River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1893-06-29
DOMESTIC CONCERNS.


-HiclSory-Nu. Cake: One cup white
sugar. two-thirds cup sweet milk, one
tablespoonful butter, one egg, flour to
make batter, one teaspoon baking
powder. For filling, boil one cap thick
cream, one cup sugar. one cup hickory
nut meat chopped fine; boil till Il
thickens and spread between the layers
of cake.-Detroit Free Press.
"A Delicious Breakfast Dish: The
old matutinal dish of oatmeal or wheat
ena becomes monotonous. A pleasant
variation is suggested by the follow
ing: Core an apple for each dish of
Cruel: peel. and fill the center with 'su-
gar and a little cinnamon; when ba' ked
place an apple in the center OF each in
dividusl saucer of Cruel and serve. with
sugar and eream.-N. Y. Observer
Good Plain Cake: Cream together
half a cupful of butter and two of
sugar, add the beaten yolks of three
eggs, half a cupful of milk and three
cupfuls of flour. into Which has been
sifted three teaspoonfuls OF baking
powder, and lastly the whites of the
eggs beaten until light and frothy.
Stir brisl1ly, pour into bnttered baking
tins and bake in a moderate oven
Home.
Preserving Ham: Ham can he nice
, ~ kept from flies during the summer
by cutting it into slices and packing it
! in lard. Put the slices into hot lard, a
few at time, till heated through, then
remove to stone jar and turn over
them some of the hot lard, and then
-.
4 tinue until the jar is nearly full: then
| fill with the hot lard. cover tightly and
keep in a cool cellar.-Ladies' World.
Snowflake Pudding: Cover half a
box of gelatine with cold water
. and let soak half an hour. Pour over
I pint of boiling water, add two cups
{ of sugar, the juice of ten lemons. stir
well and strain into a tin pan; set on
ice until cold. When thick and cold.
] beat until very white. Beat the whites
of four eggs to stiff froth and stir in
/ the mixture; turn it into a pudding
mould and stand in cold place till
hard and firm.-Home Queen.
Bread: At night take a quart of
scalded milk. two quarts of flour. three
tablespoonfuls of liquid yeast or half a
cake of compressed yeast, a tablespoon
/ full of sugar. MIX together with a
spoon. Cover with a cloth; stand in a
; warm room for the night. In the morn
ing add tablespoonful of salt and
flour enough to make the dough little
sticky, and not too hard. Knead it;
put 1t back in the bowl and let it rise
again. 1t ought to double itself. Turn
out and cut the loaves. Knead each one
! a little. Put in baking-pans; let rise
! again. Bake it.-Harper's Bazaar.
Keeping Steel Bright: How house
maids grcan over steel tenders and fire
irons, but yet with little care they
are not difficult to keep bright. A mix
ture of sifted emery powder mot the
coarse, as it scratches) and olive oil
applied now and then, and succeeded
by a smart polishing with a soft leather,
! is all that is necessary to always make
/ them look nice. Brick dust never should
be used. as il scratches the steel Dur
ing the summer rub them over with
olive oil and sprinkle with unslacked
lime, wrap in a paper and put in a dry
| place.-Farm, Field and Fireside.
Salmon Salad: Boil can of sal
mon twenty minutes, by setting il in a
/ vessel of boiling water Take the fish
/ out and place in a deep dish, pour off all
the liquid, scatter few cloves in and
around. if the taste is agreeable. sprinkle
with salt and pepper. cover with cold
+. vinegar and let stand for day if posi-
BILE Then remove the fish, Law il in a
/ platter, free from the vinegar, and over
it pour dressing prepared as follows:
Beat the yolks of two raw eggs with
/ the yollSs of two hard-boiled ones
mashed fine; edd gradually one table
I spoonful mustard, three of melted but
/ ter and salt, pepper and vinegar to
I taste, beating toe mixture a long while.