin basin in
an oven of same heat as for cake, for one
and half hours.
| TO CLEAN SILVER.
Housekeepers sometimes wish to give
silver a little Frightening without going
through all the ceremonies of formal
cleaning, and this can be easily managed
by the use of silver cloth. Take two
ounces of powdered hartshorn and boil
it in q pint of water. Dip small squares
Of cloth in the liquid and hang them up
to dry without wringing.
| FRUIT CAKE.
One cup of butter, two cups of sugar,
two-thirds of q. cup Of warm water, ore
half of cup Of molasses, three cups of
flour, five eggs, one teaspoonful of soda,
one. pound of raisins stoned and chopped,
one-haf of a pound of currants, one
quarter of a pound of citron, one.half
of grated nutmeg, one-half of tea
spoonful of cinnamon, one-quarter of q
teaspoonful of doves, and d little salt.
Sleeps HEAD AND TRoITERs.
Get head and the feet with the skin
and wool on them; let a blacksmith
SINCE the wool off with hot irons, not to
burn the skin; split the head; take the
brains, rub them over head and feet;
put them into warm water two or three
hours; then with q small knife scrape
them we'll and change the water; then
scrape again; the head ought to be
white if we'll done; cook with barley.
carrot, parsely and other herbs and veg
etables.
sTEWED RABBITS. a.;
Cut the rabbit up in nice.size pieces,
wash well and dry. Then fry them
nice brown. Take two large onions,
slice very thin, fry also, and dredge
with -four. Put all in saucepan, with
pepper, salt and some good stock
or water, with herbs, mixed, carrots and
turnip-but if possible the stock, as only
the onions are served with it. Let it
stew gently two hours; rub down piece
of butter with a little catsup or hot
sauce. Just ten minutes before serving,
Stir all together.
$50. SARATOGA POTATOES.
Peel and wash the potatoes and cut
them in thin slices. This may be done
with the slaw- cutter; lay them in cold
water until wanted, then take them out
and wipe them by putting them in tow
Ell and lightly rubbing them; have in a
frying pan on the fire sufficient lard to
swim the potatoes: when boiling hot
drop in few at time and let them
brown; then lift them out with a fork.
so as to drain off the fat; set them ia the
oven to keep hot; if properly done they
will be crisp. and brown.
OIRLET WITH TOMATOES.
=. Beat up three Or four eggs with one
desaert-sp6onful of; pareley very finely
minced, and pepper and salt to taste.
Put piece of butter the size of an egg
into frying pan; az soon as it is melted
pour in the omelet mixture, and, hold.
ing the handle Of THE pan witbohe hand,
stir the omelet with the other BY means
Of spoon. The moment it begins to
set, stop stirring, but keep on shaking
the pan for minute or so; then, with
the spoon, double up the omelet and
Keep shaking tho pan until the under
side of the onfelets has become of golden
color. Put some stewed tomatoes On
hot dish and lay the omelet on it.