Jasper Republican, Volume 2, Number 8, Rensselaer, Jasper County, 5 November 1875 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Doughnuts. —One teacup of amir cream or milk, two teacups of sugar, one of butter, four eggs, one teaspoonful of saleratus; spice to taste Veal Sausages.— Chop equal quantities of lean veal and fat pork, a handful of sage, a little salt; beat all in a moftar and roll out like doughnuts and fry them. Jumbles. —One and one-fourth pounds of flour, three-fourths of sugar, three eggs, a little nutmeg, three-fourths of a pound of butter. Roll them in sugar. To Stuff a Fillet of Veal.— Take a slice or two of foe fillet and a few slices of pork, chop these very fine, add sweet herbs, pepper and salt; if the pork does not make it soft enough, moisten it with an egg. Chicken Celery— Boil two chickens; when cold, take the meat from the bones, chop it fine with the yelks of nine eggs boiled hard, two heads of celery chopped, add sweet-oil, mustard, cayenne, a little salt; mix it well together. Indian Pudding.— Boil a quart of milk and stir in four tablespoonfuls of Indian meal and four of grated bread or crackers, three tablespoonftils of sugar, four eggs, a piece of butter as large as a walnut, and a little salt. Bake it three hours. Hasty Pudding. —Boil some water and thicken with flour, as you would for thin starch; sift some coarse meal and stir in until it is quite thick; keep it boiling all the time you are putting in the meal, which must be done gradually; salt to the taste; boil it well; put it in a bowl and turn out. Eat with cream and molasses. Indian Dumplings.— Mix your meal with water that almost boils; make them up and put them in to boil abont twenty minutes moderately; they will come to pieces if they boil hard. Some prefer to stir up the meal with hot water and pat it in a clean cloth, as they are apt to break if not properly managed. An hour will cook it in this way. Fill a quart bowl with alternate layers of thinl}-sliced apples and sugar, add half a teacup of water, cover with a saucer held in place by a weight; bake slowly three hours; let it stand until v:old and you will turn out a rounded mass of clear, red slices imbedded in firm jelly. For an accompaniment to a dessert of blanc-mange, rennet custard, cold rice pudding or similar dishes, or even with nice bread mid butter, there is nothing nicer.