Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1883-12-21
Z r MERi Coz, UNI
Cooking Recipes, I

| Cooking Recipes.
Eggs will beat much more quickly and
better if they are broken on to a warm
plate, or dropped into hot water short
time before they are beaten. sz.a
u =FIsH BALLS Prepare pint of cold
salt fish, after it is freshened and boiled,
and chop it fine. For this have not
lquite quart of fresE-boiled potatoes,
az tine, 9 cupful Of broken butter.
and two even teaspoonfuls Of made mus
tard with salt to taste. Beat up an egg
light and mix with these 1ast-named in
gradients, adding little cream or sweet
| milk; thenadd the chopped fish, mixing
all thoroughly together. Make into
balls on Toured board, and fry in boil
ing lard like doughnuts When uniform
! ly Drowned, remove from the fat with
SKINNER, drain. put on bot dish and
serve. Carefully prepared these fish
balls are exceedingly appetizing and nu-
tritious.
BucKwHEAT CAKEs.-With milk, buck
wheat flour, yeast and salt make bat.
ter; when it is light add teaspoonful of
| sugar or molasses to quart of batter,
and fry on q hot griddle. Serve with
syrup, which may be made, If necessary
OF sugar dissolved and boiled down. Part
water may be used to make the batter
bot if some milk is not used the cakes
will not brown nicely.
CHICKEN SALAD.-~A nice chicken salad
is made as follows: Two large boiled
fowls (cold) take two large heads of
celery. Having removed all the skin
and the fat, cut the meat from the bones
into very SMALL pieces. Put into q
porcelain kettle the gravy from the
chicken, one-h half pint of vinegar, one
half pint Of sweet oil or melted butter,
one large tablespoonful Of mustard, one
small teaspoonful Of cayenne pepper. one
teaspoonful Of salt, the volks of eight
eggs beaten and stirred in just befur e
taken of: and one cup of cream stirred
in when cold. Mix together and garnish
with celery tops.
Sort GINGER BREAD.-1 cup molasses,
shortening size ola ducks egg, cup Of
butter milk (or in its absence use ho
water), tablespoon of ginger, teasp DON
of soda, -four to make it about the con-
sistency ofsponge cake. Elk cellent baked
IN patty pans.
QuEEN's LoAF.-1 cup Of white sugar,
butter size Of an egg, half cup of sweet
milk, whites of two eggs beaten to stiff
troth, teaspoon cream of tartar, half tea
spoon soda, l-2 cups of -four Bake on
two jelly tins. Reserve enough of the
ginger bread to bake on one jelly tin;
add to it's spices Of all kinds and q few
chopped ralsins, put between light lay
ers and use freshing of jelly to put them
together with.
PLUM PUDD1NG--Stone one pound raj
sins, wash and dry one pound currants,
one pound beef suet minced, one pound
dry bread crumbs, a teaspoonful Of
ground ginger, one Of cinnamon, one
of salt, one nutmeg grated, one-quartor
pound Grange peel minced, and two ia
blsspoonfuls of flour, mix all together
beat four eggs with tablespoonful of su-
gar, ssthen add one teacupiul Of milk and
three tablespoons of brandy; add to the
other ingredients: mix we'll; if too stiff
add a little more milk; put either in a
pudding cloth or mold, and boil four
hours, taking care that it does not gel
off the boil; fill up the pot with boiling
water, if it requires it; send to the table
very hot with wine or sweet sauce. This
quantity will serve II.
RAISED DoUGINUTs.-Mix together one
quart OF -four, two cups of sugar, half a
teaspoonful of grated nutmeg, a pinch OF
allspice, a teaspoonful Of cinnamon and
teaspoonful Of salt. Cream half q cup
of butter and put it in, stir half q cup OF
good strong yeast with q pint Of warm
sweet milk, and put in with the rest
OF these make soft dough and let it
rise over night. Next day stir in three
eggs beaten separately, and pint OF
flour with a haM teaspoonFul of soda
mixed with it. Let this dough rise till
it is light, then fry in hot fat.
ECONOMICAL FAMILY PuDD1SG- Bruse
with wooden SPOON through colIan.
der six large or twelve middle sized
boiled potatoes; beat four eggs, mix
with pint of good milk, stir in the po'
tatoes ounces OF sugar and havoring;
butter fish, bake half an hour. This
receipt is simple and economical, as
cold potatoes which may have been
kept two or three days till q sufficient
quantity is collected, will answer quite
well.