Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1888-07-06

or brown sugar, ono half cup butter.
Boil until it snaps when dropped into
cold water.
JOHNYCAKE.
One cupful of corn meal, two cupsful
flour, one cupful milk, onG-half cupful
each of butter and sugar, three eggs,
three spoonfuls of baking powder.
CUCUMBER SALAD.
Peel the cucumbers and cut them in
long slices, mix them with the salt and
let them stand for half al hour then
place them on a Dish and serve.
SNOWFLAKE CAKES
Half cup each butter and lard, two
cups powdered sugar, one cup milk,
whites of five eggs and three cups of
-four. Flavor with vanilla and bake in
small tins.
RICE PUDDING.
Three tablepoonfuls of dry rice, half
cup of sugar, one quart of milk, put in
a pan, flavor with lemon or vanilla and
bake in a slow oven four hours without
stirring. Serve either hot or cold.
POTATO BUNS.
Roll four good sized potatoes, mash and
sift through sieve; add one and half
pints of -four, two teaspoonfuls of baking
powder, one pint of milk or cream. Form
in small cakes and bake in a creased tin
twenty minutes.
RICE PIE.
To quart of boiling water add tea
cupful of rice and boil until very soft, re-
move it from the fire anu add quart of
cold milk, teaspoonfuI of salt five
RI
with nutmeg; bake in deep plates with an
undercrust.
OATMEAL GEMS.
Soak cup of oatmeal over night in
one cup of water. In the morning take
one cup of -four and mix dry with two
teaspoonfuIs of baking powder and little
salt. Mix in the oatmeal and wet with
sweet milk to a stiff batter. Drop into
gem pans and bake Immediately.
CINNAMON CAKE.
Whites of two eggs, one cup of sugar,
one cup of milk, one-halt cup of butter,
l IL cups of -four, Two teaspoonfuls of
baking powder. When baked, spread the
top and sides with icing made of the
yelks of two eggs, three-fourths of a cup
of brown sugar and one teaspoonful of
ground cinnamon.
PLAIN CORN BREAD.
One quart of meal sifted, one teacBp of
fresh buttermllk, one scant teaspoon of
soda, one teaspoon of salt, cold water
enough to make the meal into pones,
| which may require three cups of water;
coarse meal requires more than meal
ground fine, Always place corn bread in
a hot oven.
VINEGAR COOKIES.
One egg, one cup of mOlasses, one-half
| cup of sugar, one tablespoonful of vine
gar, and two teaspoonfuls of saleratus,
| one teaspoonful Of ginger. Beat the egg
| and sugar together; boil the molasses,
and add to it the vinegar and saleratus,
| and turn while foaming over the beaten
egg and sugar, and add flour TO roll stiff.
RHUBARB JAM.
Peel and cut the stalk of rhubaTb in
pieces one inch long, and cover with
| light brown sugar in the proportion of
pound TO pound. Let this stand over
| night in an earthen dish. In the morn
ing drain off the syrup which has formed,
boil it until it thickens, then add the
rhubarb and piece of ginger root sliced
| fine, boil it until perfectly tender. Rhu-
| barb and orange preserves may be made
| by peeling six oranges carefully, reject
| ing only the thick, white part of the skin
| and seeds, cut the pulp and peal very
small, add two pounds OF hubbard stalks
| needed and cut fine, and one pound ard
| a half of sugar. Boil the whole together