Democratic Sentinel, Volume 15, Number 28, Rensselaer, Jasper County, 31 July 1891 — PRACTICAL RECIPES. [ARTICLE+ILLUSTRATION]

PRACTICAL RECIPES.

Family Plum Puddings One-half pound beef suet, ono-half pound currants, ono-half pound raisins* three eggs, half a nutmeg, broad andi flour to mix. Boil for the usual time*, and sorve hot. Baef Ten. One pound of lean beef cut into smalt bits, with every particle of fat removed. Put in a wide-mouthed bottle, cork tightly, and set In a kettle of cold water. 801 l three hours. There will bo a small, cupful of the juice; season with a saltspoonful of salt, and give a few spoonfuls at a time. Tapioca Pudding; Dissolve a teacupful of tapioca in * quart of water over night In tho morning, pour off tho water, and boil it in a quart of milk with two teacupfals of sugar. Pare and core eight apples* filling the opening with a lump of sugar and a bit of cinnamon; put in a bakingdish, and pour the tapioca over them. Bake two hours; serve cold. Koly-Poly Padding. • Make a rich suet crust roil rather thin, spread jam (or any kind of fruit)* leaving a margin of paste where the pudding joins, roll It round, tie in a cloth, that has been sprinkled with flour, drop In boiling water, keep cooking two hours* take off the cloth, lay on a flat dish, and servo while hot with lemon sauce. Spanish Bun*. One cup brown sugar, one-half cupsmolasses, Uns-half cup sour milk four tablespoons melted butter, one egg and yolks of two (save the whites of two for frosting,) one teaspoon soda, ono aud one-half cups of flour, one tablespoon cinnamon, the same of cloves if desired. Use brown sugar for the frosting stiering until quite white. Sweat Potato Croquette*. 801 l six large sweet potatoes until they are Just tender, then remove tho skins , and mash the potatoes through a colander or a vegetable press, add a tablespoonful of butter, 4 tablespoooful of salt, a dash of pepper and a tablespoonful of sugar. Mix thoroughly, form into croquettes, dip first In egg and then in. bread crumbs and fry In smoking-hot fat.Celery ou Toast. If not used In soup celery may be creamed and served on toast Tho following recipe Is well worth trying! Cut the stalks of celery Into inch pieces* cover them with milk and let them boil 1 until tender. Season to taste with salt and pepper, and liberally with butter* pour over squares of hot toast and serve at once. The milk may be omitted the vegetable stowed in water till tender, seasoned to tasto with salt* pepper and butter. In this recipe it is not to bn. served on toast. A pinch of soda should be added while It is cooking. Buckwheat Cake* Nice buckwheat cakes arc made sf four cups of buckwheat flour, one scant, cup of yellow Indian meal, a tablespoonful of salt mixed up with three caps of' hot water and one cup of cold milk, making the mixture about blood warm. Beat this batter vigorously, and add cup or liquid yeast or a yeast cake dinsolved In a cup of luke-warm water. Buckwheat cakes, after the first rising" should be raised with some of tbe batter. For this purpose there should always be made at least a piut more than.is used each time, and this should be set away in a cool place to serve as yeast for the • next batch of cakes. Those- cake# raised with buckwheat latter will be betterthan tho first raised with yeast The goldeu moments iq the stream ts" life rush past us and we see nothin but sand; the angels come lo visit na and we only know them whon they rrc. gone.—George ElioL

LITTLE TURELE.