Rensselaer Republican, Volume 16, Number 32, Rensselaer, Jasper County, 17 April 1884 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Custard. —One cup of syrup, one cup of sugar, three eggs, one cup of sweet milk, one teaspoon of butter. Flavor with vanilla. Gingeb Snaps.—One-half cup. of molasses, one-half cup each of melted lard and brown sugar, two tablespoonfuls of ginger, a pinch of salt, two teaspoonfuls of dissolved soda; flour enough to roll Bake in a quick oven.

Black Cake.— One pifft of molasses, one pound of brown sugar, one-half pound of butter, three eggs, two tea-, spoonfuls of soda, cloves, cinnamon, raisins, currants, nutmeg; flour enough to make a stiff dough. Bake in a slow oven. ♦ Cream of Barley.—A teacupful of barley well washed, three pints of chicken broth, an onion, and a small piece of mace and cinnamon. Cook slowly five hours, then rub through a seive and add one and a half pints of boiling milk and two tablespoonfnls of butter! Salt and pepper to taste. If desired richer, the yolks of four eggs, well beaten, w ith four tablespoonfuls of milk, and choked a. minute or two in the milk may be added. Flour Pudding.—Four eggs, two even cups of flour, one pint of sweet milk, two tablespoonfuls of baking powder, and one teaspoonful of salt. Mix the baking powder and the salt with the flour; beat the eggs and stir in the milk, gradually at first, until the whole is one smooth mass. Scald a pudding bag in boiling water, put in the mixture, and plunge the whole into a kettle of boiling water and boil two hours. To be eaten with cream and sugar. Cream of Celery.—One pint of milk, a tablespoonful of flour, one of butter, a head of celery if large, two if small, or three knobs as they are called, a small onion and a pinch of mace. Boil celery in a pint of water about an hour; boil mace, onion and milk together. Mix flour with two tablespoonfuls of cold milk and add to boiling milk. Cook ten minutes, stirring constantly ; mash celery in the water in which it has been cooked, then add to the milk butter, and season highly with milk with pepper and salt to taste. Strain and serve immediately. This deliciou a soup is improved by adding a cupful of whipped cream when the soup is in tureen. It may be thickened with rice boiled instead of flour if one prefers it. Mock Ginger Preserve.—Cut, paye and take out the seeds of a pumpkin; cut it into pieces an inch long and wide; weigh as many pounds as you require; put into a vessel and cover with cold water for three days, changing the water each day; then dry in a clean cloth; to every pound of pumpkin put one and one-quarter pounds of sugar, one ounce of lump ginger and lemon; take half the sugar and put in a pan with a large cup of cold water; keep stirring until the sugar dissolves; let it boil ten minutes; throw’ in your pumpkin; let it boil ten minutes; take it off the fire, turn it into a vessel, and let it remain uncovered; then draw off the syrup and put it to boil again with the other half of the sugar ; when dissolved throw in the marrow’ again; boil till it looks bright; then take out all the pieces and put them if jars; give the syrup another boil, fill up your jars and it is ready for use.