River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1891-01-15
DOMESTIC CONCERNS.

-Croquettes of Fish: Take dressed
fish of any kind. separate it from the
bones; miIlce it with little seasoning;
an egg beaten. with teaspoon of -four
and one of milk: roll into balls: brush
the outside with egg and dredge it well
with bread and cracker crumbs, and fry
a nice brown.
Black Walnut Cake: One cup sugar,
butter size of an egg, one teacup milk,
one egg, two cups flour, two heaping
teaspoons baking powder. Filling:
One large cup milk, yell1s of three eggs,
one tablespoon cornstarch, one table
spoon sugar, one large cup of black
walnut meats. Cover the frosting also
with walnut meat.-Detroit Free Press.
"A novel fashion for cushions is to
make them oblong and cover each half
lengthwise with different materials of
contrasting shades; the top half silko-
line, the lower half plush or velvet.
They are intended for hanging on the
back of chairs, and are made of the size
suitable for this purpose. A cord, the
length of the cushion, is attached to it
at each end, and IS finished with loops
and soft silk tassels.-N. Y World.
Pumpkin Pudding: Take a quart
of stewed pumpkin and rub it through
sieve; mix it with six well-beaten
eggs, quarter of a pound of butter,
half a pint of new milk. teaspoonful
of ground ginger, half grated nutmeg,
with n pound of brown sugar. Pour in
a pudding-dish and bake. Serve with
butter sauce. This pudding should be
sufficiently firm to slice when baked
Farm and Fireside.
Every cook can make oyster soup,
but broiled oysters are not so common,
and require talent of high order to do
them justice. Select the largest and
finest, wipe dry and lay on a clean cloth,
have a lot of clean, red-hot Goals, over
which heat your gridiron to an intense
degree, lay the juicy bivalves on this,
and as soon as the edges begin to curl
they are done, and must be quickly
transferred to a hot plate and eaten
with salt, pepper and a little butter
Boiled Chicken: Prepare the chick
ems as for roasting, emitting stufiing;
bind them closely and put them on to
boil in water enough to cover, bring
slowly to the boil and skim the broth
very carefully; then add salt, and let
them simmer as slowly as possible,
which will give them whittier and
plumper appearance when done. Re-
move them carefully to a hot dish, cut
away all the bindings, and pour over
them little drawn butter with chopped
parsley added. place thin slices Of cold
tongue round the edge of the dish, and
serve.-Boston Herald.
Brown Soup: Cut three pounds
beef and two pounds veal into small
pieces. Brown one-half of the beef in a
little fat. Put all of the meat into a
soup kettle, add four quarts cold water
and simmer eight hours. Fry one table
spoonful each of chopped carrot, onion
and turnip in one tablespoonful of but
ter ten minutes and add to the stock;
add also one bay leaf, one sprig parsley,
two cloves, eighteen pepper corns, and
two teaspoonsful salt. Simmer two
hours. then strain. When cold remove
the fat. Take two quarts stock.
Moisten one tablespoonful arrow-root
in a little cold water and add to the
stock. Simmer twenty minutes. Sea-
son with salt and pepper. = Boston
Globe.