Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1886-02-18
THE HOUSEHOLD.
A GOOD PIE GRusT

In order to make good pie-crust,
t1rst have your ingredients cold,
whether lard or butter. Always use
a spoon to mix with. Never use so
much lard for the bottom crust as for
the top crust, for the reason that it
will not hold to serne. Most cooks
spoil their crusts by working it with
their hands. It causes the lard to
become oily, and makes the crust
heavy. My receipt is this: For the
top crust take one pint of flour; one
large spoonful of lard: work this in
VITA spoon aud add one teaspoonful
salt; wet up with ice water; take out
on the board with a spoon, roll out,
spread on one large spoonful lard.
sift on half cup -four; roll up and
pound with rolling pin; do this
twice, or if you wish it very nice,
three times; when rolling up the
crust always roll it up one way. as
that will make it light and faky.
Before putting it in the oven, wet the
top well with milk with pastry brush
at this will give tia nice brewn.
MUFFIN PUDDING.
Boil pint of milk or cream with a
pinch of salt, six ounces of sugar, six
bruised bitter almonds, and q bit of
cinnamon and lemon peel; when this
has become partially cold mix in SIX
whole eggs, and strain this cold Gus
tard into a basin; next cut four
mullins or crumpets into fingers, and
lay them in rows On dish, and with
a spoon pour enough of the custard
over the pieces of mullins to thorough.
soak them through. You then spread
the inside of platemold with butter,
and decorate the sides and bottom with
candied peel; place thick layer of
stepped fngersof muffin at the bottom
of the mold, spread thin layer of orange
marmalade upon this, then another
layer of muffin, and so on until the
mold is filed; after this you add a
small 6 lass of brandy to the remainder
of the custard, and pour it very gently
into the pudding mold; steam the
pudding slowly for an hour and a
quarter, and when on its dish, serve
with cream whip.
A MUTTON DISH.
A good way of using cold mutton
is the following: Cut the mutton in
thin slices and lay them on dish
covered with parsley, placing a layer
OF parsley between each layer of NUT.
ton and put in cool place. Half an
hour before the mutton is needed put
a piece OF butter in a stew pan, the
size to be governed by the quantity of
meat, and set it on the fire. When
melted, sprinkle in gradually little
Hour. stirring with wooden spoon.
When thick enough, and of delicate
brown, add half.a pint,,of broth, some
salt, pepper, slices of picked cucum-
bers, and two or three mushrooms and
boil for ten minutes. Lay the slices
of mutton In the sauce, and simmer
Tor twenty minutes and serve.
ESSENTIALS FOR GOOD BREAD.
The essentials for good bread are
tive-geod flour, good yeast, thorough
kneadlng. careful baking and proper
care after baking. Disregard one of
these and the result will be an imper-
feet production. A cool. dry place is
the fast need for the keeping of flour,
and in such place it will improve
rather than deteriorate with age.
Graham made by the old process is
very likely to heat and spoil in hot
weather, and rye and Indian meal are
equally susceptible. It is better to
buy the last two in small quantities,
or If ground near at hand, to grind as
needed. The best -four is always the
cheapest. Mo infallible test for -four
can be given. It is best to try several
brands, and when one has been found
thoroughly satisfactory, cleave to it
thereafter.