Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1889-11-14

Tho you have some transient sorrow
That DER shadows you to-day,
If you have faith in another,
Sorrow with you will not stay.
Have We faith in one another,
And let honor be your guide;
Let no angry words be spoken,
What else ever may betide,
Grief and trouble may assail us
Yes, have doubt they will,
But have faith in one another,
For faith will conquer every ILL.,
COOKING RECEIPTS.
SANDWICHES.
These may be made from a mixture of
veal or chicken, mixed with chopped
cooked ham or tongue. After the two are
rubbed together. to each half pint may be
added 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 a 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's brain, cut in small pieces a small
slice of bread first soaked in cold water and
squeezed dry, little thyme, minced pars-
ley, half a nutmeg grated, little cayenne
pepper and salt; heat these all well, then
remove from the stove and add half cup
full 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 quart of milk (half cream is
better, in a double boiler; when near boil
ing, stir In the yolks of six eggs with the
whites of two, a small cupful of sugar and
a half pound of almonds. blanched and
pounded to a paste, with four tablespoon
fuls of rose-water. Stir carefully until the
custard thickens, then remove it from the
fire and set to cool. When almost cold,
stir thoroughly and pour into cups. Use
fhe reserved whites of eggs in making
meringue, flavor with almond, and put
a 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-third of a 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.
CLAM FRITTERs.
Drain twenty-five CLAIMS and cut them
into small pieces. Beat two eggs without
separating, add to them half pint of
milk and pint of -four; beat until smooth,
add the CLAIMS drained free from all liquor,
a half teaspoonful of baking powder and a
dash of black pepper, mix well, and drop
by spoonfuls into to smoking-hot fat; when
brown on one side, turn and brown the
other. When done, take out with skim
mer. Do not pierce them with a fork OF
they will be heavy.
ORANGE CREAM SPONGE CAKE,
Mix by sitting three tablespoonful of
baking powder with one and one-half cups
of flour. In a separate dish beat three
eggs until light, add one and one-half cups
of white sugar, one-half 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 but
ter, salt and pepper; fill the dish with al
ternate layers, wet the whole with milk
and bake the whole for one and one-half
hours.
PRESSED BEEF.
Boil three or four pounds of beef, such
as you would use for 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 a square pan and press.
LIGHT CAKE.
Half cup of butter. half cup of sugar,
three eggs, beaten separately, one cup of
sweet milk, three cups of -four, three tea
spoonfuls of baking powder, sifted through
| the -four.
| 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, a blade of mace bay leaf and a
slice of onion. Bring to boiling point and
pour while hot over the chicken, stand
aside. uncover to cool When cool, cover.
1t viii be ready to use in twenty-four
hours.
DEvILED CRACKERS.
| Mix two tablespoonsful of cheese with a
quarter of a teaspoonful of dry mustard
dash of cayenne, tablespoonful ofthick
cream and 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 whisk; when it boils strain through d
cloth stralner.
QUICK PUDDING.
i Two tablespoonful of corn starch, yolks
of four eggs, one-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 white;
of the eggs to froth, and pour on the top
brown In the oven.
NUT CAKE.