Rensselaer Republican, Volume 16, Number 26, Rensselaer, Jasper County, 6 March 1884 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Do you know that eggs are nice baked in a buttered tin or spider? Of course you know how nice popovers are. Take large, smooth tomatoes, ent them in slices one-balf inch thick, dip them in brod-ertimbs and fry them a light brown m half lard and half butter. A little less than a quart of sweet milk or water thickened with a little more than a quart of graham, poured into a hot muffin pan, baked in hot oven, make good gmns. Lemon fritters are delicious. To one cupful of milk and one egg allow the juice and pulp of one lemon. These may be served with sauce; in that case add the grated peel of half a lemon to flavor the sauce. Stew and sift enough nice tart dried apples to make a teacupful, one enp sweet cream (part milk will do), two eggs, reserving the white of one to frost Sweeten to taste, add the apple last before baking; bake with one crust as for lemon or custard pie. Luncheon Cake. —Wash a teacupful of rice and simmer till tender in about a pint an 4 a half of milk; sweeten it to taste. Place a thick layer of Sultana raisins in the bottom of a dish; pour on them the boiled rice; place two or three tiny bits of butter on top to prevent burning, and bake for three-quarters of an hour. When quite cold it should be firm; gently disengage it with a knife from the sides of the disb, and turn out, when, if the rice was carefully poured in, all the Sultanas will be on the top. The'dish should be buttered before using, South Carolina Patter Pudding.— Beat up four eggs thoroughly; add to them a pint of milk and a reasonable pinch of salt. Sift a teaoupful of flour and add it gradually to the milk and eggs, beating lightly the while. Then pour the whole mixture through a fine wire strainer into the tin in which it is to be boiled. This straining is imperative. The tin must bo perfectly plain and must have a. tight fitting cover; the least bit of steam getting at the pudding would spoil it. The potful of boiling water in which the pudding pan is placed must not be touched or moved until the pudding is done. It takes exactly an hour to cook. If moved or jarred so that the pudding can oscillate against the side of the pot the pudding inevitably falls and comes out heavy. Slip it out of the can on a hot dish, and serve with rich sauce. . - Jellied Chicken.— Soak an ounce of gelatine in a teacupful of cold water for twenty minutes, squeeze it quite dry, and melt it in a pint of clear stook, in which a large tablespoonful of marjoram and half the rind of a lemon have been simmered for ten minutes. Season to taste with salt and pepper and strain the liquor; cover the bottom of a moutd half an inch thick with tbe gravy, and. when nicely set in a jelly, place npon it slices of hard-boiled egg, prettily cut beet root and green gherkins in ornamental shapes. Mince together a two pound tin es chicken, half pound of cooked ham and quarter pound of tongue,; season and press this into % a compact lump, and put it into the mould in such a manner that it leaves an inch of space round every side, this space being filled with the gravy, which should not be poured until quite cool, so that it may. jelly quickly and preserve the shape of the meat. This dish can be made to look very pretty, and, in cold weather, will keep for a week.