Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1893-02-16
elected Receipts

Wringing Clothes.-If sheets or table
cloths are wrung by putting the selvage
through the wringer the edges will not
curl up and they will iron much more
| easily.
Fried Apples.-Slice the impaired ap-
pies across the core; fry in hot beef
drippings like pancakes when brown.
Serve with sugar and you will find it
delicious.
Pie Crllst.-Twelve ounces of flour.
six ounces of butter, one teaspOonful Of
baking powder, cold water Mix the
flour and butter lightly together with
| the tips of the fingers and bring to
dough with cold water. Roll very thin.
| Use fresh sweet lard instead of butter
if preferred.
| Pudding.-One quart water, two tea
cups granulaed sugar Any fiavoring
preferred. Let it come to a boil until it
forms syrup. Make dough of a pint
of -four, pinch of salt, tablespoonful
lard, two teaspoonfuls baking powder.
Mix with sweet milk or water. Roll
out rather thin. Spread with cooked
fruit of any kind; roll up into a roll
pinching the ends so us to retain the
fruit
Christmas Black Cake.-Cream three
pounds of brown sugar and three pounds
of butter together; sift in three pounds
Of flour: beat twenty-eight eggs Separ-
rltely, and add. with five pounds Of
seeded raisns, four pounds of dried
currants, one pound of sliced citron.
one ounce each of cinnamon and nut
meg, half an ounce of mace, cloves, and
allspice. with glass of blackberry
wine. Mix and beat well. Turn into a
very large cake mould, and bake for six
hours. This cak" will keep for years.
Vegetable SOup.-Cut in small pieces
one carrot, one sweet potato, one trunip,
one parsnip, one white potato, che on
ion, one root of celery and one sprig Of
parsley. Put an ounce of butter in 4
frying pan, let it heat, and add all the
vegetables but the Irish potato and fry
brown. Then put in a soup kettle pour
over half a gallon of water. Let it boil
slowly for half an hour, add half Il tea
cup Of rice. the parsley and Il teaspoon
full Of salt; boil one hour longer, put in
the potato; boil twenty minutes longer.
Season and serve.
How to Make Cider Jelly.-A good
substitute for wine jelly will find favor
with those who object to the use of wine
in cooking One cupful of cold water.
one-half box of Nelson's gelatine. one
cupful of boiling water a small stick IF
cinnamon, one cupful of graduated SUI
gar. the juice and grated rnd of one
large lemon, one and one-half cupfuls Of
sweet cider. Let the gelatine soak half
an hour in the cold water. Pour the
boiling water upon the cinnamon and
let it stand at the back Of the range
till slightly favored. When the gelatiue.
is soft add the sugar and boiling water.
Stir until dissolved, then add cider and
lemon and strain. If it is desired to-,
mould the jelly allow the mixture to
cool, then dip the mould into cold water
and pour the jelly in before it begins to-
stiffen.
Bisque Ice Cream.-Bisque, when ap-
piled to ice cream, means any ice
cream which has the addition Of dried
and Sifted crumbs. A rich ice cream is
first made and favored then cupful Of
crumbs is added, either angel cake Or
any fruit cake, dried meringues or kiss
es, cocoanut cakes or macaroons. The
following will be found a most satisc
factory recipe: Put one pint of rich
cream in the farina kettle, and when it
is hot add half pound Of sugar. Stir
this until it is dissolved. Remove
from the fire and when it is cool add
another pint Of cream and strain into
the freezer. When frozen nearly stiff,
add a teaspoonful OF vanilla, a teaspoon
full Of caramel and the pounded cakes,
consisting Of two Lady fingers, four kiss
es and a half pound Of macaroons. FL
nally add five tablespoonfuls Of sherry
and beat until perfectly smooth; repack
and let the bisque stand two hours or
more before using. A tablespoonful Of
Maraschino may be added with good
effect, although it is by no means ne
cessary, as the quantity Of sherry allow
ed is quite sufficient