Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1893-02-11

tor nae I.ousrHulu
Newspapers wet thoroughly and
crumpled up are excellent to sweep
carpet with, makiA t look bright and
with far less trouble han it IS to wipe
II with i damp cloth.
Apple Snow.-Stew apples in a little
water until soft. Sweeten to taste ana
pour IN a deep glass dish. Make a Gus
tlrd OF IL cups OF sweet milk, ta-
blespoonfuls sugar and eggs, resery-
mg tie white OF onei flavor 10 Jaste.
When cold pour in over the apple Whip
up the white OF egg, with a tablespoon
OF powdered sugar and heap lightly Oh
the custard. Serve cold.
DOughnuts.-Beata an egg well, adj
teacupful OF sugar, butter Or lard The
size Of an egg and small teacupful OF
water Sift IL teaspoOntuls baking
powder with one quart of flour and
Ieaspoonful salt. Nix well together
roll out, cut in rings or diamonds and
bake in boiling fat. While hot sprinkle
powdered sugar over them.
Sweet Potato Salad-Boil and skIu
the potatoes and cut INTO small cubes
Cut tine TWO stalks VI celery and mix
with the potato; season with salt and
pepper. When wanted for the table
pour over the following dressing; A tn
blespoon each OF salad oil and vinegar,
ty;lspUonful each OF salt and onion
juice aud half teaspoonful Of pepper
Let the salad stand III some cold place
where il VIII get very cool before it is
used. GaInish with celery tips and tiny
pickles.
Lemon Pie.-DlSsolye one teasp0onfu
of corn starch IN htue walter and pour
on it cup OF boiling water, put il Oh
the ire, and when II Dolls up pour 1t on
one cup ot sugar anu tablespoonful Of
butter. When cool, aud one egg anu the
yolk OF another Wen beaten and the peel
and juice oI lemon. tut IN a pie plate
lined with paste and bake, when done
spread over the top Lne white OF one
egg beaten up with sugar and let IL
stand in the oven few minutes
Manchester Pudding. Boil three quar-
ters of a pint OF new milk with quar-
ter OF i pound OF castor sugar, u utte
vanilla essence and pinch of nutmeg
Pour the boilins, milk On four wei beat
en- eggs. Sur i'll hal a pound OF bread
crumbs, Il quarter OF pound Of curranJs
quarter Of a pound OF sultanas and .
little finely shred citron peel. Melt three
ounces OF butter and add il 70 the mix
tuIe. Butter a pie dish thickly. Pour
III the mixture and bake i'll a moderate
oven. When cold turn out
Tea Cakes.-Rub one heaped teaspoon
full of baking powder into a pound Of
flour. Add two ounces OF butter;
quarter of a pound OF sugar and two
ounces of cuTants Mix it with Two
eggs well beaten and stirred into pint
of butteTTuilk or new milk. Roll out
and make Of the quantity six tea cakes.
Bake in a moderate oven and when hall
done wash with the yolk Of an egg beat
en- up with teaspooutul Of milk. These
tea cakes are very nice cut in slices ana
buttered cold for tea.
Chicken a la BechameL-One pint Oh
cold chicken, cut into dice; l tablespoon
full of butter, l tablespoonful of hvLH
II pint of cream or milk, , tablespoon
fuls of white stock, g mushrooms, chop
ped fine; l sweetbread, salt and pepper
TO taste. Clean and parbon the sweet
bread for twenty minutes rs directed
Pick it to pieces, rejecting all the tbrous
skin, and mix with the chicken. Put the
II Hl14r
careful not TO brown it; when melted
add the flour and mix well, then add
the cream or milk and stock; stir con
tinually until ii boils; add the chicken,
sweetbread and mushrooms, salt ana
pepper; stir carefully until Thoroughly
heated and serve either in individual
dishes or paper cases.