The Superior times. [volume] (Superior, Wis.) 1870-1912, 1879-01-11

little mixed spice, salt, and ginger saw
halt teaspoonful of each: stir in fIonr
well beaten eggs, and milk enouph to
MAKE the mixture SO that the spoon viii
stand upright IN 1t; tie it loosely in a
cloth, or put it in a mold; plunge it
into boiling water, aud boil for three and
a half hours
BUTTER TAFFY.-One half pint of
molasses, one half pint water, one pound
loaf sugar, one quarter pound butter.
Let boil without stirring until, bv drop
ping little in water, you find it is
done.
To PROTECT STEEL FROM RUsT
If all steel or tin-ware is well rubbed
with lard and then with common nm
slaked lime before being put away, it
Will never rust, This is also the best
plan to remove rust.
CREAM FRITTERs.-Mix a pint and
a half of wheat -four with a pint of
milk; beat six eggs to a froth and stir
them into the flour; CRATE in half a nut
meg, add a pint OF cream, couple OF
teasp0onfuls of salt. Stir the whole
Just long enough to have the cream get
well mixed in, then fry the mixture in
small cakes.
APPLE DUMPLINGs.-Pare and scoou
out the core of six large baking apples:
put part of a Glove and a little grated
lemon peel inside Of each and incIose
them IN bits OF puff paste boil them in
nets Tor the purpose or otis of linen, fol
an hour. Before serving cut off a small
! bit from the top of each and put in q
teasp0onful of sugar and a bit Of fresh
butter; replace the bit of paste and
strew over them pounded loaf sugar.
AsToR HOUSE RoLLs.-Into two
quarts OF flour put piece of butter size
OF an egg, little salt, one tablespoonful
OF white sugar, one pint of milk, scaldeC
aud added while warm; half cup OF
yeast, or one small cake; when the
sponge is light, mold for fifteen minutes
let rise again, roll out into round cakes,
when light fatten with the hand or roll.
ing-pin, place piece of butter on TOP
and fold each over itself; when light
bake in quick oven.
ENGLISH PLUM PUDDING.-One and
a half pounds muscatel raisins, one and
three-quarter pounds currants one
pound sultaHa rasins, two pounds moist
sugar, two pounds bread-crumbs. Is eggs
two pounds finely chopped suet, SIX
ounces mixed candied peel, the rind OF
TWO lemons, one ounce of ground nut
meg, one ounce ground cinnamon, one
hall ounce pounded bitter almonds, one
quarter pint brandy; stone and cut III
the raisins, wash and dry the currants
and cut the candied peel into thin slices
mix all the dry ingredients, and moister
with the eggs, which should be well
beaten into the pudding; stir in the
brandy, and when all is thoroughly
mixed, butter and -four a stout new
pudding cloth; put in the pudding tie
It down very tightly and closely; boil
from SIX to eight hours, and serve with
brandy sauce. Stick some sweet almond.
blanched and cut into strips in it. Thi:
pudding will be sufficient for II or Il
persons.This can be cooked day or two
before 1t Is wanted for the table, il
which case, when the pudding is taken
out of the water, hang it up immediate
~ and put plate underneath to catch
the water that may drain from it. The
day 1t IS to be eaten, plunge it into boil
ing water, and keep it boiling for al
least two hours; then turn it out Of the
cloth or mold and serve.