Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1896-06-25

hot use less. Add the oysters. Cook
only until plump. and serve. q.
Cecils From Cold Meat.-To every
pint of cold chopped meat allow the
yolks of two eggs, two tablespoonfuls
of butter, one tablespoonful of chopped
parsley; salt and pepper to taste. Mix
all the ingredients together and stir
over the fire in saucepan until heated
through. When cold, form into small
round balls, dip in egg and bread
crumbs, and fry in smoking-hot fat.
Preserved Orange and Lemon Peel
Boil quantity Of orange-peel in clear
water until it seems soft. Make a rich
syrup, drain the orange-peel, and droD
it into the boiling sirup; cook it slowly
about an hour, thell lake it out mn
on plates, and dry in a slow oven. If
| 1t dries too long or too fast. it will he
hard. Lemon peel may be treated in
the same way; and either orange or
lemon peel is good in cakes to take
the place of citron.
Sultant Cake.-One pound of butter.
/ twelve eggs, one pound of sugar, one
! teaspoonful of baking powder. one
pound of sultanas; beat butter and
sugar together and the yolks of the
eggs, and then the -four, then the rails
ms and baking powder; beat the whites
up, and stir them in last, the yolkes are
dropped in out of the shell. and beaten
each as it goes in; the whites are mt
IN basin and beaten up: bake till
done; this is a very large cake. the half
/ is enough for house oven.
Chutney.-TwO pounds of aDDles. one
| ounce of chillies, one ounce of ground
ginger, one pound of sugar. one ounce
of salt, a quarter of a pound of mus
tard-seed, two ounces of salt. two
ounces of shalots, a quarter of a pound
of tamarinds, one and a-haIf pints of
vinegar, three-quarters of a pound of
raisins, stoned and chopped. Peel and
chop the apples, and boil them TO a
pulp in the vinegar; turn out to cool.
Cut the chillies up very finely, also the
garlic and shalots. When the apples
ere cold, add all the other ingredients,
and put it in bottles, and place them
near the fire for several days, then
cork
Picked Caulif1owar.-O quart of
vinegar, eight small caulif1owers. alum,
three ounces of peppercorns, half an
ounce OF mace, small bit of ginger. Sc
lect the caulifiOwers firm and white,
cut them into nice branches: put these
into saucepan with warm water and
salt enough to taste it, and to each
quart of water quarter of a teaspoon
full of alum; bring it to boiling point.
and then leave them in the water off
the boil for five minutes; lift them I'D
carefully on sieve, drain off all the
water, and when cold put them in
glass bottles; boil the vinegar with all
the spices for five minutes, and allow
it to get cold; then fill up the bottles
and cork tightly; a few French beans
and one or two capsicumS put in the
bottle with the caulifower improves
the taste and appearance.
Swiss ROll.-A quarter of a pound of
fine sugar, half a pound of fine flour.
TWO eggs, some Jam, three-QuarterS of
a teaspoonful of baking powder, two
tablespoonfuls of milk. Put the sugar
in basin and add the eggs to it; beat
them with two forks for fifteen minutes
then add >he milk and stir with
spoon; then the flour and baking pow
der mixed; mix very well. Have a
small-sized roasting pan, grease it we'll,
and spread piece of paper very neatly
on the bottom only: grease the paper
also. Pour all the mixture out on
this, and put it into hot part of the
oven till ready; it should only take five
minutes. Have paper spread on the
table, with some sugar sprinkled on it.
Turn the cake upside-down on this, re
move the creased paper spread all over
with jam, and roll it up; this must be
done quickly.