Democratic Sentinel, Volume 6, Number 46, Rensselaer, Jasper County, 15 December 1882 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Mutton Chops.—Season and dip into a beaten egg and then in cracker crumbs; put in the oven in a pan with a little butter aud water and bake until brown. A Traveling Lunch. Sardines chopped fine, also a little ham; mix With chopped pickles, mustard, pepper and vinegar spread between sliced bread nicely buttered. jfcJp.oED Tripe.—Cut the tripe in square?; put a layer in a s*one jar and then sprinklg with cloves, allspice and pepper; then another layer of tripe, then spice and so on until the jar is filled. Let stand two days before serving.

Veal Cheese.—Take equal quantifies of, sliced boiled veal and sliced boiled tongue; pound each separately, add a little butter now and then ; mix them in a stone jar; press it hard and pour on melted butter; keep it covered in a dry place. When cold cut in thin slices. Cupped Eggs.—Put a cup of highseasoned brown gravy into each cup; set the cups in a saucepan of boiling water, and, when the gravy heats, drop a fresh egg into each cup; take off the saucepan, and cover it close till tho eggs are nicely and tenderly cooked ;• dredge them with nutmeg and salt. Serve them in a hot-water plate covered with a napkin. Baked Cauliflower.—Put cauliflower to soak in salted water for an hour or more; look over carefully; remove the hard stalks and leaves; scald five minutes; cut into pieces and put into a pie-dish; add a little milk, and season with pepper, salt and butter. Cover the whole with dry grated cheese and bake. Fried Cauliflower.—Pick out all the green leaves from a cauliflower and cut off the stalk close. Put it, head downward, into* a saucepan full of boiling, salted water. Do not over boil it. Drain it on a sieve, pick it out into small sprigs, and place them in a deep dish with plenty of vinegar, pepper and salt. When they have laid about an hour in this, drain them, dip them in batter, and fry in slot lard to a golden color. Damson .Telly.—Damson jelly is made easily by putting the damsons in a jar in the oven and letting them heat gradually, and bo 1, extracting th * juice. To every pint of juice add one pound of sugar. Proceed then as for currant jolly. After tho jniefe is extracted for the jolly rub the fruit through a sieve. This, of course, removes the stones. When rubbed through the sieve weigh the fruit and rtdd its weight in sugar; boil it until it stiffens, put it in cup < to harden, and it can be turned into jelly plates, and is delicious with cold meats. * ’ Pickles.—Do not keep pickles in common earthenwaio, as the glazing contains lead, and combines with tho vinegar. Vinegar for pickling should bo sharp, dhongh not tho sharpest kind, as it injn es the pickles. If you use copper, b 11-metal or brass vessels for pickling, never allow tho vinegar to cool in them, as it is then .poisonous. Add a teaspoonful of alum, aud a teacup of salt to each thee gallons of vinegar, and tie- up a bag with pepper, ginger-root,-apices of the different sorts in it, and you have vinegar prepared for any kind of pickling. Keep pickles only in Wood or stoneware. Anything that has held grease will spoil them. Stir them occasionally, and, if they are soft ones, take them out aud scald the vinegar, and pour it hot over the pickles. Keep enough vinegar to cover them well; if it ia weak, take fresh vinegar and pour on hofc Do not boil vinegar or spico above five minutes.