Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1890-07-24

off SOUP all the sewet left from steaks anc
chops should be saved, rendered, clarified
and strained into dripping pot. 1t not
only saves lard. but is much better thar
1t for frying doughnuts, and fritters art
better fried IN it, as they will not Absorb
so much Of it, but it must be thoroughly
cleaned first.
PINEAPPLE SHERBET.
Prepare one large or two small pineap
piles by first peeling, removing all of the
eyes and then chopping it finely. Cover il
with pint of fine sugar and SIX giIIs OF
water first. and dissolve In one tablespoon
full OF crinkl y gelatine or half that guam.
fifty OF the powdered kind. Stir this well
and then freeze.
COMPOSITE OF CHERRIES.
Take a quart of earl y red cherries; boi
th1ee-quarters of pound of sugar until il
candies, drop the cherries into the soup,
let stand five minutes, then return to the
ire, let boil gently until clear, take out
the cherries with skinner, lay them in a
dish, and a small teacup of red currant
juice to the syrup, boil until very thick,
pour over the cherries when nearly cold.
HOW TO SERVE PINEAPPLE.
IN their native cline pineapples are pre-
pared for the table as follows: After
pealing them and digging out the eyes in
the usual manner. take a strong silve,
fork and. beginning at the stem end,
break off the pineapple In pieces from
around the core. This is much SUI
periOr to the common way Of slicing the
pineapple across, which leaves a piece of
the hard core on each slice.
BEEF AND POTATOES.
Put slices of cooked beef in a frying
pan with pepper, salt, cupful of water
with a desertspoonful of -four mixed in it:
heat quickly, so the beef shall not become
hardened pour the mixture into a
small platter, arrange a fort of mashed
potatoes around it, wipe it over with
beaten eggs, place in the oven long enough
to brown the potatoes, and serve at once.
GREEN PEA SOUP.
Cut up one-quarter of a pound of salt
pork, and put 1t on to boil in about one
quart of water, allow the pork to cook un.
til it is very tender, then remove it from
the liquor add half "a peck of fresh green
peas, two sprlgs Of celery, cut fine, and
water enough to cover well; when the
peas are tender add one pint of milk, two
tablespoonfuls of butter, and SILT and
white pepper, let all boil up once after
milk is added; skim out few of the peas.
mash them and turn them into the tureen
and pour the hot soup upon them; serve
with toast.
A NOURISHING BREAD.
Rub together well. till crumbly. one
pound of the fine oatmeal and half pound
of butter; mix in we'll to this half a pint
Of molassas Tor golden syrup, as you
please, half an ounce of ground ginger.
one pound of brown sugar and a glass of
beer Let the whole stand one night be-
fore baking. Oatmeal that is chewed
physicians say, is much more useful than
the exclusive preparation in soft por-
ridge-which is the favorite FORM Not
but what the porridge is excellent for a
breakfast; but both the wheats bread
that have oatmeal in them, and the par
kins' made with the dry malt, are eX-
tremely brain strengthening.
PRESERVED STRAWBERRIES.
Select perfectly ripe, fine favored fruit
fer the purpose. The most delicious pre-
serves in the world are made of wild straw
berries. Hull the Strawberries, and as
soon as you have about pound ready
weigh them with quarters of their
weight of sugar in a porcelain-lined ket-
tie. Continue until the kettle is nearly
full, then set them at the back of the
stove. When the stra wberries are we'll
covered with juice brir g them forward
where they will boil up rapidly. Stir
them only enough to prevent their burn
ing. After they have boiled rapidly for
ten minutes skim them carefully and be-
gin putting them into cans and jars,
which should stand in boiling water to
prevent the hot preserves from cracking
them. Seal them up instantly as tightly
as you can. Wipe off each bottle as it is
filed and sealed and stand it on paper
on the kitchen table till cold. When cold
screw up again and set it away. These
preserves will keep more securely if the
bottles are packed in sawdust.
See to the Calves.
Where butter is sold to the storekeeper
for very low prices be good to the calves
and T,,1c II tba,-, o1oro toward tho