The Superior times. [volume] (Superior, Wis.) 1870-1912, 1880-01-10
DOMESTIC MATTERS.
TOMATO SOUP.

TOMATO SOUP.
Twelve tomatoes, pared and cut fine,
polleo one hour, or two quarts of canned
| tomatoes, boiled one half hour; add two
| quarts OF rich milk, stirring constantly.
one pint of oyster crackers, rolled, but
Ter SIZE OF an egg; serve immediately.
BUCKWHEAT CAKES.
Inc best buckwheat cakes are made
with an addition of corn meal -four and
oatmeal flour to the buckwheat, in this
proportion: Six cupfuls of buckwheat,
three cupfuls of oatmeal -four, or if this
cannot be obtained, substitute Graham
flour In its place, and one cupful of corn
meal -four; to this add a dessert spoon
evenly filled with salt, two tablespoon
fuls OF molasses, and luke-warm water
sufficient to form batter; stir through
the flour well four teaspoonfuls baking
powder before wetting; but these cakes
are much better raised over night with
yeast.
PLUM PUDDING.
One pound of raisins, half pound of
sugar, half pound of flour, half pound
of breadcrumbs, three. quarters Of pound
OF suet, quarter of pound of mixed
candIed peel, small nutmeg grated, a
teaspoOnful of ground cinnamon, a tea
spoonful OF ginger, a teasp0Onful of
pudding spice, juice of one lemon and
peel grated, juice of one orange and peel
grated, six bitter almonds pounded, and
pinch of salt; mix (the day before the
pudding is boiled) with six eggs a glass
of brandy or curacao, and sufficient
MARSHA or good homemade wine to
make it rather moist, and allow the in
gradients to swell well; boil eight hours
If made in one mold, six hours if divided
into two.
CRULLERs.
Take five eggs and beat them well.
stirring in sugar until quite sweet, (try
one pound), and add teacupful of but
ter creamed; then add half teaspoon
full of soda to half a cupful of butter
milk, with sifted -four enough to make
the dough about the stiffness of biscuit
dough-allOw one pound and q half of
-four, say. Roll the pieces about as
thick as your finger, and as long, for
the dough must be cut into strips, and
then form them into rings and double
aAhS1' lawn Will OI ana
sometimes currants are added in such
proportion az isfancied. These kes are
fried, and as failure most often occurs in
the frying, we give few particular di-
rections in that regard Have ready a
round stew pan or skillet half full Of
melted lard. As soon as it begins to
bubble a little, drop cruller into it,
which will sink. Take an egg-whip, or
something that will not hold the lard,
turn it over; it will then rise to the top
IS light as puff. Then let it cook till
1t is pretty light brown. The older
crullers are, the better they get. If you
do not burn your lard, it will do to use
a second time, and if the above directions
are attended to will give satisfaction
with very little trouble. Put as many
crullers in the pan to fry at one time IS
you can conveniently turn over.
WINTER BUTTER.
Good roll butter, worth 20 cents, is
very much needed, and we urge upon
our dairy friends to pay good attention
to the making Of winter butter. We
have been much interested in the de-
scriptiOn of the new inventions at the
great dairy fair at New York. Among
the especial features of interest were
seven pew and distinct inventions for
the separation of butter from the milk
by what is known as the centrifugal pro-