Rensselaer Republican, Volume 15, Number 2, Rensselaer, Jasper County, 28 September 1882 — DOMESTIC ECONOMY. [ARTICLE]

DOMESTIC ECONOMY.

Pudding Sauce.—Two oups of sugar, one cup of butter, two table-spoo fuls of vinegar, two eggs. Let it scald, but not boil. t Raisin Tarts. —Take pie crust and out out with a biscuit cutter. Use two crusts to each tart. For inside one cup of chopped raisins stewed with one-half cup of sugar. Egg Plant. — Peel, slice and boil till tender; mash and season with pepper and salt; roll crackers and stir into it until very thick; make into little patties and fry in hot lard. Flannel Cake. —Two ounces of butter, one pint of milk, hot; pinch of salt, two table-spoonfuls of yeast. Melt the butter. Add flour. Let it rise jn a warm place. Fry on a hot griddle. Fruit Pudding. One cup of molasses, one cup of milk, two eggs, one teaspoon ful of soda, three cups of flour, one-half cup of melted butter, one cup of raisins, one cup of currants. Boil or steam three hours. Fried Cabbage. Cut very thin a head of cabbage, salt and pepper it well. Have an iron kettle smoking hot; drop one table-spoonful of lard into it, then the cabbage, stirring briskly until tender. Send to table immediately. Fricasseed Potatoes.—Peel and slice the potatoes very thin, and let them stand in cold water one houre. PI ice them in a dish with salt, pepper and milk, and let them bake one hour. Then scatter over them small pieces of butter and serve. Eggless Cake.—-One-half cup of butter, one and one-half cups of sugar, one cup of sour milk, three level cups of flour, two teaspoonfuls baking powder, one-half teaspoonful each of cinnamon and grated nutmeg, one cup chopped raisins. Vinegar Cookies.—One cup of molasses, one-lialf cup of sugar, one tablespoonful of ginger, one table-spoonful of vinegar, salt, two teaspoonfuls of baking powder. Bring the molasses to a boil, adding the other ingredients gradually, then flour to roll thin. Mustard Sauce. —Take two tablespoonfuls of white sugar and mix thoroughly with one table-spoonful of pepper, two hard-boiled eggs, one cup of vinegar. Place on the stove, then add two well-beaten eggs. It is now ready to pour over the cabbage or lettuce. Baked Cauliflower. Soak the cauliflower in salted water for one hour; look over carefully and remove the hard stalks and leaves; scald for five minutes-; cut into pieces and put into a pie dish; add a little milk and season. Cover the whole with dry, grated cheese and bake. Tea Cakes,—Add to a quarter of a pound of butter a quarter of a pound of sugar and three eggs, well beaten, and sift in enough flour to make a thin batter; stir til 1 the batter is perfectly smooth and so light that it will break when it falls against the sides of the bowl; bake in muffin tins and serve hot. Fig Pudding.—One pound of figs, chopped fine, one pint of grated bread crumbs, one cup of chopped suet, onehalf cup sugar, one cup of sweet milk, three eggs, one teaspoonful each of cinnamon aivl nutmegs. Dip a pudding cloth in boiling water and dredge it with flour; tie up tightly, leaving room to swell. Steam three hours.