Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1890-02-20
THE HOUSEHOLD.
BAKED HALIBUT.

Lay the piece In salt and water for two
hours, ipe on clean wet cloth and score
the skin; sprinkle over it some dripping
Have the oven tolerably hot and bake
about an hour Melt little butter in hot
water to basic the fish with from time to
time. Stir into the gravy some boiling
water, the juice of a lemon, and either
walnut catsup or Worcestershire sauce.
Let it boil once and serve in a sauce boat.
BAKED APPLE SAUCE.
Core with the little tin implement as
many juicy apples as will fill large bak-
ing pan. Then pareth apples. Put two
tablespoonful cold water in the bottom OF
the pan. Set in the apples, filing the
core hollows with brown sugar and grated
lemon. Bake IN a moderate oven until
apples can be easily mashed. This makes
the best apple sauce. Rose water is fine
addition, but it is best to defer putting in
the rose water until just before the apples
are mashed.
ONION SOUP.
Select three fine onions and cut them In
to small pieces; fry them to a golden brown
in 2 ounces of butter and add them to
about two quarts of stock that has been
heating meanwhile; cook gently for halt
an hour; season with pepper and salt and
serve.
BOILED Goldfish.
Put pounds of Goldfish in slightly salt
ed boiling water; put in also bit of lem
on peel, few peppers and cloves. When
the fish is so tender that the fins may be
readily pulled out, it is done; remove from
the fire and arrange temptlingly on fold
ed napkin and garnish with parsley
Make a sauce with q dozen oysters; scald
them in their liquor, drain them and tc
their liquor add salt, pepper, a piece Of
mace and two tablespoonful of butter
Mix teaspoonful of -four smoothly into
half cupful eff milk, add to the liquor
simmer a moment add the oysters; pour
into a sauce boat and serve it with the
fish.
COMMON BEEF STEW.
Take small shin bone and wash anC
scrape it 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 pc.
tatoes, cut in small pieces, two small
onions, one turnip, one carrot, and a lit
tie chopped cabbage; add salt and pepper
to suit taste; cook until the vegetables
are nearly done; then add small dumpling'
and cook fifteen minutes.
RICE CRoQUETs.
One cupful of rice, one pint of milk anC
half pint of water; cook very slowly, I'm
til the rice becomes very soft; season will
little chopped onion, salt and pepper, anC
turn out to cool; when cool add teaspoon
full of Worcestershire sauce; form into
shape, roll in egg and cracker crumbs, anC
fry In fat.
SEED CAKES.
Rub six ounces of butter into 1 pound
of -four and ounces of white sugar
moisten with two well-beaten up eggs anC
cut into any shape; prick with fork anC
sprinkle over them some carraway seeds
brush with the white of an egg, sprinkle
sifted sugar on them and bake on a bak
ing tin ten minutes.
LEMON PIE.
Roll three lemons until soft. Take out
the seed and juice and chop the peel very
fine To the juice and peel add two cups
of molasses and two rolled crackers. Stir
it well, adding one cup of water. This
will make four pies.
MACARONI WITH CHEESE.
Prepare macaroni with cream sauce and
pour into buttered scalloped dish. Have
half cup of grated cheese and half cup
of bread or cracker crumbs mixed; sprinkle
over the macaroni and place in the oven t.
brown, it will take about twenty minutes