Democratic Sentinel, Volume 14, Number 13, Rensselaer, Jasper County, 18 April 1890 — HOUSEKEEPER’S HELPS. [ARTICLE]

HOUSEKEEPER’S HELPS.

Chicken Pcs.—Divide tne effiCKen at •U the joints and boil until tender; season with salt and pepper, make a nioe, rich, biscuit dough and roll to an inoh thickness; line your pan or pudding dish on the sides only, letting the crust roll down over the edge of the psm; put in the chicken, and add butter generously and flour enough to thicken the gravy; let it boil up good, tnen pour over the meat until covered; boil the top crust and cover, having previously seasoned to taste, pressing the crust well over the edges; outplaces in the top for the steam to escape. Bake one-half hour. Pore and Vegetable Pie.—Peel »nd slice thin six good-sized potatoes and one onion, one-lmlf pound sweet salt pork cut in thin sli< es, and fry brown; one pound of beof 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 taste 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 crunt. Bake one hour iu a moderate oven. Dry Hop Yeast.—Peel, wash and boil six medium-sized white potatoes; put into crock three pints ot flour, press the potatoes through colander or seive into “the flour; boil a largo handful of hops in three pints of water for fifteen minutes, strain the water over the flour ind potatoes, mix thoroughly and when only luke warm pour in cold water enough to make the consistency of ipojtge: soak half a pound of dry yeast •nd add to J» ; now «et it set ano very light, stirring it down and let 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 this is not enough meal to make it stiff add more; roll out and cut in squares, place ou 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 ana rolls with good ft"*-

Qgicia Croquettes.— One oold bofied chicken chopped fine; then take a pint of sweet milk, and when the milk Is bailed stir into it two large tablespoonfuls of flour made thin m a little cold milk; after the flour is well cooked with the milk, put in a piece of butter the size of an egg, add salt and cayenne pepper; stir all well into the chicken; roll up with your hand, and dip first into an egg beaten up, then into cracker rolled fine, and fry in hot tallow (fresh tallow, half and half lard, is very nice). Almond Pudding.— Turn boiling water on to three- fourths of a pound of Bwcet almonds; let i* emain until the ekiu comes off easily; rub with a dry cloth; when dry, pound fine with one large spoonful of rose water; beat six eggs to a stiff froth with threo spoonfuls of fine white sugar; mix with one quart of miik time spoonfuls of powdered crackers, four ounces of melted butter and the same of citron cut into bits; add almonds, stir all together and bake in a small pudding iislx with a lining of pastry. Tim pudding is best when cold. It will bake in half an hour in a quick oien, STOCK FOR CLEAR BOUFS. Jj’lVe pounds of clear beef, from the lower part of round, five quarts of oold water.Let it come slowly to a boil; skim caro-' fully and set where it will boil slowly for eight or ten hours. Strain, and set away to cool. In the morning skim of! all fat, and turn soup into a kettle, being careful not to let sediment pass in. Pnt into the stock a medium-sized onion minced, one stick of celery, two sage leaves, two sprigs parsley, two of thyme, two of summer savory, two bay leaves, twelve peppercorns, and six whole cloves. Boil auietly from ten to twenty minutes; salt and pepper to taste. Strain thorough an old napkin. It is now ready to serve as a simple clear soup, or for foundation for all clear soups,