Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1886-09-09
THE HOUSEHOLD
WIDF-AWAKE PIE,

One cup of sugar, one cup of molasses
One-fOurth cup of vinegar, two-thirds cup
of water, and butter the size of an egg
Simmer them together, then add ane CUP
of powdered cracker, allspice, cinnamon
nutmeg and raisins. Bake with two crusts
This makes two pies,
SQUASH BISCUIT.
Two cups of sifted squash, one cup OF
yeast, two ablespoonfuls each of sugar
butter and milk. Salt to taste. Knead
with flour like bread and set to rise over
night. Bake in quick oven in biscuit
for breakfast.
CASHMERE.
To wash cashmere, take pail of warm
water and put in a tablespoonful of Dor
axine. Let the cashmere. lie in it an hour
and half; rub out with the hands. rinse,
shake, hang out to dry, and press, and you
will find your cashmere free from spots
and like new.
PINEAPPLE PYRAMIT.
Make some good calves foot Jelly, or
get 1T from your grocer. Surround a
pyramid-shaped mold with ice, keeping
the pointed end upward; put in enough
jelly to cover the bottom Of the mold:
when firm, add layer of diamond-shap-
ed pieces of pineapple, then add more
jelly and pineapple uLtii the mold is full
and all the fruit is used. Keep it as cold
as possible until wanted, then dip the
mold quickly into hot water and turn but
the form on an ice cold dish.
SCALLOPED GOLDFISH WITH CHEESE.
Soak a pound of sailed Goldfish six
hours in tepid water; then boil it. When
cold, pick into fakes with a fork and
season with pepper. Heat cup of milk
to boil, stir into it tablespoonful of
butter rolled in two of prepared flour;
mix with the picked fish and pour into
cake dish. Strew grated cheese thickly
on top, and bake in a quick oven to a
delicate brown. 1t is yet nicer if you add
raw egg to the mixture before cooking
it.
A PERFECT SOUP.
Is one of the miracles, vet is extremely
simple if persons would strictly abide by
Instructions. Clear soup must not be
too strong or meat, and must be of a
light brown, sherry or straw color; white
or brown soup should be rather thin, with
just sufficient consistency to adhere
lightly to a spoon when hot-soup of
fish, poultry, or game especially. All
purees, no matter whether of meat or
vegetables, require to be somewhat
thicker, which may be ascertained in any
case by its adhering more thickly to the
spoon. Every Italian soup must be very
clear, rather stronger of meat, and the
color of pale sherry.
Spinach is one of the most wholesome
vegetables. 1t has been called by a
French physician 'the broom of the stom-
ach." 1t may be simply boiled in salt and
water, drained, finely chopped, and then
returned to the saucepan with some bnt-
ter; set on the fire until the butter is
melted, and then serve. Spinach a la
creme is delicious. Boil and chop the
spinach in the usual way. Set it on the
fire in saucepan and stir until it is per-
fectly dry, add two ounces of butter and
stir five or six minutes. For each two
quarts of spinach add two tablespoonfuls
of cream, and stir again for five minutes
and then take it from the fire. Stir in
one ounce of butter and serve hot, gar
nishing with hard boiled eggs and crou-
tons. The eggs should be cut in quar-
tiers or sixths.