The Superior times. [volume] (Superior, Wis.) 1870-1912, 1881-04-23

Ihbs6 DOUdUOeS dIt DODSu, mashed,
seasoned as usual with butter, milk and
salt, and then pressed through a
colander, to give the mass light APP
pearance.
JELLY OF IRISH MOSS.
Irish moss half an ounce; fresh milk,
pint and half; boil bown to pint;
remove any sediment by straining, and
add the proper quantity of sugar and
lemon juice or peach water to give it an
agreeable flavor.
CHOCOLATE NANCE.
Boil one box of gelatine in as little
water as possible till entirely dissolved;
let boil one quart of milk and one quart
of cream; sweeten to taste; flavor with
vanilla; also one cupful of chocolate;
lastly, pour i'll the warm gelatine
through strainer Let all boil about
five minutes. Then pour in molds.
Eat with cream.
DoUGHNUTs.
One and Il half pints milk; one pint
bowl sugar heaped; one half-pint butter
and lard mixed, or all butter; three eggs;
one-half teaspoon soda; wine glass
brandy; one cake compressed yeast;
when light put in eggs and soda and let
them stand over night.
PURE BEEF-TEA WITHOUT WATER.
Fill quart self-sealing glass can
with beef cut into very small pieces,
close it, and place the jar in kettle of
warm water Let the water come to
boil gradually, SO that the jar may not
break, and let it remain on the range
about three hours; then strain it off and
you will have a large cup of the pure
juice Of the beef. Then put in little
salt and cayenne pepper.
PUMPKIN PIE.
Cut the pumpkin into as thin slices as
possible and in stewing it the less water
you use the better; stir so that it shall
not burn; when cooked and tender stir
III two pinches Of salt; mash thoroughly,
and then strain through a sieve; while
hot add a tablespoonful Of butter; for
every measured quart of stewed pump
kin add quart of warm milk and four
eggs, beating yolks and whites separate
ly; sweeten with white sugar and Gin
namon and nutmeg to taste, and salt
spoon of ground ginger. Before putting
your pumpkin ID your pies it should be
scalding hot.
GERMAN YEAST BREAD.
When fresh German or compressed
yeast can be obtained, a very nice light
bread can be made and baked in about
three hours time. For two large loaves
of bread use three pounds of -four, one
quart OF lukewarm water, one table
spoonful of salt, and two ounces of yeast;
dissolve the yeast in the water; add to it
p11n orb of tho tn1Ir RI ,,noI-n hot
thick enough to hold the drops from the
stirring spoon when they are shaken
from its surface, and set this batter or
sponge near the stove to rise; it must be
placed where the hand can be laid with
out burning, and must be covered with
folded towel. When it is light and
foaming mix in the rest of the flour and
salt and kneal it for five minutes, using
enough more -four to keep it from stick
ing to the hands or to the bread-board
upon which it is kneaded; form it into
two loaves, place them Ill separate pans
near the stove, and let them grow double
in size; then pick them with fork, and
bake them for an hour III q moderate
oven, taking care that they do not burn.
HAGGIS.
It's an American idea to turn IIp your
noses at a haggis. The sleeps stomach
which enters into the making of the
dish has really not more to do with a
haggis than the skin to the sausage.
Take a sleeps stomach, clean it
Thoroughly, scrape it, turn it inside out,
and put it in salt and water; take the
lights, heart, and liver of the sheep and
mince them quite fine; add to them
pound of shredded suet, which also
divide finely; bake into sconces a pound
of oatmeal; TO do this mix the oatmeal
with a little salt and water; spread the
paste thin on baking-tln and bake it
crisp; pound up fine these sconces; if not
dry enough toast them; add one chopped
onion, and season with salt and pepper;
add to this a teacupful OF good strong
stock; put it all in the stomach and sew
it up tight; put it in a pot of boiling
water with plate on top of it, prick the
bag III a good many places to prevent its
bursting; cook FIVE hours.