Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1882-03-10
HOUSEHOLD RECIPES.

HOUSEHOLD RECIPES.
A SMALL PIECE of salt pork boiled
with fricasseed chicken will give rich
ness to the gravy, and the flavor will be
better than if nothing but butter is used.
| EGGS IN THE SHELL--Put them into
boiling water; take them off the fire;
cover them five minutes to allow them
to set; then take them out OF the wa
ter, and serve in folded napkin.
ORANGE AND APPLE PREsERvE.-Peel
some oranges and simmer theu until
tender. Then cut them into slices, re-
move the seeds and put them into the
jelly pots. Now prepare some apple
jelly and pour it over them SO as to fill
| the pots.
PRUNE PUDDING. pound of
Drunes boiled soft and thick; remove the
stones and sweeten well; than add the
whites of six eggs beaten stiff; chop the
prunes fine; then stir in the eggs; put
into dish and bake a light brown.
Serve with sweetened cream.
GATEAU MADELEINEss. One pound of
sugar, sixteen eggs, half pound butter,
three quarter pound of best -four. Beat
the eggs and the sugar together in a
bowl; when done mix in the -four. then
the butter. Put the paste in small
moulds and bake in warm oven.
GOLDFISH STEwED.-Boil a piece of
Goldfish, but do not overdo it. Pick out
the flesh in flakes, put them in sauce
pan with piece of butter, pepper and
/ sol 10 ,,,i-a11
the juice OF lemon, with dust of
cayenne. Put it on the fire till quite hot,
and serve.
HASH made Of two parts potato, one
part corn beef and one part beets is an
appetizing dish for breakfast The
potatoes and beets should be boiled the
day before; chop them and the beef
fine; season with butter, pepper and
salt, and some hot vinegar and mus
tard may be added if you choose.
ORANGEADE.-Pour a pint of boiling
water over a sliced orange. When
cold strain it and sweeten it to suit the
palate. Another way: Squeeze the
juice from six oranges and two lemons
into quart of boiling water, then
slice them and put them in with the
juice. Pour the fluid frequently and
quickly from one jug to another, and
strain it.
ROAST PIGEONS. Wipe them quite dry,
truss them, and season them inside
with pepper and salt, and put a piece
of butter the size of a walnut in each.
Put them down to sharp fire and
haste them all the time they are cook
ing. They will take about half an
hour. Garnish them with fried pars-
ley, and serve with a tureen of bread
sauce.
To PREVENT BROTH FROM TURNING
SoUR.-Broth may be preserved in a
good condition for some days by TAX
ing care when first made to skim it
well, and strain it, SO as to remove
every portion of fat from its surface.
The broth should be kept in an uncov-
cred vessel in a cool place. In sum-
mer the broth should be strained daily,
and poured into a clean vessel.
BEFORE the children's stockings begin
to be thin at the knees and to need
darning put piece of cloth under and
sew with fine stitches SO that they will
not show soft flannel or pieces of old
stockings which are strong enough 10 be
worth using are better than any heavier
cloth. By taking the trouble to do this
stockings may be made to do twice as
long as without.
One is sometimes troubled when fry
ing cakes by sediment forming in the
lard, which darkens it and sticks to the
outside of the cakes. To remedy this, peel
and wash raw potatoes, cut them in
slices an inch thick and drop them into
the hot lard. They will readily absorb
the black particles, and you can easily
take them out with skinner and not
waste the lard.
BUcKwHEAT cakes are improved for
some people by mixing the buckwheat
with Grapam -four. Put about one
third of Graham with it Start the
cakes at night with yeast-a small tea
cup of yeast to one quart of flour; mix
with cool, not cold water, and set in a
warm corner. Griddle-cakes can be
made of oat meal by putting one-third
of wheat flour with it. They require
more time for cooking than buckwheat
cakes do, and should be Drowned thor
oughly.
To SUCCESSFULLY bake ham 1t ought
first to be boiled until almost tender;
take it from the kettle, remove the skin
and put the ham in dripping pan in the
oven for half an hour; then drain off
all the lard that has collected, and pow
der the ham with fine white sugar, and
wet the sugar slightly with Madeira
wine. Put IN the oven again, and let it
bake an hour or more, according TO size.
Less than pint of wine is sufficient to
impart flavor and to moisten it.
PoACHED EGGS IN GRAVY. pint
of water, a wine glass full of vinegar
and teaspoonful of salt in stew pan.
Skim and let it cool. Carefully break
six new-laid eggs into separate tea-cups,
and pour each very gently, upon the
surface of the water; put the stew-pan
again upon the fire, and, as the eggs
set, take them out with slice and i'm
merse them in cold water. When re-
quired for the table. trim the edges,
drain them upon a cloth, and warm
them in rich brown gravy or strong
veal broth.
II often happens that one has eft
slices of cold boiled ham, which are
nice in every way, but still are not pre-
sentable on the platter. There are two
ways in which they may be used to ad-
vantage The first is to chop the ham
fine and mix it with bread crumbs
which have been moistened with we'll
beaten eggs. Make in the shape Of
balls and fry in hot lard. The other
way is, after chopping the ham, to mix
eggs with it, heat it in a saucepan in
which you have first put lump Of
butter. When the eggs are cooked
serve with dry toast. This may be
spread on the toast if you choose.
The Rage for New Words.