Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1882-05-04
HOUSEHOLD RECIPES.

WHEN making molasses CANDY. or
when boiling molasses, there is always
more or less danger OF its running over
on the stove. A small lump of butter
dropped in when its bubbles begin to
rise will prevent this.
| TOMATO FRTTTERs are an agreeable
entree. Use one quart of stewed to-
matoes, one egg, one small teaspoonful
Of soda; stir IN flour enough to make
batter like that for griddle cakes.
Have some lard, very hot, on the stove.
drop the batter in, spoonful at time,
and fry.
A CAKE which will be new to many
cooks is called layer fruit cake, and
may be made by following any good
receipt tor the cake itself. On each
layer except the top one spread icing
and thick layer of dates remove the
stones, of course, and look the fruit
over carefully. Frost the top of the
cake.
OLD lace curtains that have little
holes in the netting can be ,madc to
appear whole when they are laundried.
Take piece Of lace or thin muslin,
and when the curtain is starched
starch this piece also and put it over
the spot which needs mending. 1t
will show very little, if at all, and the
starch will keep it in place.
To give delicious flavor to lamb
which is to be eaten cold, put in the
water in which it is boiled whole cloves
and long sticks of cinnamon. To one
leg of lamb allow one small handful of
cloves, and two or three sticks of Gin
namon. j the lamb is to be roasted
boil the cloves and cinnamon in water,
and haste the lamb with it.
FRIED SHAD.-Cut the shad across
into rather large pieces, and if the fish
is very thick split such pieces through
the middle season with salt, pepper,
dredge with -four, and fry IN hot lard.
Turn the pieces Of fish frequently that
they may not burn. The roe should
also be seasoned nicely and fried.
Serve sauce tartare with fried shad.
Bass may be fried in the same way.
BAKED SHAD.--Stuff the shad with
u
season with salt, pepper, dredge with
-four, spread little water over it. and
put it into baking-pan in which you
have placed few thin slices of bacon
over the top of the fish; put some hot
water into the bottom of the pan, and
put it into hot oven. Basic very
often. Whiteish, bluefish, etc, may
be baked in the same way. Fry the
shad roe nicely, and serve it with the
baked fish.
ORANGE ERS.--Peel and slice
three oranges and lay them in powder
ed sugar; mix to a smooth batter four
teaspoonfuls of -four one saltspoonful
of salt the yolk of raw egg and about
gill of milk. When ready TO use the
add batter one teaspoenful of olive oil or
melted butter and the white of one egg
neaten to froth; dip the oranges into
the batter, lift them out fiat with fork
and put them into smoking hot fat; fry
light brown, lay them for moment on
a napkin or brown paper to absorb all
fat, sprinkle them with powdered sugar,
and serve hot.
Il
eggs, three quarters OF a cupful of but
ter, one cupful of powdered sugar, and
such fAvoring as you prefer. Beat the
yolks and sugar together until 1t is
creamy freth. Now quickly add them
together, tiavoring with a little extract
of vanilla. Bake it in crust; it will
rise very light. AS soon as done have
ready the whites of the eggs beaten to
stiff froth, swectened with little SUI
gar and favored with few drops Of
the extract. Spread this over the tops
of the pies, which return to the oven to
receive delicate coloring. While hot,
cut the pies and distribute them on the
plates, otherwise, if they are allowed to
cool without cutting them, they will
fall. This is strange but true.