The Superior times. [volume] (Superior, Wis.) 1870-1912, 1879-01-04

dissolved in a little milk, sweeten very
sweet, and when cold flavor with vanilla.
RUSSIAN SALAD.-Cut up raw apples
and every kind of available vegetables
into small slices and lay them ia shat.
low dish with salt, a little vinegar and
pepper, and the best oil. The dressing
must thoroughly saturate the mixture
for at least twelve hours, and then the
effect will be found very agreeable.
CRANBERRY JELLY.-Take two quarts
of large-sized cranberries, add one pint
of cold water; put them in an earthen
saucepan; let them stew slowly two
hours; then strain AND add one cup of
graduated sugar to each cup of Juice;
let them simmer very slowly one half
more, try it by putting in a spoon and
dipping in cold water; if it should iell
on the spoon it is done, if not let it cook
little more; pour in jelly molds. This
will be fit for use the next day after be-
ing made.
CHARLOTTE RUssE.-Take one-ffth
of package Of gelatine and half cup
full cold milk, place in a farina boiler,
and stir gently over the fire until the
gelatine is dissolved; pour into dish,
and place in cool room; take one pint
of rich cream and whisk it with a tin
egg beater until it is thick; favor the
cream with either vanilla or wine, and
sweeten to taste; when the gelatine is
cool strain carefully into the prepared
cream; line a mold with lady fingers;
then pour the cream in carefully until it
is filled; cover with lady fingers and ice
the top if you desire to.
Boston BOXED BEANS First obtain
a Boston bean-p0t and some small white
beans; the small beans are the best, put
one quart of beans to soak in cold water
at night; in the morning take them out
Of that water and put them into ket-
tie and scald them; do not let them boil !;
skim them out Of that water and put
them into the bean-pot; on top Of the
beans place half pound of salt pork,
part fat and part lean, first hav-
ing taken the rind off from tue pork
and slashing the top of the pork in small
squares; add one and one-half tablespoon
fuls of molasess; and fill up the pot with
boiling waite: bake a hours in a slow
oven and as the water cooks away; fill
up with boiling water.
CHRISTMAS PLUM PUDDING.-Take
one-half pound of stoned raisins, one
half pound Of we'll cleaned currants,
one half pound of beef suet chopped
fine, two ounces of powdered white
sugar, two ounces of -four, one-half
ounce of bread crumbs, II almonds,
blanched, chopped small, one-haif a nut
meg grated, two ounces candied citron,
the peel of one-half lemon chopped
fine; when all is prepared separately,
put in basin, break over four eggs, and
add one-half gill of brandy; mix all
the day before wanted, cover over till
morning, then add one-half gill Of milk
and stir vigorously; slightly butter a
cloth, flour it, tie up your pudding in it,
using bowl or pot, boil two hours and
half, and serve.
CHICKEN PIE.-Take two chickens
weighing about two pounds each; cut in
pieces the size you wish to serve; put
them in water enough to cover them,
&dd one teaspoonful of white pepper );
let them cook slowly until tender-that
should be about one hour-them remove
them to plate and take out the largest
bones-such as drumsticks and neck,
Make crust of two cupfuls of beef suet.
one of butter, and three Of four-pre-
pared is the best. Line . four-quart
earthen pie-dish with two-thirds Of the
crust; put in the chickens and the
liquid they were boiled in, which
should be q quart, if not, add cold wa.
ter enough, one te8spOonful Of pulver-
lied sage, and lump of butter the size
of an egg. Let it cook one hour in a
moderate oven.