Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1883-08-30
FOR THE HOUSEHOLD.

If nutmeg is grated and mixed wifi
the ginger in hard gingerbread. a nj.
quaint flavor is given to it.
If your tomato vines hang very fnl
of green tomatoes few may be pick
ed and picked, and those which are
left will grow and ripen more rapidly
These green ones Will make excellent
pickles, and are nice canned for uSe
next spring. They are SO firm thev
will keep perfectly.
To expedite the making of lemon
pie use hot water in place of cold, stir
the cut-up lemon, the sugar and corn
starch or flour and eggs together, asst
you were makeing pudding sauce then
pour in hot water if the pail or basin
containing this is then placed in a YES.
sci of boiling water it will cook in five
minutes.
Tomato soup with beef stock instead
of milk is very appetizing; to one
quart of stock allow one pint and
half of stewed tomatoes which Won
have sweetened and sailed to yo,u
taste; add an onion sliced, which NAV
be removed before serving the soub
Let the soup simmer gently and not
boil hard
An excellentpudding is made of tar
apples stewed, and then put in Layers
with fine apple or bread crumbs
While the apples are still hot stir sugar
and a little butter in with them
This should be baked for half an hour
A little sweet cream is great add
ton, but it is good without any sauce.
Stewed Tomatoes, Pour boiling
water over SIX or eight large tomatoes
to remove the skin, and then cut them
INTO a saucepan. When they begin
to boil pour away little of the juice
add small piece of butter, pepper
salt and very little sugar. Let them
cook for about fifteen minutes, stirring
in well the seasoning. Some add
few bread or craker crumbs.
A delicious dessert is of ice-cream
and lemon-ice mixed; that is, they are
served together in this way the cream
is frozen III small mold and so is the
lemon-ice, and are removed from them
and are placed on a platter together
just before bringing to the table, and
the appearance is the same as if they
were frozen in the same mold indeed
this may be done if one is inclined to
take the trouble and time, for the one
in the lower part of the mold must be
quite firm before the other can be
poured in
Breakfast cake, or coffee cake. Us it
is commonly called, should be made
once in while. When you are spong-
ing bread, use nearly double the usual
quantity of yeast, and then reserve
two large cupfuls of this sponge for
the cake. Add to it the well-beaten
white of an egg, one cupof sugar, half
a cup of butter, and English currantS,
if inclined. When baked, beat the
yolk of the egg and wet the top of the
cake with it, and sift powdered sugar
and cinnamon over the top, Set it in
the oven for two or three minutes. If
you wish it to be especially rich, put
little Jumps of butter on the top also
A delicious chocolate and bread pud-
ding is made by following this rule:
Dry and CRATE two coffee cups of bread
or break into fine crumbs until you
have this quantity; mix with it twelve
tablespoonfuls of grated chocolate
Heat to the boiling point one quart Of
rich, sweet milk. Pour this over the
chocolate and bread. When it has
cooled little add the beaten yolks of
four eggs, with sugar to your taste
a little vanilla is also always an ad
dltion to the unhavored chocolate.
Put this in pudding dish and bake
for one hour When done, spread the
whites of the four eggs over the top,
having first beaten them stiff and add
ed two tablespoonfuls of powdered
sugar to them, Set back in the oven
and brown slightly.