Democratic Sentinel, Volume 14, Number 47, Rensselaer, Jasper County, 12 December 1890 — THE KITCHEN. [ARTICLE]

THE KITCHEN.

Flour Gems. Ono egg, one tablespoonful of sugar, two tablcspoonfuis of butter, IX cupfuls of sweet milk, three tcaspoonfuls of baking powder, 2X cupfuls of flour. Beat well, have your gem pan hot and buttered. I’oui in and bake, quick. Klee Waffles. Boil half a pint of rice and let it got cold, mix witli it one-fourth pound of butter and a little salt; stir in IX pints of flour, beat five eggs separately, add yolks together with one quart of milk, lastly the well-beaten whites. Beat well and bake at once in waffle irons. Steamed Indian Pudding. One cup of sour cream, one cup of sour milk, one egg, two tablcspoonfuis of sugar or molasses, one' cup of flour, twocups of meal, one teaspoonful of soda, one teaspoonful of salt, one-half eap of' raisins or dried fruit. Steam or boll two 1 hours or more. * Serve with sweetened* cream. Cold Lemon Pudding. One-half box of gelatine soaked lu four tablespoonfuls of water for ten minutes? add a pint of boiling water, juice of two 1 lemons, one cup of sugar. Strain and set away to cool. When cold, stir Id the whites of throe well-beaten eggs. A thin boiled custard or thick cream may be used to pour over the pudding.

Stewed Tripe. Cut the boiled tripe into small pieces* and add three or four small onions; pour over the tripe and onions a little warmwater. Let it cook slowly until both are’ tender and the water nearly boiled away.Then add milk sufficient to make a good gravy, a tablespoonful of butter made smooth in an equal quantity of flour, salt and pepper to taste, and boil three minutes. Potato and Corn Muffin*. Two cups of cold mashed cups of corn meal, or enough for a batter. Soften the potato with the milk,working out all the lumps; then- stir to corn meal till the batter is just thickenough to drop easily from the spoon;add the whipped eggs and beat hSSd. Drop into gem pans, oiled and hot, and bake in an oven from twenty to thirty minutes. ' r 1 Potato Omelet. Take six good-sized potatoes, two teaspoonfuls of salt, one tablespoonful of butter and a little pepper. Peel the potatoes and put them into boiling water. When they have boon boiling for fifteen minutes add one teaspoonfui of salt. As soon as cooked drain and inash WelL Add one teaspoonful of salt, a little pepper and butter; then add four well-beaten' yolks, mixing well. Rub through' at cplander. Melt' two tablespoonfuls of butter in a frying-pan. Pht in' the potatoes, smoothing it a)<l' over. Fry it a light-brown color, double and serve likean omelet.

To bender a roughened skin soft and* smooth, wet in warm soft water,then rub thoroughly with oatmeal' flour, and wash off with water contain--ing a teaspoonfui of pure glycerine. Any coward can fight » battle when he’s sure of winning; but give me the man who has pluck to fight when he’ssure of losing.