Democratic Sentinel, Volume 4, Number 12, Rensselaer, Jasper County, 30 April 1880 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Poor Man’s Pudding.—Three cups of flour, one cup of molasses, one cup of milk, one cup of suet, one cup of raisins, one teaspoonful of s<xla, spices to taste; boil two hours; use with a sauce. Cream Pis.—To one pint of milk put two even table-spoonfuls of corn starch, two of sugar, one egg, a small pinch of salt, and flour to taste, with extract of lemon and orange mixed. Bake in a rich paste. Blanc Mange.—Boil one and one-half ounces of isinglass, three ounces of sweet and six bitter almonds, well pounded, in a quart of milk; let it boil until the isinglass is dissolved; then strain it through a napkin; stir it until nearly cold, and put it into the mold. Fig Pudding.—Three-quarters pound grated bread, half pound figs, six ounces brown sugar, one teacupful of milk, and grate a little nutmeg. Chop figs and suet together; then mix in the bread, sugar, and milk, and lastly, one egg well beaten. Boil in a mold for four hours ; eat with a sweet sauce. Canary Pudding.—The weight of three eggs in sugar and butter, weight of two eggs in flour, rind of one lemon, three eggs; melt the butter but do not let it boil, add to this the finely-minced lemon peel, and gradually mix in the floyr, stirring well all the time. Beat up the egg well, blending the material perfectly; put in a buttered basin and boil for two hours. Serve with a sweet sauce. Potato Pudding.—Beat well together fourteen ounces mashed potatoes, four ounces of butter, four ounces of fine sugar, five eggs, and the grated rind of one; small lemon; a pinch of salt; add one-half glass of brandy; pour it in a mold or dish well greased, and bake it. Be careful to mash the potatoes as smonthly as possible, and adding a little butter at first helps to make them smooth. English Arrow-root Blanc Mange. —Mix a teacupful of arrow-root with a little cold milk, rub it smooth; boil a pint of milk with ten sweet ami four bitter almonds, having pounded them smooth first, and having blanched them; sweeten this milk to taste with pulverized sugar; strain carefully; then pour this milk gradually into the arrow-root, stirring all tlvVtime; boil for five minutes, and pour into a mold to cool. Calf’s Foot Jelly.—Take two calf’s feet, and add to them one gallon of water; boil down to one quart; strain, and, when cold, skim off the fat; add to this the white of six or eight eggs, well beaten, a pint of wine, half a pound of loaf sugar, and the juice of four lemons, and let them be well mixed. Boil the whole for a few minutes, stirring constantly, and then strain through flannel. The wine may be omitted or added, according to choice. Calves’-foot Jelly of 1780.—Put four feet into two gallons of cold water ; let it boil down to one gallon, strain it, and set away until cold; then take oil the fat from the top and the sediment from the bottom; put the jelly into a kettle with a pint of white wine, the juice of four lemons, and the peel of one; beat the whites and shells of six eggs and add to it; sweeten to your taste; let it boil for a few minutes; pour into the jellybag, and repass until quite clear. If needed for an invalid, add a cup of pale brandy.