Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1891-03-26
DOMESTIC HINTS
CUP CAKE

CUP CAKE,
A perfect cup cake is modo ~,
of butter, three cups of snnoS win
of cream or sweet milk. s;T on
and half cups of flour, ttwo, ~ 4@S,
fuls OF cream tartar and ono 'o %S
Flavor the cake with Vanilla u
APPLE JACJ,
Make the same as apple nio
out the sugar and spice; W WbI,
take the upper crust from tbo
one, spreading half the apple oH
side OF each crust; sprinkle y y"
of sugar and put small pieces q of na
on the apple, and lay the unn ",
apple side up, on the under r ono
while warm, as it is not good wb Me
OATMEAL FRITrERs.
One egg we'll beaten, add ono
of cooked oatmeal and beat "o,I
halt teaspoonful Of salt, one ta hG
full of sugar, one-half teacun of
milk, one teaspoonful of baE;na
der mixed with flour before
and enough flour to make a GOOD ~
batter. Drop small spoont1ls u
lard and fry brown. Don't bon
spoonfuls very large, or the COZ l
not be done in the middle. w
DREAMED POTATOES.
Peel eight potatoes, carefully p.
ing all eyes and specks, boil onicLI
sailed water until perfectly donn
move at once from the water MD
the bowl with a quarter of a n pU
butter, salt and pepper and P y
cream. With an egg-beater Will
cream, remove to a hot dish and
Immediately.
BOSTON BROWN BREAD.
One and one-half teacups ao,,
teacups cornmeal, u teacups y
Graham flour, q cups milk I'll
sour, one-half cup syrup, little'
one teaspoonful soda; mix with N
place in two quart basin: steam |
hours. If there is neither rvaI
Graham flour at hand, make il viii
cups Of flour and 2! Of meal, and mn
as above given.
APPLE FILLING.
Two grated apples, one egp
lemon Grind and juice), one cT UTA
sugar; scald all together; when cpd
between the cake and cover Nh
with whipped cream favored
lemon and slightly sweetened.
CELERY A LA CREME.
Cut the celery in pieces, and boil
tender; stir a little cream over tbd
with the yelks Of two eggs, and
we'll mixed lay the celery in this|
salt, white pepper, a very little \
some grated lemon peel, and shaI
all over the fire till not; it must
boil.
PORTLAND PUDDING,
One cupful of beef suet (cho|
fiEe), one-half OF a cupful of sugar.
half cupful of molasses, one cupfI
sour milk, one cupful chopped rad
three cupfuls Of flour, one teaspo|
of saleratus, one egg, nutmeg
cloves; steam in well-greased, |
quart basin two hours.
FRIED OYSTERS.
Wash the oysters, drain, sprinkle
salt and pepper, and let them
twenty minutes. Roll first IN seas
crumbs, and Their dip in beaten
mixed with one tablespoonful of
roll III crumbs again, and fry one mi
in smoking hot lard. Drain on \
and garnish with sliced pickle.
ALMOND TAFFN.
is the latest ''sweet.' Boil tOgd
half Il pint of water and a pounI
brown sugar for ten minutes; bI
and slice through the middle one a
half ounces Of almonds; stir tibet
the syrup with two ounces of bd
let it boil hard for ten minutes; poi
a well-buttered dish to the thicknq
half an inch.
LONG BAKED INDIAN PUDDING.
Stir into pint of cold milk $
even tablespoonfuls of Indian i
Add a cupful of molasses, a half
spoonful Of salt and large tabIesp
full Of butter. Pour another pin
milk scalding hot over the other i
dents and stir it well. Put the pud
into thick, earthen pudding dish
old-fashioned yellow ware seems
most appropriate to serve 1t IN,
should be begun early in the morn1
order to be served at three O'Clock
ner. After it has baked for one
stir in another pint of cold milk an(
same in another two hours. ThNm
jelly-like pudding.