The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1883-03-16
DOMESTIC RECIPES.

FISH FRIrTERs.- bones and
skin from any cold fish. Make very
fine by pounding in q mortar, adding
equal proportions of bread crumbs mot
too dry and hot mashed potatoes. Stir
In half-teacupful of cream, two beaten
eggs; season with cayenne pepper and
salt; form into small cakes and fry in
butter or lard.
ALMOND JUMBLEs.-One pound of
sugar, half a pound of butter, one
pound of almonds, blanched and chopped
fine, two eggs, -four enough to mix
stiff Roll them thin, cut in fancy
shapes; put them in tins, and Just be-
fore setting them in the oven rub the
tops with the white of an egg and
sprinkle granulated sugar over them.
Brown LoAF.-One coffeecup of mo-
lasses, one teaspoonful of soda dissolved
in half teaspoonful of boiling water,
stir into the molasses until it foams,
then mix into it graham flour and corn
meal in the proportion of three to one,
enough to make a thick batter, and
then add one tablespoonful of lard.
Pour into a mold and steam four
hours. To be eaten hot. Very nice
as pudding with sauce.
VIENNA RoLLs.-One quart Of milk,
one-half teaspoonful salt, three tea
spoons baking powder, one tablespoon
full lard, one pint of milk. Mix into q
dough easily to be handled without
sticking to the hands; turn on the
board and roll out to the thickness of
half an inch, cut it out with large
cake cutter, spread very lightly with
butter. fold one-half over the other and
lay them in CREASED pan without
touching. Wash them over with q
little milk, and bake in hot oven.
OYSTER OMELET.-Allowf for every six
large oysters or twelve small ones. one
egg; remove the hard part and mince
the rest very fine; take the yolks of
eight eggs and whites of four, beat till
very light; then mix in the oysters,
season and beat up thoroughly; put
into skillet a gill of butter, let it melt
when the butter bolls, skim it and turn
in the omelet; stir until it stiffens; fry
light brown; when the under side is
brown, turn on to hot platter. II
wanted the upper side brown, hold q
red-hot shovel over it.
FLoRENTINE PUDDING.-Put O quart
of milk into your pan, let it come TO q
BOIL mix smoothly three tablespoonfuls
of corn starch and little cold milk
add the yelks of three eggs beaten,
half teacup of sugar, flavor with
vanilla, lemon, or anything your fancy
suggests: stir into the scalding milk,
continue stirring till the consistency of
starch (ready for use), then put into the
pot or dish you wish to serve in; beat
the whites of the eggs with teacup of
pulveriZed sugar, spread over the top
place in the oven few minutes, till
the frosting is pretty brown. Can he
eaten with cream, or is good enough
without For change you can bake
in cups.
CHOCOLATE PUDDING.-One quart of
milk, fourteen even tablespoonful of
grated bread crumbs, twelve table
spoOnfuls grated chocolate, six eggs, one
tablespoonful vanilla; sugar to make
very sweet. Separate the yelks and
whites of four eggs; beat up the four
yelks and two whole eggs together very
light with the sugar. Put the milk on
the range and when it comes TO a per-
feet boil pour it over the bread and
chocolate; add the beaten eggs and
vanilla; be sure it is sweet enough pour
into buttered dish; bake one hour in
q moderate oven. When cold, and just
before it is served, have the four whites
beaten with little powdered sugar, and
flavor with vanilla and use as a mer-
ingue.
CREAM PUFFs.-Boil one pint of wat
er,rub together one-half pound of butter
with threefourths of a pound of sifted
-four; stir into the water while boiling.
When it thickens like starch remove
from the fire. When cool stir into il
ten well-beaten eggs and one small tea
spoon of soda. Drop the mixture on to
the buttered tins with large spoon.
Bake until a light brown, in a quick
oven. When done. open one side and
fill with mock cream, made as follows
One cup of fine sugar, four eggs, one
cup of flour, one quart of milk; beat
eggs to a froth; ST r in the sugar, then
flour; stir them into the milk while
boiling; stir till it thickens; then re-
move from the fire and flavor with
lemon or vanilla. 1t should not be put
into the puffs until cold.