Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1881-04-06
KITCHEN ECONOMY,

CAUDLE.
Beat up an egg to froth, add wine-
glassful of sherry, and half pint of
Cruel, favor with lemon-peel and nut
meg, and sweeten to taste.
GRAHAM sCoNEs.
One pint graham meal, one large
tablespoonful butter, one pinch salt, one
cupful cold water; chop together and
bake very, very thin.
BAKED HoN11NY aR1Ts.
One quart milk, one cupful hominy,
two eggs, and little salt; salt the milk
and boil, then stir in hominy and boil
for 20 minutes; set aside and fully cool;
beat eggs to stiff froth, and then beat
them well and hard in the hominy, bake
half an hour.
EGG DUMP11Nas.
Make batter of pint of milk, two
wel-beaten eggs, a teaspoonful of salt,
and flour enough to make a batter as
thick as for pound cake. Have clean
saucepan of boiling water, let the water
boil fast, drop in the batter by the table
spoonful -four or five minutes will boil
them), take them with skinner on
dish, put bit of butter and grated nut
meg, with syrup of sugar.over.
VINEGAR CANDY.
Three cups white sugar; one and one
half cups clear vinegar; stir the sugar in
to the vinegar until thoroughly dis
solved; heat to boil, and stew uncover
ed until it ropes from the tip of the
spoon. Turn out upon broad dishes,
wel-buttered, and cool, and as soon as
it can be handled, pull. It can be pull
ed beautifully white and porous.
BAKED P1CKEREL
Clean and wipe a large pickerel, and
put in a baking pan with very little
water, in which scant tablespoonful of
butter has been placed. Bake the fish
with the water in the pan. Make in a
slow ~. basting from time to time
double kettle, over the fire, a sauce of a
cup of rich milk thickened with scant
teaspoonful of -four. Add to it little
finely chopped parsley, piece of fresh
butter size of walnut, and the gravy
from the baking pan. Let it come to a
boil, and when the fish is placed un-
broken on a hot platter, pour the sauce
around it, and garnish with watercress.
HINTS ON SEARCHED LINEN,
Much has been said and written about
poorly "done up" linen. One will tell
us to use boiled starch, another will say
use it cold, and another says she cannot
get the linen stiff enough to suit her men
folks without first using the starch be-
ing boiled, and then cold. I think the
fault in most cases is not in the starch
ing, but in the ironing. Linen will not
look nice ironed with q rough, dirty iron,
no matter what way it is starched. It is
the soiled look caused by the dirty irons,
and not lack of stiffness, that most men
complain Of. I do pity the men whose
linen comes from the ironing board
looking only fit for the wash. To pre-
vent this soiled appearance it is not
necessary to have nickle-plated or any
other improved flatirons; the old
fashioned iron will do we'll enough if
kept smooth and clean. They should
be kept in ry;place, to prevent rust,
and should never remain on the stove
unless in use. I have noticed those who
keep them on the stove from one iron
ing day to another always have rough
irons, and consequently soiled linen.
When they are set to cool, always set on
end, as they gather moisture II placed
on the face. In using cold starch, do
not have the. water very thick with
starch, wet the linen, then place it on
the ironing board and rub with dry
cloth: This will remove the particles Of
starch that would stick to the iron, and
does not take the starch from the linen
as rinsing it would. I find no trouble
in doing up starched clothes in a nice
manner since [ have tried this way
Cores. Maine Fayweer.sa-r1 -.