Democratic Sentinel, Volume 17, Number 15, Rensselaer, Jasper County, 28 April 1893 — RELLABLE RECIPES. [ARTICLE]

RELLABLE RECIPES.

Hashing Potatoes. —A dainty way of hashing potatoes is as follows: Put a tahlespoonful and a half of butter in a fryingpan. Chop up six cold boiled potatoes, season them with salt and peppier and moisten them with about six tablespoonfuls of cream. Spread the moistened potatoes in the frying pan as soon as the butter is thoroughly heated. Draw the saucepan toward the hack of the stove, where the potatoes will slowly brown. In half an hour examine them and if they are fully browned, fold them over like an omelet and serve them. Another way is to jircpare the potatoes as just described, and spread them in a mound on a small meat platter instead of in a spider. Two tablespoonfuls of Parmesan cheese, and the same amount of tine soft breadcrumbs nre then sprinkled over them with bits of butter, and they are then browned in the oven until they are a fine golden color. Fruit Budding, Apricot Sauce.— Mix together, and then rub through a sieve, one pint of flour, three tablcpoonfula of sugar, half a teaspoonful of salt and two tablespoon fuls of baking powder. Into this mixture rub three tablespoonfuls of butter, and then add a halfpint of milk. Beat tho dough for about half a minute; then spread a thin layer of it in a well-buttered pudding dish or mould that, will hold about three pints. Fill the dish, say, with peaches, pared and • cut in halves (three pints), and sprinkle half a cupful of sugar over them. Spread the remainder of the dough over tho fruit. Bako for forty minutes in an oven that is rather hot at first, but in which the heat is reduced after the first ten minutes. Tho pudding may be served in tho dish. Apples or any kind of fruit in season are nice in this pudding. If apples bo used the pudding must be baked for an hour. A Minor ok Meat. —One of the most satisfactory methods of rc-serving a cold beefsteak or small pieces of a cold roast of veal, beef or mutton is in a mince. To make this, remove all the fat from the meat and chop tho lean pieces fine and season the mince with a little salt and pepper and cover it. If the meat is beef make the following gravy for it: Fry two small onions or one largo one in a tahlespoonful of butter until it is a fino brown. Add a cup and a half of stock or a cup of brown gravy. Stir in half a cup of stewed tomatoes and six mushrooms cut line, if convenient. Let this gravy cook about ten nilnutos nt the back of the stove, where it will be covered. Season it with salt and pepper at the end of this time, and then add three-quar-ters of a pound of cold minced beef. Let the mince boil up once, then dish it upon a very hot platter. Surround it with tiny cups of boiled rice moulded in shnpe by being pressed into buttered timbale moulds, or with some roasted tomatoes,, or with six pieces of dry bread cut heart-shape and dipped in melted butter nnd browned in a hot oven. If the mushrooms and tomatoes are not used, half a small green pepp6r (a pickle onewill do) may ho fried with the onion and added to tho ntince. Strew a teaspoonfill of minced parsley over the mince of beef if tho pepper is used. This mince is not browned, hut is served moist in a low pyramidal form on tho hot platter.