Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1882-02-02
HOUSEHOLD RECIPES.

Potato SALAp.-Small onions sliced
ard cold BOILED potatoes, over which
pour the simple dressing.
GINGER SPONGE CAKE.-One cup of
molasses, one cup of butter, two cups
OF su gar, our eggs, three cups OF flour,
one cup off milk, soda and ginger
CREAM PIE (fne) Half pound Of
butter, four eggs, salt and nutmeg to
your taste, and two tabiespoonfuls of
arrowroot,w pour on it pint ofhoil-
ing milk and stir the whole together.
To be baked in deep dishes.
SOFT GINGERBREAD, Two cups of
butter, two cups of sugar, two cups of
molasses, one cup of milk, four eggs, IA
teaspoonful of pearl-ash, five cups of
flour, two teaspoonfuls of ginger, two
teaspoonfuls of allspice, one tea.poonful
of cinnamon.
CIDER CAkE.-Cider cake is very
good, to be baked in small loaves. A
pound and half of -four, half pound
of sugar, quarter of pound of butter,
half a pint of cider, one teaspoonful of
pearl-ash; spice to your taste. Bake
till it turns easily in the pans we should
think about half an hour.
LEMON RBET.-The juice of five
lemons, one pint of sugar, one quart of
water, one tablespoonful of gelatine.
Soak the gelatine in little of the
water, boil one cupful of the water, and
dissolve the gelatine in init. Mix to.
gether the sugar, water, gelatine and
lemon juice. Turn it into the can and
freeze. This is light and creamy.
Potato AD.--Potatoes boiled in
the Jacket and peeled while warm,
cut evenly into fine slices, and when
cold mixed with fine olive oil. After
having drawn with this for little while
add salt, pepper, chopped onion, and
mix all this by shaking it up, as using
spoon would break the potatoes and
make them unsightly Add good vine
gar.
WEDDING CAKE.-The following is a
very rich wedding cake: Five pounds
of finest -four, three pounds of good
butter, five pounds of currants, two of
sifted loaf sugar, two nutmegs, a quar-
ter of an ounce of mace, half q quarter
of an ounce of cloves, sixteen eggs, one
pound of sweet almonds, half pound
of orange and lemon peel, one gill of
wine and one of brandy.
GINGER SNAPs.-Meit quarter of a
pound of butter, the same quantity of
lard; mix them with a quarter of a
pound of brown sugar, pint of molas-
ses, couple Of teaspoonsfuls of ginger
| a n ~ r,r l.
of teaspoonfuls Of saleratus in a wine
glass of milk and strain it into the cake;
add sufficient flour to enable you TO roll
II out very thin, cut it into small cakes
and bake them i'll slow oven.
| A GOOD SAUCE FOR STEAKS. One
ounce of whole black pepser half ounce
of allspice, one ounce of salt, half ounce
of grated horse radish, half once of
picked shalots, one pint Of mushroom
catsup or walnut pickle. Pound all the
ingredients finely in mortar, and put
them into the capsut or walnut liquor.
Let them stand for fortnight, then
strain off the liquor and bottle for use.
Either pour little of the sauce over
the steaks or mix it with the gravy.
WHITE SAUCE FOR A PAIR OF Fowls.
One and half pints of milk, one and
a half ounces rice, one strip of lemon
peel, one small blade of pounded mace,
salt and cayenne to taste. Boil the milk
with the lemon peel and rice until the
latter is perfectly tender, then take out
the lemon peel and pound the milk and
rice together; put it back into the stew
pan to warm, add the mace and season.
ing, give it one boil, and serve. This
sauce should be of the consistency Of
thick cream. A simple and inexpensive
method.