Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1891-01-10
FOR THE KITCHEN.
HARLEY WATER.

BARLEY WATER.
Thoroughly wash two ounces OF pearl
barley, put it on the fire in two quarts
of cold water, and boil it down to one
quart; then strain and sweeten 1t to
taste, and when cool it is ready to use.
TONGUE TOAST.
Take a cold tongue that has been
boiled, mince it fine and mix with
cream and beaten yolk of egg, and slm-
mer on the stove. Having first cut off
the crust, toast slices of bread and but
ter them little, lay in q fiat dish and
spread over them thickly the tongue
while it is hot.
CRULLERS.
One cupful of sugar. piece OF butter
the size of an egg rubbed we'll into the
-four, two eggs beaten into the sugar
and butter, one cup of milk, three tea
spoonfuls of baking powder mixed into
a cuplul of -four. Add little salt, I'M
less the butter is very salt. Flavor with
II teaspoonfuls of lemon extract. Mix
very soft.
RICE BALLS.
Put half-cup of rice, one pint OF
milk, cook it in farina boiler until the
rice has entirely absorbed the milk.
Add Tablespoonful of salt, dash OF
pepper, about five drops of onion juice,
and the yolk of one egg; mix and turn
out to cool. When cool form into balls,
dip in egg and then in bread crumbs,
and fry in smoking hot fat.
HARD SOAP.
Dissolve one can Of potash in quart
of cold water, then stir slowly into it six
pounds of melted grease; the cleaner
the grease the whittier the soap. Stir
few minutes until it is very thick; pour
into square pan. If you want to cut it
in pieces, you must do it as soon as cold,
or it will harden so it cannot be cut
easily. Mixing oatmeal in this soap
makes good toilet article; it is very
good for the hands.
SILVER CAKE.
One pound of sugar, three--quarters OF
pound of flour dried and sitted, half
pound of butter, one pound of citron,
the whites of fourteen eggs. Beat the
sugar and butter to a cream, add the
egg whites beaten to a stiff froth, and
lastly, add the -four with a half tea
spoonful of pounded mace and the graf
ed rind of one lemon. Just before bak-
ing stir in the citron, which must have
been we'll Toured. Bake carefully and
ice.
GOOD COOKIES.
One cup of molasses, one cup Of sugar,
two eggs, two teaspoonfuls of sode,
three tablespooufuls of vinegar, flour to
roll soft. Nice for children's school
lunch.
HASH ON TOAST.
Take small bits of cold meat, one pint
of hot water, thicken with two table
spoonfuls of flour, a good-sized piece of
butter, pinch of salt. Turn over toasted
bread and serve Immediately.
SOFT GINGERBREAD.
One pint of molasses, two tablespoon
fuls of butter, one cup of sour cream,
one teaspoonful of soda in the cream,
one teaspoonful of cream of tartar in one
cup of -four, one tablespoonful Of ginger
and enough flour to make an ordinary
cake batter.
APPLE CHARLOTTE PUDDING.
Butter a pudding dish; line bottom
and sides with slices of bread one
half an inch thick, buttered and
dipped in cold water. Fill dish with
sliced juicy apples, one cup sugar, one
cup cold water, little spice. Cover with
slices of buttered bread, cover and bake
very slowl y four hours.
CHICKEN CROQUETTES.
Mince chicken as fine as possible, sea-
son with salt and pepper; add cup of
the liquor it was boiled in, three we'll
beaten eggs, large tablespoon butter or
cream. Stir together and take table
form into any shape; dip in yolk of egg
and then in cracker crumbs, roll lightly
in your hands and fry in boiling lard.
GRAPE JELLY.
Heat ripe black grapes over slow
fire, stirring and MASKING them until
the Juice runs out. Strain through
thin muslin bag without pressing them.
Return Juice to the fire and boil rapidly
twenty minutes, then stir into it two
heaping teacupfuls of white sugar to
three cups of juice. Boil brisklv fif-
teen minutes after adding the sugar,
Swimming carefully and stirring it while
boiling. Remove and pour into glasses
before the jelly begins to cool.
RICE PUDDING.
Put two tablespoon of rice and
two tablespoontuls of sugar in one quart
of new milk, stir until the sugar dis
solves, add a grating of nutmeg, and if
you like one-half cup of 1aisins. Place
the pan in the oven and cook very slow
ly for Il hours, stirring the pudding
every ten minutes until the last half
hour. If the oven is too hot the pud-
ding will be too thick. Probably the
reason why your pudding settled to the
bottom was because you did not stir it.
This constant stirring makes them
creamy and we'll mixed.
APPLE PIE.
Line deep plate with plain pastry.
Pare acid apples, greetings are best,
and cut in thin slices. Allow one cup
full of sugar and quarter of grated nu
meg mixed with it; fill the pie plate heap
ing full of the apple, sprinkling the sugar
between the LAYERS; it will require no