River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1890-10-02
DOMESTIC coNcERns.

The quality of coffee is much inn
proved if it is ground very fine, and
much less is required for household use
if it is pulverized.
Apple Jam: One pound apples, one
pound sugar, one-half lemon, small lot
of whole ginger. Boil all together until
done and put in jar. Detroit Free Press.
Egg Chowder: Cut a good sized
piece of pork in small squares and fry
brown over quart of sliced potatoes
and small onion. Cook until potatoes
are done, then add three well beaten
eggs and one-half cup milk and crackers.
Season to taste.-Boston Globe.
Superior Cookies: One pound of
flour. three-quarters of pound each of
butter and sugar, three eggs, one tea
spoonful of rose-water. Drop one spoon
full of the well-beaten batter for each
cookie into well-greased bFead-pan,
and bake in a quick oven. Ladies' Home
Journal.
To prepare new iron kettle for
use fill it with clean potato peelings
and boil them an hour or so, then wash
the kettle well, rinse with hot water,
and rub it with little lard; repeat the
rubbing several times after using it.
This will prevent rust and other annoy
ances apt to occur in frst using a new
kettle.
If it is desirable to keep an article
very cold, or to cool it speedily, and ice
is not to be had, a pan of cold water
on the eellar-bottom will often serve
the purpose. On very hot days, perish
able articles, as milk, butter or berries,
are sometimes hung in the well, and
they are delightfully."- cool and sweet
when they reappear. But ice is best
and most serviceable.
Very Nice Croquettes: A nice way to
use cold beef for supper or luncheon is
to take one pint of chopped beef, four
medium-sized potatoes, juice of half a
lemon, half cup of stock or hot water,
one teaspoonful of onion juice, salt and
pepper. Mix all together, shape nice
ly, dip in beaten egg and cracker
crumbs, and fry in boiling lard two or
three minutes until they are a delicate
brown. boston Budget
Apple Bread Pudding: Remove the
crusts from slices of bread, butter them
we'll, and line the bottom OF a pudding
dish; pour over as much boiling water
as the bread will absorb; peel and chop
juicy, tart apples; add thick layer of
the apples; sprinkle with sugar and any
spice preferred; fill the dish with alter
nate layers of bread and apple; add
small bits of butter to the top, bake one
hour and serve with cold sauce. -Bos-
ton Herald.
To Preserve Fruits Without Sugar:
Carefully pick over the fruit and fill the
jars full. Place them up to the necks
in cold water in your preserving kettle.
The tops should be lightly screwed on
and cloth placed in the bottom of the
kettle to prevent the heat from break
ing the jars Let the water just come
to boil. and keep this heat up for
thirty minutes. Fill with boiling water
and cork tightly. Place in cool place
on their sides and roll them over every
day or two for couple of weeks. =
Housekeeper.
Beef Soup: Break the bone of a
moderately shin of beef; cover
with five or six quarts OF cold water and
add one tablespoonful of salt; remove
the scum and cover closely; let it sim
mer slowly and steadily for six or seven
hours; take out the beef and set the
stock to cool after straining 1t; skim
we'll the next day, add one grated car
rot, two small onions, minced; two small
turnips, cut in two pieces; half pint
tomatoes, sprig of parsley, a celery
top Tor bruised celery seed), one small
red pepper, minced; spices to taste, and
for thickening one tablespoonful OF but
ter and Drowned flour rubbed together;
place in the tureen two hard-boiled
eggs, mashed smooth. and turn in the
soup after straining through a sieve.