Democratic Sentinel, Volume 3, Number 27, Rensselaer, Jasper County, 15 August 1879 — HOUSEHOLD ECONOMY. [ARTICLE]

HOUSEHOLD ECONOMY.

Tumblers that have milk in them should never be put in hot water. A spoonful of stewed tomatoes in the gravy of either roasted or fried meats is an improvement. You can get a bottle or barrel of oil off any carpet or woolen stuff by applying dry buckwheat nlentifully and faithfully. Never put water to such a grease spot, or liquid of any kind. Broil steak without salting. Salt draws the juices in cooking; it is desirable to keep these in if possible. Cook over a hot fire, turning frequently; searing on both sides. Place on a platter; salt and pepper to taste. Fruit Jelly. —One box of gelatine, rind of a lemon, one pint of cold water; allow this to stand one hour and a half; then add two and a half pints of boiling water, two pounds of granulated sugar, one pint of any fruit sirup; stir gently until the sugar is dissolved, then pour into mold. Soup Without Meat. —ln a pot that holds a gallon put all vegetables that are in season in equal portions; cut up and lay in layers, and sprinkle lightly with salt, and add one ounce and a half of butter, worked into enough flour to amalgamate into a paste, and with pepper and salt, and add a quart of water. Cook for one hour. Tapioca Cream. Put two tablespoonfuls of tapioca to soak in cold water; set it on the stove, and, when thoroughly dissolved, pour in a quart of milk. When this begins to boil stir 'in the yelks of two eggs well beaten, with a cup of sugar. When this boils stir in the whites, beaten to a stiff froth, and take it immediately from the fire. Flavor to taste. Baked Tomatoes. —Pour boiling water over them, then in a few minutes the skins can be easily removed. Put them into a baking dish with breadcrumbs, butter, pepper and salt, ono onion, if you like it. Sift com meal over the top of them and bake them slowly. It will take between two and three hours to bake. If they are acid, use sugar instead of salt. How to Mold Jellies. —Uncork the bottle; place it in a saucepan of hot water until the jelly is reduced to a liquid state. Taste it to ascertain whether it is sufficiently flavored, and if not add a little wine. Pour the jelly into molds which have been soaked in water; let it' set, and turn it out by placing the molds in hot water for a minute; then wipe the outside, put a dish on the top, and turn it over quickly. The jelly should then slip easily away from the mold and be quite firm. It may be garnished as taste dictates.

Buns for Summer Teas.—Halfspoonful of tartaric acid, same quantity of bicarbonate of soda; mb well into a pound of flour. Then work in two ounces of butter, and add two ounces of broken and sifted loaf sugar, a quarter pound of currants or raisins, and a few caraway seeds. Raise into a bowllike shape, and pour in * half a pint of c.old milk, with which an egg has been beaten. Mix quickly, shape into buns, set them on baking tins, see that they

are nicely done, and at tea-time ask yotxr friends how they like them.