The Superior times. [volume] (Superior, Wis.) 1870-1912, 1882-04-29
$500 a YEAR,
ITEMS FOR THE COOK

Delicious fruit candy is made from
this recipe: Get one cocoanut, one
and one-half pound of granulated
sugar, wet the sugar with the milk of
the cocoanut, put in saucepan, let it
heat slowly, then boil rapidly for FIVE
minutes, add the cocoanut grated very
fine, boil for ten minutes, stirring con-
stantly. Try it on a cold plate if
| it form firm paste when cold, take it
from the fire. Pour part of it out on
a large tin, lined with butter To the
remaining cream, add one-quarter ofa
pound of raisins, stoned and chopped,
! half pound of blanched almonds, one
| pint of pecans, half a pint of chopped
walnuts, Beat all well together, then
pour it over the other in the tin, and
when cold cut in bars or squares.
TINE TABLE FOR COOKING BREAD,
CAKES, ETC.-Bread-large loves take
one hour small loaves from half to
three-quarters of an hour. Biscuit and
rolls from fifteen to twenty minutes.
Brown bread, steamed about three
hours. Loves of sponge cake, bake
about forty-fve minutes if thin about
thirty. Loves of richer cake, from
fOrty-fye minutes to an hour. Fruit
cake about two hours, if in two or three
pound loaves. Small, thin cakes and
cookies, from ten to fifteen min
utes watch carefully. Baked pud-
dings, rice, etc, one hour Boiled
puddings, three hours. Custards to be
watched and tested after the first
fifteen minutes Baked puddings,
about forty-fve minutes. Pie crust
about half an hour.
Orange pudding or custard makes
dainty dessert; cut five or six
oranges in small pieces, place them i'll
pudding dish, and sprinkle one
coffee-cup of sugar over them, make a
boiled cutsard of one pint of milk, the
yolk of three eggs, half a cup Of sugar,
and one teaspoonful of corn-starch
pour this over the oranges after the
sugar has dissolved make meringue
Of the whites of the eggs with three
teaspoonfuls Of powdered sugar beaten
in put this over the custard, and set
in the oven to brown. If the oranges
are very sweet, less sugar can be used.
Corn CHoWDER-Cut half pound
of salt pork in little pieces not more
than an inch square slice four onions
very thin, as if you were to fry them
boil the pork and onions for twenty
minutes in two quarts Of water cut
six medium-sized potatoes in rather
thick slices SO they will keep their
shape /; add them to the soup and boil
ten minutes meanwhile scald one
quart of milk after the potatoes
have boiled, add one quart can of
corn, and lastly the milk, and let all
come to a boil cover the bottom of
the soup dish with buttered crackers,
and pour the soup over them.
Mock FRIED OYsTERs-Are made
of one bunch of satisfy or oyster plant,
two eggs, half a cup sweet milk, and
-four enough to make a thin batter
wash and scrape the vegetable, then
CRATE it in the batter, drop q spoonful
at time in hot lard, and fry until
brown and dry. Mock stewed oysters
are made of satisfy also. 1t should
first be boiled for few minutes in
weak vinegar and water; then cook
until tender in clear water, and lastly
put them in the milk and stew in the
usual way.
A GOOD WAY TO PLANT FLOWER
SEEDs.-Which you wish to take
particularly good care of is to take
a turnip, cut in halves, scrape out the
she'll, then fill with earth and plant in
the winter plants out doors, dig hole
in the fower-bed large enough to set
the turnip init will rot in a short
time-and your plants will thrive by
not having the tender roots disturbed.