Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1882-04-13
HOUSEHOLD HELP.

in it. Make a dressing Of bread
crumbs, seasoned with butter, pepper
and salt, and stuff the pockets as full as
it is possible to do so. Draw them to,
gether with needle and thread or tie q
strong string around the meat to keep
it together. Place the meat in bak-
ing-pan and sprinkle with pepper and
salt, and add two or three spOonfuls OF
water to the pan. Bake slowly two
hours, or until the veal is thoroughly
done, and baste it while cooking. Serve
with gravy.
CHICKEN Corn PIE.-Green corn
must be used as it is much sweeter
than the canned corn. Disjoint spring
chicken and put it in stew-pan, with
just enough water to cover it. Add
pepper and salt, and when it is nearly
done cup of milk or cream. Rub a
spoonful of butter, with the same
quantity of flour, and stir it in the
gravy. Cut from the cob one dozen
ears of corn, if they are small, and
place layer of corn and one Of the
chicken in baking dish until it is full,
taking care to have the corn on top.
Pour the gravy over all and bake
about one hour in a moderate oven, or
until the corn is nicely Drowned.
BEEFsTEAK AND ONIONS. This may
be considered a plebeian dish, but it is
extremely savory and appetizing one.
Select thick, tender steak, and either
broil it over the Goals or cook until it
is done in skillet heated almost to
redness over the fire, which will i'm
part almost the same flavor as broiling
does. Slice and fry quarter of a
peck of onions until they are brown
and crisp. Serve the steak on hot
dish, with the onions arranged around
it.
MEAT PIE.-Wash, dry upon a cloth,
and cut in small pieces one and half
pounds of lean beef. Put tablespoon
ful of butter into stew-pan over the
fire, and when it browns put in the
beef and let it brown slightly. Season
with pepper and salt and stir in two
tablespoonfuls Of flour. Then pour in
sufficient boiling water to make nice
gravy. Let it cook slowly on the back
of the stove until the meat is tender.
Line the sides of a pudding dish with
paste and pour in the prepared meat.
Cover with a crust and ornament the
top. Bake about three-quarters of an
hour in moderate oven. An invert-
ed tea-cup in the centre will collect the
gravy and prevent the crust from fall
ing liz.
POTATOES A LA MAITRE D'HOTEL.-
Pare six large potatoes and boil them
in water until they are tender, adding
a small quantity of salt to the water.
When they are done, do not allow
them to cool. but cut them into slices
at once, and put them in a stew-pan
with tablespoonful of butter, ditto of
broth or of water, same salt, pepper
and chopped parsley. When the bat
ter is melted and all is very hot add
some lemon-juice and serve them I'M
mcdiately.
To Cook SHAD.-The fish must be
broiled to have it in perfection. Fry
ing, boiling, and baking may do for
other varieties of fish, but they render
the shad inspid. Select fresh, fat-roe-
shad, have it properly cleaned and slit
down the back, or if your gridiron is
small divide it in two parts. Dry it
upon q clean towel, and boil it upon a
wire grid-iron over clear fire, taking
care to cook it slowly, so that every
part may be thoroughly done. Have q
fiat dish made very hot, place the shad
upon it, add pepper and salt, and baste
well with melted butter. Serve imme-
diately.
To Cook ASPARAGUS cut off the tough
near the root and boil it in clear water
until ii is tender. This will require
to the water In which it is boiled.
When it is done arrange it neatly upon
some slices of toast, taking care to have
the heads all turned in one direction,
and to preserve il in order string may
be tied around it before cooking. Pour
a white sauce or melted butter over all
and serve very hot.
MERINGUEs.-Beat the whites of six
eggs until they stand alone, then add,
little by little, half 8 pound of powder
ed sugar. Beat very hard until the
mixture is smooth and can be worked
with a spoon. Take some sheets of pa
per and arrange the mixture on it in
heaps about as large as an egg. Sift
sugar over them and let them stand IN
a cool oven to harden, and until they
are delicate brown color. When they
are coal with a thin knife slip them
from the paper, and Eli the hollow part
with whipped cream. Place the two
halves together and arrange them in a
dish. The cream should not be added
until they are ready for the table, for
the moisture would make them soft if
added too long beforehand.
POTATO PUDDING.-Pare and boil four
large potatoes. When they are done
mash them through colander and
beat them smooth with a heaping Ia
blespoonful of butter, one cup of sugar,
four eggs, and the grated rind Of q lem
on, with very small part of thejuice.
Stir in sufficient sweet milk to make
the mixture like thick custard. Pour
it into an open crust and bake in a
quick oven. Serve cold with sugar
sifted over the top of it.
RHUBARB PIE.-Skin the stalks and
cut them into pieces about half an inch
long. Wash it and put it in a stewpan
with just enough water to keep it from
burHing. Stew until it is quite soft,
and turn it out into a bowl and smash
it with silver spoon. When it is quite
cold add sugar to suit the taste, also
some cinnamon. Bake In an open
crust with strips of paste laid over the
top. Serve cold.
PUDDING SAUCE.-Beat to a cream
half a cup of butter and one cup of
granulated sugar. Pour the mixture
-, q c,,,n Ii carno-nara and Sta,ad II Ii,