Democratic Sentinel, Volume 8, Number 19, Rensselaer, Jasper County, 6 June 1884 — DOMESTIC RECIPES. [ARTICLE]

DOMESTIC RECIPES.

Baked Beans. —Soak a pint of beans over night; in the morning boil till tender with a half pound of salt pork; season with salt and pepper; remove to a baking pan and bake until brown. Baked Onions. —Wash but do not peel the onions; boil an hour in salt water, changing the water twice. When tender lav in a baking pan and bake an hour and a half. Serve with melted butter. Suet Pudding.— One cup of chopped suet, three-fourths of a teacup of molasses, one teacup of sweet milk, three and one-half teacups of flour, one cup of stoned raisins; steam two and onehalf hours. Brown Bread.— One quart of cornmeal, one pint of ryemeal, one-quarter of a cup of molasses, one teaspoonful of soda dissolved in hot water, one-half teaspoonful of salt; mix soft with boiling water and bake. Doughnuts.— Two cups of sugar, two cups of sweet milk, three eggs, two teaspoonfuls of soda dissolved in hot water, one-half cup of melted lard, salt and add flour enough to roll well Fry in boiling lard. Soft Ginger Cake.— One cup of sugar, three cups of molasses, one cup of butter, one cup of sweet milk, three eggs, seven cups of flour, one teaspoonful of soda well beaten in the molasses, one teaspoonful of each of ginger, allspice, cloves, and cinnamon. Jumbles.— Rub to a cream a pound of butter and a pound of sugar; mix with a pound and a half of flour, four eggs and a little lemon juice; roll the cakes in powdered sugar, lav them on flat buttered tins, and bake in a quick oven. Ham Croquets. Chop pieces of cold boiled or fried ham just as fine as it is possible to chop them; mix them with cold mashed potatoes, an egg or two, a little butter or cream, or both; form into balls, flour them; melt a little butter in a frying pan, and brown the halls. Serve hot. Boullon. — This is the fashionable beverage of the day at germans, kettledrums, receptions,“ and parties. It is served in dainty cups, and takes the place of the now old-fashioned tea. It is made the same way as the clear stock, using only a pint of water to a pound of meat, seasonal with salt, popper and spice, hubs and vegetables, or not, as you j.ii n Tue s -ioinr of seasoning given wii.-s for one gallon of stock. Mixet)*-Stock.—Put the trimmings of your fresh meats and the bones and tough pieces left from roasts or broils into the soup pot, with one quart of cold water for every two pounds of moat and bones. Wl en it comes to a boil skim and set back where it will simmer six hours. Add sprigs of herbs, onions, cloves, and peppercorns according to taste. Cook two hours more. Set away to cool. Iq morning skim off fat. Ko. pin a ccol place. This is especially good for tomato soup, or anv \ common soap, and should be always i kept on hand, as it costs little or noth- ! ipy but the labor.

Farm Bxxad.— Crumb stale bread as for dressing; mix with it several well-beaten eggs; form into small cakes •ad frv brows hi hothntUr Mantle scarfs. —The newest mush for mantle and bureau scarfs is not fringe of any sort, but a double row of plash and tufted silk, the upper row much larger than the smaller. These are set about on inch and a half apart, and match either the ground of the scarf or the colors in which it is emt/roiaereu, as one pieases. AN appetizing dish appeared on our table the other day called on the menu "smothered heart with lemon sauce.” It was made of slices of beef heart cooked in a very little water until tender. then dipped in flour and nicely browned in butter. The sauce was of flour, butter and hot water, and was flavored with lemon. This is to be served as an entree only, and not to take place of the roast, which forms L the piece de resistance at the ordinary ' dinner. Cabbage pickled thus will help save the cucumber pickles: Select a nice, firm head, and remove the outside leaves, cut it into two parts and shave it very fine, place it in a jar, sprinkle pepper and salt over, then chop two red peppers and two heads of celery very fine and put in, then about two tablespoonfuls of white mustard seed. Pour cold vinegar over it, cover with a plate and put a weight on it to keep the cabbage under the vinegar. This will be good to eat in about a week. Fish Balls. —One pint pared potatoes, chopped small, one-half pint raw salt fish, torn into small pieces and put in cold water, Put the potatoes in a | kettle, and the fish on top, covered with | boiling water; cook until the potatoes are soft. Drain off the water, mash the fish and potatoes together in the kettle. Add pepper, salt if needed, also one egg well beaten; one teaspoonful butter. Drop tablespoonful into flying basket and plunge into hot fat. Don’t turn them. Lemon Pie. —Boil together for five minutes three tablespoonfuls of cornstarch, one saltspoonful of salt, one and a half cujjs of sugar, and one pint of boiling water. Add the juice and grated rind of two lemons. Set aside to cool; when cool add the beaten yolks of four eggs, then stir in the whites of the eggs, beaten stiff. Bake with only an undercrust. The pie will have all the lightness and delicacy of an omelet, with the most exquisite flavor. It should be served the same day it is baked.