Rensselaer Republican, Volume 16, Number 35, Rensselaer, Jasper County, 8 May 1884 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Potato Cakes.— Take mashed potatoes, add a beaten egg and enough flour to roll; mix well with the potatoes; make into cakes with your hands; fry brown in hot lard. Sugar Barley Pudding. — Eight ounces of bread crumbs, six ounces of suet, six ounces of powdered sugar, the rind of one and the juice of two lemons; mix together with one or two eggs; put in a fluted basin or mold and boil one and a half hours. Potato Pancakes.— Pare and grate six large potatoes. Chop fine one small onion and mix with the potatoes; add two beaten eggs, a pinch of salt, one pint of milk, flour enough to make a batter, and one and one-half teaspoonfuls of baking powder. Breakfast Biscuits.- -To one quart of flour add two teaspoons oi baking powder, one teaspoon of salt, one heaping tablespoonful of lard; mix with milk warm water or sweet milk; knead as little as possible and have the dough as soft as you can handle. Cheese Puddings. —Take a dish about three inches deep, first put a layer ol bread crumbs.then a thin layer of grated cheese, a little pepper and salt, until your dish is full, then pour in a cup of milk, lay bits of butter on the top and bake half an hour. Stewed Rarutt. —Cut the rabbit into small pieces; wash with salt and water; put it into a gallon crock with a quarter of a pound of salt pork, two large onions pierced with cloves. Simmerslowly for three hours, then add one teacupful of bread crumbs and salt and pepper to taste. Oat Meal. —Soak a teacupful of oat meal over night; next morning add one pint of boiling water; have it in a tin cup or bucket and set in a kettle of hot water; boil half an hour, then add salt and a half cupful of sweet milk. To be eaten with sweet milk, or with butter and sugar. Sirloin of Beef. —Make a batter in the proportion of four tablespoonfnls of flour to one pint of milk and two eggs ; butter a deep dish, pour in the batter, which must be very smooth, then take the inside of the sirloin of beef or any tender part, Cut in inch square pieces; bake one hour in a moderately hot ovem. Pork Hash. —Take any cold, clean bits of pork you may have left oyer, chop fine, add some bits of fat, put in a skillet; chop an onion fine, add salt and pepper and a little hot water; boil till the onion is cooked; then take twothirds of a teacup of sweet milk and dissolve a tablespoonful of flour iu it and add to the hash. Let it boil up good, and serve. A Veal Stew. —Take three or four pounds breast of veal, cut it up into pieces two inches long, and put them into a saucepan with a couple of carrots, an onion and a head of celery cut into small pieces; add parselv, thyme, bay leaves, clover, pepper and salt to taste, and sufficient stock or water to cover the meat. Simmer about an hour, or until quite tender. Take out the pieces of veal and strain the gravv through a colander. Melt in a saucepan one ounce butter, and add one ounce flour ; mix well, and put in as much liquor from the veal, well freed from fat. as will make sufficient sauce; let it get quite hot, then stir in off the fire, the yolks of two eggs, beaten up with a little lemon-juice and strained. Put in the pieces of veal; when quite hot add a little chopped parselv and serve.