Democratic Sentinel, Volume 4, Number 5, Rensselaer, Jasper County, 12 March 1880 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Cream Candy.— A pound of sugar, half a teaspoonful vinegar, table-spoon-ful of butter; boil fifteen minutes, and stir it up only once at the first. Cake Without Eggs. —Three teacups of cream, two of sugar, one teacup com starch, three of flour, one teaspoon baking powder, pinch of salt. Flavor. Doughnuts. —One cup of sugar, two eggs, one cup of milk, nutmeg, two teaspoonfuls cream of tartar, one teaspoonful saleratus, a piece of butter the size of an egg. Potted Fbesh Fish.— Clean, wash and let remain over night in cold, salted water. For six pounds of fish allow three ounces of salt, two of ground pepper, two of allspice and one of cloves. Into an earthen jar put alternate layers of fish and spice with a dust of flour and a few bits of butter. Pour over equal parts of vinegar and water till the fish is well covered, tie a floured cloth over the top to prevent the steam escaping and bake five hours. Let remain until cold, then cut in slices. Ckeam-of-Taktar Biscuit. One quart of flour, one pint of iniik, one teaspoonful of soda, two of cream of tartar, and one of salt. Butter the size of an egg. Mix the cream-of-tartar with the flour, rub in the butter and salt, dissolve the soda in a teaspoonful of boiling water, and mix all together lightly. Potato Balds,or Croquettes. —Four large, mealy potatoes, cold; mash them in pan with two table-spoons • Is of fresh melted butter, a pinch of salt, a little pepper, one table-spoonful of cream, and the beaten yelk of one egg; rub it together for about five minutes, or uutil very smooth; shape the mixture into balls about the size of a walnut or small rolls, dip them into an egg well beaten, and then into the finest sifted bread crumbs; fry them into boiling lard. Pudding. —An excellent apple pudding can be made from the remains of a rice pudding. Arrange well-sweet-ened and flavored apple sauce in alternate layers with cold rice pudding;add a little butter and sugar, sift sugar over the top, and put in the oven to heat through and brown on the top, Any sort of flavoring may be used for this pudding. Bird’s Nest Pudding. —Take six or seven cooking apples, pare them, and remove the cores without breaking the apples. Place them in a pie-dish; next, wash thoroughly four heaped tablespoonfuls of sago; mix with sufficient cold water to till the disli containing the apples, and bake in a moderate oven. Cherries, prunes, etc., may be used instead of apples, or tapioca instead of sago; and, if well made, the pudding is palatable, wholesome and inexpensive.