Jasper Republican, Volume 1, Number 10, Rensselaer, Jasper County, 20 November 1874 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Tomato Sauce and Fish.—The celebrated dishes known as soles and other fish a la Orly consist merely of fillets of the fish fried, either plainly or after being soaked in lemon juice, etc., and dipped in batter and then served with some hot tomato sauce in a sauce-boat Genoese Pudding.—Three eggs, their weight in butter, sugar and flour, stoned raisins and nutmeg to the taste. Rub the butter and sugar to a cream, add the nutmeg. Butter the bowl, put in the raisins, then pour in the mixture, cover the bowl with a Cloth and boil for two hours. Eat hot with wine sauce. Coldslaw.—Yolks of two eggs; a tablespoonfUl of cream; a small teaspoonful of mustard; a little salt; two tablespoonfuls of vinegar. > If cream is not used put in a small lump of butter rubbed in a little flour. Cut the cabbage very fine; heat the mixture, and pour it on hot. Roasted Hare.—Having trussed the hare prepare a rich stuffing of corn and wheat bread, mixed and rubbed fine, butter, pepper, salt, thyme and beaten yolk of egg. Stuff the body of the hare and tie it up, and rub the skin with butter, and roast before the fire as sucking pig is done. It will require from two to three hours to cook. Serve with currant Jelly.

Eggs Dressed Spanish Fashion. —In a frying-pan toss a slice of rich bacon for the sake of the fat it will render; take away the bacon; mix a teaspoonful of honey with the bacon fat; break into it a dozen new-laid eggs, and do them slowly; take up with a skimmer, place them in a dish, and almost mask them with pickled red and green capsicums, sliced. A Partridge Pie. —Take four partridges and clean them nicely, and cut each one into four pieces. Beason with plenty of butter, some salt and pepper, and put in six hard-boiled eggs sliced thin, and two heads of celery cut fine. *Fill the dish half full with water, and pour in half a teacup of cream. Cover with a lid of paste, leaving a hole in the -center. If preferred, you may stuff the partridges with oysters and a lump of butter, instead of disjointing them. Sausage-Meat.—For every pound of meat two teaspoons of powdered sage, one teaspoon powdered thyme, one teaspoon black pepper, one and a half teaspoons salt; two teaspoons ground coriander seeds, or one teacup of seeds, not ground, for every twenty pounds of meat; one teaspoon saltpeter dissolved in water. After mixing thoroughly, make into cakes and fry as for the table; pack in stone jars to within two inches of the top, pour melted lard over until the jars are filled; cover closely, and they will keep a year. When wanted for the table, take out of the jars and, after taking off some of the lard that adheres to them, put into a skillet and heat through. They will be as nice as when first made.— Woonsocket (R. I.) Patriot.