Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1881-01-20
HOuSEkEEPERS HELPS.

BREAD FROM Grown WHEAT. --Scald
the flower when making sponge and let
cool before adding yeast. Knead the
dough little sitter than for good -four.
RoAsrrNa CHEsTNuTs. Gut small
piece off from each shell---iust enough to
show the meat--and put a cupful into a
corn-popper. Shake over a clear fire
until they become mealy.
LEMON BREAD PUDDING. One pint Of
fine bread crumbs, yelks of four eggs,
one quart of rich milk, two tablespoon
fuls of melted butter and one cup of
sugar. Flavor with lemon. Cover and
bake about one-half hour. Beat the four
whites to a stiff froth, mix with it tea
cnpful of powdered sugar and the juice
Of lemon. Spread over the pudding
and return until slightly tinged.
APPLE AND BREAD PUDDING. Put q
layer OF apple sauce in the bottom Of a
pudding dish, then layer of bread
crumbs. sprinkle with sugar and little
hits az butter, Another layer of apples
and a second laver Of bread crumbs are
added with sugar and butter, and a cup OF
rich milk to wet the top layer of crumbs.
Bake in good oven three-quarters OF
an hour. Eat Will eWceV0Hco SiS1'
Flavor with nutmeg.
MurToN HAMS. Allow one-quarter OF
a pound of saltpeter to half pound OF
sugar. Put into an oven to heat, and
while hot rub thoroughly into the legs
of mutton. In the morning rub well
with common salt. Place something
under the mutton to raise it from the
drippings. Let stand three or four
days, then give another thorough rub
bling with salt. and after week hang zap
to dry. You may smoke them, ii .gou
please When dry, keep in canvas bags.
HARD Soar MADE WITH Washing
SOFA. Pour five gallons of boiling
water over six pounds OF washing soda
and three ponds of unslacked lime.
After it settles and becomes clear, pour
of. You may turn over it two gallons
Of clear cold water to be added from
time to time as the soap is in danger OF
boiling over. TO five gallons of soda
and lime water add six pounds of per-
fectly clean fat and boil about two and
half hours. or until it begins to harden.
Throw in a handful of salt just before
| taking from the fire. Pour into tub
and let stand until solid.
To PREPARE HULLED CoRN.--Take
| about three quarts of wood ashes, put
into large kettle, and pour over six
| quarts OF cold water Let come to the
boiling point and boil five minutes,
Swimming several times Take from the
fire and pour in kettle of cold water to
help settle it, Put three quarts Of
shelled corn into another kettle and pour
over the strained I've. Now let boil
half an hour, then skim out the corn and
rinse well with several waters, rubbing
with the hands until the black chits come
off Put back into the kettle with clear
water aud boil until soft Salt and eat
with milk, or butter, pepper, and salt.
CURING HAMs.--I have used the fol-
lowing for a long time for my hams and
think it preferable to putting the hams
into brine, for | think brine has ten
dency TO make lean meat hard and taste
| less. For commoa-sized ham take one
ounce saltpeter and enough fine salt to
rub the ham twice. After rubbing the
hams thoroughly lay them in q cask with
hole in the bottom, or anywhere, SO
that the brine may run off. After one
week, take up and rub on remainder Of
salt and saltpeter. After week or ten
days longer, take up and rub over with
salt alone. After another week they are
ready to smoke. Cor. Rural Neio
/ Yorker