Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1883-10-05
ia I'm ERiS, Col, IJMN.


Receipes for the Housewife.
Pieces of horse radish placed on. the
top ofcucumber pickles will help to pre-
serve the vinegar and keep it from mold
ing. 53. & !: #
SNOW DRoPs. Beat to cream one cup
Of butter and two cups Of powdered SUI
gar. Whip in thoroughly the whites Of
i've weli-beaten eggs. Add one cup of
milk and three cups of prepared flour.
Flavor with vanilla and nutmeg. Bake
in tins the shape of futed shells. & r.s..
BEEBsrEAK i La MA1rRE D'HoTEn.- Cut
the fsllets or tenderest parts from some
choice tenderloin steak. Shape them
into neat oval pieces, each large enough
for one person. and broil them daintily.
Spread with maitre d. hotel butter and
serve on a hot platter, surrounded by
green peas or Saratoga potatoes and par
sley.
sTEwED KIpSEy.-Trim away the fat,
skin and cut each kidney into Finishes;
put the slices into stew pan, dredging
them first with flour; then put in Ia
biespoon full of butter. salt and pepper;
let them simmer slowly fifteen minutes;
then add glass of claret and the juice
o! lemon, boil ten minutes; serve the
kidney in the sauce, adding some minced
parsley. T.. 49,"
sTEwED kIDNEY.-Trim away the fat,
skin and cut each kid aey into thin slices;
put the slices into a stew pan, dredge
them first with -four; then put table
spoonful of butter, salt and pepper; let
them simmer slowly fifteen minutes;
then add glass of claret and the juice
OF lemon, boil ten minutes; serve the
kidney in tho sauce; adding some mlnce
parsley.
Cinnamon Tarts please the children.
10 eight ounces of butter allow one
pound of flour, one pound of brown
sugar. three eggs; rub the butter and
sugar to cream, add the eggs. leaving
cut the white of one, stir in the flour.
roll thin, and cut in three-inch squares:
before putting into the oven, rub the
top with the white Of the egg, and sprin-
kle with cinnamon and sugar mixed.
A blanched almon d oran English wal
nut may be placed in the center, or may
be broken in bits and piece put at
each corner.
BEANS rs FooD.--The nutritive value
Of beans is very great-greater than any
other article of food in common use.
Considering their richness, they are
probably the cheapest food we have, but
somewhat difficult of digestion, probably
owing to the fact that we rarely cook
them enough and masticate insuhiciently,
In preparing beans for the table they
3rcS h,Ax Il
then thrown into boiling water and
cooked of medium consistency. be-
tween fluid and a solid, neither too
thick nor too thin. They REQUIRE some
acid when eaten, and sufficient amount
OF salt to render them palatable. They
may be eRten with potatoes or other
vegetables which contain more starch
and less albumen, rather than with too
much bread or meat.
CELERY MAYoNNA1sE.-The yolks of two.
eggs, very little mustard, salt, pepper,
the juice Of a lemon and some water.
Beat al together. To prevent the same
curd1ing the eggs must be we'll beaten
before adding the oil. Pour in the oil
slowly, q few drops at time, stirring
until Of the consistency of ieAy. A few
drops Of vinegar may be added, ora
small spoonful OF boiling water. The
celery must be we'll washed and then
thoroughly dried in q towel, cut in small
pieces In salad bowl, throw the may
onnaise over the celery, mix all together
and serve.
PtGKlEp PEPPERs.--Green bell peppers
make an excellent relish when properly
prepared. Cut the top off, and with a
sharp pen-knife remove the seeds; then
put the peppers, the tops and all. in an
earthen jar and pour cold water, we'll
saturated with salt, over them; let them
stand for two days in this, then change
the water and make the brine weaker:
let them remain in this day and night
then take them out and fiji them with
chopped cabbage seasoned with salt and
sugar. If you can obtain them, put in
each pepper tiny cucumber and two
or three nasturtium seeds; crowd the
filling in az hard as possible; as it will
shrink when picked; then with crane
needle and with cotton yard sew the
tops OF the peppers on; pour hot vim
egar over them; lay some horseradish
leaves over thelnin the jar, and set
them in the cellar or in some cool
closet.