The Superior times. [volume] (Superior, Wis.) 1870-1912, 1881-02-19
DOMESTIC HINTS.
PUDDING SAUCE.


Mix two teaspoons of corn starch and
two cups of sugar we'll together. Add
the Juice of lemon and half the grated
peel, half cup of butter and a cup of
boiling water Stir and boil for five
minutes.
MASHED CARROTS.
Wash, scrape and soak them in cold
water for one hour. Cook tender in
boiling sailed water; drain, mash and
beat in generous piece of butter. Sea-
son to taste with salt, arrange them in a
dish, sprinkle pepper over the top and
serve hot.
TURKISH PILLAU.
One cup of beef stock, one cup of to-
mato juice strained, one cup of rice: boil
these together 20 minutes, then add bali
cup of butter and boil 10 minutes; it
must be boiled in an inner kettle or
stirred all the time, as it burns easily;
the rice must be whole when done, and
is to be eaten while very hot or it is not
good.
CARE OF FURs.
Furs hould be combed now and then
while in use and especially when the
spring approaches. When put away for
the summer they should first be beaten
with small cane and carefully combed,
and then sewed up in calico bag, care
fully turned In at the edges. A barrel
or keg in which whisky has been kept
is the best place for keeping them. 1t
is mistake to suppose that moths can
be kept away by camphor, pepper, etc.
BLACK CAKE.
Three cupfuls of butter, one quart of
sugar, three pints of -four, half a pint of
molasses, half a pint Of brandy, half a
pint of wine, one teaspoonful of salera-
tus, one ounce each of all kinds of spices,
II eggs, three pounds of raisins, two of
currants, half pound of citron. Bake
in deep pans, In moderate oven, be-
tween three andfour hours. This is one
of the best of rich cakes.
CRACKER sUET PUDDING.
One-fourth pound beef suet, freed
from strings and powdered, one cupful
fine cracker crumbs, two tablespOonfuls
of sugar, four eggs, three cupfuls milk,
pinch of soda, one teaspoonful salt:
beat the yolks with the sugar; add to
these the milk, In which the cracker has
been soaked for half an hour; work into
a smooth paste before putting in thesuet
and soda; whip the whites in last, and
bake nearly if not quite an hour; cover
should the crust form too rapidly. Eat
hot with wine sauce. You may also steam
or boil this pudding.
FINE SWEET RUsKs.
Soften two tablespoonfuls of butter in
bowl, whisk two tablespoonfuls of SUI
gar, three eggs and favoring to your
taste demon generally, together with a
pint of milk, add to your butter in the
bowl two quarts of -four with four tea
spoonfuls of baking powder sifted in it,
then add milk, eggs, etc., and mix, add
ing little more milk if required to make
it the required consistency. Bake in
balls size of large walnuts placed togeth-
er on buttered pans with sides to them.
Moderate oven.
MACARONI WITH HORSERADIsH.
The cheapness and nOurishment of
macaroni make variety in cooking ii
desirable. 1t cannot be eaten too often
as food, but it is useless to try it in q
variety of ways. 1t is excellent with a
sauce of horseradish. This last may be
merely grated, with vinegar, in the usu-
al way of serving it for roast beef, or it
may have the yolk of an egg beaten up
with the vinegar. Lay the macarom
that has been boiled in salt and water in
a deep dish, with a little bit of butter OF
cheese on top to make it brown Eat ii
with the herseradish sauce, and it will be
found delicious