Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1888-03-15
HINTS FOR YOUNG COOKS

HINTS FOR YOUNG COOKS
CUP CAKE.
One cup of sugar, two eggs, one-half
cup of butter, one-haLf cup of milk, two
ups of -four, two teaspoons of baking
powder.
Line patty pans with pie crust; bake
until nearly done, take from the oven and
fill with jelly or any kind of preserves,
finish baking
SUGAR COOKIES.
One and one half cups sugar, one cup
butter, one cup sour cream, one egg, one
teaspoon soda, one teaspoon baking pow
der; mix soft.
FRIED EGGS.
To fry eggs tender put one spoonful of
meat clippings in the pan, break and
drop in the eggs, salt and cover close with
a lid until they get white on the top.
POTATO ROLLS.
Five large potatoes mashed while warm
Add one quart of -four, salt to season.
one teacup of milk, stir until light, make
into rolls, let stand two hours, then
bake.
BOILED IoING.
Three cups of white granulated sugar,
one cup of water. boil to clear syrup, beat
the whites of four eggs to a stiff froth
pozr into the hot syrup, stir frequently
while cooling. The cake should be cold
before icing.
WHITE Sponge CAKE.
One and two-thirds cups granulated
sugar, whites of eight eggs beaten to q
stiff froth, one good cup flour, one tea
spoon cream tartar mixed thoroughly in
-four; mix together and bake in basin
lined with ell-buttered paper three
foorths of an hour. Season with extract
lemon when done.
LEMON PIE.
To one teaspoonful of white sugar ado
the juice and pulp of onelemon; mix well
put evenly over bottom crust with water
lido not fill to full or it will run ever TOP
and spoil pie). Now, with fork, mix II
one and half teaspoonfuls flour. Put
top crust on neatly and carefully ano
bake.
Cut thin slices of light white bread and
line pudding shape with them, PARTING
in alternate layers OF the bread ano
orange marmalade or any other preserve
till the mould is nearly full. Pour over
all pint of warm milk in which -four
well beaten eggs have been mixed. Cover
the mould with g cloth, and boil for ar
hour and half.
sAGO PUDDING.
Boil five teaspoonfuis of sage, vel
picked and washed, in one quart of milk
till quite soft, with stick of cinnamon:
stir in one teacup of butter and tive OF
white sugar; when cold add six eggs well
beaten and nutmeg to taste. Mix all well
together and bake in a butter dish three
quarters of an hour.
CREAM CAKE.
One cup Of batter, two cups Of sugar.
whites of two eggs, three and a half cups
of -four. one cup of sweet milk, one tea
spoonful of soda, one teaspoonful cream
of tartar. For the cream: One pint Of
sweet milk, sweetened to taste, yolks OF
three eggs, thieken, with -four to the
consistency of custard, flavor with lemon.
This amount makes two goodsized
cakes.
OYSTER CROQUETTEs.
Scald and chop fine the hard part of
the oysters (leaving the other part and
liquid for soup); add an equal weight of
mashed potatoes; to one pound of this
add a lump of butter the size of an egg,
a teaspoon of salt, half teaspoon of pep
per and qnarter of teacup of cream.
Make in small cakes, dip in egg and then
in bread crumbs, and fry like doughnuts.
CHOCOLATE CUsTARDs.
One-fourth of a cake of chocolate, one
pint of boiling water, six eggs, one quart
of milk, one-half cup of white sugar, two
teaspoons vanilla Dissolve the chocolate
IL very little milk. stir into the boiling
water and boil three minutes. When
nearly cold add the beaten eggs, stir,
into the milk, flavor and pour in cups;
set in boiling water and bake.
BAKED oMELET.
Take six eggs. three even spoonfuls
-four, little salt, and beat them well
together-the more it is beaten the light
er it will be-then add one pint of hot
milk and keep on beating. Have hot
dish of melted butter the size Of an egg,
and put into the oven. Bake twenty min
utes, and eat VIII it comes from the
oven, for it will fall soon. This is very
nice for breakfast.
wOODFORD PUDDING.
Three eggs, one teacup sugar, one-half
teanup burter ope-half fiOur oua feanuD