Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1890-07-12

one of sugar, one OF sour mix, one
heaping tablespoonful butter, two tea
spoons saleratus, two teaspoons ginger,
one of cinnamon.
CREAM CAKE.
One cup of sugar, one cup sour cream,
one egg, one-half teaspoon soda, ana
-four to make thin batter; bake in jelly
tins. For frosting between the cake:
One cup sugar, four spoonfuls OF sweet
cream put in cup and set on boiling
water till thick spread between the
cake.
SCRAMBLED EGGS.
Rub a tablespoonful of butter with
teaspoonful of flour, and stir 1t INTO a
half-pint of boiling sweet milk; INTO
this put eight beaten eggs, stirring 1t
till thick, season with pepper and salt,
and pour into frying pan III which has
been put small lump of butter or lard,
and cook slightly.
CORN MUFFINs.
Two eggs and two tablespoonful Of
sugar beaten together. Add one and
one half teacupfuls of sweet milk IVA
ter may be substituted) a half teaspoon
full of salt, one teacupful of Indian meal
white preferred), two teacuptuls OF
flour sifted with two heaping teaspoon
fuls of best baking powder, and last, one
tablespoonful of melted butter.
COLD BOILED HAM.
Cold boiled ham is much more appe-
thing if treated in this way: Boil until
within about fifteen minutes of being
done: then skin it and rub all over the
fat and the cut end with brown sugar,
into which you have put few drops OF
vinegar, then stick cloves all over 1t
and bake in the over for fifteen min
I1taS Very GOOD for picnic.
QUICK BISCUITS.
One pint of -four butter about the
size of an egg, one-half cup OF milk
one-half cup of water, one teaspoon OF
baking powder, pinch Of salt. Rub the
flour and butter and salt together thor
oughly. Toss the baking powder quick
ly and lightly into the flour, and then
water and L ilk. Pour into hot, we'll
creased muffin pans, and bake about
twenty minutes in very hot oven.
The above quantities will make eight
biscuits.
STRAWBERRY DUMPLINGs.
Put one pint of flour into bowl, and
rub into it two ounces of butter, add
teaspoonful of salt and heaping tea
spoonful of baking-powder, mix we'll,
and add sufficient cold milk, about a
gill, to make soft dough; knead light
with a round cutter, into good-sized
biscuits. Put three strawberries in the
center of each, pinch up the dough, and
make into a dumping. Stand these on
plate and place in steamer, and
steam for fifteen minutes. Serve hot.
CAROLINA QUEEN CAKES.
Work quarter of pound of butter
to cream, dredge to it half a pound of
flour, add quarter of pound of sifted
sugar and a quarter of a pound of cur
rants; whisk two eggs, and mix with
half a teacupful of thin cream and a
few drops Of lemon essence; stir this to
the flour, and then add a teaspoonful of
baking powder. Beat the paste well for
ten minutes, then bake IN small but
tered tins for from a quarter to half an
hour. The mixture should be stiff and
doughty. This amount is enough to
make dozen cakes.
MAKING TEA.
Where tea is required strong, one
teaspoonful to each person and one for
earthen or agate iron teapot is the best
See that it is perfectly clean and dry,
and make it as hot as possible before
putting in the tea. Be sure your kettle
boils, and use soft water if you can get
it. Put the required amount of tea in
the pot, pour the boiling water upon it,
enough to cover the tea, let it stand four
minutes, then add enough more water
to make what tea you desire, and in
three minutes more it is ready for use.
INDIAN MEAL MUsH.
Put a teacupful of sifted meal (the
white preferably into large bowl;
moisten it with teacupful of cold wa
ter; add rounding teaspoonful Of salt;
pour into it five teacupfuls boiling wa
ter, stirring rapidly all the time; pour
the mixture into a spider or kettle, and
stir steadily until it reaches the boiling
point; then set it on the top of the
stove, where it will bubble steadily for
three quarters of an hour This process
is perfect safeguard against Jumps Gf
directions are followed). 1t also does
away with the tedious process of sitting
the dry meal through the fingers; be-
sides, there is no danger of getting it too
thick, which is the main cause of the
raw, "chicken-food' taste complained
of so much Where there is too much
meal for the quantity of water it pre-
vents the full expansion Of the gran1les
and their thorough cooking. This
form of mush is delicious served with
cream or rich milk If wanted for fry
ing, pour it into square pans, let it
stand over night, and cut into slices half
an inch thick. Fry in very sweet lard
and butter half of each), or in lard and
beef drippings.
An Unsupported Theory.
IT.