Democratic Sentinel, Volume 4, Number 39, Rensselaer, Jasper County, 5 November 1880 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Freckle Lotion.—Muriate ammonia, one dram; cologne water, two drams; distilled water, seven ounces; mix and use as a wash. It contains nothing injurious. Roast Oysters.—Open, leave the oysters upon the lower shells, place in a large dripping-pan and set in the upper grate in a quick oven for ten minutes. Take out, season with butter, pepper and salt, and serve upon the shell. Broiled Oysters.—Select large ones, wipe dry and broil upon a fine wire gridiron. By dredging with flour before broiling, a crust is formed which is liked by many. Sprinkle with salt and pepper and drop a bit of butter upon each. Pie Crust.—Three and a half cupfuls of sifted flour; one cupful sweet lard, one. teaspoonful salt, one teaspoonful baking-powder, one cupful very cold water; mix with knife, using hands as dttle as possible to mix with; roll. Corn Fritters.—To the beaten yolks of three eggs add a teacup of milk, a pint of boiled green corn grated, a little salt and as much flower as will form a batter thick enough to drop from a spoon. Beat the whole very hard, than stir in

the beaten white® of the egg; drop the batter a spoonful at a time, in hot lard. Crow’s Nest.—Fill a deep padding tin, or dish with apples cut in thin slices; sugar and cinnamon, or lemon, to sweeten and flavor to taste, and a little water : covered with a thick crust made as above; bake until apples are tender; Serve hot with hard sauce, or with cream nnd sugar; be sure to cut air holes in die crust to let the steam escape. Oyster Soup.—One quart of soh'J oysters, free from gnt. Pour into a sauce-pan two quarts of boiling water: cream, a large tablespoonful of flour with a half teacupfal of butter, thicken the boiling water with the paste, season with pepper, boil up, add the oysters and cook until the edges curl. Have heated a teacupful of sweet cream or as rich milk as you can get, turn into the tureen, pour in the oysters and serve. Favre Beans. —Boil some white beans until quite dry and tender. Into a four quart, baking dish put an inch layer of the beans, seasoned with pepper and salt, strew over minced bits of salt pork, cover with a layer of raw oysters, sprinkle with powdered cracker crumbs and bits of butter and cover with another layer of beans, thus alternating until the dish is almost full. The beans should make the last layer. Pour over a pint, or more, if the beans were very dry, of oyster liquor, cover and bake half an hour, removing the cover toward the last that the top may brown. Chutney.—One pound salt, one pound mustard-seed, one pound stoned raisins, one pound brown sugar, twelve ounces garlic, six ounces cayenne pepper, two quarts unripe gooseberries, two quarts begt vinegar ; the mustard-seed gently dried and bruised; sugar made into syrup with pint of vinegar; gooseberries dried, and boiled in a quart of the vinegar ; the garlic to be well bruised in a mortar; when cold, gradually mix the whole in a large mortar, and with the remaining vinegar thoroughly amalgamate them. To be tied down close; the longei kept the better.