Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1886-07-01

for'ream, and the largest holds the
beres. with their caps on. Each berry
is cen from the stem, being first dipped
in t cream and then in the sugar. 1t
say, the fruit from so much handling in
steming, and is considered the most
elent way. When using the pretty
squ,e glass berry plates, a corner is kept
forle sugar.
Aoaragus, boiled as usual and allowed
to ct ice-cold, makes a good salad,
serId with mayonaise over it, instead of
thesual drawn butter.
A9ood Irish Stew-Take a half dozen
learhops from the neck, flour them and
puthem in dripping pan with two
onils and teaspoonful of butter.
Bron quickly, shaking the pan to keep
fro burning. Then put a pint of cold
wat in it and skim off the fat which
thi5rings to the surface. Add a teas
podful of salt and one-third ditto of
pepper. Set it where it will simmer very
ge1y for an hour and a half. Skim
aga. Add teaspoonful of Worcester
shis sauce and half-a-dozen large pota-
toecut lengthwise in half. Cover closely
anSimmer for another hour. Add no
moe water, as you wish to have gravy
wit this dish, not broth; and it will COM
ple the stew with the steam.
Cnelette Souffie for Three Persons
Bet the whites of four eggs until they
arsO stiff that you can turn the dish up
sid down without having them slip from
it. Beat the yolks of two separately, with
thre tablespo0nfuls of sifted sugar and
tablespoonful of vanilla extract. After
tha1inner is sent to the table allow your
sci fifteen minutes for this desert. Turn
thewhites of eggs on the yolks, lifting
theyolks over them with a spoon-not
betting them or stirring them, as you wish
to teep the whites firm and elastic, and
simply to cover them over and beneath
wit yolks. Have buttered pan ready
and lift up the mixture lightly into it,
witt an egg slicer, making the Omelette
highest towards the midle of the pan.
Tha scatter pulverized sugar over it, and
putin a moderate oven. Il should cook
in tn minutes to the color of oiled pine
wood. If you look at it at all, DO so only
by opening a mere crack in the oven door.
shutting it softly as either bang or a
draIght of air will cause this souff1e to
fall. Serve with strawberry sauce. For
thlssauce mash half-pint of berries with
two ounces of butter, cream the butter in
bowl over the tea-kettle and add to ii
the finely mashed berries, which must be
pulpy enough to have gone through a
toarse sieve. Keep stirring for a few
minutes until it is a smooth pink sauce
To eat with an unsweetencd pudding OF
batter or rice, add sufficient sugar to taste
Serve very hot. The souffie, being sweet
will require only the fruit sauce or may
be eaten alone. 1t is best to begin with g
small dish given for omelette souff1le in
LEARNING to make this pretty dessert
Iouble the quantity of eggs can after
ward be easily managed.
Catherine Ovens Jumbles.-Take the
yolks of two eggs left from your omelette
souffiee, beat them with teaspoonfnl OF
cold water to prevent hardening and add
the yolk of one more egg. Measure six
ounces of butter six of sugar and half
pound of flour. Beat the butter to cream
add the sugar and then the eggs. Sift the
flour in with few drops of favoring or a
tablespoon of orange or raisin wine. Roll
into balls with the hands; instead of cut
ting out of a thin sheet of the paste. They
will take the ring shape in baking.