Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1889-11-08
COOKING RECEIPTS.
SANDWICHES.

NOSANSNt AAetAiA VI lOuS AlOCl ilC lNO dle
rubbed together. to each half pint may be
added a tablespoonful of stock, a teaspoon
full of essence of anchovy or little lemon
juice. Cut thin slices of bread from the
loaf, then with round biscuit cutter cut
out the sandwiches, butter each lightly and
toast until golden brown. Spread over
them while hot thin layer of the mixture
and press two together
BRAIN CROQUETEs.
Put two ounces of butter or beef drip
pings into a saucepan and set on the stove.
When the butter has melted add one
onion chopped fine, let it brown, then add
calf 5 BRAIN, cut IN small pieces a small
slice OF bread first soaked in cold water and
squeezed dry, a little thyme, minced pars-
ley, half nutmeg grated, little cayenne
pepper and salt; heat these all well, then
remove from the stove and add half cup
ful Ofmilk and one egg well beaten. Mix
all thoroughly together and set aside to
cool. When cold form into croquettes.
dip them in beaten egg. roll in cracker
crumbs and fry brown in hot lard.
ALMOND CUsTARD.
Put over a quart of milk (half cream is
better, In a double boiler when near boil
ing, stir in the yoks of six eggs with the
whites of two, small cupful of sugar and
half pound of almonds. blanched and
pounded to paste, with four tablespoon
tuls OF rose-water. Stir carefully until the
cu5tard thickens, then remove it from the
fire and set to cool. When almost cold.
stir thoroughly and pour into cups. Use
the reserved whites of eggs in making a
merlngue, flavor with almond, and put
little heap on each cup.
RICE PUDDING.
One teacup of rice, one pint each of
milk and water, or one quart of milk, one
cup OF molasses, one teaSpoonful of salt.
one-thlrd OF nutmeg and piece of but
ter the size of an egg. In mixing. reserve
one cup of milk not to be added until the
pudding has been IN the oven from one
half to three-quarters of an .hour. First.
mix all the ingredients together in but
tered earthen pudding pot, let it stand on
the back OF the stove until ready to bake.
so as to let the rice swell. and bake about
two hours. Do not stir after YOU add the
rest of the milk. If it is baked properly it
should have whey on the top, like an In
dian pudding. Use dark molasSeS. Serve
hot with butter and milk
CLAN URITTERs.
IL rlll RuNtllIy ~ t CldlllS anu CUT UDpm
into small pieces Beat two eggs without
separating, add to them a half pint of
milk and pint of -four; beat until smooth
add the CLAIMS drained free from all liquor
half teaspoonful of baking powder and a
dash of black pepper, mix we'll. and drop
by spOonfulS into to smOking-hot fat; when
brown on one side. turn and brown the
other. When done, take out with a skim
mer. Do not pierce them with a fork or
they will be heavy
MEAT sOUFFEL.
Make one cup of cream sauce. season
with chopped parsley. few drops of onion
juice, stir in one cup of finely chopped meat,
chicken or tongue into the sauce; when hot
| add the beaten yolks of two eggs. Cook
one minute and set away to cool When
cool put in the whites beaten stiff Bake
in a buttered dish about twenty minutes
and serve at once. Cream sauce.-One
cup of milk, one teaspoonful of butter, IN
to the butter stir one heaping teaspoonful
of flour, One-half teaspOonful of salt. one
quarter teaspoonful of pepper; add the
milk hot; stir into 1t the chopped meat.
ORANGE CREAM SPONGE CAKE.
Mix by sitting three tablespoonful of
baking powder with one and one-half cups
OF flour. In separate dish beat three
eggs until light, add one and one-half cups
of white sugar, one-haIf cup of hot water
and the grated rind of half an orange.
Beat all together and pour into the -four.
Stir thoroughly and bake in layers.
sCALLOPED POTATOES.
Pare the potatoes, cover the bottom of
baking dish with bread crumbs. then add
layer of sliced potatoes. then bits of ont
ter, salt and pepper; fill the dish with "a
ternate layers, wet the whole with milk
and bake the whole for one and one-half
hours.
LIGHT CAKE.
Half cup of butter. half cup of sugar.
three eggs, beaten separately. one cup of
sweet milk, three cups of flour. three tea
spoonfuls of baking powder, sifted through
the flour.
PRESSED BEEF.
Boil three or four pounds of beef. such
as you would use for a stew. with some
fat on it, until tender, with as little water
as you can safely use. Chop fine while
hot, season with salt. pepper and sage.
moisten with some of the liquor, then put
IN square pan and press.
PICKLED CHICKEN.
Clean and boil until tender nice Young
chicken. when done remove the meat re-
jecting the bones and skin. Cut the meat
into neat pieces and put them in a glass
jar. Take sufficient broth to half fill the
jar and add an equal quantity of good
cider vinegar, twelve white cloves, same of
allsplce, blade of mace, bay leaf and
slice of onion. Bring to boiling point and
pour while hot over the chicken. stand
aside. uncover to cool. When cool. cover.
1t will be ready to use in twenty-four
hours
DEYILED CRACKERS.
Mix two tablespoonful of cheese with a
quarter of teaspoonful of dry mustard.
a dash of cayenne. a tablespoonful of thick
cream and a saltspoonful of salt. all well
together. Spread this mixture in thin lay
ers over any crisp crackers.
TO CLARITY SOUP.
For one quart take the white of an egg.
heat it up with one cup of cold soup stock.
then add the rest and beat on the fire with
egg whlsk; when it boils strain through
cloth strainer
QUICK PUDDING.
Two tablespoonful of corn starch, yolks
OF TOUR eggs Goe-half cup OF sugar nix
and pour over one quart of boiling milk.
stir quickly, take off from the fire, and
pour into pudding dish: beet the whites
of the eggs to froth, and pour on the top.
brown In the oven
NUT CAKE.
One cup of butter. two cups Of sugar.
three cups of -four. ore cup of sweet milk
the whites Of FIVE eggs beaten separate V.
very light. one cup Of ehoDped hickory nut
meats, three tablespoonful of baking pow
der. Lay some whole meats on the icing of
the cake.
CHOCOLATE
Put one quart of milk into double boil
er Moisten two ounces of cocoa and a
tablespoonful of -four and little cold
milk. then stir it into the scalding milk.