River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1893-07-20
pomrsIlc CONCERNS.

Asparagus Points: Cut Off enough
heads in two-inch lengths to make three
pints. Put into boiling water just suffi-
sient to cover. When tender, drain off
the water. add half cup of cream, and
in the Kitchen.
Beef and Bacon: Cut square pieces
Of beef, put on each one a strip of ba-
.on, dredge with flour, slxewer into
rolls, and fry in butter When brown,
add shallot, slice of lemon, spoonful
Of capers, bay leaf, salt, spice, one
ylassful each of vinegar and wine, a
little water, and stew until tender
Good Housekeeping.
-Custards: Beat up two eggs, mix in
half a pint of milk, su n to taste, and
some vanilla, lemon or nutmeg flavor
ing; when well stirred pour the mix
ture into buttered basin, cover with
buttered paper, and steam in a sauce
pan of boiling water, which should
come about half way up the basin, for
half an hour.-Boston Budget.
Ginger Waters: Melt a quarter of
a pound of butter, mi with il quar-
Ati vi DOuIt VI bIONB pilb
of molasses, two tablespoonfuls of gin
ger, one teaspoonful of cinnamon, one
small nutmeg, half a teaspoonful of
cloves. Add three tablespoonfuls of
brandy, and flour TO make it stiff
enough to roll out, after having added
10 the flour two teaspoonfuls saleratus
and little salt. Roll them very thin,
cut and bake. Keep these in tin box.
Prairie Farmer.
-Graham or Brown Bread: There
are few of our houselxeepers that un-
derstand the value of brown bread IL
it were used more generally much of
the stomach and bowel trouble, now
SO common, would disappear. There is
no better laxative than its use once
day. The roughness assists digestion.
If you do not have the graham -four.
very good substitute for it may be
made by mixing two parts white flour
and one part bran. 1t is very palatable
made into gems or batter cakes for
breakfast. IL also may be made as
yeast bread. Try il. The health and
consequently the happiness of our
families is largely in the hands of those
NhV prepare thti AOOQs az Il WV
and Fireside.
Preserved Pineapple: Take nice,
ripe pineapple. Pare and cut into thin
slices, take out the core 1.-THE little hard
part i'm the middle of each one), and
weigh, allowing pound for pound of
sugar and fruit. Put alternate layers
of pineapple and sugar in the kettle
and pour in cold water. allowing one
teacupful to each pound of sugar. Let
it heat slowly until it comes to boil;
boil it fifteen minutes; take out the
pineapple and spread upon fiat dishes;
boil and skim the strip for half an
hour. Put the pineapple into the strip
again and boil slowly for three-quar-
tiers of an hour. Take il from the sirup
and pack in wide-mouthed jars and
pour on the hot strip, and when cold
tie up with branded paper. You MAY
seal the jars air tight, as In canning
fruit.-Ohio Farmer.
--Bisque Ice Cream: This is a very
rich dainty, but delicious enough to re-
pay the time and trouble of its prepare
ton. 1t is an expensive order at the
caterers but costs comparatively little
when made at home. If you can pre-
pare your own maccaroons, kisses and
earamels, so much the better and more
economical. Rub quarter of pound
of stale maccaroons, four kisses, and
two little sponge CAKES. the kind known
as ladyfingers, through a eollander.
Scald pint of rich cream and in II dis
solve a half pound OF sugar; cut-loaf is
the very best, and Z must be stirred
gently in the hot cream until perfectly
melted. Let this cream cool, then add
another pint, cold, and strain all into
the freezer Cover closely, pack and
turn until nearly stiff, then add the
pounded cakes, teaspoonful of cara
mel. one of extract of vanilla and five
tablespoonsful of sherry wine.-Boston
Globe.