Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1888-09-13
THE HOUSEHOLD.
PLAIN DoUGHNUTs.

PLAIN DoUGHNUTs'
ors cue of sour milk, one eg6, half
..ooopfsl of soda, salt, and -four enough
IN opt. cut in rings, or in strips and
= them together, and fry in hot fat,
Nv. with cider apple sauce.
SOFT DoUGHEUTs.
rb,ee eggs, one cup sugar, enc pint of
.rmjlk salt, nutmeg, and -four enough
,s,mit the spoon to stand upcigh1 in
mixture: add two tablespoonfuls
ling powder aud beat until very ligat;
gp by the Desert spoonful into boiling
na-,vcE SWEET BREAD OR KIDNEYS.
p,t tbs article in cold water over the
!. and when it boils take il out and
-scs il INTO cold water for the second
nd and lei 10 SO remain until cold. This
m, plumpness and Wilderness. Ton
"a. sre said TO be blanched when, after
~ boiling, the skin can be peeled off.
RICE AND HAM cRoQUETTEs.
Boil a handful Of rice in just as much
gter as the rice will wholly absorb when
me When the rice has absorbed ell the
u.sr STIR in a small piece of freso butter
one grated or very finely minced ham
/ ID some grated Parmcsen cheese, add
rpper and salt to taste, and spread out
| \ rce on a plate; when cold, fashion it
| lOthe shape or croquettes; the egg,
micrunb5 and fry in plenty of hot lard
|gagolden color.
a TIA AFTER CHILL.
Y01 know something is sure to follow
| De- i.agreeaDle sensation known as g
| al 5ut where the blow will strike, who
bell tell: The. following acis more
speedily than outline as an alternatives;
PM boiling water upon equal parts of
asp 'pea-mint and sassafras; steep,
gi5o not boil the tea. Put the feet in
lnb filed with hot water, to which a
| sSPOontul of mustard has been added,
SEQ While soaking the feet drink plenti
! !of the hot tea.
JUBILEE PUDDING.
lgyejlenta required Half pint of
l'ltine, 1 ounce of preserved ginger, |
l1cs Of preserved cherries, ounce of
Agsilca, ounce of preserved apricot,
|aaSpoonful of syrup from the ginger,
ounces OF caster sugar. Whip the
l'ln stiily, then add She fruit chopped
the sugar, syrup and gelatine. Mix
Veil iogeiher and pour into q mold.
.N gelatlne must be dissolved in little
'''sI over the fire, and stirred we'll into
W efaem fer q few minutes to avoid
mp;
BOOT BIER.
I2Ee handful! of yellow dock.roots
sure 10 get those from the plant hay
Iolg and pointed green leaf without
"d s'reaksl a hendfdi Of dandslion
VS. auoiaer of sasaparilla roots and
-'4 branch Of the spruce tree. Tie
ny 10 q cheese cloth bag and boil them
90 aour In three quarts of water.
As 9l' tae beg and pour the liquid in
,y'A' il TOO strong add water. STeeten
'lsar or moiassas 10 taste, and when
w ald ono pint of yeast and let it fer
~" sSimmiuy occasionally. IL will be
,9' oss ~ day OF two, and must be
'''sl and securely corked,
sIB4wBEBRY ICE CREAM.
tsss the desired quantity of best and
-''i cream, and 70 each pint of this
wv one pound of the finest ripe straw.
r- .ts a1d one pound Of pulverized
y. After hulling the strawberries,
T. '4sn completely with portion of
n -sa' about a quarter), bruise them
y. WIN lae back OF wooden spoon
quo ierJuRh a sieve. Now place the
-. lander of the sugar in a porcelain
,.g 9- '--'e., acding and stirring in one
o7=.eu egg for each quart of cream.
'.'a 'u the cream ana place, on the
W '-.l''l1g constantly until about TO
.-s sasl remove, place in porcelain
P1A and allow to cool. Now take
N drained juice OF the strawberries,
+ little lemon juice, and stir
N, -o .As cream when it is entirely
!, 's.-t careful to mix them thorough
'-- i'slzs q. once.