Wausau pilot. [volume] (Wausau, Wis.) 1896-1940, 1922-09-07
THE HOUSEWIVES EXCHANGE

| pound of butter or lard, one egg, a
piece of yeast half the size of wal
nut. Put flour, dry, in basin, mix in
salt; rub in butter or lard; beat eggs
well; stir in yeast. Add these to the
| -four with as much warm milk as will
make the whole into smooth paste;
knead well; let rise near fire; when
well risen form into cakes; place on
tins and let rise again until spongy
before putting into oven; bake from
one-fourth to one-half hour in mod
crate oven. They are very nice split
and toasted.
FRENCH PICkLES-Slice in an
earthen jar one peck of green to-
matoes and six large onions. Pour
over them one cup of salt. Let stand
twenty-four hours and drain. Add
one quart of vinegar, three pounds of
sugar, one-fourth of pound of white
mustard seed, one teaspoon of ground
cloves, one of ginger, two of mustard,
one of cayenne pepper and cook slow
ly for fifteen minutes.
MIXED PICKLES One gallon GU
cumbers cut small; one gallon green
tomatoes quartered; half gallon of
OuIOIlS, SLCduIcu, ndAl uOLCA pSppCl ..
EcaId in a strong brine; let stand
one or two days. To make dressing
take one gallon cider vinegar, twelve
tablespoons of mustard, two cups of
sugar, two tablespoons Of tumeric
powder; one large cup of -four, wet
with a little cold vinegar. Put into
boiling vinegar, boil five minutes and
put on the thoroughly drained pickles.
If string beans are liked put in two
quarts of steamed ones.
PICKLED ONIONS Choose small
onions of equal size, perfectly sound.
Peel them without breaking off the
tops and roots closely as to cause
them to break apart; soak them in
strongly sailed cold water for twen-
ty-four hours. Drain and dry each
on a cloth before putting them into
glass jars. Heat to boiling point suf-
ficient vinegar to cover them scalding
with it mixed whole cloves, mace and
peppercorns. Cool the vinegar and
pour it over the onions, distributing
the spices among the jars. The sec
and and third days pour off the vine-
gar, scald it and return it to the jars,
after it has become cool. On third
day seal jars tight after pouring on
the liquid.
SPICED PEACHES = To seven
pounds of peaches take four pounds
of sugar and pint of vinegar. Stick
two cloves in each peach, prick it
with a fork and stew until tender.
Lay in a jar and pour on them the
we'll boiled and boiling syrup. Let
them stand twenty-four hours, pour
off the syrup, scald and pour again
over the fruit. When cold they are
ready for use. Peaches that are not
soft enough to slice may be used.
SWEET PICKLED PEARS-Boil
together for fifteen minutes one pint
of cider vinegar, one and three-quar-
tiers pounds of granulated sugar. Tie
in a small piece of cheese cloth half
dozen whole cloves, one dozen
whole allspice, one teaspoon of
ground cinnamon and one saltspoon
of ground mace, and small piece of
ginger root. Put with the vinegar and
boil. Select fine large pears, pare
and remove stems; put into the vine
gar as many pears as will be nicely
covered Let all boil gently until the
pears look clear, then drain off the
vinegar, put the pears into jars, re-
heat the vinegar and pour over the
pears. Seal if desired for winter use.
This is delicious pickle if properly
and carefully made.