Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1903-04-23
Dints ano RECIPES.

the sausages. Add a tablespoonful of
Madeira wine to a rich brown sauce.
Add if desired six minced mush-
rooms to this sauce. When the saus-
lages have baked twelve minutes serve
them with the sauce in a separate
boat.
Another way of serving baked saus-
age is on layer of red or white
beans cooked to PURGE. Spread the
PURGE of beans on the center of plat
tier and arrange the baked sausages on
top Of it.
Country sausage meat makes the
most delicious forcemeat for stuffing
cabbage, onions, and various other
vegetables.
Some Possibilities of the Pumpkin.
In preparation of dishes from the
pumpkin be sure to preserve the
characteristic rich golden color. The
test of the cooks ability is the skill
with which she compounds favors.
The making of good things with pump
kins depends on the kind and quality
of spices used.
To Cook Pumpkin-Pare off the
rind, cut in small pieces, and put to
boil with a little water to keep from
burning. Cover to keep in the steam
and cook slowly for several hours,
stirring frequently. When cooked
tender take off the cover and set on
the back of the range for while to
dry out the moisture
! Pumpkin Puree-Pare and cut in
pieces three pounds of pumpkin. Put
to stew until tender. Dry in cloth,
then strain through a sieve. Add
enough milk to make a creamy soup
Season with salt, pepper, and very
! little sugar. Serve with croutons.
Pumpkin Pudding-One pint of
stewed and sifted pumpkin, one pint
milk, one-third cup sugar, grated
peel of small lemon, two ounces cur
rants, three eggs. Beat the eggs
thoroughly and whip all together a
few minutes. Bake in a deep dish
| lined with rich paste, in a moderate
oven.
To Utilize Cold Cereals-Cold hon.
my or other cereal left from breakfast
may be made to serve as a vegetable
for dinner by mixing with it melted
| butter and beaten egg-one egg and
! one tablespoon of butter to a cup of
cereal is a fair proportion. Salt and
pepper to taste; add little milk if
necessary and mold in little cakes or
| loaves. Bake in a buttered pan in a
hot oven. A little grated cheese i'm
proves the dish. Serve as vegetable
Chopped Cabbage Cooked with Milk
Chop fine one small or one-half of a
large cabbage. Cook in sailed water
until tender. Drain and add milk
enough to nearly cover, lump of but
| ter, season to taste, and simmer fifteen
minutes.
Cabbage Salad-Shred with a sharp
knife small, firm head of cabbage
Pour over it a good mayonnaise dress
! ing, and set in a cool place couple of
hours.
To Keep Out Mice-There are few
enemies to the housekeeper more to
j be dreaded than the "wee mousie" He
has many virtues and the most con-
spicious is patience. No matter how
! difficult it may be to effect an entrance
into the pantry, his sharp teeth will
make way if it is possibility. An
exchange gives the following "sure re-
! lief"
"Crumple a piece of newspaper and
saturate it with turpentine. Stuff 1t
tightly into the mouse hole and let it
dry there. AS it dries it hardens, and
will not be disturbed by rats or mice
| for years"
| Game Soup-Take all the meat off
breast of any cold birds which have
been left over, pound in a mortar;
beat to pieces the legs and bones, and
| boil them in some broth one hour.
| Boil six turnips, mash them, and strain
| through tamis cloth with the meat
that has been pounded in mortar.
Strain the broth, and put a little of it
at time into the tamis to help you to
strain all of it through. Put soup
kettle near fire. Do not let it boil.
When ready to serve dinner, have six
yolks of eggs mixed with half pint of
cream Strain through sieve and put
4 sup vi me- anu do II 10 NoilAiAS W q
boil put in eggs and stir well with
wooden spoon. Do not let it boil or it
will curdle.
Timbales-Two eggs, whites and
yolks beaten separately. After yolks
are beaten add to them one-half cup of
water, one-half teaspoon salt, one
tablespoon olive oil or butter, one cup
pastry -four. Then last, add the
whites of the eggs. Let stand two
hours before cooking. For cooking
these a timbale iron is required, which
can be purchased al almost any hard
ware store. Have hot lard in kettle
and dip timbale iron in until hot. Then
dip in the batter until it is coated with
the mixture. Then back in the lard
till cooked, when it will slip off easily.
They are then ready to be filed with
creamed oysters, Holsters, chickens,
mushrooms, or whatever may be pre-
ferred.
Grilled Almonds-Blanch cupful OF
almonds, dry them thoroughly. Boil
a euDful of sugar and one-duarter eun-