Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1888-10-12

0dil -lncl Slices, cover with not cream,
season with pepper anu salt and a small
quantity of butter; or boil till tender,
slice lengthwise, brown on griddle in
butter, sprinkle with sufficient salt and
pepper.
STUFFED CABBAGE.
Cut cut the heart OF a large, fresh
cabbage, fill the vacancy with cooked veal,
chopped very fine, highly seasoned and
rolled into balls with yelk of egg. Tie
the cabbage firmly together and boil in a
covered kettle two hours. This makes q
relishable dish.
BUTTERED EGGS WITH MUSHROOMS.
Put ? ounces Of butter into stewpan;
break over it four fresh eggs; add a
tablespoonful of chopped mushrooms,
half teaspoonful of salt, quarter tea
spoonful of pepper. Stir this m xture
over a SLOW fire contionally with a wood
en- spoon till it is of a thickish consisten-
cy, and serve very hot, poured over hot
buttered toast.
GRATED CUCUMBERs.
Pare and halve full grown cucumbers,
take out the seeds and CRATE the cucum-
Der, strsinirg and pressing the pul p until
much of the water is exhausted, but not
quite all; season highly with pepper and
salt, mix thoroughly with vinegar and
put up in small bottles, filled to the brim,
and containing just enough to use at one
time; seal the corks. When unsealed the
fragrance is that of freshly cut cucUm-
bers.
TO REMOVE CAKE FROM TINS.
Surprising it to be loaf of cake in a
dean Eirlf hDA tho tin
all round the sides and bottom, then but
ter the paper as well (cutting it to fit the
tin exactly. Now, when the cake is
baked, don't try to take it from the tin
while hot; set it awaJ until perfectly
GOLD, then return it TO the fire long
enough to warm the tin through, then
turn it upside down on your hand, and
tap the edge of the tin on the table, ana
it will slip from the tin all right, and you
can take off the paper without any in Jury
to the cake.
PINK WATERMELON PREsERYRS.
Cat the pink part of the mellon into
squares, removing all seeds with pen
knife. To each pound of fruit allow
three-quarters OF pound Of loaf sugar;
cover it with tho sugar and let it stand
for two hours. Then removs the fruit
and boil that syrup, skimming it careful
ly. You should have previously sliced a
lemon and scraped few pieces of green
ginger root, boiling them till tender in a
little water. Add them to the syrup
after the scum 10 all removed and put in
the melon carefully. Cook until the slices
arc clear and tender. Fasten tight in
glass jars as soon as it cools.
TO MAKE SOFT SOAR.
Dissolve three pounds of potash in
three quarts OF water. Put the potash
I'm the lump IN an old saucepan, pour
the boiling water on it, set it on the stove
and leave it till it 10 dissolved; it may
take several hours. Stir it about with a
stick now and then, taking care not to
splash it on you, three pounds of clean
fat in a tub or small barrel. When the
potash is dissolved pour on the fat, stir it
we'll with stick and leave 1t. Next day
pour kettle (holding at least gallon)
or boiling water .lowly to the potash and
fat, stirring thoroughly. Do this every
morning till the soap is made, which you
will knoT by it beginning to look like
stiff Jelly when cold, and losing all ap-
psarance OF grease; then try it. If it
seems too strong, or makes the hands
rough, add more boiling water. The soap
will be ready to use in about nine days
after 1t started.