Rensselaer Republican, Volume 13, Number 39, Rensselaer, Jasper County, 16 June 1881 — HOUSE AND HOME. [ARTICLE]

HOUSE AND HOME.

Pineapple Jam.—Peel, grate and weigh the apple. Put poundto pound , of pine-apple and sugar. Boil ft in a preserving kettle thirty or forty min- , utes. - Asparagus Omelet.—Boil two pounds of tender, fresh-cut asparagus In very Itttle water, with a small por-1 tion or salt, or, what is better still, | steam the asparagus without water until it is tender, chop it very fine, mix it with the yolks of five, and whites of three well-beaten eggs, and I two tablespoonfuls of sweet cream, I fry and serve quite hot. Raspberry Jam.—To every quart! of ripe raspberries, allow a ponnd off the best loaf-sugar. Put sugar and berries Into a pan. and let them stand two or three hours. Then boil them In a porcelain kettle, taking off the! scum carefully. When no more scum I; rises, mash them and boil them to I smooth marmalade. When cold, put | them in glass tumblers. >

Caramel, for Coloring Soups, etc.——Put into a tin or porcelain saucepan half a pound of white sugar and a teaspoonful of water. Stir over a slow fire until of a clear, darkbrown color. Great care must be taken not to let it burn. Add a tea cupful of water and a teaspoonful of salt. Boil three or four minutes, cool, strain and put away in close-corked bottles. This Innocent coloring substance greatly improves the appearance of soups or gravies, giving to them a rich amber color.

Beefsteak Pickled.—Lay a steak in a pudding dish with slices of onions, a few doves, whole pepper, salt ana bay leaf, a sprig of thyme, one of marjoram, and some parsley, add oil and tarragon vinegar in equal parts, just to come up to the steak, and let it steep in this for about twelve hours,' turning it occasionally; then either broil or fry it in butter, and serve with mashed potatoes. It may also be slightly fried in butter, and then stewed with a little common stock, and served with piquante safice. Veal Stew—Cut four pounds of veal into strips three inches long and one inch thick; peel 12 large potatoes, and cut them into slices one inch thick; spread a layer of veal on the bottom of the pot, sprinkle in a little salt and pepper, then a layer of potatoes, then a layer of veal seasoned as before. Use up the veal thus; over the last layer of veal put a layer of slices of salt pork, and over the whole a layer of potatoes. Pour in water until it rises an inch over the whole: cover it close, heat it 15 minutes, and simmer it an hour. '*

Lemon Jelly Cake.—A delicious lemon jelly cake which will keep well and which is in fact better after having been kept for a week, is an easily obtained luxury. Take two cups of sugar, half a cup of butter, one cup of milk, three eggs, two and one-half teaspoonful of baking powder, and three cups of flour.- This makes five layers. For the jelly use the grated rind of two large lemons and the uice also, one cup of sugar, one egg. half a cup of water, one teaspoonful of butter, one tablespoonful of flour mixed with a little water; boil until it thickens and then place between the layers of cake.

Orange Pudding.—Peel and slice oranges until you have about a quart, put into a deep pudding dish and cover with a half cup of white sugar. Set a pail containing a pint of new milk into a kettle of boiling water. Stir together the yolks of two eggs, one-half cup of sugar, two tablespoonfuls of corn starch and a little cold milk. When the milk boils, stir in this mixture adding a pinch of salt. Let thicken and pour over the oranges. Beat the whites of two eggs to a .stiff froth and add a tablespoonful of powdered sugar. Spread over the top of Hie pudding and set in the oven just long enough to brown.

1 ' ■ Preserved Oranges.—Take any number Of oranges, with rather xpore than their weight in white sugar. Slightly grate the oranges, and score them round and round with -a knife, but not cut very deep. Put them in cold water fbr three days; changing the water two dr three times a day. Tie them up in a cloth, boil them until they are soft enough for the head of a pin to penetrate the skin.• While they are boiling place the sugar ’on the fire, with rather more than half a pint of water to each pound: let it Doll a minute or two, then strain It through muslin. . Put the oranges into tne syrup till it jellies and is of a reHow color. Try the syrup by putlog some to cool. It must not be too stiff. The syrup need not cover the oranges, but they must not be turned, so that each part; gets thoroughly done.

Game Pie—Dress and wash the birds, cutting each quail in half, and larger, birda into four pieces. ’Cut off bite of inferior portions, neck, etc,, and boll with the goblets until tender. Make a good paste, and line a large pudding dish. Put a thin layer of cold'boiled mutton, beef, corned ham, or anything yoff may have, in the bottom of the,dish, .upon this pieces of Se birds, peppered and buttered. ake a dressing,of bread cruinbs, the chopped -giblets, 'minced parsley, thyme and a small onion, seasoned with pepper and salt and the juice of a lemon. Strew part of this o zer the birds, then more birds and crumbs, Until all are in. Strain the liquor the giblets were boiled in and pour over, cover with a good thick crust, and bake three hours, If a large pie. Cover with paper to prevent becoming too brown. T ' * ' * •