Democratic Sentinel, Volume 9, Number 1, Rensselaer, Jasper County, 30 January 1885 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Mtn i •>> -Jhoi'S.—Trim off all the skin and roll each chop in beaten egg, then in m ucker crumbs, and fry in hot lard. < »>ok until brown. So< * ~s Griddle Cakes.— Two cupfuls of < ooked squash that has been passed through a sieve, a scant pint of milk, two beaten eggs, two spoonfuls of Sugar, a pint of sifted flour, a teaspoonful and a half of baking powder and a little-alt. Beat together until smooth and light. Cm mi is. —Two pints -of flour, one and a halt teaspoonfuls *of sugar, one teaspoon fdl of salt, two and a half teaspoon fii L of baking powder, two eggs, one pint of milk, one teaspoonful of cinnamon. Mix thoroughly, adding the eggs a iid milk last. Stir to a stiff batter, and bake on a hot, well greased griddh . Rio i M rr.K. —Pick and wash the rice careful)' ; boil it in water until it swells and softens; when the water is boiled away, add ome milk. It may be boiled entirely I a milk, by setting tbe vessel in which the rice is in iuiboiling water; sweet* 5 ■! Gth white sugar and season with nut tnej. It. also maty be thickened with a little flour or beaten egg.

Vi": i -Stew. —Cut the-weal into small strips *'af a dozen large potatoes into thin f 1 i. **r,. place a layer of veal on the bottom, of a stew-pan, season and then place c 1 •«.; ®r of potatoes on top. Continue u a 1 11 all is used. Over the last layer of v-cri spread thin slices of salt pork. * o wr with water and cook slowly or * ’ our aud a lull 1. Mo i e • abe successfully removed from <■ • p*. o in the following manner: Wrir, g a. ■o. rse towel oubof clear water, ’] spre. 'i it iroothly on the carpet, iron it cb H a good hot iron, repeating the ope.a on wherever it,he moths are suppo ed to be. Noneedito press hard, and t.b? <!’;■ or color of the carpet will not he inj ired as the moths are de-‘ streyeci i ihe heat aud steam. A i. ixtnre to have' in the house is s.p.n-..{ of aqua d»;ninonia two oun-*-*- oil water one qu.nrl, saltpetre one >.• *>•« afnl, Hhavlnerseapoiioounce. Seri > ih< nan tine .. n t mixing the I oth* • •«. • Mints ; n<! u'A-.w it to stand a fe > •• befoie ii-te*g Itissure deal it. 1 hugs il aik-dicd to the ere' .1 ;h liny nh: Mr it will renun i • -hat is mi u-d * t,h oil without itvnV.iit the tin, sr min-lcs, aud will remov • u <e from earpefr-dby covering the s|,«..i with the mixtiuee and after spumyi-u ii.nl rubbing it ‘thoroughly was! ii od vitii dear cold ssaier.

Mi tto v Chops. — Beat each chop .flat, a d J- ~-fi each with straps of salt •porL Ir . m ,finite through, so ns to profp' i '.( ih sides of the rihep. Put into d u< .pan, sprinkle with minced onion ...-.iper end parsley, and barely eove. "• ii h anj weak broth you may chan.-. u> ve. Put on the .•saucepan lid, set it v here it will not boil under one horn. Char increase the heat, and Rimer.pi l.a'l' an hour, or until tender. Take up ihe chops and keep hot. Thicken gravy with brown flour, and add ihe inice of one lemon. Put back the chops, and heat to a weak boil. Lay .the chops on the dish, pour over Hie :grn\y rad servo.