Democratic Sentinel, Volume 4, Number 48, Rensselaer, Jasper County, 7 January 1881 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Camphor Ointment.—One tablespoonful of brandy, two tablespoonfuls of beeswax, three tablespoonfnls of sweet oil, one teaspoonful of strong spirits of camphor. Soft Molasses Cake.—One cup of molasses, one cup of butter, one cup of sugar, one cup of milk, two eggs, one teaspoonful of saleratus and four cups of flour. Sausage Meat. —To ten pounds of meat allow one-fourth pound of salt, one ounce of pepper, one-half ounce of allspice, ana if liked, one-half ounce of sage. Fob Cubing Hams.—Eight gallons of water, fourteen pounds of salt, one quart of molasses, one-half pound of saltpeter. After the meat is eut, place on a board and let stand over night. In the morning rub with fine salt, pack into a cask and pour over the above mixture. Obange Pie.—Juice and part of grated rind of two oranges, the yolks of foui eggs, two tablespoonfuls of butter, one cup of sugar. The whites are beaten to a stiff froth, a little sugar added and then spread over the top after the pie is done. Return to the oven to become slighty brown. 8 auoe Robert. —Put two medium-sized onions, chopped very fine, with a large lump of butter, in a stew-pan; let them brown well, constantly stirring; add a teaspoonful of flour mixed with half a pint of good stock; salt and pepper; cook about five minutes; add a teaspoonful of mixed mustard and one of vinegar. Chocolate Cake.—One cup of sugar, one-half cup of butter, four eggs, the whites beaten to a froth, one and a half cup of flour, one teaspoonful of baking powder. For filling, take a quarter of a cake of Baker’s chocolate, to it add a cup of water, boil, then add a cup of milk and when it again boils stir* in a tablespoonful of corn starch dissolved in a little milk. Boil, then sweeten to taste and flavor. Sauce fob Venison Steak.—Put one cup of stock, a small teaspoonful of salt, half a teaspoonful of pepper, and a very little cayenne, two or three cloves, and a few alspices in a saucepan; let all boil .ip, then stir in a piece of butter half the size of an egg, in which a teaspoonful of dour has been well mixed; one teaspoonful of currant jelly, one wineglassful of claret; heat it once more, pour it through a strainer so as not to remove the whole spice. Cheese Souffe.—This dish must be sent to table direct from the oven in the pan in which it has been baked, as it fulls if kept standing. Beat separately the whites and yolks of two eggs, add to the yolks one tablesponoful of sifted ilour, two of grated cheese, a pinch of cayenne, one of salt, and one cup of milk; when well mixed add the whites beaten to a froth, and stir briskly, pour into a buttered shallow pan. and bake in a quick oven until a rich brown—about 15 minutes. Cauliflower With White Sauce. — Boil two small cauliflowers pick them out into sprigs and arrange them, head downward, in a pudding basin, which must have been made quite hot; press them in gentley, then turn them out dexterously'on a dish and pour over them the following sauce, boiling hot: Melt one and a half ounces of butter in a saucepan, mix with it a tablespoonful of flour and then add half a pint of boiling water; stir till it thickens; add salt and white pepper to taste; then take the saucepan oft' the fire and stir in the yolks of two eggs beaten up with the juice of a lemon and strained.