Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1890-06-19

IL Nllll 1lCW lll1ih LII plOPOl u1OI vi
one pound of butter to quart of milk.
Treat the butter in all respects in churning
as fresh.
POTATO SOUP.
Four large potatoes, one onion. Boil in
two quarts of water till soft, press through
sieve, and add one pint of sweet milk,
one tablespoonful of butter, salt and pep
per, boil it up again and serve.
POTATO BUNS.
BOIL four good-sized potatoes, mash and
sift through sieve; add one and one-half
pinds of flour, two teaspoonsful of baking
powder, one pint Of cream or milk; form
in small cakes and bake in creased tin.
WHEAT BREAD.
Sift two quarts Of -four and four tea
spoonfuls of baking powder and a tea
spoonful of salt; stir up to soft dough
with cold, sweet milk Or water; knead but
little, mold and bake Immediately. This
bread is easily digested.
RAISED BROWN BREAD.
Three pints of Indian meal, two quarts
of rye meal, half a teacupful of yeast, two
thirds OF cup of molasses; mix with warm
water land pour it into deep, iron pan,
and let it rise one hour. Bake four hours
MACARONI.
In cooking macaroni have the water
sailed and boiling; throw the (washed)
macaroni in after it has begun tie boil 1t
takes about half an hour or twenty minutes,
according to the size Of the macaroni pipes
When tender, pour right into pitcher of
cold water; drain at once.
MILDEw.
An easy remedy is to dip the stained part
into sour buttermilk and put the article to
bleach. Or wet the linen with water, well
rub into it some white soap and finely
powdered chalk, and lay it out ON the grass
in the sunshine, keeping it damp with
water. Repeat the process the next day if
necessary.
LITTLE CHEESE CAKES.
Beat quarter Of a pound of butter into
a pint of cottage cheese, mix with it a
quarter pound Of sifted sugar. two table
spoonfuls of well-washed and oven-dried
(hot) ourrants, the gratec peel of one lemon
little rose-water and two well-beaten eggs.
Bake in little patty pans on paste foun-
datiOn.
Soft soap is said to be excellent for
shampooing the hair, and mixture of
lime water and glycerine, strange to say,
is vouched for as a tonic that makes it re-
tain its color and glossiness. There is al
ways something new under the sun,
though this last remedy appears, at the
first glance, to be given to keep gray hair
from turning yellow.
PARSNIP FRITTERS.
Roll c1S Iarcra y>oo1 o,,l c,ol,
and cut them into pieces. Make a batter
tablespoonfuls of -four. Have some lard
boiling in a frying pan; take large
spoonful of batter for every piece of par
nicely Drowned drain and serve imnnedi-
ately.
CREOLE GUMBO.
Put in kettle of boiling water equal
portions of beet leaves, cabbage leaves,
turnip leaves, mustard leaves, spinach,
crosses, parsley and young onions. When
we'll boiled, drain and chop fine Make a
brown gravy, in which you put some beef
and little ham; let it fry a little; then
add the vegetables; stir often and let
them fry and hour, keeping the pot well
covered; then and enough not water to
make the required quantity, and let it boil
gently for about two hours; season, max
ing it quite hot with red pepper.
CHOCOLATE TARTs.
Put one-half cup milk and one-half cup
water over the fire in bright saucepan;
add one cupful sugar, one teaspoonful
butter, pinch of soda, one-half cake grated
chocolate; then, when it boils, add one
| third cup water in which has been dis
solved one tablespoonful of cornstarch; let
the whole boil for a few moments and take
from the stove; when cool add teaspoonful
extract vanilla. This will make about g
dozen tarts. Line patty pans with good
fiaky pie crust and bake; when done put
in this mixture, ice the tops, and let the
frosting harden in the air.