Democratic Sentinel, Volume 8, Number 38, Rensselaer, Jasper County, 17 October 1884 — HOUSEKEEPER’S HELPS. [ARTICLE]

HOUSEKEEPER’S HELPS.

Boiled Potatoes.—Parboil large potatoes and cut them into thin slices; broil the slices on a gridiron, which has been well greased, until brown on both sides. Season and serve on a hot dishTossed Potatoes.—Boil some potatoes in their skins; peel them and cut into small pieces, toss them over the fire in a mixture of cream, butter rolled in flour, pepper and salt till they are hot and well covered with the sauce. Serve while they are quite hot. Baked Almond Podding. —Beat fine one-fourth pound of blanched almond with a little rosewater, the yelks of nine eggs, a lemon grated and the juice squeezed on it, six ounces of butter, a quart of thick cream. When well mixed, bake half an hour with a paste around the dish. Lyonaise Potatoes. —Take a half pound of cold boiled potatoes, two ounces of onions, a heaping teaspoonful of minced parsley, butter size of an egg. Slice the potatoes, put the butter into a saucepan and when hot throw in the chopped onion, which must be fried a light brown, then add the sliced potatoes, which turn until they are thoroughly hot and of a light color, then mix in the minced parsley and serve immediately. Pressed Chicken.—Boil chicken until the meat will separate from the bones readily; use just as little water as possible to cook it in; after you have taken the chicken out and removed the bones, cut it in small pieces and put back into the kettle with the broth and boil until very tender, then put it into a basin and turn what little broth remains in the kettle over it; put in a press and leave until cold; when cold slice thin. Chicken Pie.—Divide the chicken at all the joints and boil until tender; season with salt and pepper, make a nice, rich, biscuit dough and roll to an inch thickness; line your pan or pudding dish on the sides only, letting the crust roll down over the edge of the pan; put in the chicken, and add butter generously and flour enough to thicken the gravy; let it boil up good, then pour over the meat until covered; boil the top crust and cover, having previously seasoned t.» ta te, pressing the crust well over the. edges; cut places in the tep for the tteain to escape. Bake one-half hour. Pork and Vegetable Pie.—Peel and slice thin six good-sized potatoes onion, one-half pound sweet salt pork cut in thin slices, and fry brown ; *one pound of beef or veal cut thin and also fried rare in pork drippings. Make a good crust as for biscuit, not too rich, line your pan around the sides only, line the bottom with the pork, then a layer of meat, potatoes and onions, season with pepper and salt to f aste and cover with a thin layer of crust; repeat until the vegetables and meat are used up,then pour in sufficient hot water to cover, finish with a crust. Bake one hour in a moderate oven. Dry Hop Yeast.—Peel, wash and boil six medium-sized whke potatoes; put into crock three pints or flour, press the potatoes through colander or seive into the flour; boil a large handful of hops in three pints of water for fifteen minutes, strain the water over the flour and potatoes, mix thoroughly and when only luke warm pour in cold water enough to make the consistency of sponge; soak half a pound of dry yeast and add to It; now let it set and rise very light, stirring it down and let it rise three or four times; stir down each time, then sift three quarts of corn meal into a bread-bowl, and pour the raised yeast into the middle of it, mix until quita stiff; if tins is not enough meal to make it stiff add more; roll out and cut in squares, place on dishes to dry in the air where it is shady; turn occasionally. Be sure to let it get perfectly dry before putting away. Keep in a dry, closed place. This makes beautiful bread ami mils with good flour. -

Brown Bread.—Take three teacups of corn meal, stir into it two cups of boiling sweet milk; when cold, add one cup of wheat flour and one cup of sour milk; into the sour milk stir well one teaspoonful of soda; add one-half teaspoonful of salt; steam three hours. Apple Puffets.—Two > eggs, one pint of milk, sufficient flour to thicken, as waffle batter, one and one-half teaspoonfuls of baking-powder; fill teacup alternately with a layer of butter and then of apples chopped fine; steam one hour. Serve hot, with flavored cream and sugar. Cream Pie.—Three eggs, one cup sugar, one and one-half cups flour, table-spoonful of sweet miik, two teaspoonfuls of baking-powder; bake in a shallow pan. Cream: three eggs, one pint of milk, three table-spoonfuls of flour, five table-spoonfuls sugar; a little salt, flavor to taste, and boil until thick. Egg Toast.—Beat four eggs, yelks and whites together, thoroughly; put two table-spoonfuls of butter into a saucepan and melt slowly; then pour in the eggs and heat without boiling over a slow fire, stirring constantly; add a little salt, and when hot spread on slices of nicely-browned toast, and serve at once.

Macaroni.—Simmer one-half pound of macaroni in plenty of water till tender. but not broke’.; strain off the i water. 1 ike fho yell’s of five and the whites of i, > uoo ha .£ pint of cream, white meat and ham chopped fine, three spoonfuls of grated cheese. Season with salt and pepper; heat all together, stirring constantly. Mix with the macaroni, put into a buttered mold and steam one hour. Potato Balls.—Four large mealy potatoes, cold; mash them in a pan with two table-spoonfuls of melted butter, a pinch of salt, a little pepper, one table-spoonful of cream and the beaten yelk of one egg; rub it together for about five minutes, or until very smooth; shape the mixture into balls about the size of a walnut or small rolls, dip them into an egg well beaten and then into the finest sifted bread crumbs: fry them in boiling lard.