Democratic Sentinel, Volume 5, Number 7, Rensselaer, Jasper County, 25 March 1881 — HOUSEHOLD HELPS. [ARTICLE]

HOUSEHOLD HELPS.

[From the Household.} Pig’s Foot Cheese. —Boil the hocks and feet of equal quantity loose in a pot till the meat will fall freely from the bones; season well with pepper and salt; put into a pan while hot and press it. Cnt in slices and serve with vinegar or Worcester sauce. . Mock Duck. —Take a round of beefsteak; salt and pepper; prepare a dressing as for turkey; lay in the steak ; sew up; lay two or three slices of fat pork upon it and roast; baste often and you cannot tell it from duck. Spiced Beef. — For ten or twelve pounds of beef take one tablespoonful of allspice, six cloves, a piece of mace; pound in a mortar; add a large spoonful brown sugar; rub well into the beef; then with saltpetre and salt; turn and rub daily for ten days; then boil six hours. Venison Ham.—Trim tlie ham nicely and lard with thin slices of bacon, then soak five or six hours iu the following pickle: One-half cup of olive oil, salt, spices, thyme, one onion cut in slices and one or two glasses of wine (red), turning it occasionally, then take out and roast before a bright fire, basting it with its pickle. It will take from one to two hours to cook. Roast Goose. —Make a stuffing of bread crumbs, onions and potatoes cut fine; season with pepper and salt, sage, and butter the size of an egg; fill the goose and tie down tlie wings; roast two hours and a half. Boil the liver and heart and add to tlie gravy which must be thickened with flour. Send to table with apple sauce and mashed potatoes. Mutton Kebbobed. —Take a loin of mutton; joint well; take the following dressing and put between each joint: Two tablespoonfuls chopped parsley, a little thyme, a nutmeg grated, a teacupful of bread crumbs; mix well with two eggs; roast one hour. If there is a large flap to tlie loiu, some of the dressing may be put in and then skewered securely. Roast Turkey. —Wash dry and stuff with a dressing of dry bread soaked in ■ water, pressed out and mixed with salt, pepper, thyme, butter and an egg; sew up the turkey snugly, and put in the pan with a little water; roast slowly, allowing three hours for a ten-pound turkey; when commencing to brown, rub over with a little butter to keep the skin from blistering; boil giblet in water, chop fine and put iu gravy. Boiled Pig’s Feet. —Take the fore feet, cut off tlie hock, clean and scrape them well; place two feet together and roll them up tightly in common muslin; tie or sew them so they will keep in perfect shape, and boil them seven hours on a moderate fire—they will then be very soft; lift them out carefully and let them cool off; then remove the muslin and you will find them like jelly. Serve with vinegar or split them and roll in bread crumbs or cracker dust, and fry or broil them. Serve with a little tart sauce. Quail.— Pick and clean, cut in the middle of back, fry in butter to a nice brown, salt and pepper; now put in an earthen or porcelain lined dish, one tablespoonful of nice butter and the same of flour; stir on a slow fire until butter is dissolved, then pour in slowly two-thirds glass of water and the same quantity of wine, salt and pepper; put in your birds that are nicely fired, simmei slowly one-quarter of an hour; toast some thin slices of bread (one toast to each bird); put in the dish you wish to serve, laying the buds on top; pour the gravy over all; serve very hot.

Mince Meat. —Chop fine two pounds of lean, tender beef, cold, boiled or baked; remove all skin and gristle. Mince fine half a pouud of suet, one pound of raisins, seeded, one pound of dried currants, washed and picked, half a pound of citron, sliced thin, one pound of clean, moist brown sugar, the juice of six lemons, the rinds grated (throw away the pulp), two grated nutmegs, one ounce of salt, one ounce of ground ginger. half an ounce of allspice, cloves and cinnamon, each; mix the meat, fruit and spices well; pour upon the sugar a pint of wine, and half a pint of brandy; add the fruit to the meat: pour over the wine and brandy; when it is well mixed pack it in small jars in a cool place. When ready to make the pies line the pie-plates with a good crust; add to a pint of the mixture a pint of tart apples, chopped, and a wine-glass of rose-water; fill the crust half full; lay over bits of butter; put in enough meat to nearly fill the plate; cover with puff paste; cut a slit in the middle aud bake. They keep well. Warm them before using.