Rensselaer Republican, Volume 13, Number 3, Rensselaer, Jasper County, 8 October 1880 — HOUSE AND HOME. [ARTICLE]

HOUSE AND HOME.

Stewed Mlsiircomb on Toast—Puli out the bu ms of the mushrooms, and peel them. Melt a good slice of butter in a stew pan, then add a teaspoonfnl of white pepper and a very small pinch of powder ad mace. Put in the muahrobms, the upper side downward, and let them stew rently till they sre tender; they will take fifteen or twenty minutes. Fry a slice of bread brown in fresh butter; arrange the mushrooms upon It, and serve very hot. Stuffed Timatoes. Take large, smooth tomatoes, taka a little of the inside at the top and stuff with a force meat made thus- Fry some minced onion in butter and add some bread crumbs, some cold chicken chopped very fine, some chopped parsley and a little stock to moisten, and pepper and salt, mix well; take from the range, add raw yolk << e l’g. >tuff the tomatoes and bake them in toe oven. Broil your chops nicely, butter them hot and arrange them around a nl utter with the stuff id tomatoes in the center.

Riz a la 1 urqub —Put into a saucepun six cupfuls of stock or broth into which you have previously dissolved a -rood allowance either of tomato paste, French tomato sauce, or the pulp of iresh tomatoes passed through a sieve; pepper and salt accordicg to taste. When it boils throw in. for every cupful of dock, half a cupful of fine rice, well washed and dried before the fire. Let ihe w. oie remain on the fire until the rice has absorbed all the stock, then melt a goodly piece of butter, and pour it over the rice. At the time ot serving, and not 'jetore, stir lightly to separate the grains, but do this off the flic. Hints F-m Window Gardens.—Pretty window gardens may be made by taking ihe tin boxes in which mackerel is put up; paint them green or scarlet, and put in such plants as grow well together. When watering them do not use more water than will be absorbed during the day. A few experiments will soon enable one to judge coirectly in regard to the amount, and it is surprising to see how the plants will thrive in utter defiance of ail lhe wise things that are said about drainage. Thu tin or zinc cases ia which thread is packed will also, when painted md placed tn a stand, make very good window gardens. Water in which the gridiron and fryingpan have been washed is an excellent feitilizer. '

Oil Stoves— A few suggestions in regard to the use of the oil stove may be of v due to some one who does not succeed well in using it. Oomplaints are frequently made that a meal cannot be put hot upon the table if cooked on the single oilstove. My plan Is this: If I am to iret breakfast by it the first thing is .to Ijoil the water for coffee, have the coffee in the pot, with some soft paper stuffed in the nose. When the water boils pour a little on the coffee, cover closely and set it one side. Then warm the potatoes-, *hen thoroughly cooked cover them and <et one side. If beefsteak.is preferred to cold meat, cook that, lhe stove being very hot it will cook quickly. Then as you lake the steak est with one hand with the >th«r set the potatoes back on the stove While you are preparing the steak for the Übletbe potatoes wih be getting hot; •#hite taking them off set the coftee-poi back on the stove. Of course one must be quick*in her motions. Dinner piay in the same way be put smoking on the ta ble, and the housewife herself cool and fresh, will enjoy the meal as well as any member of the family. Croustades of Chicken.—Cut the crumb of a loaf of bread into slices two inches thick, and then with a round pastecutter, about two inches in diameter, cut •jit of each slice as many pieces as possible. With another paste-cutter, about one nd a half inches in diameter, make a nark on one sade of each cylinder of bread crumb. When all are ready, fry them a golden color in ve.y hot lard. A leep frying pan should ba used,and plenty of lard, so that the crouatades fairlv <wim in fat. When done, lay them on a linve Ln front of the fire to drain, and af’erward remove the cover (marked with the smaller pasre-cutter), and with the handle of a teaspoon scoop out all the inode of each crousiade. Mince finely some reainants of roast or boiled chicken, free from skin, etc.; add an equal quantity of ham or tongue, as well as a small quantity of truffles or mushrooms, also finely mitced. Toss the whole in a saucepan with a pinch of flour; add white pepper, salt and powdered spice to taste; moisten if necessary with a little white stock. Stir in, off the fire, the yolk of an egg, beaten lip with the juice of half a lemon; fill the croustadea with thia mince, put a button mushroom on the top of each, cover them with a sheet of oiled paper, put them into the oven to get thoroughly hot, and serve.

Parfait Aux Fruits—Take a Mttle more than half a package of Cox’s gela line and dissolve it in half a cup ot water, letting it stand for an hour. Then add be juice of four lemons, a pound of white mgar and a wine glass of sherry. After mixing these together, pour on the whole * half pint of boiling water. Place a mould upon ice, put into it a 1-inch layer of jelly and let it act; then arrange upon it fruit of different kinds (peeled, cored, •toned and quartered)'; put spoonfuls of jelly between the fruit and at the aides to keep the pieces in position. It must be done slowly, allowing the jelly to aet bejure adding more fruit. At the last add mother layer of jelly, and leave it to get firm on the Ice. Very ripe reaches are delicious in thia jelly, peeled and quarter ed and soaked for a few minutes In sher - ry and sugar. Large ripe plums should tie peeled □ eAly. a cut made down one nde and the stone taken out. Fill its place with a spoonful of plum jelly; press the sides of the cut together so that the trait will look whole, and arrange as tbove. Black Hamburg grapes, with a ew cuts made in the skin with a sharp penknife and soaked in sherry and sugar, ire nice for this dish; so are the delicious French double prunes. Nearly all preserved fruits can be used—but few that ire canned.