River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1893-09-07
DOMESTIC CONCERNS.

Cranberry Pie: Three cupfuls OF
berries stewed and put through a sic ge.
Add while hot one and one-half cup
fuls of sugar. Put into a nice paste
and cover with narrow strips of the
same.-Housekeeper.
Pineapple Sherbet: Three pounds
sugar to two quarts of water, boiles
to three Pints. Remove from the fire
cool with enough water to make five
pints. Add the beaten whites of sir
eggs and half cup of sweet milk and
one box of grated pineapple. After
putting in all ingredients tins shosld
make six quarts-add water to make IL
and freeze. Free Press.
Soft Cream Omelet: Beat six eggs
light. Heat together in the chafing-
dish until they are just at the boiling
point, one teaspoon of butter and one
half cup of milk (cream is much bet
teri. When the butter and milk are
just beginning to boil add the eggs.
As soon as the mixture begins to set
begin to stir, and continue % do so un-
Ill there is no liquid left. il all having
been transformed into delicious, flaly
omelet. This makes capital break
fast dish. and one that can be cooked
in five minutes. Ladies' Home Journal.
Lemon Cheese-calxes (that will keep
for several weeks): To quarter of
pound of butter put pound of white
sugar. Six eggs leaving out two
whites) the rinds of three lemons
grated, and the juice of three; put
them all into pan and let them SIM
81 n
solved and it begins to thicken like
honey. When cold put il into sweet
meat-pots for use. When made into
cheese-cakes-that is, warmed and put
into pastry freshly made-add grated
sweet biscuits.-Harper's Bazaar.
-Quenells: Moisten one cup of fine
ly-crumbed bread with three table
spoonfuls of cream or milk, add two
tablespoonfuls of melted butter, and as
much finely-chopped meat (stewed veal
or fowl, cold) as you wish: work in
one well-beaten egg, and season all
Thoroughly with salt and pepper: flour
your hands and shape the mass into
round balls, rolling them in flour
when shaped. Bring to boiling heat
in n saucepan one large cup of we'll
seasoned gravy, drop in the balls, and
boil fast for five minutes The gravy
can be thiclxened and pour over them.
-Boston Budget.
Uses for Stale Bread Bread
moulds so easily in hot weather that
care is requisite to prevent waste. The
careful housewife will, however, see to
il that every slice of il is turned to ac-
count. Place all the small pieces. heels
of loaves. etc, into the warming oven
and thoroughly dry them out, then
roll, sift and place in glass jars or
paper boxes to keep from moisture.
Bread crumbs are very nice when eaten
with plenty of milk, or milk and cream,
as lunch dish. 1t is also CONVENIENCE
to have a supply on hand for coating
fish, outlets, egg plant, etc, after dip
ping in beaten egg.-orange Judd
Farmer.
Virginia Mixed Pickles: Take four
dozen large cucumbers, half peck of
full-grown green tomatoes, dozen
white onions, two heads of cabbage,
half a pint of grated horse-radish, a
fourth of pound of mustard-seed and
ground pepper each, one ounce of Gin
namon, one ounce of celery-seed. half
teacup of salad oil, and two ounces of
tumeric. Quarter the cucumbers, cut
the tomatoes in thick slices, chop the
cabbage and onions, sprinkle with
pint of salt. let stand twenty-four
hours and drain. Mix the spice and
seasoning in gallon of strong vine
gar, scald, and pour boiling hot over
the pickles Let stand two DAYS. re-
heat the vinegar, add pound of brown
sugar with the oil, and pour over the
pickles Ladies' Home Journal.