Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1890-09-04

~ every Two pONisIui OF curran{S take
one of seeded raiainS Weigh, allowing
one pound Of sugar to one Of fruit Boil
till thick
GINGER COOKIES.
One egg, one cupful sugar. one cupful
molasses. one tablespoonful soda, one of
vinegar, one OF ginger. Roll thin and
bake very quick.
LEMON SNAPS.
Take one cupful sugar, two-thirds cup
full butter, half teaspoonfuI soda dissolv-
ed III two teaspoonfuls of hot water. Flour
enough to roll thin. Flavor with lemon.
Bake very quickly.
RED RASPBERRY AND CURRANT JELLY.
Take equal parts of currant and raspberry
juice, boil add skim; then and sugar In
proportion of one pound Of sugar to one
pint Of juice. Boil from five to fifteen
minutes.
RICE OMELETS.
To one teacupfui of boiled rice add one
of water. three weli-beaten eggs and one
teasp0onful of butter; season with salt and
pepper and stir In a little ham chopped
very fine. Bake until it is light brown.
Three eggs, one cupful of molasses, one
cupful sour milk, one cupful of chopped
ralslns, one heaping teaspoonful of soda.
two cupsful flour, one teaspoOnful each of
ginger, cinnamon, nutmeg and allspice,
three cupsful flour.
SPONGE CAKE.
One cupful Of sugar, two eggs, one-half
cupful cold water, one pint of -four, one
teaspoonful baking powder. Beat the yoIks
of eggs and sugar to cream, add -four in
which is the baking powder and water,
lastly the whites Of the eggs.
POTATO Said.
Two eggs. one teaspooniul mustard. one
bali teaspoonfuE salt, two tablespoonful
sugar, one-half cupful vinegar, one-haif
cupfui sweet cream. Mix dry ingredients
and liquids separately, then put together.
mix and set in bowl OF hot water to thicken
Boil ten minutes.
BLACKBERRY PICKLE.
Five quarts of blackberries, two and a
half pounds Of sugar, one pint Of vinegar,
one heaping teaspoonful Of cloves, two of
cinnamon; put into kettle and stew. This
is very easily prepared and is very gener-
any lIhpd. I)IucDtIIIGo CItu NC III
the same way; it is easier than canning,
and makes a change
SWEET PICKLED APPLES.
Take one teacup of vinegar and two of
sugar, and make a syrup Of them, and
core sweet apples, drop them into the
syrup and let them cook until tender, not
soft. Put in a jar and pour the syrup
over them. They are ready to eat as soon
as cold. and will keep any length of time
COMMON FRUIT-CAKE.
One cup butter, two cups sugar, one cup
molasses, two eggs, two teaspoons cleam
tarter, one heaping teaspoon each of CHINA
mon, cloves and allspice, one nutmeg, one
pound raisIns, stoned and chopped little,
and rolled in flour, one-hoH pound cur
rants, five or six ounces citron, one tea
spoon soda dissolved in one cup of milk.
Add -four to make stiff dough, Test by
baking small portion first.
BOILED FOWL.
After the chicken is prepared sew It up
I'D wet cloth, then dust it with -four, and
place it on a rack In the kettle to keep. the
chicken from sticking. The giblets are
then carefully prepared and put in the
same kettle. A four pound chicken should
be cooked an hour and half Put it on
in hot water. 1t is not necessary to roll
the chicken in the damp cloth, but it keeps
it from breaking while boiling, and it can
be more easily removed from the kettle
when done
SPONGE GINGER BREAD.
Take one cupful of Orleans molasses, one
half cupful butter, one cup sour milk, the
yolks of two eggs (or two whole ones),
one teaspoonful soda, and tablespoonful
ginger, and -four to make as stiff as pound
eake-about three cupfuls; cups are of diff
ferent sizes, so thit the best way is to add
your -four and try small cake, and if it
falls, a little more -four is needed This
sboEld be baked in pretty hot oven, and
the quantity it makes one medium-sized
square cake, or two small ones.