The Superior times. [volume] (Superior, Wis.) 1870-1912, 1892-01-02
KITCHEN LITERATURE.
POTATO SOUP.

Go18Io SUR
Boil six large pared potatoes IN SUI
ficient water. Meantime put quart of
milk in a double kettle TO boil, with one.
stalk of celery and an onion. When the
potatoes are cooked turn off the water
and mash fine and light, then add the
boiling milk and a tablespoonful of but
ter and salt TO taste. Rub through a
strainer and add cup of whipped
cream. A good substitute for cream is
batter Of cornstarch and milk.
FRIED CHICKENS.
Wash your chickens, cut them in
pieces, season them with pepper and
falt. Have in a pan some hot butter
and lard mixed: dust some flour over
each piece, and fry them slowly till of a
bright brown on both sides; take them
up, put a little water in a pan, add
some butter rolled III flour to thicken
the gravy, and more pepper and salt
if required. Young spring chickens
are only suitable for frying.
BROILED sACsAGEs.
Split them in two, lengthwise, place
them between double-wire broiler,
and broil on the fiat side first. and then
then turn and broil on the other. Turn
mound Of hot apple sauce IN the
centre Of hot, flat dish, arrange the
sausages upon it and serve.
Hit fs Etc'gl III
One cup cold roast chicken, one half
cup stufflng, one egg, white sauce, salt
and pepper. Chop the chicken very
fine, mix it well with the stutfing and
beaten egg. Cook one tablespoon Ct
flour IN one tablespoon OF hot butter,
add hot milk gradually, using enough
to make il thick Moisten the chicken
with the sauce, add salt and pepper TO
taste. When cold and hard, shape into
rolls, cover them with fine bFead-crumos,
roll in beaten egg and crumbs, and fry
one minute In deep fat, hot enough to
broll bread while counting forty.
TARTARE SAUCE mot, FOR BRoILED FISH.
One tablespoon vinegar, one table
spoon lemon JUICE, one saltspOOn salt ,
one tablespoon Worcestershire sauce,
onethlrd cup butter. Mix the vinegar,
lemon Juice, salt AMI Worcestershire
sauce IN small bowl, and heat over hot
water. Brown the butter in IN omelet-
pan and strain into the other mixture.
DROWNED ECG PLANT.
Boil an egg plant in water which has
been sailed. until it is perfectly soft;
when done take it out of the water, cut
it in half and scoop out all the inside,
mash it very fine and to every teacup-
full of mashed egg plant add one
tablespoonful Of grated cracker and a
dessert-spOonful Of butter, with salt and
pepper to the taste. Put it in the dl h
it is TO be served III, beat an egg light,
spread portion Of it over the egg
plant. then streW On some grated crack
er and lastly spread over the remainder
of the egg. Set i'll the oven ana brown
it. Serve it hot.
MUSHROOMS AND EGGS.
Cut mushrooms in halves, stew for
ten minutes III little butter, salt and
pepper. Drain, pat the mushrooms in
deep dish, break enough eggs over 10
cover the top, season with salt and pep
per, spread the top with bits Of butter
and grated bread crumbs; bake until
the eggs are set.
PAEsNII CAKE.
Boil your parsn!ps till perfectly soft
pass them through Il colandcr. To one
teacuptul OF mashed parSnIp. add one
quart of warm milk, with quarter of a
pound of butter dissolved in it, a little
salt, ana one gill of yeast, with -four
enough to make thick batter. Set il
away 10 rise, which will require several
hours. When light stir in az much flour
as will make a dough. knead it well and
let it rise again. Make it out in cakes
about a quarter or half an inch thick,
butter your tins or pans, put them on
ain set liltil ~ rise. 40 soon ds tiltS
are light bake them III very hot oven.
When done wash over the tops with a
little water. and send them to the table
hot. These biscuits do not taste of the
parnlps.
TOTTESHAM MUFFIN>.
One quart of flour. three eggs, one gill
Of Yeast, a tablespoonful of butter, salt
TO taste, milk sufficient 10 form batter.
Place the butter near the fire where i,
may dissolve, hut not get hot Beat the
eggs till they are thick, add them to the
flour, with a. much milk As will make a
thick batter; stir in the melted butter
and salt; lastly gill Of yeast. Bake in
muffin hoops.
SISTER GERTRUDE, the Young English
woman who came to the Hawaiian Isl
ands to minister to the leper settlement