The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1880-06-10
Domestic Department.


one teacupful of tapioca in one pint
of new milk over night. In the morn
ing boil one pint of milk and turn it
over the tapioca. Stir in large
spoonful of melted butter, I; pinch of
salt, two large spoonsful of white SUI
gar, the grated peel of a lemon, four
eggs beaten very lightly, after saving
out the whites of two eggs. Stir all
together. Bake in a pudding dish half
an hour. Beat up the whites of the
eggs, lay them over the top of the
pudding, scatter sugar over it, and
brown for a few moments in the oven.
To CLEAN BRAss.-If the brass is
very much tarnished, use little OK
alic acid solution. If spots are im-
bedded, rub them out with little
powdered pumiestone. Then wash
with water and dry. Mix rotten-stone
with sweet oil to a paste, and rub it
over the whole surface Of the brass
with a cork until it assumes a green
ish.black color. Then wipe off COM
pletely with an old cloth. Next rub
over with lampblack until thorough
ly polished, using soft, smooth cork.
This gives an excellant result, and
repays all the extra trouble that it
causes.
STRAWBERRY JAM.-Same weights
of Strawberries and pounded white
loaf sugar; mash up the berries we'll
in preserving pan first, and add sugar
afterward; boil for twenty minutes,
stirring we'll and skim ming; always
use patent glass jars.
POTATO SOUP.-1}oil thoroughly Il
half dozen potatoes and mash thor
oughly, mixing with it a quart of
stock, season with it a quart of pep.
per; boil it for five minutes. remov-
ing scum; add to this a tumblerful of
milk last. and serve after the soup has
come again to the boil; must be per-
fectly smooth.
GERMAN TR1FLE.-Put one quart of
Strawberries, or any other fresh fruit,
in the bottom of a glass dish: sugar
the fruit, cover it with layer of
macaroons, pour over it custard
made Of one quart of milk and the
yolks of seven eggs, we'll beaten:
sweeten to your taste; when cold.
place on top of the eggs, beaten to a
stiff froth, with little sugar.
SUPERIOR SPONGE CAKE.-One
pound Of sugar, sifted; half pound of
flour, rind of a lemon, grated, with
the juice. Beat the yolks of three
eggs very lightly and mix them with
the sugar; add the lemon; beat them
we'll together, add the whites, beaten
stiff; shake the flour in very gently
should not he stirred when the flour
is well mixed. II in one pan, two
hours, if in two pans, one and one.
half hours.
BREAD AND BUTTER PUDDING
Slice a stale loaf of bakers bread ratl,-
er thin. crust and all, and butter light
~ on both sides: butter Il baking dish
and flour it lightly; lay a single layer
of the slices of bread all over the dish.
sides and all; wash and pick one.half
pound of currants. pick and stone one
half pound of raisins. and slice very
thin two ounces of citron. and mix
thoroughly, and scatter thinly over
the bread and butter: then build it un
this way: Make Il mixture OF four
eggs, a quart Of milk, and one-half
pound of sugar, and pour cold into the
dish which has the bread, currants,
ETC.; put the baking.dish in 4 pan Of
water, and let it cook for three-quar-
ters of IN hour in moderately heated
oven. Eat hot or cold.
ASPARAGUS SOCP.-Selecta about two
dozen asparagus stalks; boil these
thoroughly in enough water to cover
them; Il quarter of an onion boiled
with the asparagus is al improvement;
when tender, take the asparagus ont
of the water, saving the water, and
removing tl,e onion; cnt the asparagus
into three pieces, of course only the
tender part, and put them in mortar,
adding little Of the water, must be