Rensselaer Republican, Volume 16, Number 40, Rensselaer, Jasper County, 12 June 1884 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Cocoanut Cake.—Take an ordinary amount pf dough; one cup desiccated cocoanut, mix thoroughly; bake in three layers. Put together with frosting in which has been thoroughly mixed one tablespoonful cocoanut. Frost the cake; sprinkle, the top heavily with cocoanut. Kohl Slaugh.—One head of cabbage minced fine, to two hard-boiled eggs, two tabTespoonfuls of salad oil, two teaspoonfuls of white sugar, one and onehalf teaspoonfuls of salt, one teaspoonful of pepper and made mustard, one teaspoonful of vinegar; mix all together thoroughly. Lemon Foam.—Beat well togethei the yolks of six eggs, half pound of powdered sugar, two grated lemons, half ounce of gelatine dissolved in cold water. Simmer over the fire until quite thick. Beat the whites of the eggs to a stiff froth, add them to the mixture, beat together and pour into molds. Potatoes ala Creme.—Put into a saucepan three tablespoonfuls of butter a little chopped parsley, salt and pepper to taste. Stir up well until hot, add small teacupful of cream, thicken with two teaspoonfuls of flour, and stir until it boils. Chop some cold boiled potatoes, put into the mixture and boil up once. Chocolate Gake.—Take the whole of the dough; half cup of grated sweet chocolate beat together thoroughly* bake in three layers. Put together with frosting in which one tablespoonful of grated chocolate has been thoroughly mixed; frost the cake; sprinkle chocolate over it as heavily as you like, or put chocolate creams at regular intervals over it. English Plum Pudding.—One half pound currants, one pound raisins, one half pound of beef suet, butter the size of an egg, one nutmeg, two teaspoonfuls of lemon. three-fourths of a pint of milk, a little salt, flour sufficient tc stiffen, mix well together; put into a bowl and bake four hours; cover the bowl with a cloth. Sauce: Three tablespoonfuls of corn starch, one half pint of milk, one half cup of sugar, one tablespoonful of butter; boil five minutes. Confectionery Cake.—Take one of three parts of dough, flavor with lemon; divide this into three parts, bake two of these parts in separate layers, and to the remaining third add half a cup of molasses, one cup of chopped raising, one teaspoonful of cinnamon, one teaspoonful of lemon, one teaspopnful of ground cloves, one cup of flour. Beat thoroughly, bake in a layer. Put these layers together with frosting, the fruit cake in the center. Frost the top. Baked Apple Dumplings.— Peel and chop fine tart apples, make a crust of one cup of rich buttermilk, one teaspoonful of soda and flour enough to roll; roll half an inch thick, spread with the apple, sprinkle with sugar and cinnamon, cut in strips two inches wide, roll up like jelly-cake, set up the«roll on end in a dripping pan, putting a teaspoonful of butter on each; put in a moderate oven and baste often with the juice. Use the juice for the sauce, and flavor with brandy if you choose. A sauce of milk and butter, sweetened and flavoredyis mostly preferred.