Democratic Sentinel, Volume 15, Number 49, Rensselaer, Jasper County, 25 December 1891 — THE KITCHEN. [ARTICLE]

THE KITCHEN.

What the Good Cook, Bay. Pumpkin Soup. —Take three pounds of pumpkin; peel it and cut it into small pieces. Put it In a saucepan with water enough to cover it, adding a little salt; boil gently until it is soft, drain it and pass it through a fine colander, for it must not be watery. Put three pints of milk in a stewpan and mix with it the strained pumpkin; let it come to a boil; add a very little white sugar and salt and pepper to taste, and serve. Very Strong Vinegar.—Take two gallons of good cider and thoroughly mix it with two pounds of new honey, pour into your cask or bottle and let it stand from four to six months, when you will have vinegar so strong that it cannot be used at table without diluting with water. It is the best ever produced for pickling purposes. Apple Bread. —There is nothing more delicious than warm apple bread, eaten with fresh butter. We make the bread the same as for steamed brown bread. When the bread is mixed ready to cook, add sliced apples until the mixture is thick with them. Steam from three to four hours; then bake thirty minutes in an oven of moderate heat. To Make Dressing. —To make a nice dressing, take one pint of soaked bread and season with two spoonfuls of salt and of Bell’s poultry spice to suit the taste; also one tablespoonful butter or of fat salt pork cut up very fine. An egg well worked in will make the dressing cut up nicely. Chocolate Cookies. —One cup of butter, two cups of sugar, three cups flour, four eggs, one cup of grated chocolate, one-half teaspoonful of soda, and one teaspoonful of cream of tartar. 801 l thin. This makes a great quantity. They are better with age.