Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1891-01-29
KITCHEN LITERATURE


One-half hound beef suet, one-nal1
nonnd entrants. one-half pound ralslns,
three eggs. half a nutmeg, bread ana
four to mix. Boil for the usual tlnle'
and serve hot.
BEEF TEA.
One pound of lean beef cut into sma1l
bits. with every particle OF lat removed.
Put in a wide mouthed bottle, cork
ti"ht]v and set III kettle Of cold wa
ter, Boil three hours There will De
small cupful of the juice; season with
salt-spoonful of salt, and give Jew
spoonfuls at time.
SPANISH BUNS.
One cup brown sugar, one-nail cup
molasses, Cne-half cup sour milk, louI
tablespoons melted butter, one egg ana
velks of two (save the whites OF two lot
frosting) one teaspoon soda, one ana
one-half cups of flour, one tablespoolh
cinnamon, the same Of cloves II desired.
Use brown sugar for the 1rostlhg, SUI
ring until quite white.
Beat one-half pound of butter to a
cream. add to it, by degrees, one-half
pound Of powdered loaf sugar and one
bound of flour; when these are well
mixed, add four eggs we'll beaten, yelks
and whites separately, and hall a pint
of sweet milk; beat all we'll together.
flavor with a few drops OF essence OF
ratafia, and bake in buttered mold IN
moderate oven for an hour.
COCOANUT COOKIES.
One cup sugar, one cup butter, one
half cup milk, two eggs, one cup dessl-
Gated cocoanut, one teaspoon baking
powder sifted in Hour enough to roll,
not too stiff No. 2-One cup of butter.
two cups of sugar, one cup OF milk, four
eggs, one teaspoontul soda, six cups OF
flour; roll out, sprinkle thick with
cocoanut, then roll lightly to press the
cocoanut into the dough; cut in any
shape desired.
PUMPKIN CUsTARD.
Cut a pumpkin into inch square
pieces, stew Slowly until thoroughly
cooked, then press through a colander
or sieve. To every pint Of pumpkin add
a piece of butter about twice the size of
walnut, half a teaspoonful of salt
(scant, one pint of good milk, half a
teaspoon each of mace and cinnamon,
one teaspoon of ginger, one cup of SUI
gar, and four well-beaten eggs. Bake
in pudding dish, without crust. or in
pietins with a light crust.
GRAHAM BISCUITS.
Put one quart of graham flour into
bowl. Rub into it thoroughly two
ounces of butter or lard. Add tea
spoonful of salt and two teaspooniuls of
baking powder. Mix and rub again,
until thoroughly blended, then add suf-
ficient milk, about half pint to make
a soft dough. Turn out on the board,
knead lightly, roll it into sheet about
three-quarters of an inch thick. Cut
into biscuits. Place in creased pans
and bake in quick oven twenty min
utes.
EXCELLENT MINCE-MEAT.
Three pint bowls of meat, five of ap-
pies, one of molasses, one Of boiled
cider, one-half of butter, two of raisins,
five of sugar. two level tablespoons
each of cinnamon, nutmeg and cloves
one ia blespoon each salt and black pep
per, juice and grated rind of three
lemons. Chop the meat and apples
fine, and boil altogether about two
hours; if too thick, thin it with little
of the liquor in which the meat was
boiled. This makes about two gallons,
but it will keep a long time, if YOU
don't have anyone in the house very
fond OF mlnce meat.
APPLE PUDDING.
rare, quarter and core six tart ap-
pies: Put them In lined
kettle. Add nall pint OF water and
the grated rind of one orange and six
ounces OF sugar, cover the kettle and
simmer continually, until the apples are
reduced ne-haf. Str frequently to
prevent ,scorching. When clear and
thoroughly done, turn them into dish
and put them away until very cold.
Then beat the whites of six eggs to a
still troth. Add four ounces Of pow
dered sugar. Beat again until white
and dry. Pour this over the apples.
dust thick with chopped almond.
Sprinkle with powdered sugar. Wrap
piece OF brown paper around the dish.
ana place IN oven until it is a golden
brown. Serve cold with cream.