Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1890-07-10
THE HOUSEHOLD.

Powdered chalk and vinegar are good
for burn.
Dust powdered borax over smoked hams
and vermin will not spoil them.
Doorplates should be cleaned by rub
bling with cloth wet in ammonia and
water.
A few drops of carbolic acid occasionally
put down the sink drain and in deep Jars
will do much good.
Blankets and furs put away we'll sprinkl-
ed with borax and done up air tight will
never be troubled with moths.
COFFEE JELLY.
Soak half an ounce of gelatine in half
pint of cold water; dissolve it in a half
a pint of very strong coffee, sweeten to the
taste. Extract of coffee can be used to
flavor this jelly. and answers well.
GINGERBREAD.
Two cups of molosses. one cup of short
ening, three-fourths of a cup of water, two
full teaspoons of soda one tablespoon
of ginger, one small tablespoon of
cloves. Stir together, add -four, and
knead so as to handle conveniently. Cut
in cards and bake in quick oven.
INDIAN "SPAPHERS.
One quart of sifted Indian meal, two
quarts of milk, four eggs, we'll beaten salt
to taste. Pour the milk, boiling hot, over
the Indian meal and beat until quite
smooth Then add the beaten eggs and
salt. Stir well and bake on griddle.
LYONNAIsE POTATOES.
Twelve potatoes boiled until nearly done;
when cold slice or cut into dice. Chop
fine; one onion. Put tablespoonful of
butter into the frying pan, put in the
onion and fry two minutes add the potato
dice and fry five minutes. stirring con-
stantly; then add butter, salt and pepper
to taste.
ASPARAGUS SAUCE.
Boil the beans or bunch of asparagus
in a little salt and water until cooked.
Drain and chop them. Have some drawn
butter boiling hot, with two raw eggs
beaten in; put in the chopped asparagus
and the juice of half lemon. Serve in
hot sauce boat, with either roast veal or
boiled mutton.
HONITON SPUNGE PUDDING.
Take three eggs, their weight in the
shell in -four, butter and sugar, and CRATE
the rind of one lemon. Beat the butter to
a cream, and the eggs, yelks and whites
separately, and thed together; add the but
ter and keep on the beating, then the
sugar, and the -four and beat the whole
till light. Put into mold and boil one
and half hours. Serve with any fruit
sauce, or with lemon sauce.
OYSTER TOAST.
Scald one quart of oysters in their own
liquor, remove the oysters, place them
where they Will keep warm, add half
pint of water to the juice. two tablespoon
fuls of butter and two tablespoonsfuls of
flour mixed smooth in a cupful of milk,
one tablespoonful of Worcesshre sauce,
salt and pepper; stir we'll until it thickens,
toast some large slices of bread, butter
them we'll while hot, lay them on hot
dish, place the oysters ON the toast and
pour the gravy over the WHOLE garnish
with parsley and serve at once.
LARDED LIVER.
Cut fresh liver into thin slices, lay them
in sailed water for an hour, cut fat salt
pork into strips about quarter of an inch
thick and one and e-lalf inches long, re-
move the liver from the water, wipe it dry
by bathing it between two cloths, make
holes in the slices about one inch apart
and stick the pork in; allow it to protrude
on each side, place them in a warm frying
pan and let them cook slowly If cooked
tco fast the liver becomes hard; cook
them to hot platter and pour little to-
mato sauce over each slice, garnish with
parsley and serve with baked potatoes.