Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1888-04-19

|
cupfuls of sugar, three cupfuIs -four, on
cupful of cocoanut. Spread them on tin
| aud crease with knife while hot to tn
| size wanted.
FEATHER CAKE.
| One cup of sugar we'll beaten. will
three tablespoonfuls of butter, one hal
cup of milk, one egg, three fourths cuI
of flour, two teasp poems of baking powder
bake in quick oven.
SPONGE GINGERBREAD.
| One cupful of molasses, one egg, eigh
tables poonfuls of boiling water, -four
| tables poonfuls of melted butter, one tea
spoonful of soda, one teas poonful Of
ginger, little salt, two cupfuls of flour
bake on square cookie tin.
INDIAN MEAL CRUEL.
Wet two tables poenfuls of the meal tc
| a smooth paste with cold water, and still
it into one pint of boiling water. Lei
| this boil half an hour and stir occasion
ally, as it burns readily. If it becomes
too thick, add water. Seasoned with
salt, sugar, lemon juice and grated nut
meg it becomes quite delicious. 1t il
still further i'm proved by the addition OF
a tiny piece of butter, if this be not for
hidden.
CINNAMON CAKE.
Whites of two eggs, one cup of sugar
one cup of milk, one-half cup of butter
one and one-half cups of flour, two tea
spoons of baking powder. When baked
spread the top and sides with icing made
of the yolks of two eggs, three fourths of
cup of brown sugar, one teas poonful of
ground cinnamon.
STEAMED APPLE PUDDING.
Put quart OF peeled and cored tart
apples into tin pan and set in a steam
er placed over boiling water. Cover up
until hot through; then have batter
made of one egg, enc pint of sour milk,
one teaspoon soda, and -four enough to
make ba' ter little thicker than for
pan cakes. Pour this over the apples,
cover up tightly. It will take about two
cream or sauce,
GRIDDLEp OYSTERS.
Wash quart of oysters in cup of
cold water; drain and Cry by spreading
on dry towel Have a hot griddle and
pat bit of butter on it, then some
oysters and so continue until the griddle
is full. The griddle must net be too hot
as the oysters must cock slowly. Turn
each oyster over and brown. Serve hot
on buttered toast which has been brown
ed slowly and in crisp.
RYE MUFFINs
One cup rye meal, one cup -four, one
quart cup of sugar, one-half teas poonful
IF salt, two teas poonfuis of baking pow
der, one egg and one cup of milk. Mix
in the order gwen and bale in heated
gem pan nearly half an hour. The dry
ingredients should be well sifted together
and the beaten egg and milk added last.
FOWL AND ROE CRoQUETTEs.
Put half pound of rice in one quart
of stock, and let it boil very gently for
half an hour, then add three ounces of
butter and let it simmer until quite dry
and soft; when cold make it into balls,
hollow out the inside and fill with minced
fowl made rather thick, cover with rice,
dip the balls into egg, sprinkle them with
bread crumbs ard fry a nice brown, dish
them and garnish them with fried pars-
lev; oysters. white sauce or little cream
may be stirred into the rice before it
coos.
Il has been stated that since the sun
flower has been cultivated on certain
pamps of the Potomac malaria fever
has decreased. At the mouth of the
Scheldti in Holland, it is stated that sim
liar results have been observed. The sun
flower emits large volumes of water in
the form or vapor, and it's aromatic odor
as Well as the oxygen it iIhales, may
have something to do with the sanitary
influence in question.
People who keep fowls are advised to
provide them with plenty of lime for the
supply of material for shells of the eggs.
This is indisp ensable for the shells must
come from the food. Who're lime abcunds
in the SOL the material may be provided
in the gravel which is ground up in the
birds gizzards. But failing in this supply
a5undant material should be provided in
the form of bones, either fresh and finely
broken or burned.