Rensselaer Republican, Volume 14, Number 48, Rensselaer, Jasper County, 17 August 1882 — Domestic Receipts. [ARTICLE]

Domestic Receipts.

pancakes.—Beat up three eggs and a quart of milk; make it up into a batter with flour, a little salt, a spoonful of ground ginger, and a little grated lemon peel; let it be of a fine thickness and perfectly smooth. Clean your fry-Sing-pan thoroughly, and put into it a ooa lump of dripping or butter; when is hot pour in a cupful of batter, and let it run all over of an equal thickness; shake the pan frequently, that the batter may not stick, and when you think it is done on one side, toss it over; it you cannot, turn *it with a slice, and when both are of a nice light brown, lay it on a dish before afire; strew sugar over it, and so do the rest They should be eaten directly, or they will become heavy. Ice Pudding.—Boil in a farina boiler three pints of milk, or one quart of water; while boiling, sprinkle in slowly one-quarter of a pound, or four large tablespoonfuls, of farina; continue a brisk boiling for about half an hour; when done, turn it into jelly moulds, and place it in ice er cold water to stiffen. It thus becomes a beautiful ornament for the table, and may be eaten with wine, or other sauce, pulverized sugar, or any condiment more pleasing to the taste. This pudding, even when a day or so old, may be sliced and fried brown, forming an excellent dish for breakfast. Cabinet Pudding.—Two cups of prepared flour, three tablespoonfuls of butter, creamed with the sugar, five eggs, one cup of sugar, one-half cup of milk, one-half lemon juice and grated pee!. Add the beaten yolks to the creamed butter and sugar, then the milk and flour, alternately with the whites. Lastly, stir in the fruit (dredged with flour), pour into a buttered mould, and boil two hours and a half. Eat hot with liquid sauce. Marmalades, Jams, and Pickle?.—ln making marmalades, jams, etc., if put up in small quantities and for immediate use, three-quarters of a pound of sugar to one pound of fruit is sufficient; but if desirable to keep them longer, a pound of sugar to a pound of fruit is a better proportion. As in preserves, the best sugar should be used. Apple Marmalade.—Peel and slice the apples; weigh, and put into a kettle and stew until tender; wash fine, and add sugar in proportion of pound to pound; let them cook slowly, stirring very frequently; be careful not to allow it to scorch; when the mass has a jellied appearance it is done. About half an hour will generally be found sufficient for making the marmalades after adding the sugar. Quince and Peach Marmalades. — These are made in the same way as the apple. They should be put up in tumblers or very small jars. They are considered very good for tarts and tartlets. Broiled Qysters on Toast.—Procure large, creamy oysters, drain on a cloth, ana season with pepper and salt. Hive some melted butter in a large, flat fry-ing-pan, drop the oysters in, fry for two minutes or so, only to stiffen the oysters on each side; range them closely on a hot and buttered double gridiron, and broils slight brown on both sides over a moderate fire; range oc thin, buttered toasts on a dish; pour the butter used to stiffen the oysters over, surround with quartered lemons, aud serve.