The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1881-11-04
Domestic RanaintS.

Rye Cup Cakes. -One quart OF milk,
four O o n little salt, and two largo
tablcspoonfuls of rye meal thickencd
with flour with q thin batter. Fill the
cups half full. ...
Snow Pudding. or Rahm Sulz. This
is q favorite German dessert. Bring to
boiling point one quart sweet cream or
rich new milk, and then pour into it
two tablespoons of corr starch, blended
with a little cold milk. Swcetcn to
taste and allow it to cook gently, stirr-
ing for two or three minutes. Add
quickly the whites of six eggs beaten
sti1r. Let it then boil up once, add va
nilla or lemon ~flavoring and take quick
ly off tho fire. Lay tho snow quickly
in rocky heaps ON II glass dish.
Dorchester Pudding. Two large
handsful of bread crumbs soaked in one
quart III boiling milk; add while hot II
quarter pound Of butter, salt and spice.
Beat three eggs very light. add with
two cups of sugar and q pound of cur
rents washed and dried, also grated
peal of au orange. Bake in n quick
oven half an hour; serve with cold
aHce
Tomatoes Stuffed with Corn.-Set
large. smooth tomatoes in Il creased
pudding-dish, cut II slice from the top
of each, scoop out the seeds, leaving
the walls thickly lined with pulp. Have
! ready II cupful of corn grated from the
cob, and seasoned with butter, pepper,
and salt. Fill the tomatoes with this,
put on the upper slices, and pour q
little gravy over all. Bake, covered.
one hour in u moderate oven. Serve in
tho dish.
Boiled Ham. WASH a ham thorough
", scrubbing off all the rusty parts with
the dust. Rat on in plenty Of cold
water. and boil twenty minutes to the
pound. Let it get almost cold in tho
water. II possible do not skin until
perfectly cold on the following day, the
| fat will then be white and prettily pit
ted, aud the skin leave it easily. Twist
frilled paper about the shank, and lay
in a bed Of curled fresh parsley. Carve
in thin slices.
Lobster Outlets. Take q timed lob
ster, mince it finely, and mix with q
little fresh butter. salt, pepper. and
cayenne, according to taste, Il blade or
two of mace. and Il dessert-spoonful of
anchovv sauce. Add one egg and q
little Hour, or. if you have it ready, a
small quantity of cold boiled potato
mashed. Divide the mixture into small
cresceut-shaped outlets, brush them
wei with egg, dip them into bread
crumbs. and fry them Il light brown
color. If eaten cold. they should be
garnished with parsley. or arranged
round n dish, the centre space being
filled with watercress or small salad,
or, il served hot, with melted butter
and anchovy sauce.
Fried CLANS in Batter. Procure four
dozen of middle-sized Little Neck clans
and drain in Il colander, put into a
large bowl two eggs, a handful of flour,
white pepper and a pinch of red. a little
milk and melted butter; work well, add
the clans, mingle carefully and drop
them. one by one, in plenty of very
clear. hot fat. Fry slight brown and
crisp. drain on q cloth, salt a little.
Dish up on q folded napkin, put fried
parsley on top and %quartered lemons
around and serve.
To Prevent Starch Cracking.-A little
powdered borax and tallow are rs good
as any thing to add to starch to prevent
it cracking.