Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1892-12-30
IL n.lIC LEN.


Suet Crust.-One pound OF flour, six
ounces OF beef Suet, two tedSpoonfuls
Of baking powder, one teaspoonful Of
salt, cold water. Shred the suet, which
must be quite fresh, and chop it very
fine. Mix it with the Sifted flour, and
bring to q dough with sufficient cold
water. Roll out half an inch thick.
Cream Poached Eggs.-Allow one
egg to each person and one for man
ners. Break these into milk and cream,
one part cream to three parts milk, in
i the proportion of five eggs to quart
Set on the stove in a double boiler and
stir constantly until of the consistency
of nicely-loppered milk. Just before
serving add salt, pepper and Il lump Of
butter Serve hot.
Tempting Sauce.-Cream a sufficient
quantity of butter and sugar-for 4
family of five, use about half teacup-
full of butter and a teacupful of sugar.
Pour boiling water over this, beat the
yolks of four or five eggs with some
cream, and stir into this mixture. Place
on the stove, and boil thick, stirring all
the time. Flavor to taste. It is gooL
with any kind of pudding.
Italian Cream.-SWeeten and flavor d
pint OF cream. Mix with it the beaten
yolkS OF four eggs and stir it in double
boiler OF i'll a jar set Ill Il saucepan OF
boiling water till it thickens. Have
ready the juice of one lemon and two
tabiespoonfuls of gelatine dissolved II
Il little water. When the cream is al
most cool mix the juice and gelatine
with it and then whip it We'll Fill in
dividual cuStard glasses with it and
set in Il cool place until ready to serve.
Green Tomato PreSeryeS.-For 9 lbs.
of tomatoes take II lbs. sugar, l pint
OF vinegar, the rind of 3 lemons cut in
small pieces and a teaspoonful whole
cloves. Cut the tomatoes in halves, OF
if large, cut in quarters; put on to cook
in the syrup made by boiling the sugar
and vinegar together with the spice
Boil slowly long time, or until the
syrup is very rich and the tomato
thoroughly cooked; then place in self
sealing bottles.
Orange Pudding. One quarter of q
pound Of macaroons, one half cupful OF
sugar, one pint of milk, four eggs, the
rind of one and juice of two oranges
Put the macarOonS in the milk, and
soak until soft. Beat the eggs and
sugar together until light lido not separ
ate the eggs, then add them to the
milk and beat the whole until smooth
then add the orange juice and rind
| mfr hv1f Md ir,r
mould "a small tin kettle will answer)
put on the cover, stand the mould in
a pot Of boiling water, and boil continu
ously for one hour. Serve hot with
orange sauce.
French Gingerbread-In France gin
! gerbread is generally made with rye
flour and honey as the principal com
ponents; that is the reason for which II
is rather lighter than the article sole
here. 1t is v"ey important to use moth
ing but the freshest molaSses, neither
sour nor thickened by keeping, other
wise both flavor and appearance will bt
spoilt; and the ginger should be freshly
ground for the purpose. If the cakes
ara rolled out thin they are usually
baked on tin plates Warm two med
ium7sized cupfuls of molasses, half cup
full of lard and butter, each, and TIVE
tablespoonful of freshly ground ginger
beat them up together with a woOdeI
ladle for ten minutes; then add one cup
full of sour milk, two scant teaspoon
fuls Of soda dissolved in little hot wa
ter; after which work in sufficient fou
to make a soft yet firm dough. Roll on
to the desired thickness, cut into shapes
bake in a quick oven, but not too hot
Directly the cakes are taken out, brusl
them over with some white of egg.
, When your birds have bowel disease
change the food for day or two an,
| change the grit One-half the trouble
are from lack Of sharp, hard grit