The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1882-04-20
HOUSE AND FARM.
Cooking tho Goodies.

COOktuX t3S0 V000t8Os ia. .sZsE~F
Delicious fruit candy is made from this
recipe: Get ono cocoanut, one and one.
half pounds Of Rranulated sugar, vet the
sugar with the milk Of the cocoanut, put Il
in saucepan, let it heat slowly. then boil
grated very fine, boil for ten minutes. stir
ring constantly. Try it on GOLD plate: il
it form firm aste when cold. take It r. m
the fire. Pour Fart OF it out on LARGE tin.
lined with butter. 10 the remaining cream
add one.quarter Of q pound Of raisins.
stoned and chopped. half pound OF
b'arched almonds. one pint of pecans, half
cup of chopped wslnuts. Beat oil we'll
together, then pour it over the other In the
tin, aud when cold cut in bars or squares.
TINE TABLE FOR COOKING BREAD.
:AkES, ETC.-Braad-large loaves take one
hour; small loavee from half to three. quar-.
ters of an hour. Biscuit aud rolls from 1T.
teen to twenty minutes. Brown brea2.
steamed about three hours. Leaves Of
Sn"nge cake. bake about forty five minutes
IT thin, about thirty. Loaves OF richer cake.
from forty five minutes to an hour. Fruit
cake about two hours, If in two or three
pound loaves. Small. thin cakes and cook
les. from ten to fifteen minutes: watch
carefully. Baked puddipgs, rice, etc.. oae
hour. Boiled puddings. three hours. Gus.
tards to be watched and tested after the
lirst fifteen minutes. Baked buildings,
about forty i've minutes. Pie crust about
half an hour.
ORANGE PUDDING OR CUsTARD makes
dainty dessert; cut live or six oranges In
small pieces, place them In pudding dish.
ana sprinkle one coffee. cup OF sugar over
them. make boiled .custard of one pint Of
milk, the yolk Of three eggs. half cup Of
sugar, aad one teaspoonfnl Of corn starch;
pour this over the oranges after the sugar
has dissolved; make q merinRua OF the
whites Of the eggs with three teaspooufuls
or powdered sugar beaten In; put, this over
the castard, and set in the oven to brown.
IL the oranges are very sweet, less sugar
can DO used.
CORN CHOwDEE.- Cut half q 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 (neanwhile scald one quart Of
milk; after tAe potatoes have boiled, ada
one quart can Of corn, and lastly the milk,
'>ON sos VA 0oAO W u UOIbt COV0E Ito NV.
tom of the soup dish with butterel crack
ers, and pour the soup over them.
EGG BALLs.-To be served IN soup make
Welcome addition to plain beet or NUT
ton soup; boil four eggs hard, say for ten
minutes, then pnt them in cold water when
cold. cut the yolk soft with the yolk of one
raw egg, one teaspoonful of -four: add pep
per and salt and some bits OF parsley.
Make in the shape Of balls and drop them
in the soup; let them boil for about two
minutes. The whites can be used to gar.
rish platter OF cold meat for supper, or
may be chopped fine or'be added to the
soup.
MOCK FRIED OYsTERs.-Are made of
one bunch OF satisfy or oyster plant, two
eggs, half cup sweet milk, and Hour
enough to make thin batter; wash and
scrape the vegetable, then CRATE it in the
batter, drop spoonful at q time in hot
lard, and fry until brown; and dry. Mock
stewed oysters are nade Of satisfy also.
1t shoald 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 US ual way.
= 4 GOOD WAY TO PLANT FLOWER
SEEDS (which you wish to take particu.
larly good care of is to take turnip. cut it
IN halves. scraps out the shelf. then fill with
earth and plant in the seed; when the time
comes to put the winter plants out doors,
dig hole in the flower bed large enough
TO set the tu1nip int will rot in short
time-and your plants will thrive by not
having tbs tender roots disturbed.