Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1897-08-26
RECIPES.

A Good Summer Drink:-Spruce
beer is an excellent summer drink.
1t should be made and bottled in the
spring. To make it, allow one ounce
of hops and a spoonful CT ground GIN
| ger to each gallon of water; when we'll
boiled strain it and put in one pint
OF molasses and half a pint or less
OF the essence Of spruce; when cool
add teacupful of yeast, and put into
a clean cask and cork tightly. Let it
felment for few days, then bottle
| for use
To Make Current Wine:-Take fully
| ripe currantS; strip them from the
stems, put into large bowl and bruise
! with wooden spoon. Let tn m stand
"A hours to ferment, then run through
hair sieve. To every gallon of the
liquor allow two and one-half pounds
OF white sugar. Stir we'll and pour
into cask or demijohn. to every six
gallons adding one quart of brandy.
Let 1t stand six weeks, or until it can
be drawn off perfectly clear. Another
formula is as follows: Squeeze the
juice from the currents, and to each
quart of juice add half a gallon of
water, three pounds of brown sugar
Ihree gallons of water and juice take
twelve pounds of sugar All wines are
better made with soft water.
Blackberry Wine:-Wash the berries
and to every gallon of berries add one
quart of boiling water and let them
stand "a hours, stirring occasionally.
then strain through a bag To every
gallon of juice add three pounds of
brown sugar. Put in a jug or small
keg, leaving top open till fermentation
ceases, then cork tight.
Blackberry Cordial: on a
kettleful of berries without water. Tie
cloves, allspice and stick cinnamon
one-half ounce of each, in a bag and
Doll with the berries. When cooked
squeeze through a coarse cloth. To
each pint of juice add one pound of
sugar and one-half pint of brandy.
Stir we'll and bottle tight.
To Make Strawberry Tapioca
make strawberry tapioca, take one
teacupful each of tapioca and granu-
lated sugar, one quart of water, one
quart of ripe Strawberries. Cover the
tap1oca, which has been previously
soaked, with water, wash and strain
half of the Strawberries through a.
SIEVE and stir in the dish with the
tapioca and sugar. Cook all slowly
until a smooth jelly. When cold
G ia1x
on the surface. Serve with whipped
cream or a meringue made of the
whites of two eggs with a little DOW
dered sugar.
Use for Stale Bread:-To utilize
stale bread, make German fritters.
Take three eggs, well beaten, one pint
of milk, two tablespoonfuls of sugar,
one-half teaspoonful of salt and one
tablespoonful of cinnamon. Cut slices
of bread in squares or oblong pieces,
soak in the mixture until soft, and fry
golden brown in butter. Serve with
butter and maple syrup.
Corn GLADSTONE can of corn, two
eggs, one-half cupful of milk, one
tablespoonful of -four, one-half tea
spoonful of salt, dash of pepper.
Beat the eggs, add the other ingre-
dents and stir well; then fry golden
brown in good butter, dropping from
each before turning.
Corn Pancakes: One dozen ears of
corn, one-half pint of cream. half a
teaspoonful of soda, four eggs, pepper
and salt to taste. flour to make thin
batter. Beat the eggs, add cream.
grated corn, seasoning, and the soda
sifted with the -four. Beat well and
fry like griddle cakes.
Rhubarb and Orange MarmaIade:--
An excellent marmalade is made from
rhubarb and oranges. Peel six oranges
and remove white rinds and pips, slice
the pulp and peel into a kettle Cut
very small. Add a quart of rhubarb,
finely cut, and from one to one and
half pounds of sugar Boil to the
proper consistency. Rhubarb and
black currants make a good ian. and
rhubarb and apples make a fine jelly.