Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1890-12-13
KITCHEN LITERATURE.


Boil a pumpkin and mash ~ up
Season with pepper and SAT- 10 'aS N.Y. ni'a y
add a teaspoonful OF cream. h"n"
pudding paste to put rouilo W.
thoroughly.
sTEwED PRUNES.
Wash drain. cover with cold water,
lot soak several hours or over nlSn1'
Stew in this water, add sugar to taste,
with iusI enough water to cover. flhe :
served very cold, with any forms oI
bread given, are highly nutritious anu
gently laxative.
POTATO SOUP.
Three pints of rich milk, one pint OF
mashed potato, two tablespooniuis o.
butter. pepper and salt to taste bon
the milk, add the potato and boll again,
stirring frequently that the potato may
become thoroughly dissolved, and season
lust before serving. Serve very hot'
CRISP COOKIES.
One-haIf pound sugar, one half pound
flour, one-Quarter pound OF butter, II
third of a nutmeg, three eggs. Cream
the butter, add the sugar and yelks OF
the eggs, beat until light; stir in the stlff-
beaten whites, the nutmeg, ana houf
the board; roll, cut and bake in a quick
oven.
ONION SOUP.
Three pints of milk in which SIX
eood-sized onions have been bolled
makes a delicious soup, seasoned 10
taste with butter, salt and pepper,
thickened, if desired, with a table
spoonful of cornstarch made smooth IN
cold milk. Onions are much nicer
boiled in milk than in water.
QUEEN FRTrTERs.
Take one glass of water and two
ounces of butter and put on the stove
in saucepan. When this comes to
the boil, add halfa pound of flour and
stir till stiff Take off the fire and add
six raw eggs separately, beating each
then lay in lard in pieces the size OF
walnut.
APPLE TAPIOCA PUDDING.
Soak cup of pearl tapioca in pint OF
water two hours, stir in three-tourths
of cup of white sugar, add one half
teaspoonful of salt and cup of thin
cream or new milk. Peel, quarter and
core eight large apples (Greenings
preferred), and put in an earthen
pudding dish; CRATE a little nutmeg on
top, and bake an hour and quarter in
slow oven. Serve with whipped
cream.
CHOCOLATE FILLING FOR CAKE.
Crate such quantity of chocolate as
you may desire Il use about half of a
on the back Of the stove to melt. Then
beat the whites of one or two eggs
with sugar as you do for unboiled
frosting, and stir it into the pan with
the chocolate. Flavor with vanilla,
and spread between the layers and
on top of the cake when the cake has
cooled.
LEMON SAUCE.
Mix tablespoonful Of cornstarch
with three tablespoonfuls of cold water,
stir into a teacupful of boiling water,
boil till clear ana thick; add grated
with cupful of granulated sugar
Simmer two minutes. Beat one egg,
add two tablespoonfuls cold water, pour
the boiling mixture into this, stirring
rapidly; return TO fire; remove soon as
it begins to simmer.
CREAM CHOCOLATES.
One quart of fine white sugar, half u
pint of boiling water, half pound of
Bakers chocolate. Pour the water on
the sugar, mix we'll, and leave it to boil
ten minutes without stirring. Place
the saucepan in cold water, and stir
brlskly until it becomes stiff enough to
handle. Mold it in little balls and put
aside to cool. Break the chocolate in
small pieces and put it in a bowl in
the top OF the boiling tea-kettle. When
melted, remove the bowl and drop IN
the balls one at time; take them
out with fork and place on buttered
paper.