Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1889-07-25
SUPERIOR RECIPES.
PRESERVED FIGS.


Use one pound of white sugar to one
pound of figs. Let the syrup boil awhile
before putting in the figs. Flavor as
yon choose. Take four large, or five
small lemons; slice them thin after wash
ing we'll in cold water; remove the seeds
and put into the syrup, with the fruit.
The figs should be laid in strong alum
water until the skins may easily be re-
moved.
PRESERVED GREEN TOMATOES.
To seven pounds of sliced tomatoes
slice two lemons and add three and one
half pounds of sugar; spice to suit the
taste, using either preserved ginger root
or cloves and cinnamon. Boil until
easily pierced with straw, then take
out carefully, and lay in jars; boil the
syrup until thick, then pour it over the
fruit.
The whites Of eleven eggs, one cup of
foul measured after being sifted, one
teaspoonful of cream tartar. Stiff the
-four and cream tartar four times. Beat
the eggs to stiff froth and then beat in
one and one half cups of sugar and one
teaspoonful of vanilla. Add the -four
and beat lightly but thoroughly. Bake
in pan that has never been CREASED,
slowly for forty minutes. The pan
should have thin strip projecting above
each corner in order that when it is turned
upside-down to cool, the air may circu-
late freely under it. Do not cut or touch
until absolutely cold.
ROMAN PUNCH.
Wash four lemons and two oranges in
cold water; after drying with napkin
CRATE the yellow rinds of all into two
pounds of white sugar, using care that
none of the tough white under the skin
is grated in; then add their juice; cover
it tightly and let 1t stand for twenty four
hours; then strain through sieve add
ing one bottle of champagne and the
whites of eight eggs beaten very stiff and
freeze like ice cream.
SALMON SALAD.
Mix with cabbage and serve with cream
dressing. Pick the cooked salmon into
small pieces free from skin and bone and
have the cabbage white, crisp and finely
shaven. Sprinkle a layer of cabbage
into the bowl, cover with bit of salmon
and thus alternate till the desired guam
tity is made. Pouc over it cold cream
dressing and garnish by sprinkling
lightly over the surface fine white shaw
lngs of clbbage.
CREAM DRESSING FOB FISH SALADS.
To one pint of boiling cream add two
ounces of -four, stirred to a smooth pasta
with Two ounces of butter. Cook two
minutes; remove from the saucepan and
add one ounce of butter. stirring till cool
and perfectly mixed; then season to taste
with lemon juice, vinegar, salt, pepper,
mustard, minced onion, capers, etc.
ROSE CAKE.
Two cups fine white sugar, two and one
half cups -four, half cup of butter,
three-fourths cup of milk, one-half tea
spoon of soda in the milk, whites of
eight eggs, one teaspoon of cream tartar.
Stir the sugar and butter together; add
eggs, -four, milk and soda; stir well sew
eral minutes, and then add cream tartar.
FANCY PART.
Take one teaspoonful saleratus, one
teas pooh cream tartar, one half tea
spoonful cochineal, oDe-half teaspoonful
alum. Divide this mixture into three
parts and take one hHlf % one of the
thirds for one loaf of the above. Make
the cake as usual, then take out one third
of it, put the mixture for c0loring in
cup and pour one tablespoonful boiling
water on it and while hot stir into the
third portion of the cake dough. Put
together like marble cake; flavor by put
ting rose gerani I'm Leaves in the bottom
OF the pan before baking.