Democratic Sentinel, Volume 6, Number 49, Rensselaer, Jasper County, 5 January 1883 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Cream Dressing for Cold Slaw.— Two table-spoonfuls of sweet cream whipped; beat well and pour over oabbage previously cut very fine and seasoned with salt. Chicken Soup. —ln boiling chickens for salads, etc., the broth (water in which they are boiled) may be used for soup. When the chickens are to be served whole, stuff and tie in a cloth. To the broth add a little lice, or add one thinly-slice l onion and a quart of tomatoes. Boil twenty minutes, season with salt and pepper and two wellbeaten eggs, and serve. Lancashire Pie. —Take cold beef or veal, chop and season as for hash; have ready hot mashed potatoes, seasoned as if for the table, and put in a shallow baking-dish, first a layer of meat, then a layer of potatoes, and so on till the dish is 1 leaping full; smooth over top of potatoes, and make little holes, in which place bits of butter; bake until a nice brown. Pickled Chicken. —Boil four chickens till tender enough for meat to fall from bones; put meat in a stbne jar, and pour over it three pints of cold, good cider vinegar, and a pint and a half of the water in which the chickens were boiled; add spices if preferred, and it will be ready for use in a few days. This U a popular Sunday evening dish; it is good for luncheon at any time. Cranberry Sauce. —Pick over and wash the cranberries and put in the preserving kettle with half a pint of water to one quart of berries; now put the sugar (goanulated sugar is the best) on top of the berries. Set on the fire and stir about half an hour. Stir often to prevent burning. They will not need straining, and will preserve their rich color cooked in this way. Never cook cranberries before putting in the sugar. Less sugar may ba used if you do jiot wish them very rich. Rolled Apple Dumplings. —Peel and chop fine tart apples, make a crust of one cup of rich buttermilk, one teaspoonful of soda, and flour enough to roll; roll half an inch thick, spread with the apple, sprinkled well with sugar and cinnamon, cut in strips two inches wide; roll up like jelly c.ike, set up the rolls (on end) in a dripping pan, putting a teaspoonful of butter on each, put in a moderate oven and baste them often with the juice. Use the juice for the sauce, and flavor with brandy if you choose. Mince Meat. —In the “housekeeper’s department” of the Germantown Telegraph we find this seasonable recipe: Take two pounds lean beef boiled, and, when cold, chopped fine; one pound beef suet, chopped very fine; five pounds apples, pared, cored and chopped; one pound sultana raisins, washed; two pounds raisins, seeded and chopped; two pounds of currants, washed in several waters; threefourths pound bf citron, cut fine; two table-spoonfuls of cinnamon, one grated nutmeg, two tablespoonfuls of maca, one of ground cloves, the same of allspice and salt, two and one-half pounds brown sugar, a pint of sherry, a half pint of brandy; let it stand at least twenty-four hours before making up into pies. If the mince-meat made after this recipe is kept in stone jars, well covered up, in a cool place, it will keep all the winter; if it becomes dry, add more wine. Another recipe: Four pounls of raisins, two pounds of currants, two pounds of citron, two pounds of suet, two pounds of beef, two pounds of sugar, one and one-lmlf pints of sherry, one gill of brandy, one ounce of mace, one ounce of cinnamon, one nutmeg, one quart of apples, one thin rind and juice of two lemons; chop well and mix thoroughly.