The sun. [volume] (Morris, Stevens County, Minn.) 1882-1895, 1886-01-14
DOMESTIC HINTS.
P1Gss' FEET.

DOMESTIC HINTS.
PIGs' FEET.
Wrap each foot in cotton bandagc.
wound about it two or three times, and
cord it with Irvine. When all the feet
are ready plunge them in boiling water.
and boil them for four hours. Let
them remain in the bandages until they
are needed to fry, boil or pickle. The
skin win hold together while cooking,
and when eaten they viii be tender and
delicate as possible.
wAFFLEs.
One quart -four, one-half tablespoon
full salt. one teaspoonful sugar, two
teaspoonfuls baking powder, one large
tablespoonful butter, two eggs, one and
half pints milk Sift together flour,
salt, sugar and powder; rub in butter
cold; and beaten eggs and milk; mix in
to smooth batter that will run easily
and limpid from mouth of pitcher.
Have waffle iron hot and carefully
creased each time; fill two-thirds full,
close it up; when brown turn over. Sift
sugar on them. serve hot.
CRuMPETs.
One and one-half pints flour, one
half tcaspoonful salt, one teaspoonful
sugar, two teaspoonfuls baking powder,
ono egg, nearly pint of milk and
cream in equal parts, one teaspoonful
extract cinnamon. Sift together -four,
salt, sugar and powder; add beaten egg,
milk, cream and extract; mix into rath<
er firm batter, half ill large. creased
muffin rings on hot, well-greased grid
die; bake one side of them only. Serve
hot with cottage cheese.
APPLE MERINGUE.
Prepare six large, tart apples for
sauce. While hot put in piece of but,
ter the size of an egg. When cold add
a cup of fine cracker crumbs, the yciks
of three eggs well beaten, a cup of sweet
milk or cream, little salt. nutmeg and
sugar to taste. Bake in large plate
with an under crust of rich E1s:e and
rim of puff paste. When done take the
whites of the eggs, half teacup of
white sugar and few drops of essence
of lemon; beat to stiff froth, pour over
and put back into the oven to brown
lightly.
EGLANrINE PUDDING.
Cut thin slices of light white bread
and line a pudding-shape with them,
putting in alternate layers of the bread
and orange marmalade or any other
preserve till the mold is nearly full.
Pour over all a pint of warm milk in
which four well-beaten eggs have been
mixed Cover the mold with cloth
and boil for an hour and half.
BAKED cusTARDs.
One quart of milk, four eggs, five
tablespoonfuls of sugar beaten with the
eggs, nutmeg and two tablespoonfuls
fiavorinS extract. Scald the milk,
pour upon the other ingredients, stir to-
gether well, flavor and pour into stone
china cups. Set these in pan of hot
water, CRATE nutmeg upon each and
bake until firm. Eat cold from the cups.
BATTER PUDDING.
Two eggs and their weight in butter.
sugar and flour. Have the butter soft
and mix it with the sugar. Beat the
whites and the yolks of the eggs separ-
atcly, and mix with the butter and
sugar; add the grated peel Of half a
lemon, and then stir in the sifted flour.
Pour into buttered pan, filling it a
little moro than half full, and bake in a
moderate oven,
RICE PUDDING.
One-haf cupful of rice, three-fourths
of pint of milk, four apples, peeled,
corcd and stewed, one-third cupful of
sugar. four eggs. Boil rice in milk until
reduced to pulp, beat well with apple
sauce and sugar for ten minutes, then
set aside to cool; then carefully mix in
the whites of eggs, whipped to stiff
froth; butter the mold, pour in pudding,
set in saucepan with boiling water to
reach halfway up its sides; steam slowly
for twenty-five minutes, permit it to
stand these minutes before turning out.
FRIcAssEE OF EGGS,
Take some hard boiled eggs, cut them
into quarters, yolks and whites. Heat
some gravy seasoned with shred lemon
peel, parsley, thyme and grated nutmeg.
Put in the eggs, together with piece of
butter rolled in flour; shake it gently
over the ire, until properly thickened;
garnish with yolks> OF hard boiled eggs,
chopped small.
MUFFINS.
For dozen mullins there VIII be re-
quircd cupful and half of entire
wheat -four, a cupful of milk. one-third
Of a cupful of cream, one-third of a cup
full of water, an egg, teaspoonful of
cream of tartar, half a tcaspoonful of
salt and two tablespoonfuls of sugar.
Mix the dry ingredients and lift them
into bowl, Beat the egg until it is
light and add the milk and water to it.
Pour this mixture upon the ingredients
and beat them quickly and vigorously.
Pour the batter into buttered muffin
pans and bake for twenty-five minutes
in rather quick oven. The batter will
be thin and viii give moist muffin,
but that is as it should.
FRIED POTATOES.
Peel them and boil in sailed water;
do not let them boil until they are soft.
Beat one egg and have ready some fine
cracker crumbs; roll the potato in the
egg and then in the cracker and fry in
butter until q light brown, turning fire.
quently that the color may be uniform;
or the potatoes may be dropped into
hot lard. In this case cloth should
be laid over plata and the potatoes