The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1880-05-28
Domestic Recipes.

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DELICATE TEA CAKE.-The whites of
3 eggs beaten to froth, cup of pull
verified white sugar, cup of sweet milk,
! teaspoOnful of cream OF tartar, tea
spoonful of soda, 2! cups of flower, IA tea
spoonful of almonds, cup of melted
butter.
PARsNIP FRrrTERs.-Scrape and halve
the parsnips; boil tender in hot sailed
water; mash smooth, picking out the
woody bits; add a beaten egg to every
four parsnips; teaspoonful of
flour; pepper and salt at your
discretion; add enough milk to make in
to thick batter, drop by the spoonful
into hot lard and fry brown. Drain
into hot colander and dish.
BLEACHING STRAW GooDs.-Straw is
blcached by simply exposing it in a
closed chamber to the fumes of burning
sulphur; an old flour barrel is the APP
paratus most used for the purpose by
milliners, flat stone being laid on the
ground, the sulphur ignited thereon,
and the barrel containing the goods to
be bleached turned over it. The goods
should be previously washed in pure
water.
How TO WASH CREwEL Work. -
Some crewel work, however careful you
may be, will not wash, as the dyes used
are imperfect, but any good crewels will
wash with moderate care, and the use of
bran only is safe and sure. 1t should be
carried out as follows: Pour half gal
Ion of water over half Il pound of bran
overnight, and let it soak, stirring occa-
siOnally; draw off the water, and wash
the crewels in it lukcwarm; merely
squeezing the water out and hanging
them to dry, not near the fire nor i'll the
sun; iron with cool iron.
ESSENCE OF BEEF.-One pound of
gravy beef, free from skin and fat, chop
as fine as mincemeat; pound III mortar,
with three tablespoonfuls of soda water,
and soak for two hours; then put i'll n
covered earthen jar, with little paste,
and tie a piece of cloth over the top;
place the jar i'll pot half full of boiling
water, and keep the pot on the fire for
four hours, simmering; strain off the liquid
essence through coarse seive; it will be
about five or six ounces i'll quantity; one
teaspoonful of cream may occasionally
be added with advantage to four ounces
of the essence, or it may be thickened
with flower, arrowroot, or sage.
BOILED Roll PUDDING.-In this pud-
ding stewed dried apples, peaches,
prunes, canned fruits, jams, jellies, mar
malades, or ripe uncooked currants,
raspberries, Strawberries, blackberries,
or huckleberries may be used. If dried
fruits are used they must be prepared as
directed for driedapples, etc, but if ripe,
,mcooked fruits are used, they must be
carefully picked, and when spread upon
the paste, must have sufficient sugar
sprinkled upon them to make them pal
atable. Ingredients: One quart of sift-
ed -four; one-half pound suet, freed from
fiber, and chopped fine; one-half tea
spoonful of salt; cold water; fruit. Put
the flour into deep dish, mix into it the
suet and salt. Then add cold water
gradually, enough to make rather a firm
paste. Mixing should be done with the
hands, and done quickly. Remove the
paste to well-houred bread board.
Dredge the paste literally with sifted
-four, and roll it out into an oblOng sheet
half inch thick. Spread the paste
thickly with the fruit to within an inch
of the outer edge of the dough. Roll it
up; close the free edges by pressure with
the fingers to prevent escape of juices.
Envelop it in cotton cloth well Toured
on the inside. Tie the ends firmly and
tack the edge of the cloth. Boil from one
and n half to two hours. Serve hot with
sauce.-llanuat for Army Cooks.