Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1888-10-25
PRACTICAL RECIPES.
CHICKEN SOUP.

CHICKEN SOUP.
Cut up one chicken and put It into two
quarts OF milk; season with salt and pep
per. When about half done add two tea
spoonfuls of barley or of rice. When
this is done remove the chicken from the
soup, tear or cut part of the breast into
small pieces and add to the soup with a
cup of cream.
FRIED CHICKEN
Fry half an onion chopped fine, IN a
little butter till quite brown. Roll piece
of butter the size of an egg in -four; add
to the onion, and in this fry the breast,
leg and side bones of the chicken to a
delicate brown. Take them out and keep
hot in she over while you add to the sauce
III the pan few mushrooms finely cut up,
and salt and pepper TO taste; simmer
slowly; pour over chicken and serve.
HAsHED POTATOES.
Cut some Geld boiled potatoes into
small sices, butter shallow baking-dish,
put in the potatoes about half an inch
deep, sprinkle with pepper, salt al d bits
of butter; pour enough milk over to cover
them over all and bake in brisk oven
till quite brown.
BROIIED STURGEON.
Cut a fine piece OF sturgeon, skin it and
divide into slices about an inch thick, dip
them into beaten egg, powder fine bread
crumbs, pepper, salt and chopped parsley
over them, fold in paper and broil over
a clear fire. Send to table with essence
of anchovies, soy or Worcestershire sauce.
COOKIES.
-. L. n
spoonful5 of Baking Powder. Beat
them quarter of q pound OF creamed
butter, half pound of sugar, nearly a
gill of milk, whist and stir in the -four;
roll out the dough quite thin, cut into
rounds and bake crisp about twelve min
utes.
ASPARAGUS oMELET.
To four well beaten eggs add two
thirds cup of milk, and one-half cup
cold asparagus tops, or cold caulifower
chopped fine may be used, season with
salt and pepper, stir together and turn
into hot, buttered paY. As it cooks
shake it instead of stirring and
loosen with q knife if it adheres to the
pan. Fold and slip on to hot plate, and
serve at once.
ROLLS.
Rub into q pound of -four, half a tea
cup of butter; add half ter cup of sweet
yeast, little salt, and sufficient warm
milk to make stiff dough, cover and put
it where it will be kept warm, and it will
rise IN two hours. Then make into rolls
or ronnd cakes. They will bake ia a
quick oven in fifteen minutes.
SPONGE CAKE.
Ten eggs, only five whites, beat them
together in an earthen pan for half an
hour, then add pound of lump sugar,
beaten and sifted, beat the sugar and
eggs half an hour longer, then add three
quarters of q pound of -four, we'll dried,
and spoonful of orange flower water.
Mix them we'll, then butter the tin, put in
the cake, and bake it an hour and a half
in a moderate oven. Care must be taken
that it is put into the oven Immediately,
or it will be light The five whites of
egg left over may be used by mixing
them with one pound of fine sifted sugar
and one teaspoonful of powdered gum
arabic beaten we'll together and put over
the top of cake when baked, and then set
in cool oven few minutes to harden.
CUP CAKE.
Take one cup of butter, two cups of
sugar, three cups of flour and four eggs,
two teaspoons baking powder, nutmeg
and Iose-water.
BANANA CREAM.
Mash four ripe bananas in bowl and
beat them with the egg heater till they
are light. Whip half-pint of cream till
it is stiff, add it to the bananas with the
grated rind OF lemon and little of the
juice and sugar to sweeten. Serve very
cold.
RASPBERRY CREAM.
Use the above recipe, taking half pint
OF Strawberries in place of the bananas
and few drops of vanilla instead of the
lemon.