Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1888-03-29
TOMATO TOAST.


Run a quart of tomatoes through the
culapder, put in stew pan, season with
butter, pepper and salt. Cut slices OF
bread, toast, butter and lay on hot dish
and pour the tomatoes on the toast.
THE SIMPLEST OF ALL BREAD PUDDINGs.
Cut the crust very evenly from a loaf
OF bread; fold it in napkin and lay it
in the steamer 70 steam for half an hour.
When served, pour over it rich sauce, or
eat with maple syrup or honey.
RASPBERRY PYRAMID.
Put one-h If pint of rice (scant) in one
1>,S-a<t of boiling water, salted, boil with
the Lid off for twenty minutes; do not
stir it. When the grains are soft and dry,
spread on large dinner plate layer of
the rice, cover tn with layer of rasp-
berry preserve or jam and buile up q
pyramid of alternate layers, pressing all
into shape with bowl Tt makes richer
dish to put pint of milk to the same OF
water for the boiling, or TO add so much
milk to the rice as the pint of water boils
away.
sPICED BEEF TONGUE.
Spiced beef tongue is a god dish for
supper. Make mixture of half a pint
of sugar, piece of saltpeter the size of
pea, and tablespoonful of ground
cloves; rub this into a tongue. Then
make brine of two quarts of water and
three-quarters of pound of salt, put the
tongue into a jar and pour the brine over
it. See that the tongue is entirely under
Let it lie in this pickle for two weeks
then take it out and rinse it in several
clear waters. Make thin paste of flour
and water, wrap the tongue in this, and
put into dripping pan to bake. 1t must
bake slowly, and it should be basted fire.
qUentIy with lard and water, or with half
drippings and water. When done remove
the paste and the skin; let it become cold,
then cut into Slices, and not too thin
slices, either.
A Scotch Haggas is made of the lights
liver anG heart of sheep, which is all call
ed pluck. They come attached to the
wind pipe. Put all on to boil, say for ar
hour and half. It is we'll to let the enc
of the wind pipe hang over the pot, &c
that any impurities may pass out. When
done, remove from the fire and allow the
pluck to cool. Then cut away the wind
pipe, bits of skin or gristle, and all but
about quarter of the liver. Then add
half pound of beef suet and chop the
whole very fine. Now add two small cup
fuls of oat meal which had previously
been dried in the oven, pepper, salt, and
about half pint of the liquor in which
the pluck was boiled. Now it is ready fol
the bag, which must have been procured
from the market the day before; it is the
large stomach of a sheep, and must be
fresh. As soon as possible wash it well
first in cold water, then plunge it into
boiling water and scrape carefully; then
it should be allowed to soak all night in a
pan of salt and water. When the mince
is ready wash the bag with cold, clean
water, and only little more than half fill
it with the minc9, for room must be left
for the meal and meat to expand; if filled
the bag would burst. Now sew the bag
securely and pop it into pot of boiling
water, wricking it occasionally as il
swells, to allow the air to escape. If the
skin appears very thin. tie pudding
cloth around it; boil for three hours
serve hot without gravy or garnish OF
any kind, as it is sufficiently rich OF
itself.