Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1897-10-28
RECIPES

Tomato relish.--4 lbs. of tomatoes,
3 lbs. brown sugar, l pint of vine
gar / teaspoonful each of ground
cloves, cinnamon, and allspice. Cook
slowly five hours, stirring often. Put
up in large mouthed bottles, and cork
when cold. Delicious with meats Of
all kinds.
Butter scotch.-Boil together one
cupful butter, one tablespoonful vim
egar, quarter teaspoonful soda. Stir
frequently to prevent burning, and as
soon as it will snap when dropped in
water remove from fire and favor to
taste. Pour upon buttered tin in u
sheet quarter inch thick, and when
nearly cold check off irto squares
with sharp knife. Separate squares
when cold and wrap in paper.
Sage scones.-Take a teacupful of
sage and soak in little cold water;
put it on with a quart of good sweet
milk and let it boil till quite dissolved,
stirring occasionally. Add little
salt; then pour out on the baking
board and let it lie till quite cold.
Mix up with flour, taking care that
you do not make it too stiff. Roll tut
quite thin, cut to the size waited,
and bake on n clean girdle. Taploca,
ground rice or semoina may be made
in the same way.
Kiss me quick.-Two ounces Of
flour, two ounces of butter, two eggs,
half a teaspoonful carbonate OF soda,
two tablespoonfuls Of strawberry Jam.
Beat the butter to a cream, dra1ge
the flour into the butter, add tie eggs
and soda, and lastly the jam. Stir
the ingredients till they are .horoush-
ly mixed. Put into Il buttarcd mould
and boil for an hour and hAlt Serve
with sweet sauce, This is nice 'nd-
ding, sufficient for three or -four per-
sons. Cost, siXpence.
Vegetable marrow soup.-Iake 4
few slices off your gourd, peel them,
and place them in a saucepan in
enough water to boil them. When
quite tender pass them through a
sieve or beat we'll with a fork; return
the whole to the saucepan, add a
good sized onion, salt, and a few
whole peppers, piece of butter the
size of a walnut, pinch of sweet
herbs, and very little mace if you
have it. About half-an-hour before
serving add one pint of milk, either
skim or new, boil it up, and thicken
with a little flour. Take out The onion
mace, and herbs before using the
soup. This makes nice supper with
bread soaked in it,
Fish cakes.-Take equal quantities
of fish and potatoes. Free the fish
from all skin and bones. Mash the
potatoes thoroughly. Mix in sauce
pan over the fire one ounce of but
ter with tablespoonful of milk, and
when hot pour it among the potatoes
stirring till they are quite smooth
Now ada the fish and seasoning of
chopped parsley, pepper, and salt.
Bind the mixture with the yolk of an
egg, working it we'll in. Beat up
another egg on plate with knife;
put saucepan on the fire with plenty
of fat to get hot, divide the mixture
into equal quantities, dredge with a
little flour, and form them into round
fiat cakes nearly an inch thick, dip
them into the egg and then in bread
crumbs, pressing the latter firmly on
with a knife. When they are ready
aud the fat nearly boiling slip them
gently into the pan with fish slice,
taking care that they do not touch.
! The fat must cover them, so that they
will not need turning, and, as the
fish has been already cooked, will only
| take very few minutes. When each
is nicely Drowned take it out lay on
paper to drain. When all are done
arrange them in circle on hot
dish and serve at once. White fish
are best for this purpose, but almost
any other kind would do. This makes
an excellent supper dish.