River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1894-08-09
DOMESTIC CONCERNS.

-Foamy Sauce: Beat the whites OF
two eggs light, but not stiff, and add
one teacupful of powdered sugar and
teaspoonful of vanilla. Turn over this,
stirring constantly, one teaeupful of
boiling milk. Lemon juice can be sub
stituted for the vanilla if preferred
Country Gentleman.
Chocolate Cake: One cup of but
ter. two of sugar, four OF flour, one of
milk. one teaspoonful of soda, two tea
spoonfuls az cream of tartar, four eggs.
Dissolve TIC soda in the milk, adding il
the last thing before baking. This
will make two cakes of three layers
each.-Boston Budget.
-Orangeade: orangeade is made the
same as lemonade, only if the oranges
are not very acid they will require a
little lemon juice. \ strawberry or
two. section of orange or pineapple
put into the glass, not for flavor, but
for looks, makes pretty variety to the
plain drink.-Good housekeeping.
breakfast Mullins Without Eggs:
Two cups flour. two tablespoonfuls
sugar, two teaspoonfuls baking powder.
one teaspoonful salt, one and one-half
cups milk, one tablespoonful butter
melted; mix the dry ingredients. add
the milk gradually and hastily the but
ter; beat vigorously and bake in a hot
oven in muffin pans twenty 10 thirty
minutes. Prairie Farmer
Cherry Roll: Roll a nice puff-paste
into very thin sheet, spread over it :
HI asa.~ of -snh III,
with as little juice as possible) Com
mencing at one side, roll carefully until
all the fruit is inclosed in the paste
Pinch together at the ends, tie up in a
strong cotton cloth and drop into boil
ing water. The water must be kept
boiling until the roll is done-about
half an hour. Serve with sweet sauce.
-IIousekeeper.
Boiled Asparagus with Drowned
Butter: After cutting the tough ends
from the asparagus wash il in cold
water and tie it in bundles. Put it over
the fire in sailed, boiling water. and
boil for half an hour. Take from the
fire, drain off the water, place the as
paragus on n hot platter putting the
heads all in one direction), cut the
string with pair of SCISSORS and care
fully remove it. Put two tablespoon
fuls of butter in a small saucepan and
brown, being careful not to burn it.
Pour this butter over the asparagus or
serve it separate in a gravy boat.-Bos-
ton Budget.
-Currant Jelly: Select currants that
are not over-ripe for this. and put them
into stone crock. Set this in an outer
vessel of hot water bring gradually to
boil, and cook until the fruit is broken
that the jelly flows freely. Squeeze
the fruit, a small amount at a time. in
a jelly-bag or fruit-press, and measure
the juice. Allow to each pint of this
a pound of sugar Place the juice on
the fire in a preserving kettle, and
bring rapily to boil. Put the sugar
into shallow pans. and set in the oven,
stirring occasionally to prevent burn
ing. When the juice has boiled TWEEN
ty minutes, skim it, turn in the sugar,
stir until it has dissolved and come
back to the boil; boil one minute, and
take from the fire. Fill your jelly
glasses at once, setting each ON a wet
cloth to prevent cracking. A spoon
pl.ced in the glass is also a safeguard.
The jelly will harden quickly. As soon
as it is firm, spread le top with
branded tissue-paper, and screw on the
cover.-Harper' Bazaar.