Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1889-06-13
PRACTICAL RECIPES.
LOWELL PUDDING.

One coffee cupful of milk, one cupful
of raisins, half cupful of molasses, half
a teacupful of brown sugar, one cupful of
suet, one teaspoonful of saleratus, half a
teaspoc nful of salt, -four sufficient to
make stiff batter, boil three hours; serve
with vanilla sauce.
CHOCOLATE BLANC NANCE.
One quart of milk, one-half box CELIA
tire soaked in one capful of water, four
tablespoonful of grated chocolate made
smooth in little milk, three eggs and a
little extract of vanilla; heat the milk IN
Til boiling, then add the other ingredients
and boil five minutes; pour into mold,
serve. with cream and sugar or custard.
VIRGINIA BEATEN BISCUIT.
One and half pounds of -four, one
fourth of pound of lard, pinch of salt.
Mix enough milk and water to make a
stiff dough. Beat the dosgh for half an
hour, until it breaks when pulled. Work
out into small biscuit, prick several times
with a fork and bake quickly. fake
small pieces of the same dough, roll by
hand the size of marble and roll out fiat
with the rolling pin, for waters or thin
biscuit.
DANlSd PUDD1N0.
Pick over and wash one cupfuI of pearl
tapioca, put it into the saucepan with q
pint and a half of boiling water, cook
one hour, or until transparent, stir often,
add one saltspoonful of salt, one-half q
cupful of sugar, one-half a tumbler of
currant jelly, or any other jelly desired;
stir until the jelly is all dissolved; pour
into dish and keep on ice; serve very
cold with sugar and cream.
RAISED wAFFLKs.
Scald one and three-fourths cups milk,
add one-half tesspoonful salt and one
half tablespoonful butter. When cool
add one fourth cup yeast and one pint
flour. Beat we'll and let rise. Then add
two eggs beaten separately. Bake in
waffle irons. Raise over night. The
waffle irons are usually hot enough to
turn at once. The iron must he the size
of the cover, as the cover must be re-
moved when cooking. The irons must be
kept perfectly clean. Pastry -four should
be used, and the waffies served as soon as
cooked.
RHUBAkB PIE.
Peel the rhubarb and slice half an inch
thick. Cover deep pie plate with paste
and sift over the bottom half cup of sug-
ar; fill the plate with rhubard, scatter over
it the remaining half half cup of sugar,
dot with butter, sprinkle altspoonful of
salt over the top, CRATE on nutmeg, dredge
lightly with -four, wedge the edge OF the
crust and cover with paste, cut large
enough to pass beneath under the crust.
Let the oven be hot when the pie is put
III that the under paste may bake quick
ly, then open the door, or remove the pie
to a cooler part of the oven.
Wash teacupful of split peas and put
them on to cook in three quarts of water;
add small soup bone or piece of fresh
pork. Bring to a boil and cook slowly;
add small onion or turnip, and carrot
slice, and a few cloves. Simmer at least
three hours, then take out the bone, and
put the rest through fine colander or
serve. Return the soup to the kettle, and
add a little -four and butter rubbed
together, if not as rich and thick as liked.
There should be two quarts of milk when
done. Fry bread cut iii small squares in
butter, drain, put them in the Sureen and
pour the soup over, or crackers can be
used if preferred.