Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1886-10-14
HOUSEHOLD HINTS.

Goshngs prepared in this way are ex-
ceAent: Put one ounce of salt pork cut
IN dice IN saucepan and set it on the
IRE. When the pork is melted put il in
SoShhg, cleaned and trussed in the same
manner as chicken, and brown it. Put
o1o OoAoe OF butter in saucepan; thor
my NIX with 1t one tablespoonful of
nour ana set 1t on the fire. AS soon As
1l;e :, cutter Is melted put the goslirg in 1t
Win one quart of green peas that have
been blanched for two mipntas (tbot i
boiled for two minutes, then nInnoad i'm
cold water and Instantly draine57. add
one pint of water or broth. bunch of
seasoning composed of four stalks of
parsley, one of thyme, one Glove and one
boy leaf, with salt and pepper. Simmer
until cooked remove the fat and the seos-
onlng and serve hot. If the broth or
the water boils away, add a little more.
CANNED CORN.
As the time of year is near at hand
When farmers wives will begin to Law up
thelr winter store, l will. tell the sisters
now put up corn. When it is fit for
table use cut it off the cob mix salt
with 1t until can see the salt, or much
TOO salty for use, then pack in vessels
That Will hold brine; set away for the
winter. 1t will keep so nicely. When Won
wish to use 1t, soak or scaId it II prefer
scaldlng), in plenty of water and a little
Hour or meal to replace the starch which
II loses to some extent in the process.
season to suit the taste. You will find
TINS way the cheapest and best. Cabbage
may be Kept sweet and good for the win
ter Oy making brine strong enough to
mold up an egg; then cut the heads of
caooage IN halves and place them in the
prime. VIII some of the sisters tell me
now to preserve green beans for winter?
BANANA CHARLOTTE.
This Is simple and refreshing. The
sides of quart mold are to be lined with
sponge cake, and the bottom of the mold
with thin slices of banana. Fill the mold
with stiff whipped cream. Set it aside in
the 1ce-box till wanted. Remove careful
ly from the mold and serve.
BAKED oUCUMBERs.
Pare the cucumbers, chop them fine
with small onion; put them on with very
little water and stew for ten minutes.
Prepare rich dressing as for poultry of
bread crumbs with herbs and yOlk of egg:
pour off all the water from the cucumbers
add the dressing and one tablespoonful
of butter and bake in deep dish.
APRICOTs WITH RICE.
Wash a pint of rice thoroughly, scaId it
with hot water, drain and cool; add to the
rice quart OF rich milk, a quarter of
pound of sugar and a salt spoonful 1of
salt, simmer gently an hour. When done
beat it with a wooden spoon. Wet an
oval mould with water, press the rice in
1T and keep on ice until wanted Cut
dozen aprieots in halves, remove the
stones and boil the apricots IN a syrup
made of pound of sugar, pint of water
and the juice of two lemons. Turn the
around it, pour the syrup over all when
cOld) and serve.
COFFEE JELLY.
Take two-thirds of a box of English
gelatine, let it soak an hour in half a pint
of cold water, dissolve cupful of sugar
IN pint and a half of boiling water, stir
it into the water containing geIatine: add
half cup of strong coffee and a table
spoonful of brandy, let it all boil three
strain into a mold and set away
to cool.
PICKLED CUCUMBERS.
Choose large cucumbers, but before
the seeds are ripe; cut them into slices
about one quarter of an inch thick and
ay them under a hair sieve. Between
the layers of slices put two small onions
Dr. shallots and sprinkle over them lit
tie salt; let them stand for about five
hours to drain thus, and put them into
a stone jar. Boil as much strong vine
gar as will cover them. with blade or
two of mace. few white pepper corns,
a little sliced ginger and some scraped
hOrseradish; pour these boiling hot up
on the slices of cucumber. Let them
stand till cold and then repeat the pro
cess three times more, taking care that
the cucumbers are cold between each.
Tie them down with bladder for use.
CHICKEN PIE.
To make a crust, one and one half
pounds of butter to every pound of flour,
and three teaspoOnsfUls of baking pow
der; chop One-half of the butter into the
prepared -four, until it is well mixed in,
add little ice cold water, and work it in
to stiff dough; roll it into thin sheet,
and spread on one hair of the remaining
butter; fold it up, butter side in, and re-
fold it; then spread on all the butter;
fold again as before, and roll out thin;
cut it in the size required for the pie.
Line the bottom and sides of well-but-
tered earthen cake-pan or pudding dish
with the crust. Then, to large tender
chicken, add almost half a pound of salt
pork. Have the pork chopped fine, and
lay on'one layer of pork, pepper it, US
ing no salt, and cover with pieces of
chicken; then another layer of pork, and
so on until the chicken is used up. Have
three hard-boiled eggs chopped up and
ADDED with the chicken. Before laying
on the top crust, place few Jumps of
butter about the top; and add water
enough to make as much gravy as may
be desired. Cut a star or other ornament
on the top, and bake an hour in slow
oven.