River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1883-10-04
HOUSE AND FARM
-. Innsen,Ie,s Recines-

In using .round spices tie them in
| muslin bags all wing one Or two bags to
each jar Of pickles.
Har i-b1iled eggs pressed with chicken
3r veal add to the relish and the APP
| gearance also of these dishes when cut
| ia slices Pains must De taken not TO
| press the eggs out OF shape.
This is an excellent recipe for Graham
gems and differs from any before given:
Oae cup of Graham -four, one cup of
| fine flour, two eggs. two cups of sweet
milk, one fourth of teaspoonful of salt.
Have the gem pans hot, and twenty
| minutes will be long enough to ba Ike
them.
INDIAN SUET pUpDING.-O One half
pound suet, chopped fine; one cup
molasses, one pint milk. one egg, meal
TO make q very thin batter, teaspoonful
ground cloves, teaspoonfui ground Gin
namon, one teaspoontul salt, little nut
meg. a few currants or c opped raisins.
Boil or steam three hours. Serve with
sauce.
How TO Cook CoRN.-Green corn, as
rule, is cooked too mu CHI. Young, juicy
ears do not require more than ten min
utes boiling, for they grow hard instead
OF tender by excessive cooking. Leave
the inner husks on, but strip off the
silk and put them into boiling water
slightly sailed Remove the husks be-
tore sending to he table, and serve
wrapped in napkin.
POTATO EGGs.-Mash five or six well.
boiled potatoes, add salt, one table
spoonful OF melted butter, one cup OF
cream; work well, and when quite free
from humps, add two well beaten eggs
and a cup of finelyminced ham. Make
the mixture into egg-shaped balls, roll
In flour and fry in good dripping, turn
ing them careful not to spoil Ire shape.
Pour over parsley sauce and serve.
PoTATo FgITTERs.-Burst open four
nicely baked potatoes; scoop out the in
sides with spoon and mix with them a
Wineglass of cream, tablespoonful of
brandy, tablesp ,onfut OF powdered su-
lar, the Juice of one lemon and three
well-beaten eggs; beat the batter several
minutes, or until it is quite smooth, and
drop in large tab'espoonuls OF the mix
tnre into boiling fat and fry a light brown;
dust powdered sugar over them and
send to the table on a hot dish.
PIcKLED GRAPES. Take ripe grapes;
removed imperfect and broken ones
Line an earthen jar with grape leaves.
To two quarts of vinegar allow one pint
of white sugar. half an ounce OF ground
cinnamon and quarter of an ounce of
cloves. Let the vinegar and spices boil
for five minutes: then add the sugar,
Let II come 10 a boil and when col" pour
over the grapes. If poured on while hot
1t shrivels them, even if it does not
bre TX the skin and spool the appearance
OF he pickles
Picked WALNuTs. must be gath
cred when green and soft enough to
tick with a needle Keep them in salt
and water for four weeks. Drain them
thoroughly, and lay in vinegar Just
enough IT, cover them for 70 " days
For one hundred wainuts boil an ounce
of cloves, an ounce of allsptce, and some
chopped horse radish III bag, with this
vinegar that has stepped tue wdlnuts.
Add some fresh vinegar, just scalded, SO
as not to lose its strength. Pour over
the walnuts in a stone jar, anG tie up
with flannel and oiled paper when cool.
MARRIED. CAKE-One cupiul Of butter
and two cup'uls of sugar beaten to
cream. Stir in four well-beaten eggs
and one cupful Of milk; SIT two tea
spoonfuls of baking p lwder with three
cups of flour; beat in well with the
creamed butter. Dissolve a large spoon
full of chocolate with liCtle cream and
mix with cupiul of the batter, cover
the bottom 0 pan with the batter and
drop upon it in two or three places
spoonful OF the chocolate, forming rings,
and then another layer of the batter,
and so on until all is used. Bake in
moderate oven