The Superior times. [volume] (Superior, Wis.) 1870-1912, 1883-03-03
Household EEiHts.

BRoILED MEAT CAKEs.-Chop lean.
raw meat as you would for sausage, sea
son with salt, pepper and onion Juice;
shape into flat cakes and broil on a hot
spider. Any meat may be used for this
purpose, but 1t Is particularly nice of
beef, and the finest portions need not be
put to this use.
CREAM ToAsT.-Bread for toasting
should be stale, cut IN one-quarter inch
slices ana well dried over the fire Before
browning. Make one pint of thin cream
sauce with one pint of hot cream, one
scaIt teaspoonful of butter and one tea
spoonful OF corn starch; season it to
taste with salt, and pour it over five or
six slices of toast.
HAMBURG STEAK Cut or poundround
steak to make it tender, spread it with
fried onions, fold pound again and beat:
this Is, for those vino like onions, a deli
cions breakfast dish, and is easily pre-
pared. In greasing the gridiron for
broillng rub with q bit of leaf fat: this
is always well to do, it does not mar the
flavor, and 1T does not waste as butter
does.
LANCASHIRE PIE. Take cold beef or
veal or mutton. Chop and season as
for hash; have ready, hot, mashed po-
tatoes seasoned as if for the table. put
in a shallow baking dish first layer of
meat, then layer Of potatoes, and so
on, till the dish is heaping full; smooth
over top of potatoes, and make little
holes IN which place bits of butter;
bake until nice brown.
Z Arcrzr, w AEzyruc NJ 49, ,,:-lA
taking care to set in warm place where
it will rise, one pint Of milk, one.third
Of a cup of yeast aud one pint Of flour.
In the morning add one-half teaspoon
full of salt, two eggs, theyolksand whites
beaten separately, and one tablespoonful
of melted butter. Have the waffle irons
we'll creased and hot. Squash waffies
are made IL the same way as the raised
watlies, the proportion of squash being
/ one cup to half the mixture given above,
with flour to make it Of the proper con
| sistency.
To KEEP EGGs.--A mixture of bees
wax, melted with twice SIS much olive
! OIL, smeared while warm, over fresh
| eggs will keep them well for a year.
Eggs thus prepared and packed in air
slaked lime keep better than others
packed in oats; eggs covered with melted
parafine keep the best of all, and those
of them put down in weak brine. in
which they sink to tho bottom, keep
better than others packed in dry salt 0,
plaster. There is a German prepare
ton Of salt, sallpetre and borax, which
Will keep eggs for five months, equal to
the fresh. The salt and The lime mix
| ture, and the German salt, both keep
the shells in perfect condition, and sim
ply rinsing Will cleanse them.
GRIDDLE CAKES. These are very e5si-
" prepared, and may be mixed while the
family are beginning breakfast, ready,
hot ard smoking from the griddIe, when
they shall be called for. Griddle cakes
should be eaten at ynce, as they lose
their peculiar lghtness and delicacy il
| allowed TO stand Take one scant pint
! of sour milk or cream, one-haIf tea
A., spoonful of salt, two eggs beaten light
and smooth, and one teaspoonful soda
sifted with one pint of flour; the griddle
should be hot and well creased, and care
should be taken to give the cakes the
( golden brown which makes them SO at
1 tracLive to the eve; they are spoiled il
they are scorched; they are not appetiz
ing IL they are of pale, consumptiye
/ bTn