Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1885-12-04
DOMESTIC HINTS.

b.. UUMESI1C HlNISs u...r1 8
CHARLOTTE Russo WITHOUT EGGS.
Dissolve half package of gelatine
IN a pint of milk; add half cups Of
sugar; lot it come to q boil; then have
q quart of cream, flavor, sweeten and
whip. After you STRAIN the first let it.
almost CONCEAL, thea whip cream I'M
| beat it for thirty minutes. 4.a -
| = SQUASH FRITTERs. q ~.
One pint of cooked and well-mashed
squash, one pint Of milk, two eggs, q
little salt and flour enough to make
the batter stiff enough to turn on the
griddle, and not too thick. The addi-
ton of o teaspoopful of baking powder
I will tend TO make them lighter. Bake
on Il griddle.
WHITE CAKE.
Take the whites Of six eggs, two
| cups Of sugar, three cupssoi Hour, one
cup,of sweet milk three-fourths of a
cup OF butter, two teaspoonfuls Of
cream tartar, one teaspoonful of soda.
ROLLED BEHRING'S. -,
Choose the herrings containing the
soft roe (the hard roes are usually
larger), scrape, split open, cleanse
and carefully take out the roe. Then,
with the thumb and finger of the right
hand, draw the back bone out. 1t
usually comes out whole. Sprinkle
with pepper, sail, and little chop
ped green parsley. Roll up tightly
and tie with tape, leaving the fin and
tail outside. Have ready some water
sweetened with a little vinegar, salt
I and pepper, into which, when boiling,
put the herrings. Simmer for ter
minutes.
TO BROIL MACKEREL.
Clean and carefully wipe good
sized fish; split; it entirely down the
back; put little oil over the fish with
q feather, lest the delicate skin should
be broken by the gridron, the bars of
which must be rubbed with fresh suet.
Chop little parsley and fennel very
fine, season with pepper and salt and
rub into thin slice of butter Fill
the back of the mackerel with this
mixture before you put it on the
gridiron and then broil it over q clear
fire. 1t will require from twenty to
thirty minutes to cook it thoroughly;
serve with sauce.
LEMON PUDDING.
| Mo,sten half pint fino farina with
gill Of cold milk; add to it pint of
hot milk and stir we'll. Add salt
spoonful of salt and two ounces of
butter, stir until quite smooth and
thick and allow it to become cold.
Beat together four eggs, six ounces of
sugar, tho grated r'nd and juice OF
two lemons and a dash OF ground Gin
namon; stir into this mixture the cold
farina, a small quantity at a time,
until used, then pour it into a butter
ed pudding dish and bake forty min
utes.
ORANGE PUDDING.
Pare and slice four large oranges;
| put them in the bottom of the dish in
which The pudding is to be served and
sprinkle with sufficient sugar to sweet
en- them. Boil one pint of milk and
stir in two tabiespoonfuls of corn
starch wet with a little cold milk.
Add the yolks of two eggs, beaten
with three tablespoonfuls OF sugar
Boil minute and then pour the Gus
terd over the oranges. Make a
! meringue of the whites of the eggs
| and two tablespoonfuls of sugar.
Spread over the pudding and set in
the oven to brown.
BREAD-CRUMB OMELET.
One pint of bread-crumbs, a large
| spoonful of parsley, rubbed very fine,
half tiny onion chopped fine. Beat
two eggs light, add teacupful OF
milk, a trace OF nutmeg and pepper
and salt literally; also a lump OF but
ter the size of small egg. Mix all
together and bake in a slow oven, on
a buttered pie plate; when light
brown turn it out OF the plate and serve
at once.
COFFEE CREAM.
Half pint Of very strong coffee, a
packet of gelatine, one pint OF milk, a
tablespoonful of cream, three ounces
lump sugar; soak the gelatine in the
coffee, and when nearly dissolved
place in a enameled saucepan with
the milk, cream and sugar; add half
q teaspoonful of essence of van lila;
stir over the fire till nearly boiling;
, pour into welted mould and let il
set.
BEEF FR1TTERs.
Beef fritters are nice for breakfast.
Chop pieces of steak or cold roast
beef very fine. Make batter of flour,
milk and an egg and mix the meat
with it. Put lump OF butter into a
saucepan, let it melt, then drop the
batter into it from large spoon.
Fry until brown; season: with pepper
and salt and a little parsley.
T APPLE DUMrL1SGsy Il =
Make a crust as for pie. Pare and
core the apples. then fill them with
sugar and butter and roll each in a
piece of crust sufficient to cover it
well, folding it over neatly on the top.
Bake in a we'll buttered tin half an
hour in quick oven, or boil one hour
tied up in separate cloths. Keep the
water constantly boiling. 70 be eaten
with hard and soft sauce, ..,,.
! IS: t. ~ PEuNE PUDDING.