Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1880-05-13
HOME MATTERS.
APPLE SHORTCAKE.


Fill square bread tin three-quarters
full of sliced sour apples; make thick
batter of half cupful of sour cream
half cupful of buttermilk, one teaspoon
full of saleratus, little salt and -four t.
make quite stiff-a little sitter thar
cake. Turn this over the apples: bake
forty minutes, and serve with sauce. OF
cream and sugar favored with a little
nutmeg. 80.
CANARY PUDDING.
The weight of three eggs in sugar and
butter, weight of two eggs in -four, rind
of one lemon, three eggs; melt the butte1
but do not let it boil, add to this the
finely minced lemon-peel, and gradually
mix in the flour, stirring well all the
time. Beat up the egg we'll, blending
the material perfectly; put in buttered
basin and boil for two hours, Serve with
sweet sauce.
NEW ENGLAND ELECTION CAKE,
A very oldand excellent receipt: Three
pounds or -four, one and three-fourths
pounds of sugar, three-fourths pounds
OF butter, one-half pound of lard, one
and half pounds Of raisins, four nut.
megs, teaspoonful of cinnamon, three
eggs, six teaspoonfllls of cream tartar,
three teaspoonfuls of soda, two quarts OF
milk, one pound of currants; beat sugar,
flour and butter together; add the fruit
with the milk and spices; beat the soda
and cream tartar together in the milk
until it foams.
SWISS CREAM.
One quarter pound Of maccaroons, if
not, SIX sponge cakes, sherry, one pint
Of cream, five ounces Of sugar, two large
tablespoonfuls Of arrow-root, juice of half
a lemon, rind of one lemon, three table
spoonfuls milk; lay maccaroons in a glass
dish, and pour over enough sherry to
soak them; put the cream into lined
saucepan, with sugar and lemon rind,
and let it remain by the side of the fire
until the cream is well favored; take out
rlnd, mix smoothly with cold milk or
arrow-root, and add to the cream; boil
gently for three minutes, stirring it well,
take it off fire, and stir till nearly cold,
then add lemon juice, and pour over
cake. Garnish with strips Of candied
frult-gginger, citron, or preserve.
GOLDFISH AND EGGS.
Pick fine some salt fish, and freshen
with cold water once or twice; then put
it in spider and add about two table
spoonfuls Of hot water and piece of but
ter the size of an egg, and little pepper;
then take about pint of milk and two
teaspoonfuls of corn-starch, (already
braided smooth in half a teaspoonful of
milky and stir constantly until the butter
melts and the corn-starch is we'll braided
in; break in two eggs and stir until cook
ed; serve very hot.
ORANGE JELLY.
Half pint Of orange jelly (which is the
juice OF the oranges and lemons, four
oranges; half pint OF clarified syrup; boil
half pound Of white sugar with half a
pint Of water until there is no scum,
(scum must be taken off as soon as it
rises;) carefully peel and slice very thin
the oranges without breaking, and put
these into the syrup; remain five min
utes; take out oranges and use syrup for
Jelly; when oranges are we'll drained and
Jelly nearly cold, pour little of the
Jelly into the bottom of the mold, Law a
few pieces Of orange and again little
jelly, and then set another LAYER of
orange and SO on until the dish is full;
put on ice; and before turning out wrap
very hot wet cloth moment or two;
five minutes to simmer orange, sufficient
to fill a quart; to clarity the jelly put
the sugar and water on the fire, and
when sugar is dissolved whisk all togeth-
er; the scum will rise.
FISH CHOwDER
One-half pound of salt pork, four
onions, six medium sized potatoes, about
three pounds Of fish, one-ha]f pound of
crackers or biscuit; cleanse, remove the
rind, and cut pork into thin slices; slice
the onions, put the pork and the onions
together into pot and fry them brown;
then season lightly with salt and plenty
Of pepper; sweet herbs may also be used
for additional seasoning; slice the potatoes
and lay them in cold water until wanted;
scrape, cleanse, and wash the flesh; cut
it into small pieces; soak the crackers in
water or milk until tender; when the
pork and onions have Drowned and been
seasoned, add layer Of fish; on the fish
a layer Of potatoes; on the potatoes a
layer of crackers; then repeat the pro-
cess, commencing with fish, in regular
layers, until the pot is nearly full, or till
the ingredients are usedup. Each layer
is seasoned with pepper and salt. Use
only enough cold water to moisten and
cook the mass. Cover the pot closely,
set it over a gentle fire, let it heat gradrl-
ally; tomatoes may be added as one OF
the layers.