Rensselaer Republican, Volume 14, Number 40, Rensselaer, Jasper County, 22 June 1882 — DOMESTIC ECONOMY. [ARTICLE]

DOMESTIC ECONOMY.

> Breakfast Cake. —One quart of floor, two eggs, two cups of milk, two teaspoonfuls cream tartar, ofie teaspoonful soda, half a cup of sugar, a little salt. Floc* Mrarrws.—One pint of milk, one egg, three-fourth* cup of sugar, two spoonfuls yeast, scant half cup of butter; mix a little thicker than griddle cakes and rise over night. Graham Muffins. —One egg, one spoon of butter, one spoon of sugar, one cup of milk, stir together; one teaspoon of goda, two of cream tartar, Graham Hour to make a stiff batter. &old Oaks.—Telks of four eggs, one cup Of sugar, one-half cup of butter, one-half enp of milk, two cups of flour, one-half teaspoon of soda, one teaspoon of cream tartar, citron and currents. Potted Haw.—Take any remains of ham yon have ; even fried, if of a nice quality, is good for th* purpose; take away all stringy parts, sinew or gristle; put in a slow oven with its weight of butter ; let it stsj macerating in the batter till it is very tender, then heat it in a mortar; add cayenne, and pack in pots. Oat-meal Cakes. —Place one pound of oat-meal in a bowl; in one pint of boiling water drop about half an ounce of butter or salted lard ; pour this boiling over the meal, stirring it as quickly as possible into a dough ; turn -nit on to u bread board ; roll it until as thin as it can be and hold together; cut into small, round cakes and bake on a griddle, first one Bide and then the other.

Meat Jelly. —We have found the following jelly excellent and nutritious when given to an invalid, the receipt coming from the doctor : One calfs foot find one pound of veal; tins is put in lour pints of water and boiled very slowly for fully five hours; when the water was reduced to one-third it was strained, the seasoning of a little pepper and salt and nutmeg being added last. This keeps quite well. It should have no vegetables in it or it wiil spoil. To Stew Fish. — Cut vour fish into pieces: flour and fry it a light brown ; cut an onion into ringlets and fry it also; put all into a pot, adding as much water as will just cover H ; season with salt, pepper, mace, a very few cloves, sweet marjoram, and parsley; dredge sufficient flour to thicken the gravy; when nearly done put in a cupful of walnut or mushroom catchup ; chop some of the fish and make balls exactly as you would forcemeat ; it is a great improvement; let it stew gradually until done; serve in a deep dish; when eold the sauce is a perfect jelly. Orange Marmalade Podding.— One cupful of fine bread crumbs, one-half cupful sugar, one cupful of milk or ■•ream, four eggs, two teaspoonfuls of butter, one cupful orange, or other sweet, marmalade; rub the butter and ugar together; add the yelks, well beaten, the milk, bread crumbs and the whites whipped to a froth ; put a layer of this in tho bottom of a well-buttered mold, spread thickly with some pretty stiff marmalade—orange is nicest—then another layer of the mixture, and so on until the mold is full, having the custard mixed on top; bake in a moderate oven about an hour;/ turn out of the mold upon a dish, and serve with sweetened cream or custard.