River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1883-09-20

Com OYsTERs.-Grate twelve ears of
sweet corn, add two we'll beaten eggs, a
pinch of salt and two teaspoonfuls OF
white sugar. Drop in hot lard and fry
brown. A tablespoonful of the mixture
will equal an oyster IN size.
OMELEr.-Beat the yolks and whites o {
eight eggs separately until light, then
beat together; add little salt and one
tablespoonful of cream. Have in one
omelet pan piece OF butter; when the
butter is boiling hot pour III the omelet,
and shake until it begins to stff'en, and
then let 1t brown. Fold double and
serve hot.
BEAN SALAD.-Cover the bottom OF
your salad dish with cold, boiled pota-
toes, sliced thin; over this spread lay
ers of cold baked or boiled beans, and
above this layer of onions, sliced very
thin; salt and pepper each layer; heat a
piece of butter the size OF q walnut in
sufficient vineager to cover the salad and
pour over it while hot.
ToMATo CnowDER.-Slice peck Of
green tomatoes, six green peppers, and
four onions, strew a teacup of salt over
them. In the morning turn off the wa
ter, and put them in q kettle with vine
gar enough to cover them, teacup of
sugar, one ofgrated horseradish, a table
spoonful of cloves, allspice, and CHINA.
mon, each. Boil until soft.
SUccoTAsH-Cut the corn from twelve
ears. Take one-third the quantity of
Lima beans; put the beans to cook in
water enough to cover them; cook one
half hour, then add the corn, with
large spoonful of white sugar, a good
sized piece of butter and salt and pep
per to suit.
CREAM PIE-One cup of sugar, one
half cup of butter, one-h half cup of milk,
two eggs (save the white ofone for frost
ing), one teaspoonful cream of tartar
rubbed in one and one-half cups of flour.
and one-half teaspoonful of saleratus
dissolved in the milk. Bake in layers,
and spread between them when cold
the cream made of one-half pint of milk
to which, when boiling, add one egg, well
beaten, with one-half cup of sugar, and
one fourth cup of flour. Let 1t thlcken,
stirring constantly, and when cold flavor
with one teaspooDful of any extract. IT
YOU wish to frost the top, use the white
of one egg, one cup of powdered sugar,
and one teaspoonful of the same extract
as is used in the cream.
FRICAssEE OF LAMB.-Take breast of
lamb and cut it into pieces about two
inches square. Put the pieces into a
sauce pan with CHARTERED onion, three
or four cloves, bayleaf and one table,
spoonful of butter; cover the saucepan
closely and let it steam gently half an
hour, shaking it occasionally.
A DELICIOUS CHOCOLATE AND BREAD Pup
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 table
spoonfus OF grated chocolate and bread.
When it has cooled a little add the beat
en- yolks of four eggs, with sugar to your
taste. A little vanilla is also always an
addition to the unflavored 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 added
two tablespoonfuls of powdered sugar to
them. Set back in the oven and brown
slightly.-N. Y. Post.