Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1897-06-24

chopped raisins, one cupful Of rolled
crackers, one cupful of molasses, one
cupful of brown sugar, one-half of a
cupful Of vinegar, one-half Of a tea
spoonful Of cinnamon, one-half Of
teaspOonful each of allspice and cloves,
Cne-half of a nutmeg, one-fourth Of
cupful of melted butter. Bake in two
crusts.
One OF the most satisfactory wax
finishes for wood is made by boiling
quarter Of a pound Of white wax with
one ounce OF pearl ash and one quart
Of water. 1t is to be stirred while boil
ing, the stirring being afterward con-
til Ted until cold. The composition is
to be applied with a paint brush,
after v hich the surface is rubbed until
dry with velvet plush.
Spiced currants, to serve with meat,
are an agreeable relish. To four
Quarts OF CuTrants, washed and stem
med, add two and one-half quarts OF
light ElOWn sugar, one spoonful of
ground cinnamon, one of ground cloves
spice, also enc pint of wine vinegar
Mash the currants, stir often and cook
slowly for two hours.
\ Good Stew-Take a pound or more
OF lamb or veal cut from the best end
of the neck. Cut this into small pie
say an inch square or less, put it over
the fire and let it simmer a quarter
Of an hour, adding to every pound of
meat pint of fresh green shelled peas
and sufficient water just to cover them.
! When nicely done, season with salt,
Iepper, butter and cream.
! German Puffs. Put half a pound Of
futter and a teacupful of milk on the
fire; have ready in bowl a cupful of
slfted flour; when the milk and but
ter have boiled stir the mixture grad
ually into the -four and beat till per-
tectly smooth. Beat III six eggs, leav-
ing out the whites of two; add three
tablespoons of sugar and a little lem
on rind. Drop the batter into small
! patty pans and bake the puffs in a
! moderately hot oven
! Light Pudding. To a pint of water
add the juice and thinly pared rind OF
a lemon, ana boil in a saucepan; re-
move from the fire and stir in half a
pound of butter and a cupful of sugar;
then mix in very gradually and
smoothly half a pound of flour, and
let it cool: then add six we'll beaten
eggs and a teaspOOnful Of baking pow
| der, half fill some buttered cups and
/ bake for twenty minutes in a quick
oven. serve with a wine sauce and
currant or any kind Of jelly desired
/ Mushrooms with toast.-Rub the
! tops of your mushrooms with a piece Of
! flannel dipped in salt Have some but
ter heated in saucepan into which
put the mushrooms with salt, cayenne
and ground mace; let them stew gently
until the butter has almost disap-
peared, when add cream and the
! grated rind of a lemon. Set back VIXEN
they will only simmer until quite
done. Have toasted bread cut in
rounds, serve the mushrooms on th4m
and put a squeeze of lemon juice over
each.
Apple Meringue I!essert.-Pare and
core enough tart, easy-cooking apples
to make a quart when cooked. Put
them into a shallow and broad-bOt-
! toned saucepan, so that they shall not
be piled deep upon each other, just
cover the bottom of the saucepan with
water; cover closely and place where
the apples will simmer and steam till
perfectly tender. They should be quite
dry when done. Turn into q colander
and mash through. Add little sugar
to sweeten them, and a little grated
pineapple or lemon peel for t1avoring.
Beat light with a silver fork, tu~n into
the oven ten or fifteen minutes to
moderately brown. Draw to the oven
door, cover with a meringue made
with tour tablespoonfuls of sugar and
the beaten whites OF two eggs. Return
for a moment to brown, and then re-
move from the oven. Serve cold.