River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1893-04-06
DOMESTIC CONCERNS.


-0x-Tail Soup: One OK tail cut
every joint; put to boil with two pounds
OF beef; two carrots. two onions, pars-
ley, pepper and salt 70 taste. in three
quarts of water When done, thielsen.
Ohio Farmer.
-Savory Cheese Pie: Put small cup
of grated cheese into a saucepan with
cup Of milk and d small piece of but
ter. When melted add cup of bread
crumbs, two beaten eggs and a little
salt. Pour into a buttered pie plate
and bake until brown.-Ladies' Horne
Journal
Cream Pudding: Six eggs, two cup
fuls sifted -four, two cupfuls cream,
two cupfrls sweet milk, one-half tea
spoonful soda Beat eggs separately,
then mix; add a little of the milk and
all the flour. STIR lightly, then put in
all the milk. Lastly, the soda. Bake
in pan in not oven. Have nice
sauce.-Detroit Free Press.
Celery Soup: Take four roots of
celery, wash and cut in small pieces.
Cover it with water, add teaspoonful
of salt, and boil half an hour; then pass
through a colander. Put two quarts
of milk on to boil; add the water in
which the celery was boiled, with a
slice of onion and two or three chopped
stalks of celery. Rub a tablespoonful
each of butter and -four together. and
stir in the boiling soup. Season with
salt aud pepper, and serve immediate
ly.-Harper's Bazaar.
Apple Fritters: Pare. core and cut
the apples in slices crosswise; dip them
in batter and drop them in a liberal
quantity of very hot fat Fry to about
the color of doughnuts Prepare the
batter as follows: Beat the yolks of
three eggs, add a gill of milk, salt
spoonful of salt, and four heaping table
spoonfuls of flour; mix. Some fiours
may require more liquid to make the
batter the proper consistency.-Bos
Budget.
-Graham Bread: For the sponge"
or "ferment," take one pint of white
-four and seald it with one quart of
boiling buttermillx; let cool to Blood
heat and add one-half cup liquid yeast
When this is very light, take about two
quarts of graham flour and one quart
white flour (the amount must be varied
according to the quality, one cup of
new milk. and one-third cup of sugar;
mix all into stiff dough; knead very
Thoroughly and put in warm place to
| rise. When well risen work it down,
let rise again. then make into loaves,
and when light bake for one hour or
one and a quarter hours in moderate
oven.-Ohio Farmer.
Southern Rice Bread: Two cups of
| white Indian meal, three eggs, a pint
and quarter of milk, one cup of cold
| boiled rice, one ounce of butter, melted,
one teaspoonful of salt, two heaping
teaspoonfuls of baking powder. Beat
| the eggs without separating the yoll1s
and whites until they are very light,
| then add them to the milk. Then put
with them the meal, salt, butter and
rice; beat thoroughly, add the baking
powder and mix all we'll again. Grease
three round shallow pans, turn in the
mixture, put quickly in a hot oven and
bake for thirty minutes. Serve hot
| London Black and White
-Escalloped Lobster: Select lob
sters that are rather above the medium
size; plunge them in boiling water for
half an hour When cool enough to
! handle, split in two and remove the en-
| trails. Cut the meat into dice. being
careful to pick out all the meat from
the claws. Prepare in farina kettle
a pint of rich gravy, made from equal
| parts of cream and milk, thickened
with a heaping tablespoonful of flour,
creamed with two tablespoonfuls of
butter Season well with salt, cayenne
pepper and tiny pinch of grated nut
| meg. Add The lobster TO the sauce
thus made, place in buttered baking
! dish, cover with bread crumbs. Place
in hot oven for ten minutes to brown.
Ladies' Home journal.