Jasper County Democrat, Volume 13, Number 103, Rensselaer, Jasper County, 8 April 1911 — HINTS FOR THE BUSY HOUSEWIFE [ARTICLE+ILLUSTRATION]

HINTS FOR THE BUSY HOUSEWIFE

Handy Stepladder Fer Use About the House.

A convenient type of stepladder is that which a Michigan man has recently put on the market. It is especially adapted for odd jobs about the house. There are only three steps to the ladder, but the sides rise as far again above it. and at the top is a shelf, on which may be kept tools, nails, screws, pails" or whatever appurtenant es are required on the work at hand. This shelf is large enough to hold a bucket of water or a pan if the ladder be used for cleaning walls or high woodwork. A rim around the shelf keeps objects from falling off. The upper part of the sides, rising above the top step, form hand rails, to which the worker may hold to steady himself or herself. The ladder has a new style lock, which holds it perfectly secure, and when unlocked and folded up It becomes almost entirely flat and takes up little room. Grandmother’s Chicken Soup. Take cne large fowl or two small ones. Dress and remove all the fat you can. Have a kettle of water boiling. Put in the fowls, let the latter boil up hard, then draw back on the fire until the water will only boil gently. When the meat is done remove from the liquid and keep that boiling bard. Add the liver whole and gizzard chopped fine. Joint the fowl into good serving pieces. Have a dozen peeled potatoes cut in quarters and four good sized onions cut in quarters. If the broth is very greasy skim off all you can. Add the potatoes and onions. Season with salt and black pepper. Cook fast about ten minutes, then put the jointed fowl back into the kettle and add. when it is all boiling fast, dumplings made the regular way. Cook about twenty minutes after they are added.

Preparing Croutons. There are a dozen or more ways of preparing the crouton. It is browned in the oven or fried in fat buttered or covered with drippings in a variety of ways. One definition of a crouton is that it is a piece of bread browned in butter in a saute pan or moistened with butter and browned in the oven. Here is one recipe: Spread lightly with butter four slices of white bread cut one-half inch thick and then into one-half inch squares." Brown evenly in frying pan over slow fire, turning frequently. Remove to colander. Keep warm till ready to serve. Sprinkle lightly with salt. • Boiled Fowl and Cabbage. A very large fowl is used and lean salt pork. It is put on soon after breakfast in boiling water. The pork is in slices about an inch and a half thick, and about a pound is used. A firm cabbage is cut in quarters and soaked in cold water, to which a good handful of salt has been added. About 10:30 the cabbage is added to the fowl, and at 11 o’clock peeled potatoes are placed on top of the whole mess and cooked until done all white and mealy. With this dinner a‘slice of the pork is relished as much as the fowl, and the cabbage has a fine flavor. Yorkshire Pudding. Yorkshire pudding is served with roast beef. Beat three eggs very light, add a small teaspoonful of salt, one pint of milk and two-thirds of a cupful of flour. Butter a pan like the one used for roasting the beef and pour the pudding in. placing the racji with the meat on it over and not in the pan or pudding. This should be done a half hour l>efore the meat is done, allowing the pudding to bake that length of time. Cut into squares and serve as garnish for beef. Bacon Omelet. Three eggs beaten light, one-half teaspoonful baking powder mixed well j with a half cupful of milk and a little pepper added to the beaten eggs. Take four rather thip slices of bacon, and after cutting off the rind put the bacon through a food grinder. Turn Into a hot frying pan and cook it a little before adding the egg mixture. Mix it altogether in the pan, then cook as any other omelet. A . V / Beefsteak Pudding. “ Mix one quart of flour, one pound Of suet, shredded fine, a’ little salt and cold water to make a stiff paste, as for pie crust Roll out half an inch thick; season the steak well with pepper and aalt; lay it on the paste, add a sliced onion and a few raw oysters; roll up,, tie in a cloth and boil three hours. .