Democratic Sentinel, Volume 7, Number 12, Rensselaer, Jasper County, 20 April 1883 — DOMESTIC RECIPES. [ARTICLE]

DOMESTIC RECIPES.

A simple but delicious dish for dessert is made by cutting up oranges in small pieces and then pouring over them some rich boiled custard. Serve -with cake.. When boiling cabbage put a slice of salt pork in the water, and an agreeable flavor with no objectionable grease or fat will be given to the cabbage. If you have plain boiled rice for dinner, and have a little left, it is by no means necessary that this should be thrown away; it will help to make de licious fritters; add milk and flour and one egg the batter; if you have fruit to put in, so much the better; drop by spoonfuls in hot lard and fry till a delicate brown; a little sugar in the batter helps to give it a brown tinge. Pineapple Sherbet. —Delicious sherbet is made of canned pineapple; to one can of pineapjde allow a pint of sugar and one heaping table-spoonful of gelatine; chop the pineapple till it is very fine, add the juice from the can, and the sugar, soak the gelatine for an hour or more, until dissolved, in cold water; then add half a cup of hot water; stir this in with the pineapple. Let it stand until cold. This may be served with cake and ices at the clsse of supper. Copffe-c are.— Take a pint of sponge from the baking when it is light and ready to mix stiff, and a heaping tablespoonful of melted butter or lard, one cup of sugar and one or two eggs well beaten; add enough flour to make this the consistency of bread dough, let it rise again, or twice if convenient { roll thin and long in dripping-pan, sift sugar over the top, sprinkle cinnamon on this, and pour just enough on. the top to moisten the sugar, and let it rise again, and bake.

Salad Dressing. —Rub the yelks oi two raw eggs to a smooth paste, with half a saltspoon of cayenne pepper, a saltspoonful of dry mustard, and a teaspoonful of oil, or a teaspoonful and a half of melted butter. To this, when ready to serve the salad on which it is to be used, add vinegar and a little more oil, or in place of vinegar use strained lemon juice; for ordinary purposes good vinegar is just as satisfactory, and is, of course, much more ecdftiomical. Hominy Fritters. —Beat three eggs very light, add to the eggs half a pint of milk, mix with a pint of cold boiled hominy, adding it gradually to the hominy and stirring until all are smoothly blended together. The batter should be thick enough to drop readily from the spoon. A table-spoonful of sugar may be added to the batter, and a little salt. Fry brown in boiling hot lard of drippings, dropping it in by the tablespoonful. Drain well and serve as soon as cooked. To be eaten with sugar, maple sirup or cream. Cottage Pudding.— Beat two eggs very light, and half a cup of sweet milk, one table-spoonful of butter, one cup of sugar, one teaspoonful of baking powder, and one pint of flour; flavor with spice or with lemon; bake for half an hour. Serve with a sauce made thus: Let the yellow peel of a lemon boil sos fifteen minutes in a half a goblet of water; when cool thicken this with a table-spoonful of cornstarch or arrow root, which you have first rubbed smooth in a cup of sweet milk, then put it back on the stove, add a lump of butter ; do not let the sauce boil, but let it heat gradually to the boiling' point; just before serving add any flavoring you choose; a little wine is a pleasing addition.