Jasper Republican, Volume 1, Number 6, Rensselaer, Jasper County, 23 October 1874 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Bkdobkee.—Mince small, cold, boiled haddock or any other fish, add fonr hardboiled eggs, also minced; boll a large teacup of rice, drain and dry It; melt in a stew-pan batter size of egg, and make the mince very hot In it; mix lightly with it the rice, season with salt, cayenne or carry, catsup, anchory or Harrey sauce. If sauce Is used, mix well with the rico first, and curry die same. Sheets’ Hearts Roasted.—Haring washed the hearts, stuff each with an onion parboiled and then minced fine, two tablespoonfnls of bread-crumbs, half a teaspoonful of chopped or dried sage, and sufficient black pepper and salt to season highly. Press the stuffing well into the hearts, and, if necessary, fasten a little muslin over the top to keep it in. While-roasting baste frequently. They may also be baked, but care must be taken not to let them get dry. Any heart that may be left is excellent bashed.

Potted Ox-Tongue— Cut about a pound and a half from an unsmeked boiled tongue and remove the skin. Pound it in a mortar as fine as possible, with six ounces of butter, a little cayenne, a small spoonful of pounded mace, nutmeg and cloves, beaten fine. When perfectly pounded and the spice well blended with the meat, press it into small potting pans and poor clarified butter over the top. A little roast veal added to the potted tongue is an improvement. Bullock’s Liver. —Cut the liver in scores and salt it with two pounds of salt for a fortnight, then let it drain dry for three days, then well rub in two ounces of several kinds of spice, according to your judgment, and all sorts of sweet herbs chopped very fine; also a good seasoning of onions and shalots. Then hang it in a dry cellar for a time, and then put it in a bag for use. A small piece is sufllcient to make gravy for hares, ducks, etc. It will keep many months and be useful to use in the summer.

Plum Cake.—Take two cups of butter, two cups of jnolasses, one cup of sweet milk, two eggs well beaten, one teaspoon of powdered saieratus dissolved in a little hot water, one teaspoon ground mace or nutmeg, one teaspoon ground allspice, a tablespoon of cinnamon and a gill of brandy. Stir in flour to make a batter as stiff as can be stirred easily with a spoon, beat well until it is quite light, then add two pounds of raisins stoned and chopped in two, and two pounds of currants picked, washed and. dried, also half a pound of citron, shaved in thin slices. Bake in a quick oven. Tomato Sauce. —Stew 'a 'dozen large tomatoes with cayenne pepper and salt, until they become .like a marmalade. Pass them through a sieve to remove the seeds, and stir until it is of the consistency of very thick cream. Then add a half pint of nice broth and a little butter. Or if you have no broth, a little water, and an ounce and a half of butter, with two t&blespoonfuls of grated cracker or bread, may be stirred in just before sending to table. In seasoning the same use very little pepper. It will be a nice accompaniment to beefsteak, or beef a-la-mode, or cold roast beef. — Cultivator.