Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1893-07-20


Iced cherries: Select large, fresh
cherries with the STEMS on, and dip
them ilrst into the white of a we'll
beaten egg, and then into well-pounded
then fill them UP in a glass or silver
dish.
The Housekeeper gives the following
recipes for using blnanaS:-
Banana shortcaf1s: One pint of
hour, one large teaspoonful of good
baking powder, one-t}lird cupful of
shortening made moist \ with milk.
While baking, slice bananas in the
proportion OF three to one orange, CRATE
the outside of the orange-peel and mix
with one cupful of sugar Split \the
freshly baked cake, butter and fill with
-Four tablespoonfuls of sweet
cream, beaten stiff, and added to the
fruit is an Improvement
Banana cream pudding: Melt one
cupful of sugar in one pint Of hot
milk. Mix two tablespoonful Of corn
starch with cold milk, stir it into the
| tablespoonful of butter Beat the
whites of three eggs, stir into the thick
ened milk and cook again for five min
utes. Turn into a deep dish to cool.
When ready to serve, cover the cream
with sliced bananas. Mix a few grains
Of salt with half cupful of powdered
sugar. Sprinkle this over the bananas.
Serve with cream and jelly sauce, made
of one-fourth Of cupful of apple or
strawberry jelly beaten into one cupfu1
! of thick cream.
Banana cake: One and one-half
cupfuls Of sugar, one Of butter, 2 1-2
of flour, five eggs beaten separately,
four teaSpoOnfuls of sweet milk, two
teaspoonfuls of baking powder. Bake
in layers as for jelly cake, and lay
sliced bananas between.
Banana fritters: Make, rather sliff,
the ordinary fritter batter. Slice tine
bananas half an inch thick. Dip each
slice in the batter and fry in boiling
lard of which use plenty Drain and
serve with maple strip.
Fried bananas: Pare, and slice in
halves. Roll in flour thoroughly. Place
III pan in which a generous bit of
butter has been melted. Brown on
both sides. Serve as soon as done.
EakeC Bananas: Allow one ta,.le-
sp'' ii tul OF sugar and one tei ;..ooHful
of q - water for each banana. Pare
tie LaIsLas and cut in halves. IL &c
them on shallow dish. Melt ore ia
bleSpOonful of butter in the hot water
and pour it over the fruit. Mix little
salt and spice or lemon juice with the
sugar, sprinkle it over the top and bake
20 minutes, or until brown.
An exchange in giving directions for
preparing various kinds Of sandwiches
says: For any kind of sandwiches,
the bread should be "A hours old The
crust should be shaved from the sides
and ends of the loaf, leaving it nice
and even. Each slice should be evenly
spread with butter before it is cut,
and it should not be more than the
thickness of an ordinary square crack
er. The ham should be boiled the day
before and sliced as thin as possible.
1t cannot be too thin.
Cheese sandwiches: Crate one-fourth
of pound of cheese and mix with one
half teaSpOOnful of salt, pepper and
mustard. Melt one tablespoonful of
butter, and add che of vinegar Spread
thin.
Sardine sandwiches. These may be
prepared as above, using sardines
rubbed to a paste, instead of cheese,
and leaving out the butter.
| Egg sandwiches: Chop the whites
of hard boiled eggs very fine. Mash
the yolks and mix with melted butter,
pepper and salt If not smooth enough
add thick cream.
Salmon sandwiches: Drain all the
oil from canned salmon. Mash smooth,
season, spread one slice, and before
covering with the other, squeeze lemon
juice over it. A little oil may be added
! if it is too dry to spread nicely. All
bits Of skin and bone should be re-
moved.
Chopped ham sandwiches: Chop the
ham fine as grated cheese. Add melted
butter to make a paste, or butter and
cream, mixed mustard, pepper and a
little pickle. Beaten egg may be used
instead of butter.
| Nice bread-and- butter sandwiches
may be made by putting crisp lettuce
leaves between extremely thin slices Of
buttered bread, Or use nasturtium
leaves, young dandelion leaves, or pep
per grass instead of lettuce.
Bread-crumb pudding: Don't throw
away any crusts of bread. Thoroughly
dry in a cool oven, roll, and some day
when you don't know what to have
for dessert, take a teacupful of your
dried crumbs, soak with boiling water,
add PM cf milk, two eggs, generous
half-cupful o; sugar, pinch of salt, ,ta-
spoonful of favoring and bake. To
MAKE it extra good, after it is baked
spread some raspberry jam on top and
cover with a meringue, white of one
egg and a tablespoonful Of sugar beat
en- to a froth. Brown in quick oven.
SIOUX CHIEF DEAD