River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1893-03-16
DOMESTIC CONCERNS.


--Foaming Sauce: One cupful but
ter. two cupfuls sugar. one-fourth cup
full boiling water, whites Of two eggs.
Beat butter and sugar to a cream, and
the whites (unbeaten) and any pre-
ferred fiavoring; when all is smooth,
add the hot water. Set into pan of
hot water, and stir until smooth and
hot. Serve at once.-Boston Budget.
Cranberry Sauce: Wash one quart
of cranberries in cold water, put them
in porcelain kettle, add pint of boil
ing water. cover, cook five minutes,
press through colander, add one pound
granulated sugar, cook one moment
and and turn out TO cool. This mixture
should he thick but not jelly, as it is a
sauce. When jelly is wanted, cook five
minutes after adding sugar. -Chicago
Ledger.
Marsh Mallows: Into one pint Of
water dissolve half a pound of best
white gum arabic over a slow fire.
Strain and add half pound of pulver-
lied sugGr. Place over the lire and stir
till it dissolves and is of the consistent
cy of honey. Add gradually the WELL
til il becomes rather thin and cool.
Flavor TO taste. Dust square tins with
starch, pour in the mixture, and when
cool mark off in squares Good House
keeping.
Potato Loaf; TO each pint Of we'll
seasoned mashed potato add one we'll
beaten egg. Butter mold as for POI
tato timbals, and after sprinlSling well
with sailed bread-crumbs line the bot
tom and sides an inch thick with the
potato. Chop cold beef, ham or NUT
ton, and season with salt, pepper and
butter the size of walnut Put this
in the center of the potato, and cover it
with the remainder of the potato and
bake half an hour. Take out and al
low it TO stand ten minutes i'm warm
place, then turn out on a warm platter,
and rvc.-Country Gentleman.
bologna Sausage Made at Home:
Select the tender parts of corn-fed
porker, not leaving an undue proper
ton of fat. Let this be chopped up
very fine, and afterwards put into
nRrtar and beaten up, or even well
pounded with an AK if you are not
provided with regular sausage grind
er. Season with black pepper. salt and
cloves, in rather greater proportion
than for ordinary sausage, together
with sage as usual. After mixing these
together, pour on boiling water stir
ring until il forms the consistency of
common sausagcs From a butcher get
some nicely-prepared maws, then stuff,
and tie them up very tightly. As your
pork is sailed, lay the sausages be-
tween some of the pieces, and when
the pork is ready, let the sause.ges be
smoked with it. The skin of the leaf
fat answers the same purpose as the
NAV for incasing sausages, and is not
SO difficult TO get cleaned. --Harper's
Bazaar.
Delicious Deviled Crabs: Break the
claws from twelve crabs, after having
boiled them forty-fve minutes. Take
out the stomaehs and spongy parts and
pick off the meat. Stir an ounce of
butter and two ounces OF -four togeth-
er. Heat half pint of cream and add
to il the -four and butter, stirring slow
~ until it forms a smooth sauce. Boil
four eggs fifteen minutes, mash The
yolSs and make of them thin paste
with a small portion of the sauce; put
into a sacepan and stir. Scatter over
the crabmeat teaspoonful of salt, a
grain of cayenne, a pinch of white pep
per and tablespoonful of parsley
chopped fine. Clean and rinse the shells
in cold water, and after filling them
with the mixture add to the top beat
en- egg to which has been added ia
blespoonful of water, and after sprink-
ling with bread-cruInbs fry ia hot lard.
Care should he taken to cover the edges
where the meat and shells come to-
gether. Serve garnished with parsley.
Ladies' Home journal