Rensselaer Republican, Volume 16, Number 38, Rensselaer, Jasper County, 29 May 1884 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Scrappel.— -Boil a hog’s head one day, let it stand all night. Slip out the bones and chop fine; then return the meat to the liquor. Skin when first cold; warm and season freely with pepper, salt, sage, and sweet herbs. Two cupfuls of buckwheat meal and one cupful of corn meal. Put into molds, and when pold cut into slices and fry for breakfast.

Pudding made of craeked wheat is very agreeagble and nourishing: To one quart of sweet milk allow nearly half a cupful of cracked wheat; put it in a pudding dish and bake slowly for two hours, stirring it several times. If you choose to do so. you can add raisins and a little cinnamon for flavoring, but most people prefer it well salted, and to eat. it with a little cream and sugar. This is nice both warm and oold. Potato Fritters. —One pint oi boiled and mashed potatoes, half a cupful of hot milk, three tablespoonftfls of butter, three of sugar, two eggs, a little nutmeg, one teaspoonful of salt. Add the milk, butter, sugar and seasoning to the mashed potatoes, and then add the eggs, well beaten. Stir until very smooth and light. Spread about half an inch deep in a buttered dish and set away cool. When cold cut in squares, Dip in beaten egg and in bread crumbs and fry brown in boiling fat Serve immediately.

Indian Pudding. —Warm a pint oi molasses, then mix a pint of sweet milk with it, beat four eggs very light, and add to the molasses ahd milk; chop one pound of suet very fine, and stir this in with enough Indian meal to make a thick batter. For flavoring use one teaspoonful of ground cinnamon, half a teaspoonful of nutmeg, and a little grated lemon peel. Dip a pudding cloth into boiling water, then sprinkle flour in it, pour the pudding in ; leave room at the top for it to rise, then tie it closely. Boil for three hours; serve with any pudding sauce you choose. A sour sauce is generally preferred. The flavoring may, of course, be a matter of choice also; some cooks add a cupful of English currants, thinking that they improve the flavor.

Cinnamon Cake. — Cut up half a pound of fresh butter, and warm it till soft in half a pint of rich milk. Sift a pound of fine flour into a bread pan, make a hole in the center and pour into it the milk and butter, having stirred them well together. Then gradually add a large quarter of a pound of powdered sugar, anil a heaping teaspoonful oi powdered cinnamon. Beat three eggs very smooth anil thick and stir them in, also a wineglass and a half of brewers' yeast, or two glasses of fresh bakers' yeast. Then mix (having sprinkled some over the top) all the flour into the hole in the center, so as to make a soft dough. When it is well mixed, cover it and set it to rise in a round, straightsided tin pan. Blace it near the fire, and when quite light and cracked all over the surface dour your pasteboard well and place the loaf upon it, and, having prepared in a pint bowl a stifl mixture of ground cinnamon, fresh butter, and brown sugar beaten together so as to stand alone, making numerous deep cuts all over the surface on the sides and top of the cake, fill them with the cinnamon mixture, and pinch together so as to keep the seasoning from coming out. Glaze it over with beaten white of egg, a little sweetened. Then return the loaf to the pan and bake in a moderate oven till thorpughly done. When cool cut it down in slices like a pound cate.