Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1892-12-31
THE FARM AND HOME
VALUABLE RECEIPTS

Ramequins Two eggs, two spoon
fuls of -four, two ounces Of melted but
ter, two ounces Of grated cheese. Mix
all wen, and bake it in molds or tart
pans for a quarter of an hour.
Potatoes Croquettes.- Season cold
mashed potatoes with salt and butter
beat two eggs well and add to the pota.
toes, then beat all with an egg beaten.
Make into balls and dip in white Of egg.
Fry in a kettle Of hot fat, drain and
serve while hot.
Flied Sliced Potatoes.-Boil potatoes
until nearly done; slice evenly in thick
slices, have Il little hot water ready in a
spider, sprinkle a little salt over the
sliced potatoes, put In a layer to cover
the bottom Of the spider, loosen with
knife, but do not turn until a golden
brown When done remove TO a hot
vegetable dish and put in another layer.
Keep hot in the warming oven.
Oyster Filling for PoulIy.--A sixteen
pound turkey win require twenty-five
oysters one tablespoonful Of chopped
parsley, one teaspoonful Of sweet mar
joram, one quart Of stale bread crumbs,
one tablespoonful Of butter, one tea
spoonful of salt pepper to taste Drain
the oysters, wash them in cold water
and drain again Mix the crumbs, salt,
pepper, parsley ana sweet marjoram To-
gether, add the butter, melted, and then
the oysters and It is ready FOR use.
Spiced Grapes.-Spiced grapes make
a welcome relish, Ten pounds Of
grapes, six pounds Of graduated sugar.
five heaping teaspoons Of powdered
cloves, six hcaping teaspoonfuls Of
powdered cinnamon and one fun quart
Of vinegar, slip the pulp from the skins
and boil il until the seeds are cooked
out and then strain through the potato
Excellent Salad for Game.-An eX-
tremely pretty salad to serve with cold
game is made Of a few tablespO0nfuls
each Of cold boiled turnips, carrots
caulihower and green peas These
should be cut into small pieces with q
fancy cutter, drain dry and feed. Ar
range from a CENTER like rays-rod, white
and greenland put a delicate green
lettuce heart Ia the middle. Use the
plain French dressing, TO which add a
teaspoOnful Of powdered parsley and
one Of chervi, also chopped TO a powder
and a teaspoonful Of tarragon vinegar
Put this dressing over the salad. leaving
out the lettuce, and set in the ice-box a
couple Of hours When ready to serve
put the lettuce heart In the center and
serve cold. in making the French dress
ing mix In the proportion Of the table
spoonful Of vinegar to three or Oil.
sieve. At the same time have the skins
boiling in a second kettle and the vine
gar sugar and spice Ia a third and
when the pulp is strained and the skins
soft, add both TO the hot syrup. Boil
about au hour or until the whole has
reached the consistency Of catsup.
English Plumb Pudding. Nine eggs,
one pound Of sugar. one pound Of chop
pd suet, one pound Of stoned raisins,
one pound of dried cuITauts, one quarter
pound Of dried ciuUn, one pound Of
flour, one tablespoonful Of mixed spice.
Add sufficient milk to mix it quite stiff.
II4ge q strong cloth wen Toured, ready,
and in tying it leave plenty Of room for
It to swell Put It into boiIyiug water
and let it bon nine hours, keeping il well
covered. Sauce 10 suit the taste. This
one is the most used: TWO quarts Of
milk, threa-quarters Of cup of sugar
one teaspoonful Of butter, one heaplug
tablespoonful Of butter. one heaping
tablespoonful Of corn strach. Leave
out enough milk To molsten the corn