Democratic Sentinel, Volume 3, Number 39, Rensselaer, Jasper County, 7 November 1879 — DOMESTIC ECONOMY. [ARTICLE]

DOMESTIC ECONOMY.

A Pudding.— Butter a mold and stick inside pieces of preserved raisins, etc.; fill up with sponge-cakes broken in pieces; pour iii a custard (with a pint of milk, three eggs and sugar to taste); flavor with brandy or essence and boil for an hour. Sauce fok Puddings.— One cupful sugar, half cupful butter whipped to a cream ; add one cupful of boiling water, and scald, but not boil; thicken with two teaspoonfuls of corn starch; add one wine-glass of wine (brandy is best) and a well-beaten egg. Johnny Cake. — One quart buttermilk, teacupful flour, two-thirds teacupful molasses, a little salt, one teaspoonful salerat us, one egg, beaten; leave it so thin that it will almost run; bake in a tin. If it is not light, it will bo because it is too thick. Peaches in Cans.— Peel ripe peaches ; cut them into halves, put them in a preserving-kettle, with a little sugar sprinkled over them. Let them heat thoroughly in a pan of hot water on the range. When the peaches are scalding hot put them in glass jars and seal them up. Apple Custard Pie.— Scald the milk and let it cool; grate some sweet apples ; to each cupful of have twothirds cupful of powdered sugar, four well-beaten eggs, one cupful milk, onefourth of a nutmeg; line an earthen pie dish with a rich crust, and let it bake; then fill with the custard and let it bake for half au hour. To be eaten cold.

Chester Pudding.— Take a large lemon, grate the rind, squeeze out the juice; one dozen sweet almonds, one dozen bitter (pound these), one ounce butter, quarter pound loaf sugar, the yelks of four eggs; put all into a saucepan over a slow fire, and when the butter melts beat all together; line a dish with puff paste’, and lay in the mixture; bake in a quick oven. It should be sent to table on a napkin, with the whites of the eggs beaten and laid upon the top. Queen Mab Pudding.— Soak a sixpence packet of gelatine in warm water for two hours; then boil a pint of milk with lemon peel and add to the gelatine. When the latter is dissolved, sweeten to taste and pour in gently the yelks of four eggs; pour all back to the saucepan and simmer as a custard over a slow fire, not allowing it to boil. When thick enough remove from the fire and stir in gradually four ounces of preserved cherries; continue stirring till nearly cold, then pour into a mold. Ham Balls.— Beat six eggs until very light, and add flour gradually until you have a batter stiff enough to admit of being made into balls. Prepare some cold boiled ham, fat and lean mixed, by chopping it up very fine; then flour it, and mix with the batter. Drop the balls into melted lard that is boiling hot; fry, and then drain them on a sieve till free from the adhesion of any grease. This is a nice way to use ham after it has been sent to table several days, and a good deal has been cut from the joint, so that it no longer makes a very sightly dish. Chicken Salad.— Boil a large-sized spring chicken about two hours; let it get cold; then remove all the skin and fat; then chop not quite as fine as mince meat; have the same quantity of chopped celery and the yelks of four boiled eggs pressed smooth with a silver or wooden spoon; then take one pint of sweet milk, and bring it just to a boiling heat; then add the yelks of two eggs well beaten; as soon as this dressing is cold, add one table-spoonful of cider vinegar, and pepper and salt to taste; then mix the whole -nicely together, and place on a platter, and trim the edges of the platter with the nicest of the celery leaves.