Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1891-08-13
THE KITCHEN.
LEMON MARMAIADE

Stir together the grated rind and Juice
of 8 lemons, 10 of sugar, a ID butter,
and boil 5 minutes. Then remove from
the fire. Beat eggs well, stir them into
the mixture, and boil 5 minutes longer,
stirring all the time.
PLAIN CUsTARD.
Two tablespoonsfuls of corn starch. one
quart of milk, two eggs little salt Boil
the milk and add the corn starch dissolved
in little milk; then add the eggs well
beaten with four tablespoonful of sugar.
Let 1t boil up once stirring we'll and it will
be done.
STUFFED EGGS.
Boil 6 eggs fifteen minutes. Cut them
IN HAYES, take out the yolks, mash fine.
add tablespoonful of melted butter, a
table spoonful of chopped, cold boiled
ham, little salt and pepper, rub together
with the back OF spoon until smooth.
Fill the halves of the whites with the mix
ture and press the halves together; dip
tlrSt In heated egg, then in grated bread
crums and fry. Serve with cream sauce.
COFFEE CAKE.
One teaspoonful each of brown sugar.
molaSses, butter, and cold strong coffee, 2
eggs. pound of stoned and chopped rails
ms, tablespoonful each of cloves and Gin
namon, half a grated nutmeg, large tea
spoonful soda, and teacupfuls -four. Mix
the ingredients we'll together, adding the
ralslnS last. Bake in a creased pan in a
moderate oven an hour or more, until
done.
WAKEFIELD PUDDING.
Half-pound of stale bread cut thin, one
pound 2f apples stewed with one-duarter
of a pound of sugar. Grease a dish, put
layer of sliced bread in the bottom, then
layer of apples, and so on till the dish is
three-parts full. Mix up an egg with one
teacupful of milk, pour this over and bake
for two hours. Sprinkle with sugar and
eat hot or cold.
EGG SALAD.
Line salad bowl with the crisp inner
leaves of a lettuce head slice over them 3
or hard boiled eggs and add a simple
dressing, made thus: Stir together 4
tablespoonful salad oil or melted butter.
small saltspoonful of salt, pinch of
white pepper and tablespoonful vinegar,
adding little at a time while stirring.
Pour it over the lettuce and eggs, mix
lightly and serve.
SQUASH PIE.
Five cups of stewed and strained squash,
five cups of milk, one tablespoonful of
butter, one heaping cup of sugar, two
teaspoonfuls of salt, the grated rind of a
lemon a piece of stick cinnamon. four
eggs and one-fcurth of a nutmeg grated.
Boil the cinnamon, lemon rind and milk
together, add the butter and then pour
upon the squash; now add the sugar, salt
and nutmeg, and when it is cold add the
eggs we'll beaten. This will make three
pies.
BLACKBERRY PUDDING.
Partly ELL pudding dish with the ber-
rles, and cover with a crust made like
nice tea biscuit. Set it in a steamer
and steam an hour or more, according to
the size of the pudding; or bake if pre-
ferred. Eat with hot sauce, or cream and
sugar.
SNOW CAKE.
Cream together one cupful of sugar and
a lump of butter the size of an egg. Add
one egg, the yolk and white beaten separ-
ately, one-half cupfll of milk, one and
one-half cupsful of pastry -four, and one
and one-half teaspoonfuIs of baking
powder, this to be sifted in last. Flavor to
taste.
Take one pint of peas with the water
boiled in, add a ldesert teaspoonful of but
ter, little thickening of -four mixed
smooth in half a cupful of milk, one tea
spoonful of chopped parsley, a saltspoon-
full of pepper ana half teaspoonful of
salt, boil ten minutes after adding thick
ening. serve with toast.
SCOTCH SCENES.
To ~ pints sifted -four add a teaspoon
full salt, Dissolve small teaspoonfuI soda
III tablespoonful hot water, add IL to 2
teacupfuls sour milk or buttermilk; stir
this into the -four with d teacupful of
melted butter. Put at once into gem pans
ready hot and creased; fill them two
thirds, and bake in hot oven 20 minutes.
HOW TO COOK YOUNG POTATOES.
Scrape the potatoes and cut them into
inch squares. Cook in slightly salted wa
ter until tender, then pour off the water
and add milk enough to barely cover them.
When this boils, add little thickening
and we'll beaten egg. Stir this In care
fully to avoid Jumps; add butter salt and
pepper to taste. ScaId it we'll and then it
is ready to be served.
PEACH FLOAT.
Cover the bottom of a deep dessert dish
with sliced peaches Sprinkle with sugar,
and have ready custard to pour over them
at once. When ready to serve cover with
whipped cream.
BLACKBERRY JAM.
Pick over and weigh the berries. Mash
them and add three quarter pounds sugar
to each pound, without water Cook 20 to
30 minutes, stirring often to keep from
sticking. When it will jell on cooling, it
is done. Fill into bowls or glasses; seal
when cold.
FRIED ONIONS.
Peel them-holding hand and onions I'M
der water to prevent tears-wash well and
cut lengthwise, salt and -four them and fry
In hot fat five or six minutes, drain them
add pepper and serve with beef
steak.
pTPE w AFTER ITNI1