Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1880-02-12
DOMESTIC MATTERS.
SOFT CAKE.

SOFT CAKE.
One egg, one cup of sugar. one-half
cup OF sweet milk, one and one-half CUBS
OF flour, one-third cup of butter. one
and one-halt teaspoons of baking powder.
TAPIoCA CUsTARD
Soak three large tablespoonfuls of
taploca over night in apint of cold water:
the next morning add one quart of milk.
little salt, and boil; four eggs. one.
half cupful sugar; flavor with lemon or
vanilla; meringue can be made from
the whites OF the eggs by adding little
powdered sugar, and browning it in the
oven.
SOUP POWDER.
Two ounces of parsley, two ounces of
summer savory, two ounces of sweet
marjarum, and two ounces of thyme. one
ounce Of lemon peel, one ounce of sweet
hnsii; dry. pound ".a1 plJ, aud keen
tightly corked in can or bottle. Add
these ttavors to your soup not so as to be
strong, but quite delicate. The excel
1ence of French soups is the combina-
ton of flavor, all 80 delicate that no one
Is allowed to predominant.
CREAM PIE CRUST.
Can pie crust be made without lard {?
A correspondent says, this is my way:
Take thick cream, chop in quickly with
knife, or edge of a spoon, in an earthen
bowl, -four till thick enough to roll,
without sticking to the board. Do not
touch it with the hands any more than
you would lard crust. Roll thin-make
rs any pie. Bake a little more carefully,
as it burns easier than lard crust. A
teacupful of cream will make crust
enough for three small pies.
HULLED CORN.
The white, yellow or sweet corn may
be used. Soak the corn over night in
warm water, and in the morning put in
an iron kettle with water enough to cover
it. 10 each quart of corn put in gen.
erous tablespoonful of soda or saleratus,
and boil until the hulls come off readily;
then wash in several clean waters, and
after it is thoroughly washed put it on to
boil again in clean water. Boil until
tender and then salt it. Turn into a
sieve and drain thoroughly.
TOMATO SOUP WITH MILK.
Scald, remove the skins, and cut up
quart of ripe tomatoes; stew for half an
hour; add level teaspoonful of soda;
when done foaming, add a quart Of sweet
milk; let it boil up once, season with salt
and pepper, and add butter if you want
it richer; serve with crackers (stale
bread will answer) like oyster stew, which
it resembles in taste; be sure to add the
milk after the soda or you will have O
mess Of curdled stuff unfit to eat,
vEN1soN STEAK BRo1LED.
Have your gridiron well buttered and
the fire clear and hot Lay the steak on
the bars and broil fast, turning often.
They will take three or four minutes
longer than beefsteaks. Have ready in a
hot chafing-dish piece of butter the
size of an egg for each pound of venison,
salt and pepper, and a tablespoon Of
currant jelly. This should be liquid,
and warmed by the boiling water under
the dish by the time the steaks are
done. If you have no chafng-dish use
flat pan. Lay the steak in the mixture,
cover closely and heat gently. Should
you serve in an ordinary platter, cover
and set in the oven for q few minutes.
Delicious steaks are also made in a
palmer manner by taking small cuts
from the loin and frying them quickly in
a hot fry-pan, and preparing the gravy, as
the broiled steaks.