The Superior times. [volume] (Superior, Wis.) 1870-1912, 1881-08-06


pieces scattered over it. Cook slowly;
| when done, add lump of butter and a
little -four; stir well and turn over the
liver. Serve with Saratoga potatoes.
FBAKED FISH.
Make sauce by dredging some -four
i'll two ounces of hot butter in a stew
pan; add half pound of cold fish,
nicely faxed, ounce of cold butter. a
dessert-spoonful each Of anchovy sauce
and mixed mustard, one teacupful of
cream, some pepper, salt, and few
bread crumbs. Make hot and serve as it
is. or you may pour it into buttered
dish, with the addition of q few bread
crumbs, and brown the top in the oven.
FRENCH BUNS.
Put a cup of Zante cu1rants into the
sieve, also pound of flour, a teaspoon
of baking powder and two tablespoon
fuls of ground cinnamon. Rub half a
pound of butter to a cream; mix it with
the sifted flour and add the currants.
Beat three eggs with three-quarters of q
pound of sugar until very light, then
mix all together stirring as rapidly and
as little as possible. Drop the mixture
on buttered tins, in rough spoonfuls an
inch apart.
FRICCASSEE OF ONIONS.
Peel two or three dozen of the very
small, round, white onions; sprinkle
them with salt, let them remain for half
an hour, then roll them upon a cloth to
dry them slightly, and dredge with -four:
throw them into stew-pan in which
you have melted two ounces of fresh
butter, toss them over gentle fire for
five minutes, draln the fat from them,
and pint of rich milk, minced lemon
peel, white pepper, salt and butter
Simmer for ten minutes and serve in the
sauce.
RYE MUFFINs.
Into bowl put one and half pints
of rye, half a cupful of sugar, and a lit
tie salt; put into the sieve half pint of
-four, one teaspoonful of saleratus, and
two of cream tartar; or, if desired, three
teaspoonfuls of baking powder may be
used instead of the above; mix thor
oughly with the -four, and then sift into
the material i'll the bowl; mix all thor
oughly while dry, and then add two we'll
beaten eggs, and milk enough to make a
batter that viii drop from the spoon
readily; fill the muffin cups about two
thirds full and bake in quick oven.
FRUIT STAINS.
All kinds of berry stains may be re-
moved by pouring boiling water on, or
rather through the stained spot; hold
the garment over tub or wash bow.
and keep pouring on the boiling water
until the stain disappears. This must
be done before soap has been used or
any attempt made to wash out the spot.
Sweet apple stains may be removed by
dipping the stained cloth in the juice of
ripe tomatoes; then lay it in the SUI
shine for couple of hours. It may be
necessary to repeat the operation several
times. [ have removed mildew by COW
ering the spot with mixture of soft
soap and lemon juice, and laying the
garment in the sunshine 1t is best
not to sprinkle clothes at night, when it
is not damp, or they are likely to mildew
before morning.
TO COOK EGG PLANT.
Choose the medium-sized fruit, cut it
in slices little mere than quarter of
an inch thick, and remove the skin.
Sprinkle salt on each piece, put in a
dish and cover with water, placing a
plate on top to keep Ii under. leave it
in this water for an hour or two to draw
out the bitter taste, then wipe each
plant dry, dip it in beaten eggs, then i'll
fine cracker crumbs seasoned with a lit
tie pepper, and fry in equal parts of hot
butter and lard until it is done to light
brown. The lard should be heated in
the frying-pan, and the butter added
just before putting the egg plant in.
Do not cover while cooking, as the
steam would prevent that crispness
which is feature of a nicely-cooked egg
plant.