The Superior times. [volume] (Superior, Wis.) 1870-1912, 1881-08-20
KITCHEN ECONOMY.
CARROTS WITH CURRY.

CARROTS WITH CURRY.
Stew your carrots and cut them in
four lengthwise; to half gill of water in
which they were stewed add one gill of
cream, and an ounce of butter rubbed
with half a tablespoonful of flour, a little
salt, and teaspoonful of curry powder
Let it simmer III saucepan until thick
ened; slide in the carrots, cover a few
moments, then serve hot.
CUCUMBER CATsUP.
One dozen fullgrown cucumbers,
pared; one dozen onions. Crate the
cucumbers and leave them on sieve
while the onions are being grated; put
both together il large bowl and mix
thoroughly; add salt, spices, mustard
and turmeric to the taste; also, if liked,
a little sugar and horseradish, and
vinegar to liquify the mass sufficiently
for bottling. If preferred, this may be
seasoned simply with salt, pepper and
vinegar.
SPICED CURRANTS.
Fruit that is too old for jelly, such as
is now coming to market, may be used
for splicing. To seven pounds of fruit
add one pint of vinegar. Boil the cur
rants, sugar and vinegar till they are
thick conserve like marmalade; Just be-
fore taking it off the fire add powdered
cinnamon and cloves to the taste. Cook
few minutes longer and then pour into
jar. 1t is a good accompaniment of
roast mutton, and the dark crimson mass
makes very pretty dish on the table.
COLD POTATO SALAD.
Ta1l hni1nl ,.o1;cI
as no other cooking will make them, and
lately we fell upon salad of cold pota-
toes that were beautiful as well as good.
The potatoes were sliced with few bits
Of tender, red beet, mingled as much
for the color as taste, dressed with sweet
oil that was really sweet vinegar that
was sour, and garnished with most ex-
cellent crisp lettuce. An onion, chopped,
may be added with advantage, bat these
outside matters do not and are not in
tended to cover the homely virtues of
the cold potatoes.
HUCKLEBERRY PUDDING.
One quart of -four, three teaspoonfuls
of baking powder, one pint of sweet
sugar, lump OF butter the size of an
egg, little salt: stir in as many berries
as you choose, not less than pint. Any
other fruit may be substituted for
huckleberries; steam or boil in q bag
for an hour. A delicious sauce for this
| is made by taking one cup of sugar, one
egg, half cup Of butter; beat these to-
gether till light, then fill the dish with
boiling water-there will be a sort of
cream on the top-and when serving be
sure to dip the gravy ladle deep in the
bowl, so that the first one helped to pud-
ding will not have all of the cream.
This sauce may be favored with vanilla
or with branGy-unless to you as to me
it is too strongly suggestive Of the sick
room. With nice pudding this sauce is
nice favored with nutmeg or cinnamon.
HOW TO COOK wooDCoCK.
As delicacy there is no game bird
that compares with the woodcock. To
serve him we'll is an art IL cookery, al
though the receipt of wrapping the bird
in buttered papers and baking him in
the wood embers, q la .freScO, has been
considered the best, yet the method of a
downtown cook has been considered as
the most graceful. He says: " Prepare
by carefully picking them, head and
neck; then twist the legs at the joints so
as to bring the feet down upon the
thighs. Run the bill through the body
and thighs and fasten a moose with a
string around the bend of the joint and
point of the bill, then fasten it on the
| back. Place on the back layers OF
bacon, make fast with a piece of string
and roast them in a fire or in a quick
oven for, say twenty minutes, basting
with butter Fry the trail (Which must
be chopped up fine) in small saucepan,
with a little butter, a spoonful of mush-
rooms, parsley and half s.2alot, season
ed with pepper and salt to taste Spread
on toast, place the bird on it and serve
| hOt.-N Y Herald.