Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1890-06-13
POTATO SOUP.

Treat the butter IN all respects III churnlng
as fresh.
POTATO SOUP.
-Four large potatoes, one onion. Boil in
two quarts of water till soft, press through
a sieve. and add one pint of sweet milk,
one tablespoonful Of butter, salt and pep
per, boil it up again and serve.
POTATO BUNS.
BOIL four good-sized potatoes, mash and
sift through a sieve; add one and one-half
plnds of -four. two teaspoonsful of baking
powder, one pint of cream or milk; form
IN small cakes and bake in creased tin.
WHEAT BREAD.
Sift two quarts of flour and four tea
spoonfuIs of baking powder and tea
spoonful of salt; stir up to a soft dough
with cold. sweet milk or water; kneud but
little. mold and bake Immediately. This
bread is easily digested
RAISED BROWN BREAD.
Three pints of Indian meal, two quarts
of rye meal, half teacupful of yeast, two
water, and pour it into deep, iron pan,
and let it rise one hour. Bake four hours
MACARONI.
In cooking macaroni have the water
sailed and boiling; throw the (washed)
macaroni in after ii has begun te boil 1t
takes about half an hour or twenty minutes,
according to the size of the macaroni pipes
When tender, pour right into pitcher of
cold water; drain at once.
MILDEN.
Ap easy remedy Is to dip the stained part
into sour buttermiik and put the article to
bleach Or wet the linen with water, well
rub into it some white soap and finely
powdered chalk, and lay it out On The grass
IN the sunshine, keeping 1t damp with
water Repeat the process the next day if
necessary.
LITTLE CHEESE CAKES.
Beat quarter Of a pound of butter into
a pint of cottage cheese, mix with it d
quarter pound of sifted sugar, two table
spOOnfuls of well-washed and Oven-dried
lhot ourrants, the gratec peel of ono lemon,
little rose-water and two well-beaten eggs.
Bake in little patty pans on paste foun-
datiOn.
Soft soap is said to be excellent for
shampoomg the hair. and a mixture of
lime water and glycerine strange to say
IS vouched for as tonic that makes it re
tam It's color and glossIness. There is al
ways something new under the sun,
though this last remedy appears. at the
first glance, to he given to keep gray hair
from turning yellow.
PARSNIP FRITTERS.
Boil SIX large parsnips; peel and split
and cut them into pieces Make batter
with one pint of milk, four eggs four
Tablespoonful of flour Have some lard
boiling IN a frying pan; take large
spoonful of batter for every piece of par
snip; drop into the boiling lard, and when
nicely Drowned drain and serve immedi-
| ately.
CREOLE GUMBO.
Put in u kettle of boiling water equal
portions of beet leaves, cabbage leaves
turnip leaves, mustard leaves, spinach,
crosses, parsley and young onions. When
well boiled, drain and chop fine. Make a
brown gravy, in which you put some beef
and little ham; let it fry little; then
add the vegetables; stir often and let
them fry and hour, keeping the pot well
covered; then and enough hot water to
make the required quantity, and let it boil
gently for about two hours; season, max
ing it quite hot With red pepper.
CHOCOLATE TARTs.
Put one-half cup mill and one-haIf cup
water over the fire in a bright saucepan;
add one cupful sugar. one tea~ononful
butter, pinch OF soda. one-haIf cake graft, d
chocolate; then, when it boils, add one
third cup water in which has been dis
solved one tablespoonful of cornstarch; let
the whole boil for a few moments and take
from the stove; when cool add teaspoonful
extract vanilla, This will make about a
dozen tarts. Line patty pans with good
tiaky pie crust and bake; when done put
in this mixture, ice the tops, and let the
froStlng harden in the air.