Rensselaer Republican, Volume 16, Number 34, Rensselaer, Jasper County, 1 May 1884 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Oyster Plant Stewed.—Scrape and throw ajb once into cold water with a little vinegar to it to keep them from turning black. Out in small pieces, or boil whole for an hour. Mash fine and season ;,or drain tho pieces dry, and serve witji drawn butter, Brandt Sauce. —Two tablespoonfols of flour, and two of butter, mix to a smooth paste, add boiling water by de-J grees until perfectly light and smooth, flavor with nutmeg, the juice of a lemon; and a wineglassful of wine or brandy sweeten to taste .with whlie or brown sugar. It should be of the consistency of starch. Apple Tapioca Pudding. —Put soaking over night one teacupful of pearl tapioca. In the morning add a quart of sliced apples, one teacup su|Jar, a little salt and cinnamon or nutmeg, and water enough to cover the apple. Bake, slowly two and one-half hours, stirring, it occasionally. Serve with sugar and cream, or witL either alone. Parsnip Fritters, —Wash and scrape; three large parsnips clean; cut length-: wise in halves, and boil an hour, or two,' if very old. Mash fine; add two well-', beaten eggs, half-a-teaspoonful of salt,', a salt-spoonful of pepper, two, tablespoonfuls of milk, and one heaping, one of flour. Drop in spoonfuls, and; fry brown in hot fat or butter, Oyster-i plant fritters are made in the same way.i Baked Macaroni. —Wash tho maca-l rpni and put it in a sauce-pan, with suf-; Accent water to cover it; boil a half-; hour; put alternately in a pudding-dish a layer of boiled macaroni and grated cheese; seasoning each layer of macaroni with salt and pepper; have the top layer of cheese with a tablespoon-, ful of butter in the center; pour over it half-n-pint of sweet milk; bake a half-, liouY. A Nice Pudding. —A cheap and easily prepared dessert may be made on any bread-making day with breaddough. Into one pint of dough work one-fourth cup of batter, three-fourths cup of sugar, one teaspoonful of cloves and cinnamon each: when well-mixed add three-fourths cup of raisins. Put it into a well-buttered dish and let rise like bread, then steam it two hours. Serve hot with maple syrup or sauce. Milk Soup. —Four potatoes; two onions; four pints boiling water; one pint of miik; two ounces of butter; two large tablespoonfuls sago or crushed tapioca'. If sago is used, soak one hour in a little' water. Mode: Put onions, potatoes,, butter, salt, and pepper into a stew-pot' with the water. Boil about one hour! or till soft enough to rub through a, [ sieve. Wash stew-pau and return tho: soup to the fire. Add the milk. When, boiiing, sprinkle in sago and boil fifteen 1 minutes or till sago is clear. Raised Muffins.— One cup of milk; one-fourtjfccake of compressed yeast dissolved in one-half cup of warm water, (or one-fourth cupful of home-made yeast), one tablespoonful melted butter; three cups of flour; one egg. Mode: Beat egg, add pinch of salt, butter and yeast to the milk. Stir gradually into the flour. Beat until the batter is light and smooth. Mix it up over night. In the morning, beat it up. Fill buttered muffin-pans two-thirds to the top with the butter, and let them stand in a warm place until the batter lias risen to the brim. Bake half-an hour.