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

Put two slices of fat ham in pan with
half sliced onion; when both are brown.
remove them and put in the hot fat two
cupfuls of cold boiled potatoes cut into
small pieces; season with pepper and a lit.
tie salt, and serve hot.
TEA CAKES.
Rub ounces of butter into a quart of
stirred -four, add tablespoonful Of sugar.
a teaspoonful of soda and one of cream of
tartar, thoroughly incorporate these.
then mix with swo well-beaten eggs and
enough milk to form the dough. Bake in
shallow tins.
CARROT PUDDING.
Mix one-half pound of grated carrot
with one-half pound of flour, ounces of
timely chopped suet, 4 ounces currants, 4
ounces Sul;ana raisins, 2 ounces sifted
sugar and tablespoonful of raisin wine
or Marsha. Mix with water and boil
three hours In bag.
BROWN BREAD.
Scald one cupful of Indian meal, add TO
this one pint Of sweet milk and stir till
the meal is well mixed, three-ouarters of a
cuptul OF molasses, one teaspoonful each of
salt and soda, and graham meal enouph to
make batter that will pour with great
difficulty. This makes one large loaf.
Bake one hour and half.
sTEwED TRIPE.
lake one pound of tripe and cut it into
narrow strips, put in a saucepan. and
cover it with gravy stock; add about a
third OF a can OF tomatoes, some chopped.
onion, dash of olive oil, Worcestershire
sauce and a whole red pepper, salt and
pepper; stew gently until very tender and
rich; serve.
COFFEE CAKE
One cup of sugar, one cup of molassses.
one cup of S rong coffee, one-haIf CUP of
butter, one egg, one teaspoonful of soda
dissolved in little of the coffee. One
pound OF raislns, pound of currants, one
halt pound of cltron, one teaspoonful of
cinnamon, and little nutmeg, flour
enough to make thick batter.
CREAM CHOCOLATE.
Mix the yelks Of eight eggs (strainedl
with three ounces of pounded loaf sugar
and ounces of grated chocolate, add one
quart of milk; set the mixture on the fire
In double saucepan. the outer one filled
with hot water, and keep stirring till the
cream thlckens; dissolve in little milk
eight sheets of the best French geiatine.
add this to the cream, strain it. pour it
INTO mould, and put it IN cool place or
on ice to set
COMMON BEEF STEW.
Take a small shin bone and wash and
scrape 1t well; then cover it with boiling
water, and cook until the meat can be re-
moved from the bones; skim off the fat
from the liquor, and add eight small pota
toes, cut in small pieces, two small
onions, one turnip, one carrot and little
chopped cabbage; add salt and pepper to
suit the taste; cook until the vegetables
are nearly done; then add small dumpl-
ings, and cook fifteen minutes.
MACCARoNI DRESSED WITH OIL.
lake two cloves of garlic, slice them
very timely crosswise and set them to boil
IN a gill OF fine olive oil, adding dozen
or more olives cut in two and stoned.
w hen the slices of garlic assume golden
color pour the whole over a half pound of
boiled maccaroni (Vermicelli or Sphaghet
tl) well drained; mix we'll and serve. You
can vary the above by adding few raisins
stoned and some blanched almonds sliced:
Or can make another dish altogether by
putting in some capers.
BOILED GOLDFISH
Put pound of Goldfish in slightly sailed
boiling water; put in also bit of lemon
peel few peppers and cloves. When the
fish is so tender that the fins may readily
be pulled out it is done; remove from the
fire and arrange temptingly on folded
napkin and garnish with parsley. Make
sauce with dozen oysters; scaid them
IN their liquor, drain them, and to their
liquor add SALT pepper, a piece of mace
and two tablespoons of butter. Mix a tea
spoonful o OF flour smoothly. into half cup
full of milk, add to the liquor; simmer a
sauce boat and serve with fish.
SCIENTIFIC GLEANINGS.