Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1890-11-15
FOR THE COOK.
DOUGUNUTS.

DOUGHNUTS.
Two cups Of sugar, four cups Of butter
milk, four tablespoonfuls of thick, sour
cream, two tablespOOntuls OF soda, ana
flour to roll.
FEATHER CAKE.
One egg, one cup of sugar, one table,
spoonful of butter, one-haIt cup OF
milk, one and one half cups of flour, one
teaspoonful Of cream of tartar and one
half teaspoonful of soda.
TURNIP PASTRY.
Boil thoroughly one-half dozen
turnips, mash them up, adding tea
spoonful of cream and seasoning with
salt and pepper. Put paste around this
mixture, like a dumping, and bake or
steam.
COCOANUT CAKES.
Scarcely half pound of loaf sugar to
large cocoanut grated; put into a
preserving pan till the sugar melts.
From into cakes; put on white paper.
They should be well baked in very
cool oven, and when cooked ought to
be very pure white.
GINGER SNAPS.
One cup and a half of molasses, two
thirds of cup of butter or lard, one
teaspoontul of soda, one-half a cupful
Mix soft, and roll very thin; bake in a
quick oven. Put in the pan SO they will
not touch each other.
MERINGUE PUDDING.
Line deep pudding dish with slices
of spOngecake, cover with rich fruit
lam, pour over cllstard and bake, ice
like cake, set in the stove to dry, take
out and cover with meringue. Serve
without sauce.
CUSTARD PUDDING.
Take pint of milk, one cup of sugar
and six eggs. Beat the sugar and eggs
together, flavor with vanilla. Pour the
milk in a pudding dish, mix in the eggs
and sugar. Bake half an hour. Eat
with sauce.
HOW TO BOIL AN EGG.
To boil an egg properly put it in a
vessel, cover with cold water, place
over the fire, and the second the water
begins to boil your egg is done. The
white is as delicate as jelly and as east
ly digested and nutritious, as it should
be.
APPLE PRESERVES.
Make a syrup of three-Quarters of a
pound Of loaf sugar for every pound of
apples; add a sliced lemon. Pare and
quarter good, tart apples and put in; boil
until transparent, and put in glass
jar; boil the syrup thick, and pour
over.
VIRGINIA CORN-BREAD.
Bread in Il crock three eggs, beat, add
a pint or more of milk, heaping tea
spoonful of yeast powder, salt to taste,
and sift in enough corn meal to make a
batter like nut cake. Have a biscuit
pan warming with a generous table
spoonful of lard. Pour in the batter
and the grease will work through in
baking. A cupful of cracklins in season
may be substituted for the lard
PICKLED CRABAPPLE.
Select large, crimson apples, and wipe
clean. Place a plate in steamer and
staam all the apples it will hold, until
tender. To one quart of good vinegar
add one cupful of sugar, one spoonful
each of cinnamon, cloves, allspice and
nutmeg, and a pinch of salt; heat to
boiling and pour over the apples. After
three days boil up the vinegar and pour
over again. They will be ready to use
in q week, and are very nice.
NASTURTIUM SEEDS TO USE IN PLACE OF
CAPERs.
To pickle nasturtium seeds throw
them into cold salt and water, changing
this daily for three days. Make a cold
pickle with white wine vinegar, shall
lofts, pepper, cloves, nutmeg, mace and
horse radish. Pour this on the seeds,
and cork and seal the bottles A sim
pier plan is to gather the seeds on
fine day, leave them in the sun for a
day or two, then boil some good vinegar
with spices to taste, and pour it boiling
on the seeds. Cork and seal well, and
keep for some months before using.