Jasper County Democrat, Volume 13, Number 76, Rensselaer, Jasper County, 7 January 1911 — HINTS FOR THE ROSY HOUSEWIFE [ARTICLE+ILLUSTRATION]

HINTS FOR THE ROSY HOUSEWIFE

Easy Chair Fitted With Pneumatic Cushions.

Pictured in the nccomiuming engraving is a section of a chair fitted with pneumatic cushions, furnishing a very soft and comfortable seat and back. To hold the cushions in place the chair is provided with spacing members that round out the cushions where they meet the framework. " The forward’ part of the chair is provided with a spacing member mounted on springs which assist in holding the part in shape. The cushions are provided with valves and nipples, whereby they may be inflated when they have liecomo partially deflated by leakage—Scientific American.

Fricassee of Fowl. Take a fowl as plump ami tender as you can get. clean it thoroughly and wash inside and out. Then cut up, taking pains to disjoint it properly; put into a kettle and nearly cover with cold water. Rub first with salt, pepper and a little sage. Bring to a boil, then set back, closely covered, where It will just simmer until it is done. When very tender remove the chicken’from the broth, keeping hot. Skim off all the fat from the liquor and set it where it will boil up well. Season more, if needed, and add one pint of cream, if possible, or rich milk. Let come to a boil, then draw to back of the stove and stir in quickly the well beaten yolk of an egg and a tablespoon of chopped parslqy. Have the chicken arranged upon a platter, leaving a hollow in the center. Take hot cream of tartar biscuits, split and lay in the hollow upon tlie platter and then pour the cream and egg gravy over chicken and biscuits and serve at once.

Potato Chowder. Cut a slice of salt pork In/ dice and fry until brown, adding a spall onion sliced very thin. Don’t let the onion jfeown; but put it in after the pork has started to cook. Have ready one or two medium sized potatoes sliced very thin ami about a quart of hot water. Without removing fat scraps or onion put water ami potatoes in the blazer and boil until potatoes are soft enough to mash with a fork. Mash a part of them, which slightly thickens the chowder. Add a cup of rich milk. ' season to taste and serve with biscuit. It may also be made with cold mashed potatoes, cold boiled potatoes and a cold boiled onion, and if desired add a lump of butter and omit the pork.

Black Fruit Cake. Take three eggs and two cupfuls of sugar, one cupful of butter, milk and molasses, one teaspoonful of soda, cloves, cinnamon, nutmeg, one pound of raisins, currants and citron and five cupfuls of flour. Cream the butter and sugar. Add the well beaten egg* and the molqsses and a small portion of the flour; then add the milk and spices. Stir well. Add the flour, into which the soda has been sifted, and lastly the fruit, well dredged with flour. Bake In a rather slow oven. This makes two loaves and will keep indefinitely. Kidney Bean ■' ■ ? « Take the amount of kidney beans desired and soak overnight. In the morning place on stove and add fat salt pork, cut into rather small pieces, to taste. Salt. Let simmer until beans are soft. Do not have too much water and do not let boil very hard. When done it will be rather thick, not much water. It is Important to, cook slowly. Just before serving add one can corn and beat It through. Serve hot. Succotash is also made from lima bean* with corn added. J New England Clam Chowder. Fry some salt pork, cut into small pieces. Cut up five small onions and. fry with the pork about ten minutes. Cut up eight common sized potatoes and boll with the rest fifteen minutes. Put the soft parts in, boil not more than ten minutes, then add the hard parts and crackers and boll five minutes. Put In one-half cup of milk. Sprinkle in pepper to taste at intervals. Let the kettle stand on the back of the stove for ten minutes to season. 5 Da Beeksteak With Dressing. ? Broil steak and season on a platter as usual. Make a dressing of breadcrumbs with plenty of onion in it as for a stuffed fowl. Shape into little a rakes, using an egg to help bind mix- I ture, and brown in butter In a frying l ] pan. Place these on the surface of th* steak with a bit of parsley and serve. Baked Apple Sauce. Pare and chop the apples, put in i pudding dish, sprinkle well with sugar, j add enough boiling water to one-third ■ fill the , dish. Bake slowly for two* J hour*. v