The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1881-09-16
DOMESTIC RECEIPTS.

Cream Cookies .-One pint cream.
two cups sugar, three eggs. two tea
spoonfuls soda, four teaspoofuls cream
tartar; mix rs soft as possible to roll;
nutmeg or cinnamOn; bake quick.
Corn Fritters. -One-half tea-cup but
ter, tho same of flour, n egg, pepper
and salt. one pint grated corn. beat it
up and fry it on q well-buttered grid
die. They are IS good as fried oysters.
Fried Squash.-A delicious dish can
be made of the summer crOok-neckcd
squash simply by frying them in but
ter. Slice them rs you would cucum-
bers, dip in dry flour, fry to n brown,
and imagine that you are eating fried
oysters.
Lemon Pudding.-Put in n basin ono
quarter pound of flour, anne of sugar,
same Of bread crumbs and chopped
suet, the juice of one good-siZed lemon.
and tho peel grated, two eggs, and
enough milk to make it tho consistency
of pOrridge; boil i'm a basin for one
hour. Serve with or without sauce.
Sponge Gingerbread .-Tako one cup
of sugar, one cup Of sour milk, one
small teaspoonful of soda, one cup of
molasses. four eggs, the white and yOlks
beaten separately, n cup OF butter.
m tablespoonful of ginger, N cup OF
| raisins, four cups of flour. In place OF
sour milk and soda you may use sweet
milk and baking powder.
Fried Egg-Plant.-Parc your egg
plant; cut in slices n third of an inch
thick, and lay them in strong cold salt
and water for three hours, putting a
plate and weight on them to keep them
under the water; wipe each slice; dip
in eggs beaten with a tablespoonful of
cold water and fine cracker-crumbs;
fry In boiling drippings of half lard and
butter.
Slowed COrn.-Scald the corn just
enough to harden; slice off the ear SO
as to divide the kernel three or -four
times; scrape the chits (the sweetest
part) from tho cob, add sweet milk, q
little water, q little butter and salt.
simmer ton minutes. Beat an egg and
add, stirring in evenly just before tax.
ing off the fire. A very little sugar i'm
proves it for the taste of most people.
A Good Way of Cooking Onions
1t is a good plan to cook onions in milk
and water, it diminishes the strong
taste of that vegetable. 1t is an excel
lent way Of serving up onions to chop
them after they are boiled and put
them in q stewpan with q little milk,
butter, salt and pepper, and let then
stew about fifteen minutes. This gives
them a fine flavor and they can be
served up very hot.
Homemade Crackers.-These arr
more wholesome for children thar
cookies, and the novelty of having
them made at home goes a good ways
toward making them eatable. Take
~thrcc-fourths Of = cup of butter or lard,
one pint of sour milk, three Teaspoons
fuls Of baking powder. Stir all except
the milk in with the flour, and whei
thoroughly mixed put the milk in. BE
careful not to knead them too much,
as there is danger of their being toe
tough; roll thin and bake in q quick
oven.
Baked Macaroni. Break up Us much
macarOni as you desire for your dinner,
put it on to boil in tepid water. so us
to allow it to swell. In twenty-five
minutes, if soft 10 q fork, drain i,
through a cullender. Butter a deel
dish, place a layer of macaroni, then
sprinkle Over it salt and pepper; cove
with grated bread crumbs and u little
grated cheese. Fill up the dish in this
manner, and lap bits of butter over The
cheese of the top layer. Bake in n hoI
oven fifteen or twenty minutes; if left
in the oven too long it will become
tough and unpleasant.