Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1888-07-12


A calm TO her Sam,
Dat voice what died out in de wah,
Some posSum cooked wild yam,
Some poSSum cooked wild yam.
Dey say dat now de Dim krats' in,
Dey ranged wild Uncle Sam
To cellybrate de turkey day
Wild poSSum and de yam,
Gaas, 'possum cooked wild yam.
Lawd, let dis brake man go in peace,
Lemme embrace de lamb;
De sun do move when white folks take
To 'possum and de yam,
Some poSSum cooked wild yam.
COOKING RECEIPTS.
BREAKFAST ROLLS.
One teaspoon of sugar, one quart o.
flour, two tablespoons of butter, one and
one-half cup Of milk, mix and let stand
over night; in the morning knead fifteen
minutes and let rise; when light roll out
thin and cut in shape; butter one-half of
the top and double it over; bake twenty
minutes in quick oven.
BREAD FRITTERs.
Soak slices of stale bread in water over
night; in the morning press out the water,
and in one pint of bread add one-half
cup of milk, two tablespoons sugar, one
egg, one-half teaspoon of baking powder,
one-half cup of -four, flavor with nutmeg,
fry in hot lard.
CREAM PUDDING.
Beat six eggs and add to them one
quart Of sour cream, two cups of brown
sugar, one pint of stoned raisIns, one cup
each of currents and chopped citron, one
nutmeg, one teaspoon of salt, two tea
spoons of soda, -four to make a stiff bat
ter; boil one and half hours: serve with
sauce.
FLoRENTINE PUDDING.
Boil one quart of milk in custard pail
set in boiling water: add three table
spoonfuls of corn starch rubbed smooth
in cold milk, one-half cup of sugar and
yolks of three eggs. Stir until of the
consistency of starch; pour into deep
dish. Beat the whites of the eggs to a
froth, add one cup of powdered sugar;
spread over top of pudding and brown
in the oven.
PINEAPPLE PUDDING.
Line the bottom and sides of pudding
dish with thin slices of pineapple; stew
with powdered sugar, place over layer
of pineapple and so on until the dish is
full; pour over one cup of water and
cover with slices of sponge or cup cake
wet IN cold water; cover and bake slowly
two hours.
RICE PUDDING.
One and one-half pints of milk boiled;
while boiling add three eggs; three table
spoonfuls of ground rice, grated spice
and rind of one lemon, sugar to
taste, one tablespoonful of butter; bake
slowly.
C0RNsTARCH CAKE.
One cup of white sugar, one-haIf cup
of butter, one-half cup of milk, two
thirds of cup of cornstarch, one cup
of -four, whites of four eggs, one tea
spoonful of baking powder. Bake in but
tered tin.
CoCOANUT CAKE.
One tablespoonful of butter and one
cup of sugar, rubbed to a cream; two
thirds of a cup of milk, two eggs, two cups
of -four, two teaspoonfuls of baking pow
der. Ice the top with the whites of two
eggs beaten with powdered sugar and
grated cocoanut.
WALNUT CAKE.
One cup of sugar, one-haIf cup of but
ter, one cup of sweet milk, three eggs,
two teaspoons of baking powder. Bake
In layers and spread with cream made as
follows: Two cups of walnut meats,
pounded fine; one cup of sour cream, one
cup of powdered sugar.
SUGAR COOKIES.
Two eggs, two cups OF sugar, one cup
of milk, half cup Of butter, teaspoon
full of soda, two spoonfuls of cream of
tarter, five cups of -four. Mix the sugar
and butter together, add the eggs beaten,
then the milk with the soda dissolved in
it. Add one cup of -four with the cream
of tarter mixed. Then add favoling-
nutmeg, lemon or vanilla-and the other
four cups of -four. Roll out with as little
-four as possible.
EGGS LA CREME.
Six eggs boiled hard and chopped fine,
and stale bread. Put in dish alternate
layers of chopped eggs and grated bread !
When the dish is full, pour out one pint
of boiling milk seasoned with salt; pep |
per and ore tablespoonful butter. Bake |
q light brown.
WHITE FRUIT CAKE.
Two cups of white sugar beaten to a |
cream, with one cup of butter, one cup of |
milk, two and half cups of flour, whites |
of seven eggs, two teaspoonfuis of baking |
powder. Mix thoroughly and add one
pound each of sliced citrog, raisins,
blanched almonds and figs.
CREAM PUDDING.
One pint of -four, one pint of milk, one
teas poon of salt; to this add six eggs |
we'll beaten and three teaspoons white
sugar and one teaspoOnful of extract of |
lemon. Bake in a buttered dish.
CORN BREAD.
One pint of corn meal, over which |
boiling water has been poured, enough |
to scald it; add pint of milk and three
we'll beaten eggs, also one teaspoonful of
salt and the same of yeast powder; bake
in quick oven.
LEMON PUDDING.
Take the yolk of six eggs, we'll beaten,
with a quarter of a pound of sugar.
Melt quarter of a pound of butter in as
little water as possible, stirring it till
cold, and mix all together with the juice
of two lemons and the grated peel.
Cover the dish with a thin puff paste,
pour in the mixture and bake for half an
hour.
CHOCOLATE JELLY.
Take seven spoonfuls of grated choco-
late, the same of white sugar, one cup of
sweet cream; mix together and set over
the fire and let come to a boil. Pour 1t
over cornstarch pudding, or put between