Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1908-12-04

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Removing Fish odo,,
One of the exasperatips n,.,,
careful housewife has 70 do rIV'ltS
removing the odor of fish fro, wy 4
Cooking utensils also reta,n ~. "
in a most tenacious way. wess ,ta
soap and water Is of no avail =
a reliable remedy: Stick rn,1 u''
forks into a pot Of fresh earth .,
them remain for about half '1l
If a frying pan or the keith a;4
the fish odor scatter them tbiet,' S
fresh earth.
BonbOn Cake
Make an angel-food cake ara,
three layers. Make a boiled Wv '
flavor with lemon. First LAYER =,
with icing, then layer of cranbar, y.
and another of icing. Second l.
spread with icing, then cbonno, !
and nut meats mixed with enoncs
to spread, then another LAYER ns /.
Third layer, spread with ioir,
sprinkle over with blancbed and g.
almonds. "
Steamed Meat Balls
First boil one teacup of rjcs .
when cold add two and one-boIf D,n
of Hamburg steak, ground fine i
salt and mix. Add one egg bOI
small nard head Of cabbage whole
til the leaves can be taken off us
breaking; to each leaf put one !,
spoon Of mixture and fasten tbenr
toothpicks; steam until meat is chi
through, serve with cream sauce
Charlotte Russo Filling,
Beat the white of one egg until
add one-half cup powdered sugar NJ
ually. Beat one cup of double cru
add one teaspoonful extract CRANE
vanilla or two tablespoonful ID
and beat until it sticks to the bod
Of the dish, then fold in the egg
sugar. Chill before using for a Gid
This recipe gives plenty to fill q at
pint mold.
Boiled Cake.
One cup sugar, one cup water,
half cup butter, half a package
seeded raisins, one teaspOOnful ]
of cloves, cinnamon and Soda Pull
on the stove and let come to \
Remove from the fire the minute II
gins to boil and set aside to COO, \
stir in just enough flour to mGkea
batter and bake in loaf in i
oven one hour.
Apple Desert.
Bake two layers Of cake Of tWod
one-quarter cup of butter, one-at
sugar, one-quarter cup milk one
spoon baking powder, sifted
enough flour to make a thin batai
vor with vanilla. Put some ST
apples between the layers and SON. F
top, covered with whipped cream
nish with steWed prunes; let SaA
two hours before serving.
Baked Tomatoes
Select fresh tomatoes, scad
and remove the skins. Butter
ding dish and slice the tomatoes
it. Sprinkle some pepper anu S,
them and a layer of grated GU
Over that put some fine breadus
and several small pieces of butter
from twenty to twenty-five mlno''
the oven, but do not oVeFCo"
dish.
Steamed Potatoes
Wash, peel and remove the e"
the potatoes; drop them Into cu'
ter until they are ready; put
into the steamer and cook Un'l
are tender; they will require NV
forty minutes. When done, "
warm place with the lid nan ls'
shake occasionally so as 10 lH'A'
fioury.
Picked Onions.
Take small onions, Wnl'e v'
the best, pour boiling water I'll III,
let stand till cold, then you ~
without hurting your eyes, ~, =,
a brine of boiling water anu
an egg will swim in it; COVE ,.,
onions and let stand for 'S'D'
hours and drain.
Reaten Biscuit
One quart of -four, a small . .a+
full Of salt and a piece OF Da's :,
lard, mixed, about the size W W,
Mix with cold water lnto d
dough. Beat on a biscuit bl0A :