Democratic Sentinel, Volume 3, Number 51, Rensselaer, Jasper County, 30 January 1880 — HOUSEHOLD ECONOMY, [ARTICLE]

HOUSEHOLD ECONOMY,

Dressing for Roast Pork or Goose. —Make a dressing as for goose, and ore teaspoon of mustard and teaspoon salt, with a wineglass of claret, and mix with tho dressing before putting in the goose or pork, or pour this into the gravy. Roast Goose. —Two ounces onion and half as much grepn sago chopped fine; add one coffee cup of bread crumbs, a little pepper and salt, the yelks of two eggs. Do not quite fill the goose, but leave room to swell. Roast from one hour and a half to two hours, and serve with gravy and apple sauce. Sw!eet Pickles.—To every seven pounds of fruit put four pounds of sugar, one quart of the best vinegar, an ounce of cloves, ounce of cinnamon, a dozen -pieces of mace. Put tho sugar and spices in the vinegar. Let it boil, tlien.pour over tbe fruit; let this remain till next morning : boil and pour over for three mornings. The last time boil the fruit in it. Is a Brass Vessel Safe for Cooking In?—A brass kettle maybe used for cooking with safety, if thoroughly well scoured before being used. The scouring should be done with fine bath brick, and afterward with.hot water. No acids, such as vinegar, should bo used in cooking in a brass kettle. When the kettle is done with for the time, it should be scoured and put away in a dry place, where it will always be ready for use after simple washing. Celery Cream Soup.— To make celery cream soup boil a small cup of rice'in three pints of milk until it will pass through a sieve; grate the white part of two heads of celery (three, if small) on a bread-grater; add this to the rice milk after it has been strained; put to it one quart of strong white stock; let it boil until the celery is perfectly tender; season with salt and cayenne, and serve; if cream is obtainable, substitute one pint ot it for the same quantity ol milk. * \ Coffee Custard. Make a good, strong extract of coffee—by dripping it as slowly as possible—for ten people you will want two cupfuls; take eight of the same measures of milk, and beat mto the milk yelk of six eggs; add three ounces of powdered sugar.; mix into this the two cupfuls of coffee; as coffee differs in strength, better taste to see that is sweet enough; pour the mixture into cups, and put the cups in a not-too-deep pan with boiling water; the level of the water ought not to stand higher than the cup; do not try and boil the water too hard; about 15 minutes of boilingis necessary. SwjSet and Sour Cabbage.—My pickles gave out t@o early this winter, and I used this old receipt, which is Dutch, for an old woman gave it to me

in Albany just forty yeans ago: Take a cabbage-head and cut it down into eight pieces and covgr it with coarse salt, lettingit remain in a jar twelve hours; take it out, squeeze it, and chop it fine with two onions; put it on the fire in a chinalined vessel, covering it with vinegar, and boil for a full hour; add to it then one ounce of tarmeric (a teaspoonful of curry will do instead of turmeric), one toaspoonful of ground pepper, a teaspoonful of celery-seed, a table-spoonful of allspice, two tablefspoonfuls of ground mustard, and half an ounce of white mace, with one and a half pounds of brown sugar; cook one hour more.