Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1890-10-18
DOMESTIC HINTS.
LEMON MARMALADE.

Boil the peel untll sou, a'au 'ho
and pulp with pound OF sugar 10 :"
pound of lemon. Boil untll thlch'
CAKE WITHOUT EGGS.
Two-thirds cup each of sugar, water
and milk, two cups of flour, two tea
snoonfl1ls of baking powder, one-thlru
cup of butter, flavor to taste. lhls Is
excellent for layer-cake.
SOFT GINGERBREAD.
One cup of molasses, one cup OF "alin
water. half cup of soft butter, one
teaspoonful of soda dissolved IN the wa
ter: teaspoonful of ginger and emma
mon mixed, and two cups OF Hour:
When we'll mixed, drop tablespoonful
in the pan and bake quickly.
STRAWBERRY TEA CAKE.
Two eggs. reserving the whites of one.
one cupful ofsugar, butter the size OF an
egg. half cupful of milk, two cuptuls OF
-four, one teaspoonful of cream tartar,
half a teaspoonful of soda. Bake In
three layers. Filling: White OF one egg
beaten very stiff, three-fourths of cup,
full of sugar; beat again, then add
half a cupful of fresh strawberries
bruised to a pulp, and beat till stiff
enough to stand alone. This gives a
fl ling of a lovely pink color.
CHERRY ROLYPOLY.
Sift half pound of flour into a bowl,
add one-quarter of pound OF suet
chopped fine, about quarter OF tea
spoonful of salt, and just water enough
to make a dough that can be rolled out
on a board. Stem and seed one pint OF
Morello cherries. Roll the crust nearly
an inch thick, spread the cherries
evenly over it, and dredge them lightly
with flour. Roll it up, put it in
Toured cloth and pin it securely. Put
it in pot of boiling water and boil 1t,
without stopping, two hours.
sPICED BREAD.
Sitt into a pan pound of flour,
put into half-pint of warm
milk halfpound of butter;
stir the milk and butter into the
flour and add a wineglassful ofgood yeast
gether, and set in warm place, but not
too warm, to rise; let it rise full hour,
then add half-pound Of sugar, a half
grated nutmeg, large spoonful of CHINA
mon and wineglass of rose water; mix
these well into a sponge, pour. into
pan. and set to rise again; let it rise a
half-hour, and bake in slow oven.
CHERRY JAM.
Red cherries are the best for jam;
they should not be too ripe. lfyou like
preserve them whole, make syrup,
putting for every pound of fruit you
intend preserving, one pound Of loaf
sugar into quarter-pint of cold water,
which should boil for half an hour.
Have your fruit picked from the stalks
and weighed, put it gently into the
syrup, and let it boil for an hour, STIR
ring gently and carefully to avoid break
ing the fruit; skim occasionally. Put a
little on a plate, and when it stifens the
10, is Ionn. mt II into onH lot II
get quite cold before you cover it.
APPLE PUDDING.
Pare, core and slice a dozen good
sized apples. Measure halfpound of
brown sugar. Melt four ounces of
butter. Cut stale loaf into thin slices.
Grease baking dish that will hold two
quarts; cover the bottom with the slices
Of bread dipped in the melted butter,
now cover this with a thick layer of
apples and layer of sugar, and another
layer of bread dipped i'll the melted
butter, and so continue until the dish is
very full, having the last layer bread.
Pack it down well, cover the baking
dish with the lid, and bake in a moder-
ate oven two and a half Or three hours
Let it stand in the dish fifteen or TWEEN
ty minutes before turning out. Serve
warm with hard sauce.
A DELICIOUS WHITE CAKE.
One cup of granulated sugar, one
half cup of butter, one-half cup of milk,
i cups of flour, onehalf cup of corn
starch, two teaspoons Of baking powder,
whites of six eggs. Cream butter and
sugar and add the milk. Mix flour,
cornstarch and baking powder, and stir
into butter and sugar. Have the whites
beaten very stiff beforehand and add.
Any havoring can be used: almond is
especially delicate. This cake can be
used also as layer cake.
BROILED STEAK WITH MUSHROOMS.
Broil your steak over a clear fire.
Before you put it on, open a can of
mushrooms, take out half of them, and
cut each mushroom in two. Saute
them IN q trylng-pan with little butter,
unless you have a cup of bouillon or
clear beef soup or gravy at hand. Let
them simmer in this for ten minutes,
and when you dish your steak pour
gravy and mushrooms over it. Leave it
covered in the oven five minutes before
sending to table.
SALADS.
One rule, often disregarded by second
rate salad makers, is that plain French
salad should consist of one kind of
vegetable only, lettuce, endive or Bata-
Wan, as you will, but never two of these
mixed together, else their delicate and
subtle f1avors are impaired, if not de-
stroyed. The English ola podrida of
lettuce, Watercress, mustard and cress.
beetroot and radishes is different thing
altogether, although, when craftily COM
pounded, very appetizing.
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