Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1886-10-14
HOUSEHOLD HINTS.

hre. Nhen the pork is melted urt i
costing, cleaned and trussed in t,a -
manner as chicken, and brown II ~
enc ounce OF butter in saucenan. -
oughly mix with 1t one tablespoonf,I
nour ana set 1t on the fire. As soo,,
the butter is melted put the gosling in !.
with one quart of green peas thai -
been bla.lched for two minutes fba4
ooliea Tor two minutes, then PLUNGED i,
cold water and instantly drained3. ~
one pint of water or broth, a bnpch ~
seasoning composed of four staILs s
parsley, one of thyme, one Glove ana or1
BOY leaf with salt and pepper. Simmer
antil cooked remove the fat and tLa So ~
onlng and serve hot. If the broth =.
the water bols away add little more
CANNED CORN.
As the time Of year is near al hama
when farmers wives will begin to Law M
their winter store, | will tell the siste,s
now put up corn. When it is fit for
table use | cut it off the cob. miv sal,
with 1t until caa see the salt. or NM
too salty for use, then pack in vessel,
that will hold brine; set away for ~
winter. 1t will keep so nicely. When Won
wish to us, it, soak or scald it II nrsfe.
scaldingl, in plenty of water and Iitno
hour or meal to replsce the starch which
1t loses to some extent in the nrocass
Season to suit the taste. You Will find
this way the cheapest and best Cabbags
may be kept sweet and good for the win.
ter by making brine strong enough IN
hold up an egg; then cut the heads Of
cabbage IN halves and place them in tbe
brine. Win some of the sisters tell ma
how to preserve green beans for winterq
BANANA CHARLOTTE.
This is simple and refreshing. The
sides of a quart mold are to be lined with
sponge cake, and the bottom of the mold
with thin slices of banana. Fill the mold
with stiff whipped cream. Set it aside in
the ice-boy till wanted. Remove careful
ly from the mold and serve.
BAKED CUouMBRRs
Pare the cucumbers, chop them fine
with small onion put them on with verv
little water and stew for ten minutes
Prepare rich dressing as for poultry of
bread crumbs with herbs and yolk of egg;
pour off all the water from the cucumbers
add the dressing and one tablespoonful
of butter and bake in deep dish.
APRICoTs WITH RICE.
Wash pint of rice thoroughly scaldit
with hot water, drain and cool: add to the
rice quart OF rich milk quarter of
pound of sugar and salt spoonful of
salt, simmer gently an hour When done
beat it with wooden spoon. Wet an
oval mould with water, press the rice in
l M tra C,,4
dozen aprieots in halves. remove the
stones and boil the apricots III syrup
made of pound of sugar, pint of water
and the juice of two lemons. Turn the
rice on a glass dish, arrange the apricots
around it, pour the syrup over all when
cold and serve.
COFFEE JELLY.
Take two-thirds of box of English
gelatine, let it soak an hour in half pint
of cold water, dissolve cupful of sugar
in pint and a half of boiling water, stir
it into the water containing gelatine; add
half cup of strong coffee and table
spoonful of brandy, let it all boil three
minutes; strain into a mold and set away
to cool.
PICNLED cUcuMBERs.
Choose large cucumbers, but before
the seeds are ripe: cut them into slices
about one quarter of ar inch thick and
lay them under hair sieve Between
the layers of slices put two small onions
or shallots and sprinkle over them lt-
tie SALT let them stand for about five
hours to drain thus, and put them into
a lfn Rnil as - vi
gar as will cover them. with a blade or
two of mace. a few white pepper Germs
a little sliced ginger and some scrapsd
horse-radish; pour these boiling hot up
on the slices of cucumber. Let them
stand till cold and then repeat the pro
ces5 three times more, taking care that
the cucumbers are cold between each
Tie them down with bladder for use,
CHICKEN PIE.
To make a crust, one and one half
pounds of butter to every pound of -four
and three teaspoonsfuls of baking pow
der; chop one-half Of the butter into the
prepared flour, until it is well mixed III
add little ice cold water, and work 1t IN
to stiff dough-: roll it into a thin sheet
and spread on one hair of the remaining
butter fold it up, butter side in, and re-
fold it; then spread on all the butter
fold again as before, and roll out thin'
cut il in the size required for the PIE
Line the bottom and sides of well.bul-
tered earthen cake-pan or pudding dlsh
with the crust. Then. to a large te der
chicken, add almost half pound of SAT-
pork. Have the pork chopped fine, anu
lay on one layer of pork, pepper It, Us,
ing no salt and cover with pieces Q,
chicken; then another layer of pork, ana
so on until the chicken is used up. Have
three hard-boiled eggs chopped up ana
ADDED with the chicken. Before laying
on the top crust, place few Jumps OF
butter about the top; and add water
enough to make as much gravy as ma!
be desired. 7ut a star or other ornament
on the top, and bake an hour in SO"
oven.
A Difficult Question.