River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1886-06-17
and serve it with spoonful of jelly on
to-, ,fa zach

and serve it with a spoonful of jelly on
top of each cup.
Good sauce for poultry is made of
the liver of the fowl; let it boil until
tender, chop it fine, then add TO it a
tablespoonful of parsley, rubbed fine,
with little boiling water poured over
it. Ateacupful of melted bntter should
then be mixed with it, Let this sim
mer for not more than one minute.
then serve.
Delicious jelly may be made by using
fruit syrups as flavoring. The sweeter
kind need no sugar, and no wine is nee
essary when any of them are employed.
A very pretty dish may be made BY
piling up spoonfuls of raspberry and
lime jelly, and heaping whipped white
of egg upon it.
A delicious prune pudding is made
by stewing a pound of pruneS till they
are soft, remove the stones, add sugar
so your taste, and whites of three eggs
beaten TO a stiff froth. Make a puff
paste for the bottom OF pudding-dish.
After beating the eggs and prunes to-
gether until they are thoroughly mixed,
spread them on the crust Bake for
halt an hour, or until you are sure they
are done.
Veal ducks.-Take veal outlets from
the round. Have them cut rather thick
and remove the bone. Make ready a
Stufling of bread crumbs seasoned with
a little onion Chopped fine, pepper and
salt. MoiSten tins with one egg.
Spread this stutiing over each outlet
and roll them up separately in the
shape of young ducks. Fasten them
with a string, which must be removed
when sent to table. Keep well basted
while roasting. or they will dry up.
A round of beef may be used in the
same way, but is not quite so tender
To roast canvas duck. ~ Having
trussed the duck, put into each a thick
piece of soft bread that has been soak
ed in port wine. Place in quick oven
aud bake an hour. Before they 20 TO
table squeeze over each the juice of a
lemon or au orange and serve up very
hot with their own gravy about them.
Eat with currant jelly. Have ready
also a gravy made by stewing slowly
in a saucepan the gibletS of the ducks
in batter rolled in flour, and as little
water as possible. Serve up the addi-
tional gravy in bowl.
Small garden fruits always do best
with mulch of barnyard manure APP
piled in the fall of the year and forked
under in the spring. Do not try To
keep them in an artificial shape by
trimming, but simply keep them from
struggling or too irregular growth.
Plain white pine frames, treated
with coat of shellac. make IA excel
lent setting for small engravings or
black and white drawings.
EOld garments that may be utilized in
a hundred ways, for rugs, Innings.
cushions and the like, are sometimes
rendered worthless because, when no
longer fit for wear. they are not ripped
to pieces, brushed and put away.
1t is a good plan to wrap cans of
fruit in newspapers and put them away
in dark, cool place. The wrapping
in paper and keeping dark is said to
prevent the bleaching of the fruit.
To steam pudding. put it into a
tin pan or earthen dish, tie a cloth
over the top, and set it into a steamer.
Cover the steamer closely; allow a lit
tie LONGER time than you do for boiling.
To boil pudding in a bag, dip the
bag (Which should be made of thick
cotton or linen) in hot water, and rub
the inside with flour before putting in
the pudding. When done, dip the bag
in cold water and the pudding will
turn out easily. Always pat plate
on the bottom of the kettle to keep the
pudding from burning.
To keep cheese from mold, cover
the cheese with a piece of cotton or
linen cloth. saturated with strong vine
gar. 1t will preserve the cheese as
fresh as when first cut. prevent mold,
and no flies or insects will touch it.
The taste of the cheese is in no wise
affected by the vine ga
GoOseberries, raspbeTries, eurrants,
and blackberries need every year to
have the old wood cut out. thus giving
the new growth Il fair chance, These
points, if followed out, will give re-
turns of larger and better and more
abundant fruit and thriftier plants.