Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1890-06-05
THE HOUSEHOLD.

Put the camphor gum in the box with sill
yer to prevent its furnishing.
An elderly chicken is better than
young one for making cr0quettes, or for
Hlscasee.
When boiling corned beef remove the
fat that accumulates on the surface of the
water before putting in the vegetables.
Tricky cover the ends of the Stats of all
bedsteads that are to be left in the house
over the summer with a strong solution of
concentrated I've in water. 1t is absolute
ly safe as precaution.
EGG SALAD.
Cut the yolks of hard boiled eggs in
dice and mix lightly with chopped chick
en- or lobster, fill the white cavities with
the mixture, pour over them a little
mayonaise dressing; serve on lettuce or
crosses; garnish with slices of lemon.
DELICATE CUP CAKE.
One cupful of butter, two cupfuls of
powdered sugar, three cupfuls of flour, one
teaspoonful of baking powder, one Gu pful
of sweet milk, one teaspoonful of bitter
almonds, whites of five eggs; mix together
and bake in small pans.
MUSTY FLOORS.
Make a strong hot solution of chloride
of lime and scrub it into the floor with a
broom, after having made the floor as
clean as soap-suds and the scrub-brush
will make it. If the first application
does not suffice make another. Perserver-
ance will insure final success.
CHICKEN SOUP.
Cut up Il chicken, put it on to boil in
plenty of water, add one small onion and
one carrot, two tablespoonfuIs of rice, salt
and pepper; let all cook about three hours;
just before serving remove all the bones
possible, cut the meat small and cupful
of milk with tablespoonful of flour mixed
in it.
GINGERBREAD.
One cupful of sugar one cupfui OF mo-
lasses, one cupful of butter, one cupful Of
sour milk one tablespoonful of ginger, a
tablespoonful of cinnamon and half a tea
spoonful of alspice, four and a half cups
of sifted -four, one teaspoonful of soda dis
solved in little hot water; mix thorough
ly and bake Ia good oven.
PRESSED CHICKEN OR VEAL
Put pounds of veal or two chickens In
a pot, cover with water, stew slowly until
the meat drops from the bone, then take
out and chop it. Let the liquor boil down
until there is cupful, put in a small cup
of butter, tablespoonful of salt, tea
spoonful of pepper, little allspice and
beaten egg; stir this through the meat
Slice a hard-boiled egg, lay in the mold
and press in the meat.
CANNED PEAS
To make assurance doubly sure in the
case of peas, canned in approved brands,
always empty out The liquor that is in the
can and turn the peas out in a colander,
letting a stream of fresh water from the
hydrant run over them for five minutes.
Then let them air in that colander, for an
hour or two, shaking them occasionally,
so as to present fresh surfaces to the air
Do this with all canned vegetables Never
let them lie in their liquor, and never use
the liquor with canned corn, chop the
grains, which process gives more diges-
tible as well as more delicate dish.
COFFEE BREAD
(To eat in the morning with coffee; used
much by the Germans. who dip it in their
coffee.) One-half cupful of sugar, one egg,
one cupful of milk, one-half cupful of
yeast, enough flour for spongne When
it is risen, add one-haf eupful of butter,
worked in with the hand mot kneaded),
and -four enough to ma re it soft, so that
it can be patted down into a creased pan
to be baked. When it is risen, put little
specks of butter over the top. press them
down In and sprinkle sugar and cinnamon
over it. Bake in a quick oven = twenty
minutes when the oven is right Serve
cold. Cut in strips about AN inch wide;
for breakfast or lunch.