Democratic Sentinel, Volume 6, Number 20, Rensselaer, Jasper County, 16 June 1882 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Parker House Rolls.—One quart of flour, one cup milk, teaspoonful salt, table-spoonful sugar, two table-spoonfuls yeast, one table-spoonful shortening. White Fbuit Oaks.—One pound of butter, one and one-quarter of flour, whites of eighteen eggs, one pound sugar, one teacupful of milk (sweet), one teaspoonful baking powder, two ounces almonds, half pound citron, or the almonds may be left out if preferred. Leave ont the fruit and this is delicious white cake. Coffee Cake.—Two teacups of brown sugar, one of molasses, one of butter, one of strong coffee, four of flour, four eggs, two teaspoonfuls cinnamon, two of spice, two of soda dissolved in the coffee, half pound raisins well seeded, half pound citron well cut up into small strips, half pound currants. I always brown my flour for this. How to Cook Rice.—Rice is becoming a much more popular article of food than heretofore. * It is frequently substituted for potatoes at the chief meal of the day, being more nutritious and much more readily digested. At its present cost, it is relatively cheaper than potatoes, oatmeal or grain-grits of any kind. In preparing it only just enough cold water should be poured on to prevent the rice from burning at the bottom of the pot, which should have a close-fitting cover, and with a moderate fire the rice is steamed rather than boiled until it is nearly done; then the cover is taken off, the surplus steam and moisture allowed to escape, and the rice turns out a mass of snow-white kernels, each separate from the other, and as much superior to the usual soggy mass as a fine mealy potato is superior to the water-soaked article.

Amber Soup.—Fry a large chicken with a small piece of pork and a large onion. Put them into the soup-pot with two or three pounds of veal or beef and a gallon of cold water. Let them simmer slowly for four hours, skimming very frequently. Add then a small carrot, a turnip, one stick of celery, two sprigs of parsley, four cloves, half a teaspoonful of small pepper corns and a little salt. Let it simmer slowly for another hour, strain and return to the pot. Season it to taste with cayenne pepper and salt. Add the slightly beaten whites and shells of two eggs, stirring well to the bottom of the pot Let it come to an active boil, then set it upon .the back of the range. When boiling ceases and it becomes perfectly still, skim it well, add a “table-spoonful or more of caramel and serve. Sweetbreads. —Throw them into cold water the moment they come from market and let them remain an hour. Then throw them into salted boiling water and let them boil about twenty minutes, or until tender. Throw them into cold water and let them remain two or three minutes. After blanching them in this way remove the skin and little pipes, and let them remain on ice until you are ready to cook them. Put a tablespoonful of light-brown sugar and a teaspoonful of water into a porcelain saucepan, and let it melt and assume a rich brown color, taking care, however, not to let it blacken or burn. Then add a teacupful of water and a pinch of salt. Stir this caramel well for a few minutes, then pour it boiling hot over the wellbeaten yelk of an egg. Brush the sweetbreads over with this and let them dry, brush them again and let them dry, and repeat this the third time. Then put them into the oven, with a little of the water in which they were boiled in the bottom of the pan. Let them bake until nicely browned, basting frequently. To fry sweetbreads, cut them into pieces the size of an oyster, or fry them whole. Season with pepper and salt, egg and bread-crumb them and fry them in boiling lard. Tomato sauce, stewed mushrooms, asparagus, green peas, macaroni, etc., are favorite accompaniments.