The Superior times. [volume] (Superior, Wis.) 1870-1912, 1882-05-20
ITEMS FOR THE COOK

PEANUT PATTIEs. Line two dozen
patty pans with puff paste or faky
pastry. To one pound Of roasted pea
nuts pounded fine in a mortar, and ten
eggs well beaten, one pound of sugar
and half pound Of butter; put this
mixture into the pans and bake until
the pastry is done in moderate oven.
Dust the patties with powdered sugar
and used them hot or cold.
SNAIL BIRDS RoAsTED.-Clean by
washing quickly in one water after
they have been drawn. Season with
salt and pepper. Cut slices of salt
pork very thin, and with small skew
ers fasten slice around each bird.
Run long skewer through the necks
of six or eight and rest it on a shallow
baking-pan; put it into a hot oven or
before hot fire, and cook twenty min
utes. Serve on toast.
LEMON SoUFFLETs.-Put four ia
blespoonfuls of potato starch in bowl
with three yolks Of eggs. one ounce of
butter and few drops of lemon es-
sence; three gills of milk; set on the
fire, stir continually, and take it off as
it comes to the boil; continue to stir
slowly, pour into cups and bake in a
very moderate oven.
CHESHIRE SoUP.-The following is
very old Cheshire recipe for a good
and inexpensive soup. 1t dates back
as far as the sixteenth century; Put
hook of beef into a gallon of cold
water, simmer it gently for six hours,
taking care it is we'll skinned. Put
in some thyme, sweet marjoram and
celery, all tied in a bunch, and also a
couple Of onions cut fine. Skim off all
the fat, and season with pepper and
salt and little ketchup. By emitting
the above seasoning this soup may be
turned into all kinds of soups by add
ing the Vegetables to give flavor re-
quired.
GENUINE PARKER HOUSE Roll
One quart flour, one tablespoonful
lard, onehalf pint milk, one quarter
cup of white sugar (one-eight cup suf-
ficient), one quarter cup yeast, one
half tablespoonful Of salt Rub salt
and lard in the -four scald the milk,
then let it cool to milk heat; add SUI
garland yeast to milk; make a hole
in the flour and pour the mixture into
it without stirring. Do this at noon
or before tea, and let it stand in a
warm room until morning; then stir
and mould thoroughly. Set it to rise
again till after dinner, then roll, cut in
rounds and double over. Let it rise in
pans and then bake. This makes
about twenty.
CREAM ToAsT.-Toast your slices
of bread golden brown. Burnt toast
is detestable. Have on the hearth a
shallow dish more than half full Of
boiling water in which little salt has
been sprinkled. As each slice is toast
ed dip in this for a second and lay
into the dish in which it is to be serv-
ed. Have ready by the time all the
bread is toasted quart of milk scald-
ing hot Thicker this with two ia
blespoonfuls of flour wet with a little
cold milk; let it simmer until cooked
and then add three tablespoonful of
butter; let it melt then add two we'll
beaten eggs. Boil at once and pour
over the toast. Cover closely and set
in the oven two or three minutes be-
fore sending to table. This is most
excellent.
OLD TINE PORK AND BEANS
Take two pounds of moderately lean
pork, to two quarts of marrowfat or
other beans. Put the beans to soak
over night; in the morning after
breakfast scald and scrap the rind of
the pork and put on to boil an hour
before putting on the beans. Set the
beans to boil in a separate pot in half
warm water. If the water used is of
hard limestone, use a teaspoonful of
soda to the first water. After boiling
a short time, drain through a colan-
der, and put on fresh water and let
boil until quite tender. Then add the
pork to the beans and let simmer I'M
til nearly as stiff as mashed potatoes.
Then put into baking dish; score the
pork and place in the center; brown
in the oven one hour. Great care
should be taken not to let the beans
scorch when they are boiling.
TIE New Secretary Photo graphed
William f. Chandler, who succeeds