The Northwestern standard. [volume] (Minneapolis, Minn.) 1885-1886, 1886-02-13
For the Cook.

For the Cook.
EaG SAUcE.--Boil the eggs hard; cut
them into small squares and mix them
in good butter sauce, make very hot,
and squeeze in some lemon juice before
serving.
BAKERS GINGER BREAD - Three
fourths Of a pound OF flour, one quart
of lnolasses, one-fourth of a pound of
butter, one ounce of saleratus, and one
pound Of ginger.
i j uas LEssT axe four eggs. thu cups
of sugar, a little nutmeg, a teaspoonful
OF saleratus, a cup OF butter. Stir in
the flour until it will roll; cut it in
rounds, with hole in the center. Roll
them in sugar.
BREAKF asst CAKEs-Take some rice
that has been boiled soft, twice as much
-four as rice, little fine Indian meal,
and a little yeast. Mix it with cold
water, and let it rise over night. This
viii make very fine biscuit for break
fast.
PEPPERM1NTs.- One pound of granu-
lated sugar; enough water to thicken;
stir constantly for five minutes; take ii
off the stove and add twenty drops of
oil of peppermint; then beat until
thick; drop on sheet of tin.
CREAM WALNUTs. - Two cups of
graduated sugar; half cup Of water;
boil from FIVE to seven minutes then
take enough of the cream latter cooling
somewhat) to make fat candy; put
two walnnt-meats on it, place them in
creased paper; set them away to hard
en-.
APPLE JELLE-Core and cut out all
bad spots from the apples, then add a
very little water, and streW rs for APP
pie sauce; when done, put into a bag
and bag up to drain; when cool enough,
squeeze gently; be careful not to get
the pulp through. 10 q pint OF juice
add a pound of sugar, boil twenty
minutes and it is done.
NICE PorATo SALAD--One good
sized onion, sliced and fried in two
tablespoons butter, one tablespoon of
mustard, a very little vinegar, yolks of
two eggs, salt and pepper; it is nice
with little celery seed; garnish with
beetS.
CHEESE FINGERS. Make nice puff
paste, roll out quarter inch thick, cut
into halves. Crate over one part cheese,
mixed with d little cayenne pepper aud
salt; lay the other half on it and cut
into pieces three inches lgag and half
an inch wide.
CREAM TOAST. Heat one pint milk
to boiling, and add tablespoon -four wet.
with enough cold milk to free it from
Jumps. Stir in one teaspoon butter,
then pour over half a dozen slices Of
toasted bread. A quarter teaspoon of
salt stirred in the milk after it is taken
from the FIRE improves this.
ORANGE FRTrrERs. Peel four
OIauSGS duu tohc VI oil Wule6s pttu
without breaking pulp, dividing each
into four or FIVE pieces through natural
division Of the orange. Dip each into
butter and fry a deep yellow. Serve on
napkin with powdered sugar.
LEMON PuDDTNe Nine eggs, the
whites beaten to a stiff froth, one pound
OF sugar. the grated rind and juice of
two lemons, three ounces or a little less
Of butter creamed, one pint of milk one
and one-half even tabIespoonfuls of
-four. Beat the yolks and sugar until
very light. add the butter. with which
the Hour has been smoothly mixed, then
the lemons, the milk and the eggs.
which must be beat ID slowly gently
and thorough liz Bake il deep paste
lined plat Is and put It ii quite : hot
oven, reducing The heat after the tirst
eight o. tan minutes.