Rensselaer Republican, Volume 14, Number 43, Rensselaer, Jasper County, 13 July 1882 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Two Methods of Corning Beef.— Cut up quarters of beef in pieces to suit the size of your family. Lay it one hour in cold water, then spread it to drain; have a clean barrel, and after the water has drained from the beef place it in the barrel with a layer of coarse salt between each layer of beef; if fine salt has to be used, put on a slight sprinkle. Have in a large iron pot six gallons of water, four quarts of salt (in winter and six in summer,) two ounces of salt petre, half a pound of brown sugar, and one pint of molasses. Boil and skim off the scum, set it asids t ■> cool, and when perfectly ooljl pour it >ver the besf In the barrel ana put Clean rocxs on the beef to keep it down under the pickle. This quantity of pickle will answer for one quarter of beef, weighing eighty to one hundred pounds. Steaks can be used out of the barrel for eight days without being too salt, if nicely washed off in cold water. After boiling the corned beef let it remain in the water in which it is boiled until cold (or nearly cold); it will be more juicy. All boiled meats, if they are to be eaten cold, are better for cooling off in their liquor. Another: Take about eight or ten pounds of beef (I like the brisket), put in a deep pan or something that can be tightly covered, and rub with two or three handfuls of coarse salt. Twelve hours later dissolve a piece of saltpetre size of a small walnut in half a cup of hot water; when cold pour over the meat. Turn it night and morning and baste with the pickle which will have formed, for about four days or longer if you like it. Lemon Toast.—Beat the yolks of three eggs and beat with them half a pint of cream; dip slices of bread into the mixture, then fry them a delicate brown in boiling butter. Take the whites of the eggs, beat them to a froth, add to them three ounces of white sugar and the juice of a small lemon. Stir in a small teacupful of boiling water, and serve as a sauce over the toast. Charlotte Russe.—Pour one cup of cold water over half a cup of gelatine. When it is dissolved add a cup*of boiling milk and let it cool. Add to a quart of sweet cream sifted sugar and vanilla to taste. When the gelatine is beginning to harden whip the cream to a froth and add the gelatine gradually, continuing the whipping for some time. Line a glass dish with slices of sponge cake and pour the mixture into it, and let it stand in a cool place until thoroughly congeal - ed. This recipe does not call for any eggs. Beef Omelet.—Which may be be eaten cold for supper or warm for breakfast, is made of one pound of beefsteak, one quarter of a pound of suet, salt, pepper, and a very little sifted sage, one egg and three milk crackers; chop the beef and the suet very fine, roll the crackers to a powder, mix all together and bake in a shallow, tin, r or fry in butter over a slow fire. To Dress Celery.—Beat up well one yolk of an egg; add two tablespoonfuls of cream, one of white sugar, three of vinegar, a teaspoonful of olive oil, one of made mustard and a pinch of salt; cut the celery into bits, and pour over it the sauce. Pie-plant pudding. Wash and cut the pie-plant in small pieces, cover the bottom of the pudding dish with it, then put in a layer of bread crumbs and plenty of sugar, and so on, until the dish is full; add a little water , and only a little, as the pieplant is very juicy. To be eaten with a sauce.

Cocoanut jumbles—These are very nice for tea. Grate one pound of cocoanut, mix it with three quarters of a pound of sugar, three eggs, and two tablespoonfuls of milk; beat all well together, then drop on buttered tins and bake. French mustard.—Take four spoonfuls of ground mustard, one spoonfull of fine salt, one of granulated augar, and six spoonfulls of sharp vinegar; mix thiroughly and beat smooth, and you will have a toothsome preparation to give relish to cold or hot meats, hash dr any thing you choose to spread it on. Egg Plant.—Cut the eggplant in slices half an inch thick, sprinkle a thin layer of salt between the slices and lay them one over the other and let stand an hour: this draws out the bitter principle from the egg-plant and also the water. Then lay each slice in flour, put in hot lard and fry brown on both sides. Or boil the egg plant till tender, remove the skin, mash fine mix with an equal quantity of bread crumbs, add salt, pepper and butter and bake half an hour. Brewis.—Take stale bread and break or cut into small pieces, put a quart of the pieces into a frying-pan, pour over it one pint of fresh milk.ana cover light; put on the stove for about ten minutes, when it is not too hot, then remove the cover and break in one egg; add a piece of butter the size of a nut, a little salt and pepper; stir with a fork for a minute or two, and serve. This with scrambled or proached eggs makes a nice dish for breakfast. s Raised Biscuit.—Take one quart of warm milk, one cup of softened butter, a teaspoonful of salt (even) and a tablespoonful of sugar; add a teacup of yeast and flour enough to make a soft batter; beat hard and cover with a half inch la zer of sifted flour. When the flour cracks open well the batter is light enough to mix. Mix Into as soft a dough as you can handle, make into a round mass and set to rise. When the dough has risen a second time, cut into pieces of suitable size, make into biscuit and put in the pan. Let them rise twenty to twenty-five minutes and bake iu a quick oven.