The Superior times. [volume] (Superior, Wis.) 1870-1912, 1881-03-26

them into thick slices. Broil the slices
on gTldiron, over clear fire, until
Drowned on both sides. Serve on a hot
dish, with pepper, salt and butter.
POTATO SALAD.
Take about ten nice, mealy, freshly
boiled potatoes; when they are quite
cool cut them in thin slices and place
them in an earthen dish; add vinegar,
pepper, salt and olive oil to taste; mix
with a wooden spoon; add q chopped
onion and parsley; also, if desired, add
capers.
FARINA JELLY.
Boil one quart OF new milk; whilst
boiling, sprinkle in slowly a quarter of
a pound of farina. Continue the boil
ing from half an hour to a whole hour.
Season with five ounces of sugar and
teaspoonful of vanilla When done.
turn into mold, and place it on ice to
stitfen. Serve it with whipped cream.
EYES PUDDING.
Crate three-quarters of a pound of
bread; mix with it the same quantity of
shredded suet, the same of apples and
also of currants; mix with these the
whole of four eggs and the rind of
| half a lemon; shred fine; put it into
shape and boil three hours. A cloth
must be Toured and tied over it.
Make pudding sauce to serve with it
the juice of half lemon and little
nutmeg.
TAPIOCA SOUP.
Make a good beef SOUP with two
pounds Of meat and bone, and two and
| Il half quarts of cold clear water, sim
meriDg for four or five hours and add
ing an onion, some parsley and carrots.
Put in very little salt. Let the stock
when done, get cold. Take the fat off
the top and reheat the soup, putting in
tablespoon OF tapioca to a quart of
stock. Season to taste, and add a few
drops of lemon juice.
BANANA CREAM
Procure five ripe bananas, take off
| the skins and pound the fruit in a
mortar with or white sugar to pulp.
Beat up half a pint of good cream to
a stiff froth, add the pounded bananas
| and half a glass of brandy and the
! juice of one lemon; mix we'll together.
! then add ! OF. isinglass dissolved, lit
| tie boiling water, gently whisk in and
fill the mould, set in a cool place un-
til wanted. When required. dip the
mould III warm water for few seconds,
wipe with cloth, and turn out into a
! glass or silver dish.
LINE IN THE TEA-KETTLE.
Every good housewife knows that an
! iron kettle used for heating water that
holds lime III solution, will in d short
time become coated with that sub
| stance This being a poor conductor
OF heat, 1t will of course take longer
/ time to heat the water than when the
kettle is new. Copper OF tin vessels
! do not become coated with lime. The
reason is that iron has an affinity for
/ lime, which the other metals have not.
] But this affinity can be overcome by
! coating the inner surface Of the vessel
with compound Of fannie acid and
/ iron, which Is soluble III water and
viii not precipitate lime. This is
easily done Take a new tea-kettle and
/ put handful Of oak bark into it, fill
with water and keep it boiling for
three or four hours, filing it up from
! time to time as the water boils away
/ The iron will get a Jet black coat OF
! tannate of iron and will be proof
/ against lime Care must be taken that
/ the kettle does not boil dry and become
/ heated to redness. A heat a little be-
low that point VIII destroy the coating
Ii the lime can be fully removed from
an old tea-kettle it can be coated III
/ the same manner as new one, but
viii require longer time, and perhaps
it viii be necessary to repeat the boil
mo two or three fines