Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1886-06-18
DOMESTIC HINTS,
GINGERBREAD.

GINGERBREAD. II 3tS
One cup Of butter, two cups Of sugar.
well worked together; one cup Of
milk, three and two thirds cups Of
flour, tablespoonful of ginger, two
eggs; use tin sheets, cool, and rubbed
with butter; place one tablespoonful Of
mixture on tin and spread as thin az
possible with thin-bladed knife; bake
in well but not overheated oven; cut
on the tins into any shape desired; re-
move at once from tins, and it will very
soon become crisp; keep in . dry place.
49, RICE WAFFLRs. :. :. -%@s>,
Beat three eggs very light, stir them
into one and half pints of flour; mix
with the flour one quart of milk and
then add one pint of boiled rice, with
tablespoonful of butter stirred In
while the rice is hot. Add . table,
spoonful of good yeast and salt to your
taste.
MELTED BUTTER.
This being the basis Of many sauces,
its preparation is important. Put into
small saucepan two ounces of soft,
fresh butter and a large tablespoonful
of -four. Mix these well together,
while cold, with a wooden spoon, and
then add about half pint of cold wa
ter, nearly teaspoonful of salt and a
little white pepper. Set this over the
fire and stir it continually until nearly
boiling. The ingredients ought to be
perfectly blended; but the butter, from
bad quality or other cause, will fire..
quently float as oil on the surface.
This imperfection may be partially
remedied by adding very little cold
water, and then pouring the sauce
quickly from the saucepan into basin
and back again several times. When
prepared for other sauces less water
may be used if the havoring additions
are fluid, and rather more where these,
as in egg sauce, have thickening
tendency. Acids, when mixed with
melted butter, being apt to make il
'.oil," must be we'll stirred in. When
a light colored sauce is required, milk
may be substituted for water in the
| melted butter
PRESERVING PINEAPPLEs.
Take six large, fine ripe pineapples,
make them very clean, but do not pare
off the rind or cut off the leaves. Put
them whole into very large and very
clean pot or kettle. Fill it up with colo
water, and boil the pineapples until
they are so tender that you can pene.
trate them all through with twig from
broom. Then take them out and
drain them. When cool enough to
handle without inconvenience remove
the leaves and pare off the rind. The
rind and leaves being left on while boil
ing will keep in the favor of the fruit
Cut the pineapples into round slices
about half an inch thick, extracting
the core from the center. so as to leave
round hole in the middle of every
slice. Weigh them, and to each pounc
allow pound Of fine granulated sugar
On this place a layer of pineapple
slices, then layer of sugar, then ont
Of pineapple, and SO on until the pine
apple slices are all covered, finishing
with layer of sugar. Let them stane
twenty-four hours. Then drain thu
slices from the syrup and lay them il
wide jars. Put the syrup into the pre-
serving kettle and heat and skim unit
the scum ceases to rise, Then pour i
hot upon the pineapple. While still
warm cover the jars closely and past
paper over them.
| STEWED CHICKEN WITH RICE.
Cut the remnants of cold boiled o.
roasted chicken in small pieces. Maxi
q sauce of one pint Of cream, TIVE
ounces of butter, the yolk of one egg
beaten, and tablespoonful of corn
starch or arrowroot, seasoning will
salt, aud white pepper, little sugar
one teaspoonful of anchovy sauce ant
one bay leaf. Put the pieces of chick
en- in this sauce in stewpan and sim
mer for half an hour. Stew some ric'
quite soft in milk, seasoning with sal
and pepper. Put the chicken in tn
center of dish, place the rice aroun'
it as border and serve.
BAKED TOMATOES
Dip some tomatoes in hot water, pee
them, cut them in half and remove tn
pips. Rub a. baking sheet with shallot
butter it we'll and lay the tomatoes il
it, filing each half with the following
composition: Two parts bread crumbs
one part ham finely minced, and, &C
cording to taste, parsley and swee
herbs also. finely minced, and peppe
and salt. Put small piece of butte
on each half tomatoe, and bake thex
q quarter Of an hour. Have ready som
round pieces of butter toast