Democratic Sentinel, Volume 17, Number 11, Rensselaer, Jasper County, 31 March 1893 — RELIABLE RECIPES. [ARTICLE]

RELIABLE RECIPES.

Baked Apple Dumpling. —Make a nice pastry, break off small pieces and roll thin, out the .size of a breakfast saucer. Into each piece put a teaspoonful of sugar and an apple chopped fine. Draw the edges of crust together, so as to form into balls. Then put them in a pan, cover with hot water and bake. Add more water if the first dries out, to form for a sauoe. Roast Duck with Apple Sauce. — Take two large ducks; singe, draw, pare off the neck, wings and legs: put a pinch of salt inside, close the lower aperture with the rump; truss nicely, put on the spit or in the roasting-pan, and cook about forty minutes, sprinkle occasionally with lie drippings; salt, untruss, and dish up the ducks; add a little rich broth to the drippings, strain over the ducks, and serve with an apple sauce in a sauce-bowl. Applb Sauce. —Peel, cut in quarters, remove the cores, and slice a dozen large cooking apples; put in a buttered saucepan with a glass of water, cover and cook slowly for about twenty minutes; add four ounces of sugar and press through a hair-Bieve. Sauce prepared in this way ought to be white, stiff and sweet enough to lie served with meat. Clam Chowdeb. —To make clam chowder cut the blaok heads from a quart of clams. Boil gently for twenty minutes in three pints of water. Cut a quarter of a pound of salt pork into slices and fry until brown and crisp; add a large onion cut into slices and cook slowly for ten minutes. Put a quart of pared and sliced raw potatoes into a soup kettle, and after placing a strainer over them pour the onion and pork into the strainer; then pour in the water in which the black ports of the clams were cooked. Remove the Btrainer with the pork and onion, which are of no further use. Heat the mixture in the kettle to the boiling point and add three tablespoonfuls of flour, mixed with a cupful of cold water. After boiling gently for twenty minutes add a quart of milk that has boiled up once, a tablespoon of butter, eight soft crackers, the soft part of the clams, and salt and pepper to suit the taste. Boil up the chowder once and serve. Mb. Samuel Harmon, of Fox Hill Penn., claims that he has eaten in the last twenty years 3,650 pies. His regular consumption has been half a pie each day. Mr. Harmon declares that he has never known what dyspepsia is like, and his neighbors and townspeople say he is a man of truth and veracity.