The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1880-10-01
Household leeclDes.

BAKED EGGs.-Put saucers in the oven
for few minutes to heat, then put into
each one small piece of butter, and
ever the saucer with it. Break two
eggs into each saucer; put into the oven
for few moments until the whites are
set, and serve in tho saucers. They are
very nice. Another way: Break eight
eggs into buttered dish, put in pepper
and salt, bits of butter and three table
spoonfuls of cream; set in oven and bake
about twenty minutes; serve very hot.
To PRESERVE GRAPES. the
bunches-free from imperfect berries and
carefully cut-thinly on shelves or tables
for two or three days to dry up the stems
little. Then cut clean dry rye straw
in straw cutter about an inch long and
cover the bottom Of box literally with
this; follow with moderate layer of
fruit, being careful that the lunches do
not touch each other; cover with u layer
of cut straw, and thus proceed, finishing
of with n layer Of straw. Place the
boxes when filed in cool, dry place
and the grapes will remain fresh long
time.
FINE BELL FRITTERs. quart of
water; while boiling put in apiece of but
ter the size of an egg. Draw it from
the fire and add enough -four to make n
thick batter. When it cools beat in six
eggs, each one separately, and until the
batter il very light. Have ready ket-
tie Of boiling lard, and drop the batter
in from spoon. The fritters should be
| placed III cOlander rs soon rs they are
lifted with fork from the lard, which
should be kept at a boiling heat all the
time they are cooking. Serve either
with n nice sauce, wine and sugar, or n
small quality of molasses made boiling
hot. Lemon juice and sugar make IN
agreeable accomplishment.
Mock GINGER PRESERVES. Gut INTO
strips the thick rind of watermelon,
trim off the green and cut out the inside
until the rind is firm; cover with water,
into which throw enough soda to make
the water taste OF it; let stand from
twelve to twenty-four hours; take out.
boil in clear water uni til straw will 60
easily through; dram; put into syrup
made Of good brown sugar, very strongly
favored with pounded ginger; let boil
slowly until the syrup penetrates the
rind. This liz almost as good as ginger
preserve. A beautiful nice preserve may
be made by cutting the rind into fancy
shapes, and substituting white sugar and
lemons cut in thin rounds for the ginger
and brown sugar. Soda makes the rind
more brittle than alum or lime.
FRUIT MARMALADEs.-For marina.
ladies' of peach, pear, green grape, pine
apple, ounce or plum, allow three.
quarters of pound Of sugar to pound
of fruit. Cut the fruit in pieces and put
in the preserving kettle, with layers OF
sugar, placing fruit at the bottom to
prevent scorching of the sugar. III the
fruit is not very juicy, add n little water.
Let all boil slowly together for about M
hour and half, or until the whole be.
| gins to look clear and becomes thick by
cooling portion on plate, when it is
done and may be put into jars or bowls.
During the process of slow boiling stir
enough to prevent burning, and also to
break up all the pieces into smootl,
mass. In making ounce marmalade the
skins and cores may be boiled and
strained, and the juice thus gained added
to the fruit and sugar.