Democratic Sentinel, Volume 8, Number 38, Rensselaer, Jasper County, 17 October 1884 — HOUSEKEEPERS' HELPS. [ARTICLE]

HOUSEKEEPERS' HELPS.

In frying meat, fish or fowl, never se* them back on the stove to cool in the grease. Always take rap while it is boiling hot. Roast Ibeef, or fowl, will be much nicer if they are kept covered while roasting; it keeps them moist; uncover just time enough to let them brown. Velvet Pudding.—Five eggs, beaten separately, <one cup of sugar, four table-spoonfuls of corn starch dissolved in a little cold milk and added to the yelks and sugar; boil three pints of milk and add the other ingredients while boiling; remove from the fire when it becomes quite thick; flavor with vanilla and pour into a bakingdish ; bake the -whites of the eggs to a stiff froth, add half a cup of sugar, turn over the pudding nd place it in the oven and let it brown slightly. To be eaten with this sauce: Yelks of two eggs, one cup sugar. table-spoonful of butter; beat well, add one cup of boiling milk, set on the stove until’it comes to a boiling heat, flavor with vanilla. Kentucky Fried Chicken.—After thoroughly washing the clucken drain all the water off: never let chicken soak in water. When you are ready to fry it take a clean towel, lay it on the ttfble, lay the pieces of chicken on it and turn the towel over them so as to soak up all the moisture: then pepper and salt it and dip lightly in flour; fry in lard and use plenty of it; lard is‘better than butter to fry chicken in. Have your frying pan hot when you put the chicken in, and give it plenty of time to cook; when it is done, if it is not browned evenly set it in the oven a few minutes, take it up as soon as done; never let it stand in the grease. To make the gravy, put a sufficient quantity of flour in the grease to make a thin paste, and stir it until it is perfectly smooth, then p’d in sweet milk until it is the right consist-nxy; don’t g :-t it too tliick, and htit boi about five minutes, and season to taste; then pour it over the chicken.