The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1880-05-14

To PRESERVE HAMs.-After smoking,
pack tightly in sweet, tinely-cut hay, in
good, strong, two-bushel grain sacks.
For ordinary-sized hams, put two or three
in a sack, being careful to pack the hay
securely around each one. Hang away
in a darkish dry place.
KATIE BREAD GRIDDLE-cAKEs: Take
a small bowl of bread and soak it over
night in milk; in the morning take one
quart milk, three eggs, and bit salt,
beaten up together with half cupful flour,
and one and-a-half teaspoonfuls baking
powder; it wants to be thick and very
light batter, and then it is delicious.
CocoANUT DRoPs.-Beat the whites of
three eggs stiff, adding four ounces of
sugar; then add, stirring briskly, about
four ounces of cOcOanut. Desiccated or
fresh cocoanut can be used, but, if the
latter, it should be grated and partly
dried upon plates; add one-third of cup
of fine cracker crumbs; mold the mixture
into small, cone-shaped cakes and bake
quickly to nice brown.
INDIAN BAKED PUDDING.-Take two
quarts of sweet milk, boil one quart, and
while boiling stir i'll as much fine Indian
meal as will make n very stiff batter; add
a teaspoonful of salt and make very
sweet with molasses. Butter the pan
and pour the batter in, and pour the re-
manning quart of cold milk over it. Cut
little bits of butter and put il on the top,
and bake two hours in II moderate oven.
TO Cook SpINAcH.-Boil spinach III
the ordinary way; drain it and get off all
the wafer; chop it just rs finely as pos
sible-it cannot be divided too much.
Take small onion, slice it very fine, and
brown it in butter; chop this fine and
mix it with the spinach; have teacup.
full of milk, tablespoonful Of -four, a
dessert-spoOnful of butter, some salt and
pepper, stir in the spinach and cook
about 10 minutes.
To WIPE DIsHEs.-A lady CORES
pondent says she recently saw new ar
rangement for wiping dishes that saves
half the risk, while the dis hes look nicer
and brighter, The only datlay required
is a half-bushel basket. Set this either
in sink or in pan. Wash the dishes
as usual and put them in tin pan or
pail. Pour boiling water over them,
rinse thoroughly, then set them up edge
ways in the basket, 80 as to drain. The
heat will dry them perfectly, and not a
streak or particle of lint is to be seen.
Five minutes will leave them perfectly
dry. No one who uses it once will be
likely to go back to the old way.
BoUILLABAIssE.-Chop small onion
and fry il golden brown in q gill of salad
oil; stir into it two ounces of flour until
it bubbles, and one Glove of garlick chop
ped fine; tablespoonful of saffron, a
gill of wine, bouquet of herbs, and two
quarts of boiling water, and simmer while
the fish is being fried; dry the fish [cod,
which should be sliced, OH clean towel,
roll it in the -four, season it with pepper
and salt, fry it brown in gill of oil, and
lay it on brown paper to free it from
grease; cut some stale bread in half-inch
dice, fry them golden brown, and put
into soup-tureen; mix the yolks of three
raw eggs in two gills of the soup, and
then stir them into the rest of the soup,
with the juice of lemon; put the fish
into t,reen and strain the soup over it;
serve mt once.