Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1881-11-17
THE H0USEKEEPER =

pressing, such as you ike Tor turkey or
duck, take a round steak, pound it. but
not very hard, spread the dressing over
it, sprinkle in little salt, pepper, and
few bits-of butter, lap ever the ends,
roll the steak up tightly and tie closely,
spread two great spoOnfuls of butter
over the steak after rolling it up, then
wash with a well-beaten egg, put water
in the bakepan, lay in the steak so as
not to touch the water, and bake as
you would a duck, basting often. A
half hour in a brisk oven will bake.
Make a brown gravy and send to the
table while hot.
PUMPKIN PIE.-Stew the pumpkin
very dry, indeed; take a pint of rich
cream, or, If this is not Obtainable, half
pint OF warm milk, with one-quarter
OF a pound of butter we'll stirred into it:
beat eight eggs very light, and stir them
into the other ingredients, together with
sugar enough to make it sweet; add to
this grated nutmeg, a large teaspoon
tul of powdered mace and cinnamon
mixed, a wlne-glass of rose water and a
glass of wine mixed together, and
tiny pinch of salt; beat all together
very hard, and bake IN rich patch.
CLAM CHOWDER.- One-quarter pound
of tat pork, Que quart of white onions,
two quarts of potatoes, two cents worth
Of parsley, one-half dozen large toma-
toes, fifty CLAIMS; cut the pork in small
pieces and fry; chop the onions fine
and dry; boil the potatoes; chop the
CLAIMS moderately fine; put ali the in
gradients together and let simmer gen
tly until the tomatoes arc cooked. The
above quantity makes one gallon of
chowder.
BAKED BEETS.-These excellent veg
etables are quite as good baked as
boiled, and the sugar is better devel-
oped by the baking process. The oven
should not be too hot, and the beets
must be frequently turned. Do not
peel them until they are cooked, then
serve with butter, pepper and salt.
CURRANT CATsUP.-Nice, fully ripe
currants, four pounds, one and one-half
pounds of sugar, one tablespoonful of
cinnamon, one teaspoonful each of salt,
cloves and pepper, one pint of vinegar.
stew currants and sugar until quite
and bottle for use.
STUFFED TOMATOES q dozen
firm, well-shaped tomatoes. Have a
pound Of cold roast beef, or the same
of cold steak, or if you use raw meat it
IS just as good; chop an onion with a
tablespoonful of parsley; add two tea
spOonfuls Of salt and a salrspoonful of
white pepper; pound up six soda
crackers; fry the onions thoroughly in
IN tablespoonful Of butter, to which,
when cooked, add the meat, which has
been divided; let it all cook thoroughly
with the onion and parsley; take the
tomatoes, cut off the stem end, which
do not use; remove the inside of the
tomato, and add to the meat; then mix
the meat, etc, with the pounded crack
er, till the tomatoes, which are to be
placed on a bakepan, and bake for one
hour in a moderate oven.
LYONNAIsE POTATOES. - Take your
boiled potatoes, let them get cold, and
slice them thin, and cut the slices once
or twice across; take some onion and
slice that very thin, and cut it once
across, dividing the circles of the onion
so that they no longer hold together.
Put piece Of butter in a pan, and fry
brown. Say, for a peck of potatoes,
two Onlons-not more. When your
onions are fried, put in q little more
butter, and brown onion and all to-
gether. Serve hot; salt and pepper
slightly.
TOMATO SoUP-Take shin-bone, have
If NTnlyo11 1-o++Io u,
five quarts of cold water; allow it to boil
steadily and skim; in an hour put in
four dozen good-sized tomatoes; do not
skim them; boil until your soup is re-
duced to One-half; take potato-masher
and crush the tomatoes; pass through
a strainer; return to kettle, and remove
the beef before serving; season with
salt and pepper. This is plain coun-
try tomato soup.
PRESERVED PEARs.-Take one pound
Of sugar to one pound Of pears; dis
solve the sugar with about one and one
half pints of cold water to eight pounds
of sugar. When dissolved, add three
Or four lemons sliced, and about six
inches of ginger (scraped) and sliced
thin; put IN the pears, and let them
boil until soft enough to put a straw
through; boil the syrup down, if too
thin, after taking out the pears, and
putting them in the jars.
CUCUMBER PICKLES. Put 500 cucum-
bers in tub with four quarts of salt;
cover with boiling water and let stand
a hours; take them from the brine
and put them in jars with three dozen
onions and eight peppers; cover with
boiling vinegar, in which you have put
two tablespoonful of cloves, allspice
and cinnamon, lump of alum the size
of an egg, and one pound of brown
sugar.
APPLE DUlIPLINGs.- your crust,
sift a pound of -four, and rub into that
SIX ounces of well-mashed butter;
when you have worked it up well, add
the yolks of two eggs and tablespoon
full OF cold water; just before you have
done with your paste add heaping
spoonful of pulverized sugar; roll it out
thin, and put in a cool place for an
hour; pare six apples and scoop out
the cores; put in little bit of CHINA
mon, and a grating of lemon-peel and
a pinch of brown sugar in each of the
apples; close the apple up in the paste,
and boil each one in q napkin, or, if
you want to bake them, don't use any
napkin; just before serving them slice
oil the top and put in piece of butter
and teaspoOnful of powdered sugar
Apple dumplings, with Dundee mar
malaue for sauce, are excellent.
To KEEP RIPE TOMATOES ALL WIN
~T-T ANIO i