Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1886-12-30
THE HOUSEHOLD.

$50.
THE HOUSEHOLD.
| WORCESTER SAUCE.
Take one ounce of ground black pep
| per, half an ounce of ground cloves, half
an ounce of cayenne pepper, half an
ounce of peeled garlic, eight ounces of
| shalot, and two quarts of vinegar; put
all the ingredients together into a large
| brown jar and mix well and let it stand
closely covered for two weeks; stir daily,
| boil for ktwenty minutes, strain through
muslin and bottle.
SPRING CHICKEN BAKED.
Cut them open at the back, spread
them out in baking pan, sprinkle on
plenty of pepper, salt and little -four.
| Basic them well with hot water, which
| should be in the bottom of the PAM also
at different times with little batter.
| When done rub butter over them, as you
would beefsteak, and set them in the
oven for moment before serving.
SAINT OF CHICKEN.
! Cut cold chicken into small pieces and
heat in drawn butter until moist; season
with pepper and salt; when hot take
! lIOAA tIlo uIS duu duO IWO DodteH 6SRs'
Cover the bottom of dish with bread
crumbs and pour in the chicken. Cover
! tho top with crumbs and small pieces
of butter. Bake until brown.
CHICKEN PATEs.
Chop meat Of cold chicken fine an d
seasen well; make large cupful rich
drawn butter and while on fire stir in
two eggs, boiled hard, minced very fine;
also little chopped parsley, then chick
en- meat; let almost boil; have ready
| some pate pans of good paste baked
quickly to light brown; slip from pan
while hot, fill with mixture and set over
TO heat.
CALR's BRAINS AND TONGUE.
After the brains have soaked with the
head for from six to eight hours, remove
| the thin pelicle covering them, and let
them soak some time longer in colder
water. Have ready saucepan just
large enough to hold the brains covered
with water. Put into it a suf6ciency of
boiling water and the juice of lemon,
salt to taste, and q bay leaf; put the
brains in this, and let them boil gently
for twenty minutes. Place the brains on
dish, with the tongue, previously boil
ed with the calfs head, split into on eth
er side of them. Serve with tarragon,
| tomato or piquante sauce.
ToFFEE.
Take two pounds, unrefned West In
dian is the best, mix it with as much wa
ter as will thoroughly soak it, and stir it
over clear fire till it boiIs. Then add
three-quarters of pound of butter, and
leave it, without stirring, till it becomes
crisp to judge of this drop a little into
cold water from time to time; then be-
fore pouring it into a buttered
tisn, stir in little lemon or vanilla es-
| sence.
BORDEAUX SAUCE.
Two gallons of cabbage cut coarsely
one gallon of green tomatoes sliced, one
ounce of turmeric, one ounce of celery
seed, one ounce of whole allspice, one
ounce Of ground ginger, one ounce Of
whole cloves, half pound of white mus
tard seed, one gallon of vinegar, one
ounce Of whole black pepper. Mix all
the ingredients we'll together and boil
twenty minutes.
| A pound of bananas, it is said, con-
tains more nutriment than three pounds
of meat or many pounds of potatoes,
| while as food it is, in every sense, SUI
perior TO the best wheaton bread. Al
though it grows spontaneously through
out the tropics, when cultivated its yield
is prodig1ous, for an acre of ground
planted with bananas will return as much
food material as thirty-three acres of
wheat, Or over one hundred acres of po-
tatoes. 1t is not generally understood
that bananas fried, baked or roasted are
very appetizing, and that sliced and
placed in dish with alternate slices of
oranges, they make most delicious des-
sert.
The following is recipe for good plain
cake: Two eggs, one-half cup of butter,
two cups of sugar, one cup of milk, three
cups of -four, two teaspoonfuls of cream
tartar, and one teaspoonful of soda.
Flavor with lemon and frost with the
white of one egg beaten until light, with
eight tablespoonful of corn starch. This
frosting may also be favored with lemon
if desired.