Democratic Sentinel, Volume 4, Number 6, Rensselaer, Jasper County, 19 March 1880 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Sausages, —To every 100 pounds of chopped neat take two aud a half pounds of salt, one ounce of sage to every ten pounds of meat, and one-half ounce of blaek pepper; mix well and fill. Lemon Cake. —Two and a half cupfuls of sugar, one cupful of butter, one capful of sweet milk, one teaspoonful soda sifted in four oupfuls of flour, three eggs well beaten, the grated rind and juice of one lemon; two loaves. Nice Tea Cake. One oupful of sugar, a cupful of butter, three eggs, a cupful and a half of flour, three tablespoonfuls of milk, one teaspoonful of cream of tartar, a half-teaepoonfnl of salt, spice with lemon; bake in a sheet. Salt Mackerel. —Soak salt mackerel over night, after washing them carefully in plenty of cold water; lay them in a dripping-pan, cover with hot water, and bake till tender; drain from the water, and serve hot with butter gravy. Mbs. Morse’s Pancakes.—A half cupful each of sugar and molasses, two thirds cupful of milk, a half teaspoonful of mixed cinnamon and cloves, two beaten eggs, flour to make a batter that will just drop from the spoon, a little salt; fry in hot lard. Brown Bread. —One cupful of Indian meal, one cupful of flour, one cupful of molasses, two cupfuls of Graham meal, three cupfuls of water, one teaspoonful saleratus, also a little salt Steam three hours. It is quite thin before steaming. To make chocolate caramels take two cups of brown sugar, one cup of molasses, one table spoonful (heaping) of butter. Boil twenty-five minutes; then otir in half a pound of grated chocolate, wet in one cup of sweet milk, and boil until it hardens on the spoon, with which you must stir it frequently. Flavor it with a teaspoonful of vanilla. Earthenware in Cooking, t— The flavor of food baked or boiled in earthenware is said by those who have made the experiment to be far superior to that of vegetable or animal food cooked in the same way in iron vessels, for the reason that iron is a conductor of heat, while earthenware is a non-conductor; consequently, food cooked in the latter is rarely ever burned, the degree of heat not varying perceptibly during the process of cooking, thus preserving the flavor of what is cooked; as well as uniformity throughout the substance of the meat, vegetables or grains, until the process of cooking is completed. The lire in stove or range that parches and burns in' iron vessels, and either impairs or spoils the food, is powerless to injure the contents of earthenware. So earthenware takes the premium, as it deserves to.—Dr. Foote’s Health Monthly.