The Superior times. [volume] (Superior, Wis.) 1870-1912, 1881-07-23
CULINARY GEMS.
Z POTATO PONE.

| This is a favorite dish in the West
India Islands. Wash, peel and CRATE
| two pounds of potatoes; add four ounces
each of sugar and butter melted, one
teaspoonful each of salt and pepper: mix
well together; place i'll baking dish and
put into q quick oven until it is done
and becomes nicely Drowned.
| TENDER MEAT
Mrs. Henry Ward Beecher is author
ity for SAYING that very tough fresh
meat may be made quite tender by
soaking it in vinegar and water from six
to twelve hours, according to the size of
| the piece. Three quarts of water and
| little more than half pint of vinegar
will be enough for ten pounds, and that
quantity of meat should soak seven
hours.
st El..s CURRENT JELLY. .H8HlE.
Gather the currants when Just ripe,
pick them carefully from the stem, press
them thoroughly with the hands strain
(without pressing through flannel bag.
One pound of sugar to one pint of juice.
Put the Juice into kettle and let it al
most come to a boil, skim several times
and then put in the sugar. Boil rapidly
At
greater quantity and not SO fair you can
heat the currants before straining.
GREEN PEA SOUP.
Put two quarts green peas into four
quarts water, boil for two hours, keep
ing the steam waste supplied by fresh
boiling water; then strain them from the
liquor, return that to the pot, rub the
peas through sieve, chop an onion fine
and a small sprig of mint; let it boil ten
minutes; then stir tablespoonful of
-four into two of butter, and pepper and
salt to taste; stir it smoothly into boil
ing soup. Serve with well -buttered
sippets of toasted bread.
EGG SANDWICH.
Boil dozen eggs quite hard. Put
them on in cold water, and let them re-
main in for two minutes after the water
boils. This prevents them from grow
ing tough. Spread some bread with
some butter on the loaf, cut very thin.
Slice the eggs in their rings. Lay them
on the bread, with pepper and salt and
q dash of mustard, if you like it. If
you cut each slice across, SO that each
sandwich will be three-cornered, it will
make it more convenient to hold, and
prettler.
NICE LUNCH DISH.
Wash and clean a calf's liver. Let it
| lie IN salt and water short time. Boil
till tender. Beat it through a coarse
sieve or cOlander till it is III crumbly
paste. Add tablespoonful of butter.
Season with a little thyme and sweet
marlOram, salt and pepper. Put it into
a preserve Jar and pack it down tight.
Melt a spoonful Of lard and pour over
The top to keep it. Put in cold place.
If you put too much herb the taste of
the liver will be hidden. This ought to
keep over two days.
APPLE CHEEsE-C CAKES.
Take one pound of apples, boiled and
pulped through a sieve, one pound pow
dered white sugar, the juice and grated
rinds of three large fresh lemons and
four eggs well beaten. Mix these
ingredients carefully and put them into
a saucepan in which you have-a quarter
of pound of fresh butter melted Stir
it constantly over a slow fire for half an
hour, and let it cool. lime pie dishes
with fine puff paste, pour in the apple
mixture, and bake without upper crust
in a quick oven. Sprinkle with powdered
sugar, and serve when perfectly cold.
RICE PUDDING COLD.i
Two quarts of milk, one gill of rice,
one teacup of brown sugar, one stick of
cinnamon about three inches long; wash
the rice in a colander to remove the
floury particles, which are so much
loose starch and spoil the pudding; put
it in the baking dish, scattering in a
quarter of a pound of raisins; cook very
slowly for two hours. Keep a cover over
the dish until the last half hour, when
the upper skin may be allowedto brown;
do not stir If, as this breaks up the rice;
it ought to look like rich, yellow cream
when done. 4 large piece of thick paper
or large plate can be used to cover up
the pudding dish.