Democratic Sentinel, Volume 2, Number 31, Rensselaer, Jasper County, 13 September 1878 — About the House. [ARTICLE]

About the House.

Baking Powder. Eight ounces of flour, eight ounces of bicarbonate of soda, seven ounces of tartaric acid; mix thoroughly by passing several times through the sieve. Frosting With Gelatine.—Dissolve a large pinch of gelatine in six tabietpoonfuls of boiling water; strain, thicken with sugar, and flavor with lemon. Enough for two cakes.

To Wash Lavender Organdie or Lace.—Put a table-spoonful of sugar of lead in the water, and let it soak for an hour before washing it. Wash carefully and hang in the shade to dry. Sweet Omelet. —Beat four eggs very lightly, add a little salt and one spoonful brown sugar; pour all into a hot, buttered fry-pan; when well set, lay in two spoonfuls raspberry jam, cook one minute; roll up, and dish it, sprinkling well with powdered sugar. This is a very delicate anu. rich dessert.

Grated Pineapple.—Peel them carefully ; cut out the eyes, and then weigh them; to each pound three-quarters pound of sugar. Grate the pineapple on a grater ; put all in the skillet together and let boil until the juice is thick and clear; don’t add any water to them, but save all the juice as you grate them. Baker’s Pound-Cake.—Two large cups sugar, one and three-fourths cups butter, six eggs, three-fourths of a pint of cold water, seven teaspoonfuls, or one-half ounce, even full of ammonia, six coffee cups, even full, of flour ; to be baked in small tins, or patty pans; half the recipe is enough for any common family. Berry Pudding.—Stew a quart of blueberries and whortleberries; sweeten to taste. Take stale bread, and butter each piece; immerse each piece in the berries, and lay in a pudding-dish first a layer of bread, then a layer of berries, taking care to have the last layer one of berries. To be eaten cold, with milk and sugar. Boned Ham.—Having soaked a well cured ham in tepid water over night, boil it until it is perfectly tender, putting it on the range in warm water; take it up in a wooden tray, and leave it to cool. Afterward remove the bone

carefully, and press the ham again into shape; return it to the boiling liquor, remove the pot from the fire, and let the ham remain until it is cold.