River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1893-06-22
DOMESTIC CONCERNS.

-Escalloped Onions: Peel and boil
few onions in salt ami water till tender.
Pick the onions 10 pieces and PIT
layer in the bottom of buttered dish,
then a layer of err clxers, and so on till
the dish is full. Have layer of crack
ers on top; season well. fill up the dish
with milk. and bake until nice brown.
-IiousekeePer.
Kidney Beef Fried: Slice thin,
strip ng of Eat and skin. Season with
salt, pepper and equal parts chopped
parsley and shallot. Fry slices in but
ter, ard stir ovel tham one teaspoonful
of flour, then add one cupful of gravy,
lslassful of wine, little butter and
one tablespoonful of lemon juice. Gar
nish with fried bread.-Good House
keeping.
Ham Turnover: A very nice break
fast dish can be made of cold boiled
ham which can not be cut into slices.
Chop the ham fine, and warm in butter.
Beat two or more eggs. according to
quantity of ham. and pour in buttered
pan on the stove. When il is brown on
one side spread the ham on half of il
and turn the other half over it.-Old
/ Cook Bool6.s
delicious Pudding: Bake a com
mon sponge cake in a fat bottom pud-
ding dish. when ready for use, cut in
six or eight pieces, split and spread
with butter and return them to the dish.
Make a eustard with four eggs 10 a
/ quart of milk. flavor and sweeten to
taste; pour over the cake and bake one
half hour. The cake will swell and fill
the custard.-Detroit Free Press.
-Rhubarb Pie: For pies, il is best
to cover the sliced pie-plant with boil
ing water, let il stand feS minutes.
I then drain carefully. Line pie plates
with pastry. fill with the vegetable,
sweeten very generously. sprinkle with
flour and cover with a second crust.
These pies should be eaten as soon as
cool, as the crust begins to soak and
become soggy very soon. A pretty as
well as palatable pie or tart may be
made by baking pastry shells. filing
them with baked rhubar6 and cover
/ ing with a meringuc. Put them in the
oven till the merinsue has set.-Rural
/ New Yorker.
-Waffles: Waffies are very good
mixed with buttermilk Many use
sweet milk. and prefer il, but | like
the following recipe: Use one pint of
buttermilk with flour enough to make
a rather thin batter, one teaSpoonful
of salt, one teaspoonful of soda. one
egg. stir the milk. flour and salt to-
Cether. sift the soda in the batter, beat
the yolk and white of the egg separate
/ ", 7ddIng the white last. Before put
/ ting the batter i'm the waffle irons have
them very hot and well CREASED. Salt
I or water will cause the waflles to stick
20 the irons. If the batter is sour il
will be ant to stick. If your milk is
very sour little more soda than have
| specified will be required.-Prairie
Farmer.
Chicken with Tomatoes. This is a
| Spanish recipe. Put two spoonfuls of
butter. dripping or lard 1.-THE Spanish
use the latter in large stew pan:
when very hot add two medium-sized
onions sliced thinly and three toma-
toes cut in slices or dice; let all fry for
a few moments and then add two ten
/ der chickens cut up as for a fricassee
and rolled in flour; nearly cover with
/ hot water and let them cook slowly
until half cooked, when pint of pota-
/ toes, cut in dice, and half pint of
mushrooms are to be added. These
latter may be omitted if you can not
I get fresh ones. as the canned mush-
rooms are very inferior. If the cook
ing is done very slowly, the chicken is
very delicious and savory.-American
/ Agriculturist.