The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1880-03-19
Domestic Recipes.


CocoANUT CoNEs.-One pound of pow
dered sugar, one-haf pound of grated
cocoanut, and the whites of five eggs;
whip the eggs as for icing, adding the
sugar as you go on, until it will stand
alone, then beat in the cocoanut; mold
the mixture with your hands into small
cones, and set these far enough apart moi
to touch each other upon buttered paper
in a baking-pan; bake in a very moderate
oven.
ORANGE PUDDING oranges,
peeled and cut up fine, removing the
seeds. Sprinkle with plenty of sugar,
and let stand while. Beat up two eggs
light, and stir into one pint of rich milk,
well sweetened, pinch of salt, and heat
scalding hot. Then add one and hall
tablespoonfuls of corn starch, moistened
with cold milk. Stir until like thick
cream, and when cold pour over the
oranges.
APPLE OMEIErrE.-six large pippins
of other tart apples, one tablespoonful
, of butter, three eggs, six tablespoonful
of white sugar, nutmeg to the taste, and
one teaspoonful of rosewater; pare, core
and stew the apples, as for sauce; beat
them very smooth while hot, adding but.
ter, sugar and flavoring; when quite cold
add the eggs, beaten separately very
light; put in the whites last and pour in.
to n deep bake-dish previously warmed
and well buttered. Bake in moderate
oven until it is delicately Drowned. Eat
warm-not hot. A wholesome dish fol-
children.
To Boil A HAM.-Scrape and wash
carefully in plenty of cold water. Put
to cook in boiling water enough to cover
it entirely, hook end up; let it remain on
the front of the stove till the ham begins
to boil; then put it back and let it SIM
mer steadily for three hours. Take il
off the fire, and let the ham remain in
the water it is boiled in till cool enough
to handle; then skin it; put in baking.
pan, and sprinkle with about three
ounces of brown sugar; run your pan in
hot oven, and let it remain half hour,
or until the sugar has formed brown
crust. This not only improves the flavor
of the ham, but preserves its juices.
CELERY SoUP.-Make white soup as
follows: Put three quarts of milk over
the fire to boil; mix together over the
fire two ounces of butter and -four until
they begin to bubble, and gradually add
the boiling milk; season the soup with q
level teaspoonful of salt, and quarter OF
saltspoonful each of white pepper and
nutmeg, and let it come to boil. Trim
six white stalks of celery, boil them until
tender in well-salted boiling water; NIB
them through sieve with n wooden
spoon, and blend the purec with the
soup. Serve as soon as it is done, or If
is to be kept hot, set the saucepan con-
tanning it into another partly filed with
boiling water.
Coop CRULLERs. one quart of
-four rub two scant teaspoonfuls sea-
foam, lump of butter half the size of an
egg, good cupful of white sugar, n
pinch of salt, yolks of two eggs. Work
these together thoroughly but very light
ly, using the tips of your fingers. Mois-
ten with enough milk to make as soft a
dough as possible to roll out, using rs
little -four as you can, rolling out into
twists. 1t must be sticky dough.
Keep your fingers just dipped in -four.
If the mixture be too stiff your crullers
will be tough. Too much working will
tougher them too. Have your lard well
boiling, and drop in quickly and watch
carefully.