The sun. [volume] (Morris, Stevens County, Minn.) 1882-1895, 1884-10-09
For the Cook.

Delicious Cookies are made after this recipe:
One cup of butter-a small cup-two cups Of
sugar, three cups of flour, two eggs, leaving
out The white of one; roll out quite thin, cut
in any shape you choose-square ones are
generally preferred; beat the white of the egg
which you reserved and spread over the tops
of the cookies sprinkle cinnamon and sugar
over them and bake them.
To CAN Corn PEAS OR SUccoTAsH
should be first cut from the cob. Use none
but perfect cans. Pack in whatever you wish
to preserve, solid-with the small end of .
potato masher. When the jar is brimful, put
on the rubbers, and screr on the covers as
tightly as you can with your hands. Put hay
or cloth in the bottom of q wash boiler, and
lay in the cans any way you please, putting cloth
between them. Cover with cold water, and let
boil constantly three hours. take out and
tighten as much as possible. When cooling
and cold, tighten again Keep in the dark
It's good plan to wrap paper around cans.
Thus treated none of mine have ever spoiled.
M B. MCLoUTH
RECIPE For GINGER BREAD. -Four eggs, one
cup of sugar, one cup of molasses, one half
cup of butter, filled up twice with boiling wat
er, two teaspoonfuls of cream-of- tartar, one
teaspoonful of soda, two tablesoonfuls of gin
ger, and flour to make really stiff batter
MRS. J. e. E.
BROWN BREAD-TRY 1.-Two plnts of sifted
rye meal, one pint of sifted corn meal, two
thirds of a cup of molasses, one cup of good
yeast, one teaspoonful salt (f yeast is not salt
ed), mix quite soft with warm-not hot-water.
Stir IN half teaspoonful of soda when light,
and bake in covered tins two or three hours.
This makes one large loaf or two small ones.
LEMON MARMALADE.-Slice the lemons very
thin, only taking out the seeds; add three pints
of cold water to each pound of fruit after being
cut into pieces; let it stand twenty four hours;
boil it until tender, pour into an earthen bowl
until the following day, weigh it, and to every
pound of boiled fruit add 4 pounds of lump
sugar, boil the whole together till the syrup
jellies and the chips are rather transparent
GREEN CORN PUDD1NG.-Grate the corn Tor
cut and scrape it from dozen large ears, add
to it a quart of sweet milk, two tablespoonfuls
of melted butter, a tablespoonful of sugar,
little salt, and the yelks and whites of five eggs.
The beaten whites should be added last Cover
and bake slowly AZ minutes. Remove the
cover, and brown delicately.
To CRYsTALIzE FRuIT.-Select the finest
fruit of it's kind leave on the stems, dip into
the whites of eggs, which have been beaten to
a stiff froth, aud then cover with powdered SUI
until the icing becomes firm. Pile in glass
dish and set in a cool place until wanted.
PICKED ON1oNs.-Select small white on
ons; peel, and let stand in strong brine for
four or five days, changing the brine twice.
Make a fresh brine, not strong, heat to a boil,
throw in the onions and boil five minutes
Drain and pack in glass jars. Fill up with
scalding vinegar to which you have added
white pepper-c orns, whole mace and cloves.
Screw down the covers and keep in q cool
place You may use them in two months.
STEwED CAuLHLowER-Boi in sailed water
until tender, cutinto small clusters, pack stems
downward into vegetable dish, and cover
with drawn butter made as follows: Take a
pint of milk, let come to boil, thicken with
small spoonful of -four made smooth with
little milk, add two spoonfuls of butter, salt,
and squeeze in the juice of a lemon A few
bits of the yellow peel may be added. Cab
bage prepared in the same way, except that it
should be chopped before cooking, is not to be
despised