Democratic Sentinel, Volume 5, Number 11, Rensselaer, Jasper County, 22 April 1881 — HOUSEHOLD HELPS. [ARTICLE]

HOUSEHOLD HELPS.

(From the Honaahald.J Breakfast Toast. —Mix two tablespoonfuls of sugar, a little salt and a well-beaten egg in one-half pint of milk. Tn this mixture dip slices of bread and fry them on a buttered griddle until they are light brown on each side. MolassSs Oaks. —One cap of molasses, three eggs, two tablespoonfuls of cold butter, two teaspoonfuls of soda in half a enp of boiling water; salt and spice, of each one teaspoonful. Stir very thin and bake quickly. Cookies, —One and a half cups of white sugar, four eggs, one cup of lard, half cup of butter, three tablespoonfuls of water, one teaspoonful of soda, a half grated nutmeg; roll thin: dost over with sugar and roll down lightly. Bake it quickly. . Dixie Biscuits. —Three pints of flour, two eggs, two tablespoonfols of lard, one nmq.ll cup of yeast, one cup of milk; mix at 11 o’clock, roll out at 4 o’clock and cut with two sizes of cutters, putting the smaller one on top; let rise until supper. Bake twenty minutes. Lemon Pie. —For each pie take the yolks of three eggs, one cup of sugar, a tablespoonful of butter; grate the rind and press out the juice of one lemon, half a cup of cold water, two spoonfuls of flour, a pinch of salt; reserve the whites of the eggs for the top; mix two spoonfuls of white sugar with them. Custard Pee.—Line a deep plate with pie crust and fill with a custard made of one pint of milk, three eggs, three tablespoonfuls of white sugar and a pinch of salt; flavor with nutmeg; bake until firm in the center- this you can tell by inserting the handle of a teaspoon; do not let the oven get hot enough to boil it. Cabbage Salad. —One quart of very finely chopped cabbage, two-thirds cup of sour cream, two well beaten eggs; seasol to taste with sugar, salt, pepper and mustard. If you have no celery to chop with your cabbage, put in a tablespoonful of celery seed. Add a little vinegar. This is very fine, will keep well several days aud is excellent for picnics. Chocolate, No. 2.—Scrape the chocolate off fine, mix it smooth with water. If liked very rich make entirely with milk, if not, half water. Boil water and milk together; then stir in the chocolate which has been previously mixed with water, and continue stirring till it boils; then sweeten to your t ’.ste and take up. A tablespoonful of chocolate to a pint of milk or water is about the right proportion.

Starch. (Very fine) Two * tablespoonfuls of starch wet in cold water; add one teaspoouful each of gum arabic, white wax, and fine salt; pour on one quart of boiling water;T>oil ten minutes, theu strain; add two more tablespoonfuls of starch wet in cold-water to the strained starch. If any is left over it can kept for next time; it will be good though thin as water. If a polishing iron is used after the usual ironing the elutlies will look like new. ■White Sponge Cake. —Place a clean seive over an earthen bowl, and measure into the seive one cup of powdered sugar, a half cup of flour, a half cup of corn starch, oue teaspoonful of Royal baking powder; run them through together; have ready the whites of eight eggs beaten to a stiff froth; add one teaspoonful of rose extract; mix thoroughly and bake in square tins about two inches deep, in a quick oven. /Serve it out in small squares. To Make Chocolate. —Take three even tablespoonfuls of Baker’s chocolate, grated; for convenience put in a bowl or dish holding over a quart; then add two tablespoonfuls of white granulated sugar; mix the chocolate and sugar thoroughly; then add oue tablespoonful of boiling water; be sure and have the water boiling; stir until smooth; then boil one pint of milk and one pint of water together, when it really boils pour it gradually over the chocolate mixture*stirring all the time. The chocolate is now ready for use.

Omelet. —First, have fresh eggs, not omelet eggs (in restaurants all eggs that will not in any way do to boil, are put aside for omelets), break the eggs in a bowl, and to every egg add a tablespoonful of milk and whip the whole as thoroughly as you would for sponge cake. The omelet pan must be so hot that butter will melt almost brown in it, but not quite. Then run the whipped eggs and. milk iuto the pan and put it directly over the fire: Take a tliinbladed knife and run it carefully under the bottom of the omelet so as to let that which is cooked get above. If the fire is right the whole mass will swell and puff aud cook in about one minute. Watch carefully that it does not bum. It is not necessary to wait till the whole mass is solid, as its own heat will cook it after it has left the pan, bv i begin at one side and carefully roll the edge over and over till it is all rolled up, then let it stand a moment to brown. Turn out on a hot plate and serve immediately.