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

One quart of milk, third of box
of gelatine, four tablespoonfuls of sugar,
three eggs, vanilla. Put the geIatine
into the milk, and let it stand half Al
hour. Beat the yolks we'll with the
sugar, and stir into the milk. Set the
kettle into a pan of hot water, and stir
until it begins to thicken like soft Gus.
tard.
INDIAN LOAF.
Take one pint Of sour milk, one-half
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 deep tin basin in
an oven of same heat as for cake, for one
and a half hours.
TO CLEAN SILVER.
Aousekeepers sometimes wish to give
silver little Frightening without going
through all the ceremonies of a formal
cleaning, and this can be easily managed
by the Use Of silver cloth. Take two
ounces Of powdered hartshorn and boil
it in 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 cup of warm water, one
half of a cup OF molasses, three cups OF
| flour, five eggs, one teaspoonful of soda,
one pound OF raisins stoned and chopped,
one-half of pound Of currants, one,
quarter Of pound of citron, one.hali
of a grated nutmeg, one-half of a tea
spoonful of cinnamon, one-quarter of a
teaspoonful of cloves, and little salt.
Sleeps HEAD AND TROTTERs.
Get head and the feet with the skin
and wool on them; let 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 a 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, parsley and other herbs and veg
etables.
sTEWED RABBITS.
Cut the rabbit up in nice.size pieces,
wash we'll and dry. Then fry them a
nice brown. Take two large onions,
slice very thin, fry also, and dredge
with flour. Put all in o 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 little catsup or hot
sauce. Just ten minutes before serving,
Stir all together.
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 a time and let them
brown; then lift them out with fork,
so as to drain off the fat; set them in the
oven to keep hot; if properly done they
will be crisp and brown.
oMELET WITH TOMATOES.
Beat up three or four eggs with one
dessert-spoonful of parsley very finely
minced, and pepper and salt to taste.
Put piece of butter the size of an egg
into frying pan; as soon as it is melted
pour in the omelet mixture, and, hold.
ing the handle of the pan withone 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 a minute or 50; then, with
the spoon, double up the omelet and
keep shaking the pan until the under
side Of the omelet has become of golden
color. Put some stewed tomatoes on a
hot dish and lay the omelet on it.