Democratic Sentinel, Volume 5, Number 24, Rensselaer, Jasper County, 22 July 1881 — HOUSEHOLD HELPS. [ARTICLE]

HOUSEHOLD HELPS.

(From Detroit Free Prom Houaehold.) Broiled Steak.—Never put salt on a steak until after it is cooked. After trimming on each side equally, dress to taste with sweet fresh butter, pepper and salt, and add, if preferred, a teaspoonfnl of lemon juice. Shredded Codfish.—Mix it for fishballs or cokes and it is excellent; use it with egg sauce and milk and it will make a dainty dish, or combine it with Iwaten egg, adding a spoonful of flour and frizzle in a little butter and it will make a savory and nourishing kind of omelette. Sliced Smoked Beef.—Mince it fine and sprinkle it into a salad, or mix it also ■< with potatoes and egg for a cake, or use it with a spoonful of flour and eggs for an omelette, or heat it by steam through and eat it with a can of warmed up peas or a dish of stewed onions and potatoes. Lemon Pudding.—One lemon grated, rind and pulp, one cup of sugar, one cup of water or sweet milk, four eggs, three tablespoonfuls of melted butter, two tablespoon fuls of flour. Line a deep dish with pastry crusts, pour the custard in, bake thirty minutes. Beat the whites of three or four eggs to a stiff froth, sweeten, spread over the top of the pudding, and let it brown slightly. To Cook Rice.—To cook rice so that the grains will be whole and tender, wash it in cold water until the water looks clear, then cook it rapidly in boiling water for fifteen minutes, after which drain and place the covered saucepan on the back of the stove to steam until the grains crack open and are tender, which will be about fifteen minutes longer. Breakfast Herring.—Place the herring over a steamer and heat them well through, touch them up with a little butter and have a dish of well steamed potatoes ready, and it will make a meal. Chop the herring very fine, mix with mashed potatoes and a beaten up egg, and fry in a little butter, and it will make a nice potato cake. Potato Croquettes.—Take six boiled potatoes, pass them through a sieve; add to them three tablespoonfuls of ham grated or minced finely, a little grated nutmeg, pepper and salt to taste, and some chopped parsley; work into this mixture the yolks of three or four eggs, then fashion it into the shape of balls, roll them in bread-crumbs, and fry in hot lard, and serve with fried parsley. Lyonnaise Potatoes.—Boil the potatoes with their jackets on and allow then, to cool in order to have them solid. Peel and cut into slices about a quarter of an inch thick, slice an ordinary sized onion for 1. «*!*-? dozen potatoes. As soon as a tablespoonfui of butter has melted iu the pan, and the onion begun to colv. put in the slices of potatoes. Stir them a little. Season with salt and pepper. Fry the potatoes until they are a golden brown, and then chop up a tablespoonfyJ f parsley and sprinkle it over th tn just before taking them out. Potato Salad.—Take some cold boiled potatoes and slice very thin; add to them three hard-boiled eggs, also sliced thin; chop one small, fresh onion. In a glass bowl or salad-dish put a layer of potatoes, then a layer of eggs, and sprinkle over them a little chopped onion, salt and pepper. For dressing, take the yolk of a raw egg and stir into it half a teaspoonfnl of made mustard. Beat into it, drop by drop, three tablespoonfnls of sweet cream; add one tablespoonfuls of strong vinegar and the white of the egg beateu to a stiff froth. If needed for supper make at noontime. Flakes of cold boiled salmon, cod of halibut, substituted for the eggs, or added w ; ‘h them will improve th* a. dad.