The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1882-06-16

PARKER HOUSE RoLLs.-One quart of
nour, one cup milk, teaspoonful salt,
tablespoonful sugar, two table-spoonfuls
yeast, one tablespoonful shortening.
WHITE FRUIT CAKE.-One pound of
butter, one and one-quarter of -four,
whites OF eighteen eggs, one pound
sugar, one teacupful of milk (sweet), one
teaspoonful baking powder, two ounces
almonds, half pound citron. or the al
monds may be left out if preferred.
Leave out the fruit and this is delicious
white cake.
COFFEE CAKR.-Two teacups of brown
sugar, one of molasses. one of butter.
one OF strong coffee, four of -four, four
eggs, two teaspoonfuls cinnamon, two of
spice, two of soda dissolved in the coffee,
half pound raisins well seeded, half
pound cltron well cut up into small
strips, half pound currants. 1 always
brown my flour for this.
How TO Cook RIcE.-Rice is becom-
ing a much more popular article of food
than heretofore. Ii is frequently sub
shtuted for potatoes at the chief meal of
the day, being more nutritious and much
more readily digested. At its present
cost, 1t Is relatively cheaper than pota-
toes, oatmeal or grain grits of any kind.
In preparing it only just enough cold
water should be poured on TO prevent
the rice from burning mt the bottom of
the pot, which should have close-fitting
cover, and with a moderate tire the rice
Is steamed rather than boiled until it is
nearly done; then the cover is taken off.
hesurplus steam and moisture allowed to
escape, and the rice turns out mass of
snow white kernels, each separate from
the other, and as much superior to the
usual soggy mass as q fine mealy potato
Is superior to the water soaked article.
AMBER SoUP.-Fry a large chicken
with small piece OF pork and large
onion. Put them into the SOUP pot with
two or three pounds of veal or beef and
gallon of cold water. Let them SIM
mer slowly for four hours, Swimming
very frequently. Add then q small car
rot, a turnip, one stick of celery, two
sprigs of parsley, four cloves, half a
teaspoonful of small pepper corns and a
little salt. Let it simmer slowly for
another hour, strain and return to the
pot. Season 1t to taste with cayenne
pepper and salt. Add the slightly
-
stirring well to the bottom of the pot.
Let 1t come to an active boil, then set it
upon the back of the range. When
boiling ceases and it becomes perfectly
still, skim it well, add a table spoonful
or more of caramel and serve.
SwEETBREADs.-Thr them into cold
water the moment they come from mar
ket and let them remain an hour. Then
throw them into sailed boiling water
and let them boil about twenty minutes,
or until tender. Throw them into cold
water and let them remain two or three
minutes. After blanching them in this
way remove the skin and little pipes,
and lei them remain on ice until you
are ready to cook them. Put table
spoonful OF light-brown sugar and tea
spoonful of water into porcelain sauce
pan, and let it melt and assume rich
brown color, taking care, however, not
to let it blacken or burn. Then add
teacupful of water and pinch of salt.
Stir this caramel well for a few minutes,
then pour it boiling hot over the we'll
beaten yelk of an egg. Brush the
sweetbreads over with this and let them
dry, brush them again and let them dry,
and repeat this the third time. Then
put them into the oven, with little of
the water in which they were boiled in
the bottom of the pan. Let them bake
until nicely Drowned, basting frequent
ly. To fry sweetbreads, cut them into
pieces the size of an oyster, or fry them
whole. Season with pepper and salt,
egg and bread lumb them and fry them
in boiling lard. Tomato sauce, stewed
mushrooms, asparagus, green peas, mac
aroni, etc., are favorite accompani-
ments.