Democratic Sentinel, Volume 15, Number 44, Rensselaer, Jasper County, 20 November 1891 — THE KITCHEN. [ARTICLE]

THE KITCHEN.

Cooking Keel pan. T'kted!Lamb Chops.—Day the chops in beaten eggs; lift them out and sprinkle with sifted bread crumbs; season with saltand pepper and fry in hot lard. Deviled Oysters. —Wipe dry and lay in-a flat dish, season with melted butter, pepper and lemon juice, roll in oracber crumbs, then in beaten eggs and fry in hot butter. Busks. —One cup of mashed potatoes, one cup of sugar, half cup of butter, two beaten eggs, flour enough to roll, sot to rise and when light, mold into high biscuit and let rise again; sift sugar .and cinnamon over the top and baike. Coffee Rolls. —Take one quart of bread dough and mix with it one-haif cup of sugar, one-qaiarter of a cup of butter, two cups .of dried currants; make into small rolls, dip into melted butter, place in tins, let rise and bake. Waffles. —One pint of sweet milk, two eggs, one pint ot flour, half a cup of butter, one tcaspoonful of cream tartar, a half-teaspoonful of soda, a pinch of salt. Bake in waffle-irons well heated. Buckwheat Cakes. —One 1 cup of wheat flour, two cups of buckwheat, three teaspoonfuls of baking powder or a quarter of a cup of yeast, a half teaspoonful of salt, equal parts of milk and water to form a thin batter.

Corn BfiEAD.—One pint of corn meal and one pint of wheat flower sifted, one pint of sour milk, two beaten eggs, one-half cup each of sugar and butter, one teaspbonful of soda dissolved in a little inilk; bake in a greased pan twenty minutes. Cinnamon Cake. —When the sponge of yeast cake is ready to knead take a portion of it and roll out threefourth of an inch thick, put thin slices of butter on the top, sprinkle with cinnamon and sugar; let it rise well, then bake. Muffins.—One pint of milk, two eggs, three tablespoonfuls of yeast, one-half spoonful of salt, flour enough to make a smooth batter, let rise four hours and bake in muffin rings in a hot oven ten minutes. Soda Biscuit. —One quart; of sifted flour, one teaspoon ful of soda, two teaspoonfuls of cream tartar, one teaspoonful of salt; mix thoroughly and rub In two tablespoon fuls of butter and wet with one pint of 9weet milk. Bake in a quick oven. Stuffed Cabbage.— Remove the heart by breaking back the leaves, to do which without breaking pour over a pint of boiling water; All the vacancy with cooked chopped veal or chicken rolled into iwlls with tbe yolk of one egg; tic a cloth and boll two hours.