Democratic Sentinel, Volume 7, Number 6, Rensselaer, Jasper County, 9 March 1883 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Fried Salt Fish.—Take thin pieces of the fish having the skin attached, soak for several hours, skin side up; soak over night if it is to be used for breakfast, and fry the same as fresh fish, after having dipped it in meal. Some pick the fish in small pieces, dip in rolled cracker, and fry like oysters. Veal Steaks.—Gut thin, season with salt, pepper and sweet marjoram, broil over hot coals, turning frequently; do not let one side remain over the fire till done, or it will be hard and dry; if turned frequently it will be juicy and

tender; take up in a hot dish in which there is a little boiling water, with a lump of butter and a little lemon juice or catchup. Steamed Pudding.—One' cupful chopped suet or a half cupful butter, one cupful sweet milk, two-thirds cupful molasses, a teaspoonful of salt, if you use suet; if butter, not any salt will be needed; a teaspoonful soda, a cupful chopped raisins, three cupfuls flour; steam three hours. Sauce: Stir a ta-ble-spoonful of flour into two tablespoonfuls of melted butter till smooth; add a cupful and a half of boiling water and let it cook a while; add a half cupful of sugar and two table-spoonfuls of vinegar, nutmeg or lemon; boil up and serve. Lobster Croquettes. Take the meat of two small lobsters and chop very fine; add to it a slice of onion chopped fine and browned in a saucepan with a tablespoonful of butter and two even spoonfuls of flour, with two spoonfuls of sweet milk; stir it together for a few minutes on the fire to make a thick dressing, sprinkling in a little pepper and salt and chopped parsley. When it has thickened turn it over the chopped lobster and stir in three well-beaten eggs. Form into croquettes, dip in yelk of egg, and then into bread crumbs, and fry in boiling hot lard. Rice Muffins.—You can’t match them. They make that dreariest of all meals, breakfast, a season of jov. They are unutterably delicious. They are the apotheosis of gastric enjoyment. It is an act of Christian enjoyment to tell your neighbors about it after you have made them just this way; One cup of boiled rice, one cup of sweet milk, two eggs, five table-spoonfuls of melted butter, half a small saltspoon of salt, one teaspoon of sugar, two teaspoonfuls of baking-powder, and enough flour to make a soft batter, which-will drop from the spoon. Stir after all the ingredients are in, lightly but thoroughly, and drop the batter into hot buttered muffin-rings for baking. Salad.—A scant pint of cold boiled or roasted meat cut in small dice. Veal, lamb or chicken can be used, or even two kinds of meat, if you have not enough of one. Twice as much cabbage as meat. Only that part of the cabbage which is white and brittle should be used, and it can be chopped about as fine as the meat is cut. The dressing: One-half pint vinegar, one heaping table-spoonful sugar, one teaspoonful dry mustard, two eggs, a little salt and pepper; heat the ingredients over hot water, stirring constantly tc prevent curdling, and remove from the fire as soon as it thickens; then add a piece of butter half the size of an egg, and pour it hot over the meat. When it is entirely cold stir in the cabbage. Pot-Roast of Beef.—Slice quarter of a pound of salt pork and lay it on the bottom of a dinner-pot; peel and slice a medium-sized onion and lay it over the pork; then put into the pot a rather square, solid piece of the round of beef, weighing about six pounds; season it with a table-spoonful of salt and a saltspoonful of pepper; add sufficient hot water to reach one-fourth up' the side of the meat; cover the pot and set it where the meat will cook slowly; about half an hour to each pound oi meat is generally the time required for cooking. Turn the meat occasionally, and cook it very slowly until it is brown and tender; take care to keep only sufficient water in the pot to prevent burning. When the meat is done, keep it hot in the oven, while a table-spoon-ful of flour is boiled for two minutes in the gravy; then serve the gravy and pork on the dish with the pot-roast.