Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1886-08-26
THE HOUSEHOLD.

THE HOUSEHOLD. y.
GODS HEAD SOUP.
Boil in two quarts of water with two
onions, little sage or maJoram, rind of
half lemon; condiments to taste
Strain, return to the kettle, add gill of
cream thlckened with little corn starch,
end bring to boil.
sAGo SOUP.
Take good, clear soup stock; remove
the fat from the top and strain. Bring
to boil, and stir In half cup of pearl
sage which has been washed and soaked
for half an hour in tepid water or three
hours IN cold; season; simmer half an
hour and pour out. Serve with grated
cheese.
BOILED CUCUMBERS.
Peel and put into sailed ice-water for
half an hour, then slice thicker than the
table and put into sailed water and cook
until tender. Drain and add butter, salt
and pepper, with cream enough for
dressing, and pour over buttered toast.
Serve quickly and eat at once.
SALAD DRESSING.
Put in basin a saltspoonful of pep
per and two or three of SALT mix well and
add a tablespoonful of good vinegar;
stir it with fork and then drop in grad
ually, stirring all the time with the fork,
three tablespoonfuls of the best salad
oil. Just before serving add to it the
salad, mixing the dressing well in with
fork and spoon.
CUCUMBER SALAD
Pare fresh cucumbers and then slice as
thin as possible; ond or two large onions
are sliced in the same manner and mixed
with the sliced cucumbers, and the whole
wut into sailed ice water for an hour.
Drain them and put in a shallow DISH
pepper and half cover with sharp Ncider
vinegar. This salad is appetizing fro
and served with boiled fish. "a
VEGETABLE SOUP.
Scrape two carrots, an onion, quarter
of cabbage, and two turnips, and cut
them into pieces little larger than dice.
Put the pieces into a large saucepan with
a little butter and water, and cook half an
hour; then cut the potatoes in the same
way, take the meat out of the soup kettle,
skim off the grease and put all into the
broth and cook another half hour.
PURE OF CAULIFLowER.
The caulifOwer should be of the whitest
boiled in sailed water, taken up when half
done and boiled sufficiently in clear soup.
Then break it up and save the best tufts
for the finishing pass the rest through
sieve. Thichen the soup to creamy sub
stance with -four, mixed with cream or
milk, add to it some neatly cut little piec
es of fowl or veal and the PURGE of cauli-
flower, let it come to a boil, beat a piece
IF frnc Init To thn tTJrn
and well stir into it two or three eggs.
Pour in the soup scalding hot, and add
tina little tufts of caulifiower.
SPRING CHICKEN FRIED.
Put the spider on the stove with about
a tablespoonful of butter, when hot lay
in about tablespoonful of butter, when
hot lay in chicken, sprinkle over with
-four, salt and pepper, place lid on the
spider and cook over moderate fire;
when a light brown turn the chicken and
sprinkle -four, salt and pepper over the
top as at first; if necessary add more but
ter, and cook slowly until done. As
general rule half an hour is long enough
to fry spring chicken. To make rich and
nice gravy without cream, take the yOlk
of an egg, beat up light, strain and stir
slowly into the gravy after the flour and
milk have been stirred in and thoroughly
cooked; US soon as it boils up the gravy
is done and should be removed from the
stove.
SUMMER SQUASH.
Cut the squash in quarters, remove the
seeds and sdin, cover with sailed boiling
water and boil until done. When cooked
mash the squash and add one ounce of
butter for each small one. Moisten with
IN or
dishes; cover with bread crumbs, place
tiny bits of butter on top and bake del
icate brown in brisk oven.
TOMATO SOUP.
To one pint of canned tomatoes, or
four large raw ones cut up fine, add one
quart of boiling water and let them boil
till done; then add nearly a teaspoonfuI
Of soda; when it foams up add one pint
Of milk, pepper and butter or one cup of
sweet cream instead of butter, few crack
srs rolled fine, and serve.
DREAM CAKE
Make rich batter and bake in three
ayers. The layers should be frosted with
sugar and the white of
eggs. The frosting for the first layer
should be favored with lemon, for the
next layer with vanilla, and the top layer
should be favored with a few drops OF
and thickly covered with CO.
,oanut.
TONGUE TOAST.
very nice dish is prepared from cold
ooiled or ported tongue. Slice the tongue,
and cut each slice into small, fine pieces;
leat in a pan with little butter. 10
prevent burning moisten with warm water
,r clear soup. Add salt ano pepper;
;tir into it two beaten eggs. When set,
arrange neatly on toast.
While bathing in the river at Green Bay
[oseph Hollogue, aged about 60 weary,