Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1888-10-18
STUFFED CABBAGE.

o1OCE1O SAboaGEs
Cut out the heart OF a large, fresh
cabbage, FL the vacancy with cooked veal
chopped very fine, highly seasoned ano
rolled into balls with yelk of egg, Tie
the cabbage firmly together and boil in q
covered kettle two hours. This makes 6
relishable dish.
BUTTERED EGGS WITH MUSHROOMS.
Put ounces of butter into stewpap
break over it four fresh eggs; add {
tablespoonful of chopped mushrooms
half q teas poonful of salt, quarter tea
spoonful OF pepper. Sir this N xture
over slow fire coniionally with wood
en- spoon till it is of thickish oonsisten
cy, and serve very hot, poured over ho
bpttered toast.
GRATED CUCUMBERs.
Pare and halve full grown cuoumbers
take out the seeds and CRATE the cucum-
Der, straining and pressing the pulp unit
much of the water is exhausted, but not
quite all: season highly with pepper enc
salt, mix thoroughly with vinegar anC
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 {
deep tin. First, you must butter the tiI
all round the sides and bottom, then but
ter the paper as well (cutting it to fit the
tin exactly. Now, when the cake il
baked, don't try to take it from the til
while hot; set it away until perfectly
cold, then return IL to the fire long
enough to warm the tin through, theI
turn it upside down on your hand, anC
tap the edge of the tin on the table, anG
it will slip from the tin all right, and you
can take off the paper without any injury
to the cake.
PINK WATERMELON PRESERVES.
Cut the pink part of the mellon into
squares, removing all seeds with pen
knife. To each pound of fruit allow
three-quarters OF a pound of loaf sugar
cover is with the sugar and let it stand
for two hours. Then remove 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 Is all removed and put in
the melon carefully. Cook until the slices
are clear and tender. Fasten tight in
glass jars as soon as it cools.
TO MAKE SOFT SOAP.
Dissolve three pounds of potash in
three quarts of water. Put the potash
(ln the lump IN an old saucepan, pour
the boiling water on it, set it on the stove
and leave it till it is 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
well with stick and leave 1t. Next day
pour kettle (holding at least gallon)
OF boiling water slowly to the potash and
fat, stirring thoroughly. Do this every
morning till the soap is made, which you
will know by it beginning to look like
stiff jelly when cold, and losing all ap-
psarance OF grease; then try 1t. 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 it il started.