Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1907-04-12
Fried Halibut.-Add one half CT

Fried Halibut-Add one-half cup of
| vinegar to water enough to cover slices
of halibut cut in pieces to serve. Let
| stand fifteen minutes, then wipe dry,
dust with fine sifted cracker crumbs on
both sides and fry in deep hot fat until
light Observation-Disclosures Webster.
Peach Snowdrift-Heat two cups of
milk in a double boiler, add one-haf cup
of sugar. three level teaspoons of corn
starch and cook until thick, then cook
five minutes longer. Add the stitf1y beat
en- whites of three eggs and pour over
canned peaches. Serve with liquid
sauce
Hominy Fritters.-Break up two cups
of cold cooked hominy with fork. Add
one scant cup of milk, a pinch of salt,
one beaten egg and One-haH cup of flour
in which one level teaspoon of baking
into hot lard and fry until delicate
brown.
Mothers Cup Cake.-Cream one cup of
butter and two cups of sugar, add alter
nately seven-eighths cup of milk and
three cups of flour sifted with five level
teaspoons of baking powder, and last
four well-beaten eggs. Flavor with va
nilla and bake i'll small cakes; cover with
white icing.
White Cake.-Cream one-half cup of
butter with one and one-haf cups Of
sugar. add a scant cup of milk, two cups
of flour sifted twice with four level tea
spoons Of baking powder and last the
stiftiy beaten whites of four eggs. Fla
vor with a teaspoon of vanilla; bake and
cover with a boiled icing
Beefsteak Roll.-Cut a slice weighing
about two pounds from the top of the
round and about one inch thick. Cut
three slices of fat salt pork into small
pieces or cubes and season with a level
teaspoon of sage. Lay the meat on a
board, sprinkle the seasoned pork over
and roll up tightly. Tie round in several
places with strong thread and steam
three hours. Make a gravy from the IL
quid in the pan, using Drowned flour for
the thickening.
Scallop Chowder.-Fry three slices of
salt pork. add two quarts of water. six
potatoes pared and sliced and three me-
Diminished onions sliced. Season with
salt and pepper and cook until the vege-
tables are nearly tender. Add one cup
of canned tomatoes. a rounding table
spoon of flour rubbed smooth in little
milk and one quart of scallops. Cook
ten minutes. add one quart OF hot milk
and let the chowder come to the boiling
point. Serve with crackers.
Cream Fritters-Put one-quarter cup
of butter one-half cup of water and
saltspoon of salt into a saucepan and
heat until it bois. Now stir in all at
once three-quarters cup of -four and beat
smooth Stir and cook until the mixture
comes away from the side on the pan
like a ball Cool and add the yolks OF
three eggs beaten light. When smooth
cut and fold in the whites beaten still.
Fry in small spoonfuls in deep hot taf.
Cool and cut cash in each, I'LL with
cream beaten and sweetened.
Split Pea Soup.-Wash two cups OF
dried split peas and soak over night N
cold water. Drain, add plenty OF cold
water and cook slowly until the peas
have become a mush. Add boiling water
as needed while cooking. Rub through 4
strainer, set back to heat. adding milh,
boiling water or stock to make thin
enough. Rub one-quarter cup each or
butter and flour together. turn into the
boiling soup cook until smooth and sea-
son with one level teaspoon OF salt. one
half as much sugar and a little pepper
This makes a plain pea soup: For
change heat two cups of canned tomato.
press through a strdiner to take out the
seeds. add a few drops of onion juice
o,J add m the Dpa SOun