Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1891-02-05
FOR THE HOUSEWIFE.
SNOW ICE-CREAM.

Beat well together one cup clear
sweet cream, one cup sugar and one
fresh egg; set in snow until cold, then
stir in light snow until thick. Put in the
havoring before the snow is added.
GINGER APPLES.
Boil in II pints of water one-half
ounce nicely cleaned ginger root, then
add two pounds of sugar and let boil
five minutes more Add two pounds of
apples. pared, cored and quartered.
Cook until clear, skim out, boil down
the syrup and pour it over.
DREAMED PARSNIPS.
Boil and peel parsnips; cut them in
slices, and after spreading each slice
with butter, lay in a vegetable dish and
pour over them white sauce made of a
cup of boiling milk cooked until thick
with two spoontuls of flour and one of
butter; pepper and salt to taste.
CRANBERRY SAUCE.
Put one quart of cranberries and one
pint of boiling water into granite
kettle. Boil the berries rapidly for five
minutes Press them through
colander and return them to the kettle.
Add to them one pound of sugar, bring
to boiling point, and turn out to cool.
LEMON JELLY.
Soak one hour, in pint Of cold water,
one box of gelatine; take the juice of
five lemons, the rind OF one and one
pound of sugar; mix these together,
turn on quart Of boiling water; strain
through a cloth, set in a mold to CONCEAL.
Put it in cold place, let it stand over
night.
ROLY-POLY PUDDING
Make rich suet crust, roll rather
thin, spread jam (or any kind of fruit,
leaving margin OF paste where the
pudding joins; roll it round, tie in
cloth that has been sprinkled with flour,
drop in boiling water, keep cooking two
hours, take off the cloth, lay on a fiat
dish, and serve while hot with lemon
sauce.
SWEET POTATO CROQUETTES.
Boil six large sweet potatoes until
they are Just tender, then remove the
skins and mash the potatoes through
colander or a vegetable press, add
tablespoonful of butter, a teaspOOnful of
salt, dash of pepper and a tablesoontul
of sugar. Mix thoroughly, form into
croquettes, dip first in egg and then
in bead crumbs and fry in smoking hot
fat.
CELERY ON TOAST
If not used in soup, celery may be
creamed and served Oh toast The
following recipe is we'll worth trying:
Cut the stalks of celery into inch pieces,
cover them with milk and let them
boil until tender. Season to taste with
salt and pepper, and literally with
butter, pour over squares of hot toast
and serve at once. The milk may be
omitted and the vegetable stewed in
water till tender, seasoned to taste with
salt, pepper and butter. In this recipe
it is not to be served on toast A pinch
ofsoda should be added while it is cook
ing.
BUCKWHEAT CAKES.
Nice buckwheat cakes are made of
four cups of buckwheat flour. one scant
cup of yellow Indian meal, a table
spoonful of salt mixed up with three
cups of hot water and one cup of cold
milk, making the mixture about blood
warm. Beat this batter vigorously,
and add a cup of liquid yeast or a yeast
cake dissolved in a cup of lukewarm
water. Buckwheat cakes, after the
first rising, should be raised with some
of the batter. For this purpose there
should always be made at least a pint
more than is used each time, and this
should be set away in cool place to
serve as yeast for the next batch of
cakes. These cakes raised with buck
wheat batter will be better than the first
raised with yeast.