Rensselaer Republican, Volume 16, Number 37, Rensselaer, Jasper County, 22 May 1884 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Saratoga Potatoes.'— Take raw potatoes, pare |them, and Shave as thin as possible. Put the savings into a Wire basket, and it iijT'ixnling fat until they grow crisp and fprl •' * Fig Cake.—Two cupfuls of sugar, three eggs, one cupful of milk, half a cup butter, three cupfuls of flour, three teaspoonfuls of baking powder. Bake in four layers. For'filling, take one pound of figs (chopped very fine), a cupful and a half of filter, and half a cupful of sugar; and cook till soft and smooth. It will keep a long time, if top and sides of iced. Pudding Sauge.— A 4ance, particularly nice with suet ’pudding, is made by dissolving one teaspoQnful of corn starch in a little water; add to it a coffeecupful of boiling water, with nearly a cupful of light brown sugar; let this boil for ten minutes. Take one cup of tart cider, one tablespoonful of butter, and the yolks of two well-beaten eggs; let them and add to the boiling sauce. ‘ Corn — This rule for corn bread must be carefully followed to procure the ex#Ueiit possible result: Take two tabtespoonfulsf of Indian meal, two of molasses, one not at all heaping, one of soda, one and a half teacups of buttermilk, a good pinch of salt; thicken this until it is about like a thick paste with rye flour; bake in a moderate oven for thirty-five minutes. Chocolate Puffs. —Chocolate puffs, that are nice to mix with cake in the basket, are made by beating 'to a stiff froth the whites of two eggs; stir in with them gradually two teacupfuls of powdered sugar and two tablespoonfuls of cornstarch; mix two ounces of chocolate, which you have grated, with the cornstarch. Bake these on buttered tins for fifteen minutes in a moderate oven. They should be dropped on the tins from a large spoon. White Cake.—^ One of the most reliable recipes for white layer cake is this: One cup of butter beaten to a cream, with two cups of sugar; add one cup of sweet milk/three cups of flour, with two teaspoonfuls of baking powder mixed with it and the well-beaten whites of five eggs. This is also delicious if baked in a loaf, with a large cup of chopped raisins in it; put them in last, reserving a little of the flour to sprinkle over them. Cream Fritters. —One pint of milk, the yolks of six and whites of two eggs, two tablespoonfuls of sugar, half a pint of flour, three heaping tablespoonfuls of butter, half a teaspoonful of salt, a slight flavoring of lemon, orange, nutmeg, or anything else you please. Put half of the milk on in the double boiler and mix the flour to a smooth paste with the other half. When the milk boils stir this into it. Cook for five minutes, stirring constantly, then add the butter, sugar, salt, and flavoring. Beat the eggs well, and stir them into the boiling mixture. Cook one minute. Butter a shallow cake pan and pour in the mixture half an inch deep in the pan. Set it away to cool, and when cold cut it into small squares. Dip these in beaten egg and in crumbs, place in the frying basket and plunge into boiling fat until they are of a golden brown. Arrange on a hot dish, sprinkle sugar over them, and serve very hot.