Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1893-02-09
tNr the EnnsennIn

! newspapers wet thoroughly anu
crumpled up are excellent to sweep a
carpet with, making it look bright and
with far less trouble than it is to wipe
1t with damp cloth.
Apple SnOw.-Stew apples in a little
water until soft. Sweeten to taste and
pour in a deep glass dish. Make Gus
tird of / IL cups of sweet milk, 3 ia
blespOOnfuls sugar and 2 eggs, reserv-
ing the white of one; flavor to taste.
When cold pour in over the apple. Whip
up the white of egg, with a tablespoon
of powdered sugar and heap lightly on
the custard Serve cold.
Doughnuts.-Beata an egg well, add a
teacupful Of sugar. butter or lard the
size of an egg and a small teacupful of
water. Sift II teaspOonfuls baking
powder with one quart of flour and a
teaSpOonful salt. Mix well together,
roll out, cut in rings or diamonds and
bake in boiling fat. While hot sprinkle
powdered sugar over them.
Sweet Potato Salad-Boil and skin
the potatoes and cut into small cubes.
Cut fine two stalks of celery and mix
with the potato; season with salt and
pepper. When wanted for the table
pour over the following dressing: A ia
blespOon each Of salad Oil and vinegar,
a te;lspOOnfl1 each of salt and onion
juice and half teaSpOOnful of pepper.
Let the salad stand in some cold place
where it will get very cool before it is
used. Garnish with celery tips and tiny
pickles.
Lemon Pie.-DiSsolve one teaSpoOnful
of corn starch in a little water and pour
on it a cup Of boiling water, put it on
the fire, and when it boils up pour it on
one cup of sugar and tablespoonful of
butter. When cool, add one egg and the
yolk of another well beaten and the peel
and juice of a lemon. Put in pie plate
lined with paste and bake; when done
spread over the top the white of one
egg beaten up with sugar and let it
stand in the oven a few minutes.
Manchester Pudding three quar-
ters Of a pint of new milk with quar-
ter of pound of castor sugar, a little
vanilla essence and a pinch of nutmeg.
Pour the boiling milk on four well beat
en- eggs. Stir in half pound Of bread
crumbs, quarter of a pound of currants
a quarter of a pound Of sultanas and a
little finely shred citron peel. Melt three
ounces of butter and add it to the mix
ture. Butter a pie dish thickly. Pour
in the mixture and bake in a moderate
oven. When cold turn out
Tea Cakes.-Rub one heaped teaspoon
full of baking powder into a pound of
flour. Add two ounces Of butter; a
quarter Of Il pound Of sugar and two
ounces of currants- Mix it with two
eggs well beaten and stirred into a pint
of buttermilk or new milk. Roll out,
and make of the quantity six tea cakes,
Bake in a moderate oven and when half
done wash with the yOlk of an egg beat
en- up with teaSpOOnful of milk. These
tea cakes are very nice cut in slices and
buttered cold for tea.
Chicken La Bechamel.-One pint Of
cold chicken, cut into dice; / tablespoon
full Of butter, tablespoonful of flour,
IL pint of cream or milk, tablespoon
fuls Of white stock, mushrooms chop
Peu ule, l. S"eetDieao, osII anu pepper
to taste. Clean and parbon the sweet
bread for twenty minutes as directed.
Pick it to pieces, rejecting all the fbrous
skin. and mix with the chicken. Put the
butter in a frying pan to melt, being
careful not to brown it; when melted
add the flour and mix well, then add
the cream or milk and stock; stir con-
tinually until it boils; add the chicken,
sweetbread and mushrooms, salt and
pepper; stir carefully until thoroughly
heated and serve either in individual
dishes or paper cases.