Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1888-11-01


buttermilk, two cups of corn meal, one
and one half cups of white -four, three
cups OF brown flour, two heapipg tea
spoonfuls OF soda. Cover up as ai-
| tight as possible into mold, and boil
| hard for three hours.
| FEATHER CAKE.
| ezTwo cups of sugar, two cups of fl our
two eggs, one cup of sweet milk, two
| tablespoonsfuls of melted butter, two
teaspoonfuls of baking powder, two tea
| spoonfuls Of lemon extract.
DREAMED POTATOES.
Cut one pint cold boiled potatoes into
dice, cover with cold milk: when hot add
one heaping teaspoonfuI -four, moistened
with little cold milk; cook ten minutes
then add one tablespoonful butter, one
tablespoonful chopped parsley, one-haif
teaspoonful salt and one and one-half
saltspoonfuls pepper.
LAYER CAKE.
Two cups of sugar, one and one-half
cups of butter, one cup OF milk, three
cups of flour, whites OF four eggs, three
teaspoonfuls of baking powder.
CREAM FILLING.
One pint of milk land let it boil, mix
together two eggs, three tablespoons of
| sugar, three heaping teaspoons of corn
starch, flavor with vanilla to suit the taste.
When well mixed stir it into your boiling
milk, and let it boil until quite thick.
CHOCOLATE FILLING.
One cup of milk, one cup of sugar, one
and one-half cups of grated chocolate,
flavor with vanilla, whites of eggs, boil
until quite thick.
FRIED RAW POTATOES.
Pare and slice thinly into cold water
some medium-sized potatoes, drain into
colander and put into frying pan in
which is two tablespoons melted butter;
cover closely ten minutes, removing
only to stir them from the bottom TO
keep from burning; cook another ten
minutes, stirring until lightly Drowned.
PANCAKES.
Beat together, until smooth, six eggs
and half pound -four, melt four ounces
butter, and add to the batter, with one
ounce sugar and half pint milk; beat until
smooth; put tablespoonful at time in
to frying pan, slightly creased, spread
ing the batter evenly over the surface by
tipping the pan about; fry to a light
with powdered sugar and serve hot.
FLANNEL CAKES.
Heat pint of sweet milk, and into it
put two heaping tablespoons butter, let
melt, then add pint of cold milk and
well-beaten yolks of four eggs-placing
the whites in a cool place; also teaspoon
salt, four teaspoons potato yeast and
sufficient flour to make stiff batter; set in
a warm place to rise, let it stand three
hours, or over night; before baking add
the beaten whites; bake like any other
griddle cakes. Be sure to make the
batter stiff enough, for -four I4ust not be
added after it has risen, unless it is al
lowed to rise again.
RICE GRIDDLE CAKES.
Boil half a sup Of rice; when cold mix
one quart sweet milk, the yeIks of four
eggs, and fl Jur sufficient to make stiff
batter, beat the whites TO a froth, stir in
one teas poonful of soda ard two of cream
of tartar, add little salt, and lastly tn g
whites of the eggs; bake on a griddle.
Serve by spreading them while hot with
butter, and also any kind of jelly or pre-
serves; roll them up neatly, cut off the
ends, sprinkle with sugar and serve
quickly.
TEA BISCUIT.
Dissolve one rounded tablespoonful of but
ter in pint of hot milk; when lukewarm
stir IN one quart of -four, and one beaten
egg, little salt and teacup yeast, work
the dough until smooth. Ii in winter
set in warm place, in summer a cool
place to rise. In the morning work soft
ly, and roll out half inch thick, cut in
Tn n Ent rt,ip
when they will be ready to bake.
SALLY LUNN.
One and one half pounds of flour, two
ounces of butter, one pint of new milk,
one salt5poonful salt, and three eggs, one
tables poonfai OF yeast. Warm the milk
end butter over water until the butter Is
melted; beat the eggs in q two quart tin
pail, and if the milk is not hot pour it
over them. Stir in half the -four then
add the yeast, stirring thoroughly with
the rest of the -four. Let it rise over
night. Bake a little brown in a quick
oven. Some add two tablespoons sugar
and teaspoon of soda and two of cream
tartar, instead Of yeast.
BRoILED LAMB CHOPS.
Have them fat and tender from the |
back Of the forequarter, trim the meat
off the small END of the bone about an |
inch as handle, bro1 over clear fire, |
season with pepper, salt and butter, and |
serve, laying them one over the other,
with slice of lemon on the top one.
BAKED TOMATOES.
Take tomatoes fresh or canned, chop |
them, place among them any good meat, |
finely minced parsley, sweet herbs, some |
bits of butter, stale wheat bread crumbs |
or macaroni, boiled, if it is boiled in |
broth so much the better, have On top of |
the baking dish layer Of crumbs, season |
the whole with pepper, salt, little mine |
I'd shallot, onion or garlic: bake until |
JroWn.
THE WHEAT.