River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1894-05-03
DOMESTIC CONCERNS.


Fruit Cale: Two cups of flour, one
up each of sugar. fruit and sour
,ream, one teaspoonful each of CHINA
non, allspice, nutmeg and soda, melted
butter the size of an egg. Stir well
and bake two hours. Prairie Farmer.
liam Salad: lake one pound OF
can cold boiled ham, and cut fine.
Chop half as much celery, and mix with
the ham; put in salad-bowl, pour
over one half pint of mayonnaise, and
yarnish with rings of hard boiled eggs.
-Harper's Bazaar.
The common practice of hanging
the thermometer on single mai driven
in n post or wall, often lead - its
breaking by some person hastily brush
ing past and knocking il off To pre-.
vent this drive in two nails Just far
enough apart to admit the wire loop OF
The tt rmometer, and horizontal To
each other.
Corn Mullins: One pint of flour, one
of Indian meal, olIe-third of a cupful
Of sugar, one teaspoonful of soda. two
Of cream of tartar, lwo eggs, pint OF
milk, one tablespoon full of melted but.
ter. Mix the dry ingredients together
and sift them. Beat the eggs light,
add the milk to them and stir into the
dry ingredients. Bake twenty minutes
in buttered muffin-pans. Two dozen
mullins can be made with the quaint.
ties given.-N. Y. Led ger.
-Beefsteak with Smothered Onions,
steak half an inch I'll icl requires ten
minutes to cook, and one an inch thicl,
requires fifteen minutes. Have ready
hot platter, put tho steak upon it,
and little butter. ,alt and pepper
upon both sides. Cut six onions very
fine, put them in saucepan with a
cup of hot water, a piece of butter the
size of an egg, pepper, salt and little
Hour. Let it stew until the onions are
quite soft. Turn over the steak and
serve. Cook the onions first and set
where they will keep hot while you
bro; the steak. Boston Budget.
-Julienne Soup: The prepare ton
of the vegetables is the most important
point in this favorite soup. Take one.
fourth of a pound each of carrot and
turnip, half an ounce of celery and two
ounces each of leek and onion. Cut
these in thin shreds, and fry them in
butter until they are brown. Drain
off the butter, cover the vegetables
with broth or stock and let them boil
about two minutes; then add them to
three quarts of good soup stock. and
boil gently for two hours. Tender
young asparagus, boiled, is an accept
able garnishing for this soup, OF
poached eggs are delicious with it
Good Housekeeping.
-Poached Eggs With Onions: Va.
riety in cooking is never more wei.
come than in spring. A very appetite
ing lunch or supper dish is made by
frying half dozen medium-sized
sliced onions in a little butter, OF
mixed butter and drippings, until nice
ly Drowned. They should not be reels.
ing with fat when done, and what lit.
tie there is on them must be drained
off; season with salt and pepper; lay
on SIX poached eggs, sprinkle with a
very little cayenne and give just one
squeeze of lemon inice over the top. A
nice sauce to pour over poached eggs
is made by simmering four tablespoon
fuls of any good gravy with four OF
water and two OF good vinegar; sea.
son with salt and pepper; stir in very
slowly, so as not to curdle, two well.
beaten yollSs OF eggs, and as soon as il
thickens pour over some poached
eggs. DO not al low the sauce to boil
or it will not be at its best.-Amcricar
Agriculturist.