The Superior times. [volume] (Superior, Wis.) 1870-1912, 1890-03-22
DOMESTIC MATTERS.
FRIED BREAD,

| FRIED BREAD.
Dip slices OF dry bread in beaten egg
and milk equal parts and fry in butter
eat with maple syrup.
! GOOD COMMON DOUGHNUTS.
One quart of flour, one egg, one cup.
iul each OF sugar and sweet milk, two
teaspoonfuls Of baking powder, pinch
Of salt, spice 10 taste, and fry in hot
lard.
PUMPKIN PIE.
| One quart of pumpkin, stewed and
: siited, three cups of sugar, four eggs,
i three plnts OF milk, one teaspoon.ul OF
ginger. or lemon to taste. Bake with
| one crust same as custard pies.
| LADY FINGERS.
Rub a halt-pOund of butter into one
| pound of flour and half-pound OF
| sugar; crate in the rind of two lemons,
| squeeze in the juice of one, add three
| beaten eggs, make into rolls. When
| done, dip in chocolate icing.
| TOMATO SoUP.
| To one pint can of tomatoes add one
| pint of boiling water and boil ten min.
utes. Strain through colander OF
| vegetable strainer and return to the
stove, season with butter, pepper and
| salt, add one teacup of sweet milk and
| four tablespoonful of finely powdered
| cracker crumbs.
| GINGERBREAD.
| Three cups OF flour one each of milk
| molasses, sugar and butter, the latter
| scant Cream the butter and sugar to-
gether with three beaten eggs; add the
| mOlasses with one teaspoonful of soda
dissolved III it; next stir in two table
spooontuls of ginger and two teaspoon
| fuls of c.oves; add the milk, and lastly
| the flour.
CoCOANUT CAKES.
For these add to the beaten whites oil
| three fresh eggs one.hait pound OF
pulverized sugar. two heaping teaspoon
| fuls OF corn starch, and one half-pound
Of grated cocoanut. Beat well and
drop by spOoniuls on buttered papers
| placed on fiat tins. Bake few mo.
| ments, but do not let them brown too
much.
SERVING BANANAS.
To make salad of bananas, slice hal
| dozen and put in a dish with layers o.
as many oranges also sliced. Over all
squeeze the JUICE Of a lemon and
sprinkle plentilully with powdered
sugar. Serve very cold. ANY delicate
| cake baked IN layers and put together
| with layers OF bananas sliced very thin
will make a choice dessert. The cake
should be served with sWeetened
whipped cream or it will be too dry to
| be palatable.
BOILED CHICKEN WITH OYSTERS.
Prepare the chicken as for roasting
adding chopped oysters to the stuffing
Put the fowl in a tin pail, tightly
! covered. and place the pail in a pot Of
cold water. Boil for one and half OF
| two hours, as required. Make gravy
from the liquor in the pail, adding to il
| some of the oysters. Take a halt-dozen
OF the largest oysters, cooked until the
edges curl, and lay over the chicken
Put over it lttle of the gravy, and
serve the rest in bowl.
| CHOCOLATE CARAMEIS.
One cup each of molasses and white SUI
gar, one-half cup of sweet milk in which
you have rubbed smooth two heapine
teaspoonfuls OF sifted flour. Stir all to-
gether, and, when you think it has
boiled nearly enough, add a piece o.
good butter the size o. an egg, and one
cup of unsweetened chocolate, scra ped
or grated. Boi! till a little dropped in
cola water will harden without spread.
ing much. Cool in buttered tins tc
the depth Of one-half inch, and mark
in squares when nearly cold. Wrar
| each square in a bit of oiled tissue
paper.