Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1885-09-18
HOUSEHOLD HINTS
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's q rRUIT PUDDING.
Chop pineapple quite fine; take
some cake which is little dry, rub it
i fine in your hands, or crush it on a
kneading- board; put it into pudding
dish in alternate layers with the pine.
apple, sweeten abundantly, moisten
with cold water, and bake in mod.
crate oven for an hour and three:
quarters. ~. p =,
- BAKED GOLDFISH. s.-
Pick up the fish and freshen little
as for cooking; then into dish put a
layer of cracker crumbs, then one OF
fish; over each layer sprinkle pepper
and butter; continue until you have
two LAYERS of fish and three of crack
ers; lastly, beat two eggs with milk
enough to cover the whole. Bake
about three-quarters of an hour. IT,
TOMATO OMELET. 49,
Put pint of canned or stewed to-
matoes into an open stew pan and lot
it simmer for half an hour. Season
with salt and pepper and a table
spoonful of butter. Beat six eggs
well and add to them a level table
spoonful of salt and three tablespoon
fuls of water. Put generous table
spoonful of butter into .. large omelet
pan or frying pan and when it becomes
white and frothy pour the eggs into it.
Shake over very hot fire until the
eggs begin to thicken and look creamy;
then pour in the hot tomatoes, spread
ing them over the middle of the omelet.
Roll up quickly, and after browning
for an instant turn out on a
warm dish and serve Immediately.
Care should be taken to have a hot
fire, for without great heat an omelet
will be hard and heavy. Oysters,
cheese, chicken, ham and, indeed,
nearly all kinds of meat and fish may
be used IN the same way as tomatoes.
When meat or fish is used it should
first be heated in a little sauce.
Cheese is simply grated and
sprinkled over the omelet just before
the rolling.
BROILED HAM.
Slice thin; trim off nearly all the fat
around the edge; put it on a broiler
over brisk coal fire and cook quickly;
watch closely and turn the gridiron
whenever it is likely to burn. When
all are done arrange the slices upon a
hot platter and serve at once.
BOILED CHICKEN.
= Dress and truss with wooden skew
ers; stuff with a dressing made of
bread and butter moistened with milk
and favored with parsley or summer
savory; salt and pepper, add an onion
if desired; boil until tender. Make an
egg sauce, pour over the chicken and
serve.
CHICKEN CROQUETTEs.
Take two cups of cold chicken,
chopped fine; one cup of grated bread
crumbs, pepper: salt. one egg, beaten,
and one cup of soup stock. Mix all
we'll together, form into small cakes
and fry.
CRUMBED PADDOCK.
Remove the skin and bones from
cold boiled paddock anu boil with
small onion; pick the fish into fakes
and mix with each pint Of fish one tea
spoonful of salt, Tablespoonful of
pepper and teacupful of bread
crumbs; fill buttered dish with the
mixture; moisten with a little water in
which the fish was boiled and bake
twenty minutes.
BAKED POTATOES.
Slice potatoes very thin; let stand IN
cold water one-half hour, put them in
q baking dish with enough milk to
lnoisten, little pepper and salt and a
half cupful of butter. Bake one hour.
BOILED FRIED POTATOES.
After boiling let them cool; slice
evenly and boil with milk enough to
cover them; season with salt, pepper
and butter.
Beat together one-half cup of sugar,
the white Of one egg, one teaspoontul
of flour and one cup OF milk; bake
with only an under crust.
LEMON PIE.
Into one pint of boiling molasses put
one-half cup of water, the grated rind
and juice OF three lemons, one table,
spoonful Of corn starch and two beat
en- eggs; bake with only an under
crust.
COCANUT COOKIES.
One cup of sugar, one-half cup OF
butter, two eggs, one half cup of milk,
one and one-half cups OF flour. one
and one half teaspoonfuls Of baking
POWDER
Scald one quart OF rich milk and set
8 sponge with yeast, adding salt and
a lump of butter the size of an egg;
do this right after breakfast; when
light make a soft dough and let it rise
again and roll out about an inch thick;
cut into large rouno pieces; lay little
bits of butter on one side of each,
then fold over the other side rs for or
binary rolls, let them rise again and
bake light brown for tea.
GRILLED SALT PORK.
Cut thin slices of the thick part of
salt pork and hold on a toastlng fork
before a brisk fire to grill; have dish
of cold water on hand, in which i'm
merse it frequently while cooking; put
each slice as cooked in warm cover
ed pan; when all are done serve hot.
FRIED SALT PORK.
Cut in thin slices and freshen, roll
in -four and fry crisp, drain off most
of the grease from the frying pan, stir
in while hot one or two tablespoonful
of flour, one half pint of milk and a
little pepper; let it boil, then pour
over the pork and serve.
An Honest official.
An :" Arkansaw coroner found q
drunken man, and, thinking that he