Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1891-02-19

| der in two quarts OF DollluS "".GA ,
slightly sailed; one Tablespoonful mllk,
four tablespOonfuis grated cheese, pep
ner and salt to taste. Cook the butter
and flour together; add the seasoning
and the cheese. Drain the spaghetti,
put it in q deep dish, and pour the
| sauce over it.
EXCELLENT GINGERBREAD.
One-half cup of butter filled up
with warm water, one cup OF molasses,
one-half teaspoontul of salt, one-half
teaspoonful ginger, one heaplng tea
spoon best cinnamon, one-quarter tea
spoonful clover, if liked, finely pow
| dered. one teaspoonful soda, dissolved
in one tablespoonful warm water, Hour
to make a batter not sitter than for
mullins This quantity makes three
thin iellv cake tin sheets.
RICH SEED CAKE.I
ingredients: one and a quarter
pounds -four, one pound each
of butter and fine granulated (or
pulverized) white sugar, six eggs, two
tablespoonfuls caraway seeds, a tea
spoonful cinnamon and nutmeg. Beat
the butter to a cream, add the sugar
and beat. To this add the whites and
yelks of the eggs beaten separately.
Add the seeds and spices alternately
two hours with steady heat.
NICE CAKE.
To one-fourth pound of dried and
sifted -four add one half pound Of
sifted white sugar; cream one-fOurth
pound Of butter, and pour it into the
-four, stirring all the time; blend all
beaten, yelks and whites separately,
and flavor with little rataha or vanilla
essence; when these are Well-mixed,
place the bowl near the fire to warm,
then pour mixture into Well-buttered
tin and bake in a moderate oven for
half an hour.
PARSNIP SOUP.
Take about one-fOurth of pound Of
salt pork; chop it moderately fine and
fry it out. turn the fat from it into a
soup kettle; add one large onion
chopped fine, half cupful of chopped
celery and two goodsized parsnips, cut
in small pieces; add salt and little
white pepper, and one quart of water;
cook slowly until the vegetables are
tender; then pour the soup through a
coarse sieve or colander, jamming
through the pulp of the parsnips; put
on to heat again; add one pint of
milk, one and one-half table
spoonfuls Of butter and a little
cayenne; do not allow the soup to
boil much after the milk is added and
after it is poured into the tureen add
a tablespoonful of fnely-cut boiled
beet; cut the beet in slices, and wipe
each slice dry before cutting it for the
soup.
SPONGE CAKE WITH THREE EGGS.
One and one-half cups of sugar, three
eggs, one-half cup of cold water, one
half teaspoonful of soda, two even cups
of flour, and one teaspoonful of cream
of tartar; flavor with lemon. This is
very nice, and it keeps moist quite a
while.
VEAL LOAF.
Three pounds lean veal minced, one
half cup bread crumbs, three eggs; mix
an earthen dish.
CHICKEN BROTH.
The bones and pound of meat from
a chicken should be simmered
three hours in three pints
OF water. Put into cold water.
skim thoroughly when it comes to boil,
and add teaspoonful of salt Strain.
IL desired, tablespoonful of boiled
rice or soaked tapioca may be added, in
which case the broth should boil half
hour longer.
APPLE PUDDING.
Pare, core and chop very fine six ap-
pies; mix these with six ounces of
grated bread crumbs, six ounces of cur
rants (washed and dried), five ounces
moist sugar, little nutmeg, and little
lemon zest. When these ingredients
are all thoroughly mixed add six epgs.
the yelks and whites beaten separately:
Dutter mold and pour in the mixture
let 1t simmer for three hours: serve
without sauce
ALMOND TAFFY.
Boll together half a pint of water
ana one pound of good brown
sugar for ten minutes; blauch
one. and one-half ounces of sweet
almonds, and slice them through the
center; add them to the syrup with two
ounces or a little more of fresh butter.
let all bon for ten minutes more when
the taf1y IS sufficiently done it will
harden at once when dropped on
plate, or IN a little cold waterl ~nonr i
on well buttered dish; 1t should not
BE more than half an inch thick,
VELVET SPONGE CAKE.
- Two cups OF sugar, six eggs, leaving ont
ane whites OF three, one cup BOILING hot
water, two and one half cups of four
one tablespoonful of BAKING now,
tb suited with the -four; beat
sne yelks little, add the
1 thg IT. peat fifteen minutes, then
h InG .nree beaten whites, and the cup of
E Ea1ng wafer just before the flour
toy na.oi WIN teaspoonful of lemon ex-
baked put between the caLeo ;a;na
made by adding to the three WHY lbitls
reserved, beaten to stiff froth ni siS
a eess d Of pulyerized sugar to
a. coRNsTARCH CAKE.
!, ~ 9ne cup eacl4 of butter, cornstarch
ana sweet milk, two cups each Of ti7 Viii; ~
sugar ana safted flour, one teasnoonfnl
o. o. cream OF tartar, one-half teasnonn :.