Jasper Republican, Volume 1, Number 32, Rensselaer, Jasper County, 23 April 1875 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Dessert.— Placa M maar cracker* •• may be desired ia aaucere and corer them with boiling water. When all the water ia absorbed corer with thick cream and sugar; then place a spoonful of jelly in the center of each and season with nutmegs. No nicer dessert can bodeJI ■irecL .. ? ~ * Two Recipes no* Cream Pies.— One tablespoonful of flour, two tablespoonfuls of sugar; stir the sugar and flour together, then stir in one teacup of good cream; use any flavoring desired. This is for one pie. *Try it. No. 2—Two eggs, two tablespoonfuls of flour, four tablespoonfuls of sugar, one tablespoonful of butter; two teacupfuls of cream; flavor with lemon or cinnamon. This will make two pies. German Apple Pudding.— Butter a pie-dish and lay in it a layer of bread crumbs, then a layer of good cooking apples pared and quartered, then a layer of good brown sugar, then a very thin layer of finely-chopped suet or little bits of butter, then a layer of bread crumbs, and so on until the dish is filled, taking care* to have crumbs at the top. Bake the pudding in a moderate oven for threequarters of an hour. Before serving sift sugar on the top.—Rural Hew Yorker. Spread Cake.— One and one-half cups of sugar, two-thirds cup of butter, beat together to a cream; add two-thirds cup of water and flour to make a batter, three eggs, beat yolks and whites separate, leaving out one white; add eggs last thing, with two and a half teaspoonfuls of baking powder in a little flour; bake in Jelly-cake tins, in a quick oven; take the remaining white, beat to a stiff froth; thicken with sugar, not so stiff as for frosting, spread this between layers, sprinkle cinnamon or nutmeg over the icing. _ This makes a cheap cake for tea. As Excellent Indian Pudding.— Scald two quarts new milk, and while boiling-hot stir in cornmeal enough to make it the consistency of mush; have ready one cup of finely-chopped suet, one cup molasses, one teaspoonful each of cinnamon and ginger, and stir into the pudding; scald this altogether well, and let it get quite cold; add two wellbeaten eggs, butter the size of an egg, a little salt and sugar, enough to serve without sauce, which you must ascertain by tasting it. To make this pudding very nice, add one cup each of currants and raisins. Bake three hours. More fruit and sauce makes it equal to an English plum-pudding.— Cor. 2f. Y. Nom. Beef-steak Pie.— Cut three pounds of steak from a rump that has hung several days that it may be more tender, but be particular to see that every portion is perfectly sweet; cut the steaks into pieces about two inches long and one wide and thick. Allow a small piece of fat to each piece of lean and arrange the meat in layers in a baking dish; between each layer sprinkle a seasoning of salt, pepper and, when liked, a few grains of cayenne. Fill the dish sufficiently with meat to support the crust and to give it a nice raised appearance when baked and not to look flat and hollow. Pour in sufficient water to half fill the dish and border It with paste; cover the top with paste, slightly press down the edges and trim off close to the dish. Ornament the pie with leaves or pieces of paste cut in any shape that fancy may direct; brush it over with the beaten yolk of an egg; make a hole in the top of the crust and bake in a hot oven for about an hour and a half. Beef-steak pies may be flavored in various ways, with oyster and their liquor, mushrooms, minced onions, etc. Suet may be used instead of* butter and lard for the crust, and clarified beefdripping answers a good purpose. Pieces of underdone roast or boiled meat may be in pies used very advantageously, but always remove the bone.—Houmhold.