Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1882-04-20
HOUSEHOLD Help.

Light, brown biscuit for tea are
made of one pint of Graham flour, one
pint of sour cream, one tablespoonful of
bicarbonate of soda; roll them out as
for any biscuit. and bake in moderate
oven.
A nourishing and pleasant drink for
sick person is made of parched rice.
Brown the rice the same as you do
coffee; then pour boiling water with q
little salt in 1t over the rice. Let it boil
until it is tender; then add sugar or
cream to it. 1t may be strained or not,
according to taste.
The following is an excellent recipe
for cheap fruit cake: One egg, one cup
of sugar, one and half cups of flour,
half a cup of butter, two thirds OF a
cup of culrants, one cup of raisins, half
teaspoonfu! 90 baking powder, three
tablespoonfuls OF sour cream or milk
one teaspoonful each of cinnamon,
cloves and nutmeg; in place of baking
powder and sour milk, you may use, if
you choose, two tablespoonfuls of yeast;
tin to rise for an hour.
Rice for desert is very nice when pre-
pared in this way: Wash half @ cupful
Of rice, add to il p large halfcup of
sugar, dessertspoonful of salt, one
quart of rlilk. and some grated nut
meg. SCI it IN the oven to bake, stir
ring it from the bottom every few min
utes with a long -handled spoon. When
the rice is cooked so that it is perfectly
otr, h,1 r,.i &c
starch which you have rubbed smooth
in little cold water. If any brown
crust has formed on the top, remove it
before you putin the corn starch. This
is suitable TO serve cold for tea, or
warm for dessert. Send it to the table
in cups or glasses, with spoonful Of
jelly or Jam IN each cup.
SPONGE PUDDING-Take twelve eggs,
one quart of sweet milk, one quarter
pound of flour and one quarter pound
of sugar. Make blanc-mange of the
milk and -four, adding the sugar when
cooked. When COOL add the eggs, the
whites and yolks having been beaten
separately, and as light as possible.
Pour the mixture into a pudding dish,
place the dish in pan of boiling water,
and put it in the oven. Bake till firm.
Be careful not to bake too long. Serve
not with whipped cream sauce favored
and sweetened to taste.
PUDDING SAUCE.-When the sponge
pudding is to be eaten hot, an excellent
sauce for it is made of sugar and butter
whipped to q cream, and FRESH berries
Strawberries preferred), or fruit
crushed and added with little wine or
spice, is desired. Improperly made, no
better sauce can be used for sponge
pudding.
CELERY SAUCE.-Pick and wash two
heads of celery; cut them into pieces
one inch long, and stew them in pint
of water with one teaspoonful of salt
until the celery is tender. Rub a large
spoonful of butter and spoonful of
flour well together; stir this into pint
of cream; put in the celery, and let it
boil up once. Serve hot with boiled
poultry.
DEyILED HAM.-Take six tablespoon
full of sherry, two of best vinegar, one
dessert spoonful of currant jelly, Il
large lump of butter and cayenne to
suit the taste. Slice the ham very thin
and put it in the chatting dish, having
mixed the dressing together, pour it On
the ham, and let them cook together
for few moments, stirring it well,
when it will be ready to serve. A nice
dish for lunches.