New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1885-11-11
FARM AND HOUSEHOLD.
For the Eyes OF tho Cook.

To Can CoRN.-Use glass cans. Cut
the corn from the cob, press it into
the cans with craftsmanship till
the milk flows over Put on the tops,
screw down tight. Place them in a
boiler with sticks on the bottom, pour
in cold water enough to about two
thirds cover them. Boil five hours
When about-half cooked remove a,
can at a time, tighten the top and re-
place. This recipe is reprinted by re-
quest. We tried it last summer with
perfect success. Not a can spoiled,
and the quality Of the corn was ex-
cellent.
OATMEAL CRAcKERs.-Take q pint of
coarse and fine oatmeal, rub a tea
spoonful of butter into the fine, and
mix both together. Wet with sailed
water and work into an excessively
stiff dough- Make into little cakes
with the hands, and pound out thin
and bake very slowly for a long time.
They are nice to eat with a cup of tea,
and if they grow moist can be made
crisp again by putting into the oven
for few minutes. Many persons pre-
Ter them hot, and always heat them be-
fore serving.
CREAM CAKE.-Beat the Whites OF
three eggs to a froth, mix the yollls
with one cupful Of sugar, one cupful OF
twice sifted flour, and one teaspoonful
of cream of tartar. Mix very quickly
and bake in two small sheets. When
cold, split the cake and put the GUS
tard between the layers. Make a
cream of two-and-a-half cups Of new
milk, four tablespoonful ofsugar, two
tablespoonful of -four and one egg.
Cook like a boiled custard, flavor with
vanilla, and set it away to cool before
adding to the cake. Rub the top lay
er Of the cake with the white ofeggs and
then sift on powdered sugar.
LEMON PUDD1NG.-Take 2 large lem
ons and three tablespoonful ofsugar
Crate the lemons and squeeze out the
Juice and mix together with the sugar
Line a e-plate with pastry and spread
over it some of the mixture, set it in
the oven for few moments or till it
:crusts over little, then pour in the
rest OF the mixture and bake without
an upper crust. F'orthis recipe l am
indebted to asubscriber, who has kind
~ sent it with some gratifying COM
ments on various recipes published in
this column before.
Recipe for Dressing for Cold Slaw.-
Put three tablespoons OF vinegar in
saucepan with little sauce and pep
per; beat two eggs very light and mix
with a tablespoonful of sifted flour.
teaspoonful of butter, a teaspoonful
Of sugar and a half teaspoonful OF
ground mustard. Set the vinegar on
the stove, and when it boils stir in the
mixture, adding hall cup of milk.
Cook for two minutes, stirring con-
stantly. Pour the same over the
shred cabbage and let it become cold
before serving.
Few cooks appreciate as they should
the necessity Of draining and airing all
canned vegetables. For canned peas
lin TIM, beans, tomatoes, or any 9TH
=er, always open them three hours be-
fore they are wanted. Drain off the
liquor and throw it way. Turn out
the vegetables to evaporate and air
upon q flat dish. Stir them up so that
the air may reach them all through.
A little trouble, to be sure; but it
+. makes this kind OF food much whole
somer; it gets rid OF any gasses chat
may have been formed in the can. as
we'll as any of the corroded solder that
may have dissolved out with the Ii
4uor.