Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1884-07-11
] E|nlOID!.

-
Cooking ssci pss. 81.
suMMEn DnII,s; NJ loW ING +
have found A, BE- 4 II very V good substitrte
for lemonade Peel and scnt into inch.
lengths two stall ~ rhub arb pour over.
a coffee cup of boz ing water, sweeten to
taste md add d biitts 81 thin lemon peel.
/ let stand until cold Add a piece 81
ice il you have it, The quantity Of rhu-=
barb IA suite lent for only one glass.
CURRAST g ATsuP our pounds Of
fnlly-riipe seurrants and one. half pound
sof white sugar. Cook SLOWLY until quite
thick then add q large spoonful Of
ground cinnamon, 8 teaspoonful OF
ground cloves, half 81 d teaspo onful of
black pepper, Two teasp fuls of salt,
and q pint Of vinegar. Cook 90 min
'Ites longer careful not to burn then
bottle for use. Il. s' ssss.
# PoTATo SALAD Boil . quart Of pota-
toes till inst done, peel and cut II very
thin slices When cool mix them with.
5a gill Of vinegar, a gill Of melted butter
or sweet oil, small onion chopped
very fine, and salt to taste. Mustard
and pepper can be added il desired A
sour, mel low apple peeled and chopped
fine, lis . pleasant I'D EDITION.
& LETTucE SALAD For four heads Of
lettuce sof Medium size boil two eggs
ten minutes, then place them at once in
cold water. This viii make the she'll
peal off easily Mash the eggs in h 9
plate, pour over. them two ablespoon-.
/ fuls Of salad oil or melted butter, q ta-
blespo onful Of made mustard, . little
salt and pepper; mix thoroughly Pick
over the lettuce carefully rinse thor
oughly and drain; pour: over it half q
gill Of vine gar. sprink le on tablespoon
full of sugar; cut 1t fine and mix with the
other ingredients. Taste it and add
whatever continent it lacks. r5z5
Refreshing Summer Beverages.
There is nothing more refreshing in
hot weather than cooling drink: Ma
sture demands and should have more
liquid than in winter, to supply the
moisture that is lost BY evaporation;
and while quantity of ice.water taken
when one is heated by exercise is injur
ious, moderate amount Of some pal
atable fluid is positively beneficial.
The following receipts have been tested
many times and may be relied upon as
trustworthy guides. Some of the bey-
erages described are very suitable for
small evening parties when 1t is not con-
venient to provide coffee, and wine Is
inadmissable ,s.l l:,:5F pt =.
Boston cream Put into preserving
bottle five quarts of water and four
pounds Of granulated sugar; let it come
to a brisk boil; when cool add four
ounces Of tartaric acid, and one ounce or
two tablespoonfu1s of essence Of lemon;
when perfectly cold, stir in the whites
of six eggs beaten toa stiff froth, and
bottle the mixture for use. Three ia
blespoonfuls of the cream is sufficient
for 8 glass Of water; add small pinch
of carbonate of soda to make it foam.
Strawberry or raspberry acid Take
two and half ounces of citric acid,
sprinkle it over six quarts Of the fruit,
add one pint Of water, and let the mix
ture stand for twenty four hours; pour
off the liquid slowly, and to each pint
add one and a half pounds Of white su-
gar stir every day for a week, until the
sugar is dissolved, then bottle, but do
not cork fora day or two. ..5.t.
n Raspberry yinegar-Put the quantity
of raspberries to be used In an earthen
vessel, and cover them with good cider
vinegar; let them stand one night then
squeeze them in stout cloth---a coarse
kitchen towel answers admirably; to
each pound Of j lice, add one pound
of white sugar; letit boil for five min
utes after it comes to the boiling point
Gf boiled too long it is apt to jelly);
skim, bottle and seal tightly. (
Lemon syrup---Put in q preserving
bottle three pounds of white sugar, and
cover with one quart OF water, and let
it boil until it is clear syrup, stirring
frequently; when cool, add one ounce
of citric acid and two teaspoonfuls of
oil Of lemon; bottle Immediately.
Ginger Beer Take an oun ce and q
half Of root ginger, bruise il, and put it
in q preserving bottle add three lemons
sliced. one handful Of, hops, and two
quarts Of cold water; let the mixture
boil slowly for two hours. While it is
boiling, put in alarger jar three pounds
Of sugar, one ounce Of cream Of tartar,
ten quarts Of lukewarm water, one cup
Of yeast, and the whites OF three eggs.
Pour; the hot liquid over this, and let it
stand for day before bOttling; fasten
the corks securely with strings: Is
Hop Beer Put three gallons Of water
into, a bell metal or porcelain lined pre-
serving kettle; and two handfuls of
hops; after boiling for BALI an hour,
put in one cup Of wheat bran and one
quart Of molasses; } let it boil for fifteen
minutes longer; when it is mlkWarm
| add one teaspo onfu1 Of light yeast, Set
| the mixture IN q warm place to- ferment
for 4 day ana night, after which it may
he bott led f,ecure the corks with wire
Oil string, and lay the bottles On the
side in cool place. I. s < III .ss Y,
Mead Boil we'll 81 together there
pounds 81 sugar and one quart Of water;
when cool, add one ounce Of tartario acid
and vanilla to taste. is ready for use
at once if it is to be kept, bottle and
cork securely w hen used, put three
ltablesp oonfuls in q t,1nbler, add a
quarter Of q teaspo onful Of bicarbo nate
of soda, and fill the glass with ice
water. 3 Isl sss 81 a;ss
Kounliiss Besides being 4 delicious
beverage 10 those who Like il, konmiss
| IS Invaluable for use il sickness. Inva-
lids who could retain nothing else have
lived upon il for weeks, and its nourish-
ing properties make it desirable for any
one who from loss Of appetite cannot
take ofafiicient quantity 81 food. The
Ioriginal kounliss, kunays, as the Rus
/ sians call ii, was made BY the Gal.