Democratic Sentinel, Volume 17, Number 40, Rensselaer, Jasper County, 20 October 1893 — RELIABLE RECIPES. [ARTICLE]

RELIABLE RECIPES.

Corn Pudding.—Cut from the cob three ears of tender green corn, add three fresh eggs, beaten very light, one cupful of sweet cream, and two heaping tablespoonfuls of butter. Bake one hour; serve with or without sauce, as liked.

Sandwich-Making.—For meat and other sandwiches, cut slices of bread about one-eighth of an inch thick, then with a sharp knife, cut off all the crust, leaving trim, straight edges; butter each slice and cut across the centre, or, with two more sharp cuts, shape each piece into the form of a triangle, making the three sides as nearly even as possible, and fold carefully together. Once having learned the right quality of bread to use, how to cut evenly, butter smoothly and fold exactly, the sandwich may be varied indefinitely. Slice ham or tongue almost to paper thinness, and lay between buttered bread. Roast beef, ham and chicken should be chopped fine and seasoned before spreading, and a delicious variety is made by using thin slices of Hamburg loaf. In making cheese sandwiches or sandwiches of smoked fish or sardines, use if possible bread made from some form of the entire-wheat fine brown flour. This will cut smoothly without crumbs. Spread with sauce Tartare and then with the cheese or fish. To make egg sandwiches, boil fresh eggs five minutes, plunge them in cold water and leave until cold; this will prevent any discoloration of the yolks which sometimes darken if left to cool otherwise. To chop the eggs, use a knife and plate, season with salt, pepper and a little mustard and spread on the buttered bread. For nasturtium or lettuce sandwiches, the flowers or vegetable should be very fresh and crisp. Spread the bread with mayonnaise dressing instead of butter, and add finely torn lettuce leaves or a stem of nasturtium, with leaves and flower just before serving.