Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1883-08-30
DOMESTIC RECEIPTS.

To Cook MUTTON CHoPs. Put into
a covered jar with little water, pepper
and salt Cook slowly in the oven for
three hours. Thicken gravy after the
meat is put ON the platter and, pour
around it.
\ CAKE FOR lNNALfpS. One cup of
rice -four, three eggs, one cup of sugar
Beat theseggS TO a froth, add the sugar
and heat till light Pour slowly into
the rice flour, stiringquickly. Put into
buttered pan when well-heated and
bake in quick oven.
FARMERS PUDDING. Heat one quart
of milk to boiling, then stir in slowly
one teacupful of Indian meal Mix
with this about six good apples pared
and sliced, aud add two tablespoonfuls
of sugar, one of butter and q little
allspice and nutmeg. Pour the whole
into a deep dish and bake until done
or about 40 minutes.
ECONOMICAL. PlE. Take a cup of
fruit juice, add tablespoonful of gela-
tine dissolved in as little water as pos
Sible, one cup of sugar Bake with
two crusts. Rub the top of the upper
crust with milk in which YOU have
dissolved a little sugar, or with the white
of an egg. Juice left in cans may be
utilized in this way, but it should be
heated 70 the boiling point and the scum
SKINNED off, or it may be stained
RICE PUDDING. Put enough cold
boiled rice in a pudding -dish to fill it
half fun put III milk and the yolks of
eggs to form a custard; set it in the
oven, and when it is done put over
the top the white of the eggs beaten TO
stiff froth, with sugar to make it
almost like frostng. Add, the juice
and grated peel OF one lemon spread
this over the pudding smoothly, and
let IL brown IN the oven.
HUCKLEBERRY CAKE. A pint Of
berries To a quart of flour is the
rule for huckleberry cake, which is
very good without eggs. A cupful
of sugar and three teaSpoonfuls of
baking powder will make it sufficient
~ sweet and light. and it should be
mixed up with milk. 1t may be roll
ed out and cut into cakes or baked IN
deep pans, and served in slices,
DRY TOAST Dry toast should be
dry. a thing which does not seem
understood by all who profess to make
it. ltshould be slowly heated until the
surface is absolutely free from mois-
ture, and then quickly Drowned. If
Drowned without the drying it is a
little more indigestlble than fresh
bread
SMOKING BRonED MEAT There is
smoking and smoking smoking that
produces a detestable flavor, and smol1.
ing that does no mischief at all beyond
AZ pearances. The flames of an ordina-
nv coal fire is due TO the distlllation
and combustion of tarry vapors. II
such q flame strikes comparatively
cool surface like that of the meat, it
will condense and deposit thereon a
film of crude coal naphtha, most
nauseous and rather mischievous but,
if the flame is that which is caused by
the combustion of its own fat, the de
post on a mutton.chop will be a little
mutton-oil, on beefsteaks a little
beef oil, more or less blackened by
mutton-carbon or beef carbon. Bu1
/ these oils and carbons, says the Popul
ar Science Monthly, have no other
! flavor than that of cooked mutton and
cooked beef; therefore they are per
fectly inocent, in spite of their guilty
black appearances,
APPLE CUsTARD. Peel and core
eight or ten medium sized apples; lay
them in cold water until the syrup
is prepared in which TO boil them
make syrup with teacupful of water,
the greater yellow rind and juice OF
one lemon, and few pieces of stick
cinnamon, When the syrup becomes
clear put in the apples and simmer
until soft Take up the apples in q
draining spoon, and put them in the
dish in which they are to be served
boil up the syrup and pour over them
make a soft custard with the yolks OF
four eggs, three tablespoonfuls Of
powdered sugar, and scant quart OF
milk. When cold spread it over the
apples. Whip the whites of the eggs,
flavor with lemon, and place on the