Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1888-03-08
THE HOUSEHOLD.


mention the pot-roas5 as good method
Of disposing of the round of beef, but
not all of our readers, perhaps, know how
this is made. The following are the
directions to prepare and cook it: Take
a round of beef (cOst from l5 to %
cents and sprinkle salt and pepper on it,
after which roll it up and wind enough
Irvine or coarse thread around TO keep it
in shape. Put lump of butter or beef
fat in q hot stew-pan with one or two
sliced onions. When the onions turn
brown put in the meat, and turn from
side to side until it has changed color,
then pour on enough water to cover, but
not to drown. When the water boils
down add little hot water, and thicken
and season the gravy to taste. If put on
to cook soon after breakfast, it will melt
in your mouth by dinner-time.
To make excellent oyster fritters, a
rich dish, but one that may be partaken
Of occasionally at the noontide meal:
Drain the liquor from the oysters, to a
cup of this liquor add a emp of milk,
three beaten eggs, little salt, and -four
enough to make a thin batter. Have
ready in frying pan mixture of beef
drippings and butter; heat very not, and
drop the oyster-batter in by the spoon
full. Skim out as soon as they are del
icately Drowned, and send to table at
once.
An oyster omelet is very nice break
fast dieh. To make it, beat six eggs,
whites and yelks, separately; to the yelka
add half cup of thin cream or rich
milk, little salt, and twenty-four small
oysters chopped fine. Put two spoon
fuls of butter into frying pan, and heat
while mixing the omelet. Add the whip
| ped whites to the other ingredients, mix
| lightly, and when the butter is hot turn
into the pan. Shake to prevent burning,
| When "set" in the middle, turn e-half
over the other, and turn onto hot
platter.
Chicken croquettes make a favorite
principal dish for luncheon. This is the
recipe, the proportions being for whole
chicken: Put into saucepan butter the
size of a small egg, and when it is melted,
small chopped onion. Stir for a min
ute or two, and turn in small half cup
of flour; when this takes a light brown
color, add cupful of the stock in which
the chicken was boiled, and gill of milk
or cream; both should be boiling hot.
per, salt, a quarter of grated nutmeg, a
tablespoonful of sherry or port, table
spoonful of lemon juice, and dash of
cayenne. For those who like it table
spoonful of chopped parsley is an i'm
chopped fine, sits and mix until very hot,
and when nearly cold mold into sausage
or pear shaped croquettes; roll first in
crumbs, then in beaten egg, again in
the crumbs, and fry in boiling drippings.
Rice wafHes make good plain desert
especially for the children. Mash one
cupful of boiled rice smoothly, moisten-
ing it gradually with a cup of luke-warm
water; stir in one-third of cake of COM
pressed yeast that has been dissolved in
luke-warm water and two cups of flour.
Add enough water to make batter rath-
er sitter than for cake and see that it is
perfectly free from Jumps. Let it stand
IN warm place for three hours; add
three beaten eggs, teaspoonful of salt
and very little sugar, about two table
spoonfuls, and bake in we'll creased waf
fie irons. Eat with butter and honey or
silver drips.
To make glossy starch for linens and
muslins take two ounces Of white gum
arabic powder, put into a pitcher, and
pour on it pint of boiling water, &C.
cording to the degree OF strength you de-
sire, and then, having covered it, let it
stand all night. In the morning pour it
carefully from the dregs into a clean
bottle-keep it for use, A tablespoonful
of gum water stirred into pint of starch
that has been made in the usual manner
will give lawns either black Or printed,
look of newness, when nothing else can
restore them after washing. 1t is also
good, much diluted, for thin white mus
Inns and bobinet.