Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1888-11-29
OUR TRIED RECIPS, ETC.
ANGELS FOOD. Oh Angels oAK1

ANGELS FOOD, Oh Angels CAKE.
This deservedly popular cake requires
strict observance of the following direc-
tions, to be at it's best: Sift d tumbler-
fuls fine granulated sugar with one tum-
b!erful -four and one teaspoonful cream
of tar6er, five or six times. Beat the
whites Of ten eggs to stiff froth and stir
them lightly into the sifted -four and
sugar, add one teaspoonfuI extract of
lemon. Pour into an unbutterec pan
one with pipe is best-and bake 40
minutes. Be careful not to shake the
cake in attempting TO turn it round while
baking. When done, set the pan upside
down on corks to allow the air to circulate
under it, and when perfectly cold remove
carefully SO as not to break it.
COTTAGE PUDDING.
This is one of the most quickly made
deserts, and if properly prepared is one
of the best. Rub teacupful sugar and 8
tablespOonfuls butter smooth; add we'll
beaten eggs Zone will do), teacupful
flour, into which 2 teaspoonfuls baking
powder have been sifted. Flavor with a
teaspoonful extract of lemon or nutmeg,
Mix together quickly, pour into butter
ed pan, and bake 80 or 40 minutes, or
steam an hour. 1t is best if eaten warm,
with cream and sugar, or q hot sauce.
SQUASH PIE.
To our taste Hubbard squash is much
the best for pies, though we have made
very good ones from marrows. Many
claim that the old-fashioned pump in is
preferable, but we have never found them
very desirable since the improved squash
es have become SO plentiful. For each
teacupful of the boiled and straine
squash take pint of sweet milk, two or
three eggs according as they are plentiful
or not, sugar to taste, half a teaspoonfui
each OF cinnamon, ginger and nutmeg.
Line deep pie tin or plate with a good
rich crust, dredge little flour over the
bottom, pour in the prepared squash. and
set at once into hot oven to bake. Cook
until the custard sets and the pie is nicely
Drowned, otherwise il will have a very
raw taste. a tablespoonful corn starch.
scalded in the milk, will take the place of
an egg-an item TO be remembered when
eggs are high.
HICKORY NUT CAKE.
The materials are two teacupfuls sugar,
one teaoupful each of butter and water,
three teacupfuls flour, two teacupfuls
hickory-nut meats, three .easpoonfuls
baking powder and half teaspoonful
each OF CLOVES cinnamon and nutmeg.
Rub the butter and sugar TO a cream, then
add the eggs we'll beaten, the water,
spices and -four with the baking powder
sifted with it, lastly the finely chopped
nuts. Bake in butJered pan in mod
crate oven.
PRESSED BEEF.
This very palatable and nutritious dish
can be made of the cheap, inexpensive
pieces, such as the shoulder clod, or the
upper part of round steaks, etc. Indeed
these contain more gelatine, and are full
of good nourishment. Cut the meat into
pieces to facilitate the cooking, and cook
in just enough water to come we'll over
it. Cover the kettle very closely to retain
all the steam and juices of the meat.
After it begins to boil cook slowly sever
al hours, vi Ill it is very tender, and the
liquor much reduced in quantity, or to
about teacupful for piece of 21s or
A lbs. of meat. Then skim it out, remove
all bone and skinny or gristly portions
and chop fine, season with salt and pep
per to taste. Keep the liquor hot, and
III Gavin ioUA ROohoo VI hiC11 BULL III q
third of box of Co1's or other good
gelatlne. It will soon dissolve if kept
stirring. Place the chopped meat in a
deep dish or basin and pour the liquor
over it; mix up well and at once lay upon
it an inverted plate and put upon this a
weight. Set it away to cool. When cold
it will form a smooth, compact mass
| which can be cut into thin slices. 1t
makes very nice lunch, or breakfast
| dish. Some may prefer it seasoned with
| little nutmeg or clover, but that is b
matter of taste, which any one san regu-
| late. Four pounds of beef, costing to
! IL cents pound, cooked in this way,
will furnish IS much nutrimept as G
| pounds of steak, costing two and half
times as much there is always more or
| less waste in bone and extra fat.
INDIAN PUDDING.
Scald quart of milk, and stir slowly
| into it about teacupful of yellow Indian
| meal. When it thickens somewhat, but
| is not stiff, set it off to cool. When near.
| iy cold add to it well beaten eggs, q
| pinch of salt, and pint of cold milk
| sweeten to taste with half sugar and halt
| molasses. Flavor with nutmeg, and some
| like dash of ginger. Bake about an
hour or until it begins to be watery, wher
| at once remove it from the fire. It il
best eaten hot, and needs no eauce
| though some prefer butteron it.