The Superior times. [volume] (Superior, Wis.) 1870-1912, 1890-01-18
DOMESTIC MATTERS.
CORN BREAD.


Two cups of Indian meal, one cup OF
wheat -four, one cup of sour milk, one
cup of sweet milk, one egg, halt-cup OF
moiasses, half-cup of sugar, one table
spoon OF butter, one heaping teaspoon
Of baking powder. Mix mp quickly;
bake soon. If you have not sour milk
put in the sweet instead.
sTEwED PIGEONS.
Clean, wash, stuff and tie them in
shape. Lay them in a saucepan close
together ION their backs. Cover them
with boiling water. Lay few slices OF
bacon over the tops of the pigeons.
Stew gently until tender-about one
hour. Then sea on with pepper, salt,
butter and little summer savory, also
minced parsely, if you like. Dish the
pigeons. thicken the gravy with little
flour, boil up once and pour over the
Some add little minced carrot and
onion. Line the platter with buttered
toast, ii you like, or serve the pigeons
on bed of rice. This is the best way
to cook pigeons which are not very
young.
Melt one-half pound butter and mix
two-thirds Of pint of milk, flour to
make a thick batter; add three table,
spoonfuls of yeast and set the batter in
q warm place to rise. When light beat
two eggs with one-half pound of rolled
sugar, work into the batter with the
hand, add one teaspoonful salt, CHINA
mon, and flour enough to make them
sufficiently stiff to mold the m into cakes
the size YOU make biscuit; lay them on
flat buttered tins: let them remain I'M
til of spongy lightness before baking.
They will bake in about fifteen minutes
in a quick oven.
DELICIOUS WAFFLES.
Half INT of cold boiled iarina, half
pint of rice flour, two tablespoonfuis
of wheat flour, one pint of milk, one
teaspoonful of butter, two eggs, we'll
beaten.
ICING CREAM FOR BoNBoNs.
Beat the white of an egg with table
spoonful of water. Stir into this con-
fectioners' sugar twice sifted, until it is
thick enough to mask the back of
spoon.
CAUIIFL0WER SALAD.
One medium sized head of caulitlow
er, half-pint of mayonnaise. Boil the
caulitiower as directed. throw into cold
water until wanted, then pick it apart
carefully, dry with soft napkin, put in
the salad dish, pour over the mayon-
naise, let it stand fifteen minutes. and
serve.
COC0ANUT BISCUITS.
Take two cups of prepared cocoanut,
one cup of powdered white sugar, two
tablespooniuIs of flour; mix these to-
gether with the whites of two eggs.
Roll the paste out into biscuits, and
bake in quick oven till pale brown.
Care must be taken in baking these bis
cults, as they are liable 10 get burnt.
CREAM SUCCoTAsH.
Lima beans and sweet corn, i'll about
equal proportions, steWed in double
kettle with enough sweet milk to cover
them, and a seasoning of salt, pepper
and butter. offer a pleasant variation
from the succotash made with salt pork.
According to the age of the corn it will
cook in from fifteen minutes to an hour,
only let the stewing be gentle and con-
tinuous, to make the corn as tender as
possible.
PANIED OYSTERS.
Wash and wipe the oyster shells,
without opening them; place them in
pan, the round side down: set the pan
in very hot oven for three minutes.
Take from the oven and remove the
top shell With sharp knife; take out
some of the oysters, and put three in
each deep shell that is to so to the
table; sprinkle with salt, pepper, bits OF
butter and cracker crumbs, and bake
for minute or two until they are brown.
BoRAX IN TEE LAUNDRY.
The excellent washerwomen of Hol-
land and Belgium, who get up their
linen SO beautifully white, use refined
borax instead of soda, in the proportion
Of one large handful of powder to about
ten gallons of boiling water. Borax,
being a neutral salt, does not in the
slightest degree iniure the texture of
the linen. Those who try this will be
pleased with the result. 1t IS also nice
to wash blankets or wooden goods in
this manner.