Jasper Republican, Volume 2, Number 16, Rensselaer, Jasper County, 31 December 1875 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Welsh Rarebit-—Gat «P cheese fine, and place in a saucepan with a little butter and a spoonful or two of vinegar, and boil until the cheese is well dissolved. Cota slice of bread, pour on the cheese, season with pepper, salt and ketchup, f Pound Cake.—:To a pound of sifted sugar add a pound of fresh butter, and mix them with the hand ten minutes; put to them nine yelks and five whites of eggs well beaten; whisk all well,* aqdadd a pound of Rifted flour, a few caraway seeds, a quarter of a pound of candied orange peel or citron cut in slices, a few currants washed and picked, and mix all together as lightly as -possible. _ E. W. of Grand Rapids, Mich., writes to the Detroit, Free Prets that he has succeeded admirably in keeping his stock of onions over until spring ’each season by cutting a hole in tjhe middle of his hay-mow and burying his crop, to remain there for the advanced prices of late spring. He says, however, that the past year his crop was more bulky than his yield of hay, and the plan could not be carried out. pint bowl of salt codfish, picked very fine, two pint bowls of whole, raw, peeled potatoes.. Put together in cold water and boiFtill the potatoes are thoroughly cooked; remove from fire and drain off all the water; mash with potato-masher, add piece of butter size of an egg, two well-beaten eggs, and a little pepper. Mix well with a wooden spoon. Have a frying-pan with boiling lard or dripjjngs, into which drop a spoonful of mixture and fry brown. Do hot freshen the fish before boiling with potatoes, and do not mold the cakes, but drop from spoon.

Banbury Cakes.— Set a sponge with two tablespoonfuls of thick yeast, a gill of warm milk and a pound of flour; when it has worked a little, mix with it a half pound of currants, washed and picked, half a pound of candied orange and lemon peel cut small, one ounce of mixed spice, cinnamon, allspice, ginger and grated nutmeg ; mix the whole together with half a pound of honey; roll out puff paste a quarter of an inch thick, cut into rounds with a cutter about four inches in diameter, lay on each with a spoon a small quantity of the mixture; close it round with the fingers in the form of an oval, sift sugar over and bake them on a plate a quarter of an hour. Sausages. —A correspondent sends a long letter in which he objects to “miscegenation,” or the mingling of beef and pork in sausages. He says, and truly, “ that there is no food more unfit for consumption than fresh pork • insufficiently cooked (which provokes the inquiry whether pork in any shape is at all fit for food), and beef overdone, though not quite as objectionable, is an altogether unsavory and indigestible article. To get"the pork sufficiently cooked it is necessary to overcook the beef so as to render it very tough and indigestible and almost wholly without flavor.” He recommends each sausagemaker to experiment with small amounts until he has tested for himself whether beef and pork are tolerable in sausages. The suggestion is ventured that if beef alone were used, without any pork at all, as in bologna sausages, a more nutritious and wholesome article of food would result, and there would be less suffering than there is now from cutaneous diseases.—N. T. Tribune.