The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1882-06-15
Household RAcinea.

Mulled Wine.-Beat one egg and half
tablespoonful Of white sugar together
vigorously; to one glass Ct wine add
quarter Of cup Of boiling water; set
the wine and water on the stove till
hot. then add the egg and sugar and q
little nutmeg. Let the patient drink it
while hot
Cornmeal Muf1ins.-One cup and \
half Of cornmeal, the same quantity OF
white -four, two teaspoonfuls of baking
powder, half cup OF sugar, half a tea
spoonful of salt, small tablespoonful of
melted butter. two eggs and milk enough
to make q stiff batter. Bake in gem
pans for half an hour.
Carrots. carrots are q far
more nourishing and economical human
food than is generally known, and they
should not be mainly left for animals
Serape the roots, chop into small pieces,
ana stew in water until very tender
They may be seasoned with -four and
butter sauce-all the better with cream
added-and in various other ways.
Pie Plant Pudding. Wash and cut
the pie-plant in small pieces. cover the
bottom of q pudding dish with it. then
put in layer of bread crumbs and plen-
ty of sugar, and so on until the dish is
full; add little water, and only little,
as the pie-plant is very juicy. Make a
sauce to eat with this of melted sugar,
favored with cinnamon.
Baked Eggs.-For those who find fried
ones greasy and indigestible. Butter a
deep earthen pie-plate, then put in the
eggs, taking care not to break the yolks
of any; put 8 little lump of butter on
each egg, and a little pepper and salt,
too. If the oven is hot, the eggs will be
cooked sufficiently in four minutes. As
soon as the whites are firmly set they
are done.
Drowned Potatoes. them and
steam them until they are tender; then
about half or three-quarters of an hour
before dinner-supposing there is roast
Of beef or lamb or fowl in the drip
ping pan in the oven-lay the potatoes
under the meat When they are brown
ed take them out with skinner, let
them drain, and send them to the table
on the platter with the roast.
Beef Omelet.-One pound of beef
steak, one-quarter Of q pound of suet,
salt, pepper, and little sifted sage,
ono egg, and three milk crackers; chop
the beet and the suet very fine. roll the
crackers to a powder, mix all together,
and bake in shallow tin, orput small
lump of butter in a saucepan and fry
be eaten warm or cold.
Rice Jellv.-Mix two heaping tea
spoonfuls of rice flour, with enough cold
water to make thin paste; add cup
full of boiling water, putting it in grad
ually; then let it boil until it is trans
parent When You take it from the
stove sweeten and flavor it. If it is for
fever patient, flavor with lemon juice;
if for one with summer complaint, put
a stick of cinnamon in it while it is boil
ing.
Glazed Turnips. quart of
small. even-size turnips; boil them just
tender in salt boiling water and drain
them on dry towel; put into frying
pan just large enough to hold them q
teaspoonful each of butter and sugar,
and let them melt together; then put in
the turnips, set the pan over the fire,
and shake it occasionally until they are
light brown; keep them not without
burning, to serve on the dish with the
tenderloin.
Parsnip Stew.-Take thin slices of
pork. (fat streaked with lean), let it
boil for an hour, then add five large pars-
nips washed, scraped and cut in quart
ers lengthwise, let these boil for half an
hour, then add some potato, also cut in
pieces. When the potatoes are done all
will be. Remove the vegetables, and
thicken the gravy in the Kettle with a
little -four; add pepper and salt, and
small lump of butter. Put the pork and
vegetables on large, deep platter, and
pour the gravy over them.