Rensselaer Republican, Volume 19, Number 49, Rensselaer, Jasper County, 11 August 1887 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Graham Cookies.—Two cups sugar. one enp sour cream, one-half teaspoonful soda. Mix quickly, roll and bake. Pressed Eggs —Eighteggs.boiled hard, | and while hot chopped with salt and a I lump of batter the size of a walnut ; Press into a deep dish ahd serve cold. Broiled Tripe.—Cut in pieces fSur or five inches square, flour it a little, grease the wire broiler, and broil the tripe over a clear fire; lay in a hot dish, add butter, pepper and salt. Baked Indian Pudding. one quart of milk; add seven spoonfuls of Indian meal, one teaspoonful of salt,one half teacupful of sugar, the same of molasses, one teaspoonful of ginger. Bake three hours. Corn Meal- Pancakes.—Two cups of meal, a pinch of salt, a piece of lard size of a walnut, and enough sour milk or water to mix into a stiff batter; Stir well together, add a teaepoonful of baking powder and fry same as griddle cakes.

Hollandaise Sauce.—Cream, one-halt cup of butter, add yolks of two raw eggs, juice of one half lemon,one saltspoonful of salt,add one quarter saltspoonful cayenne pepper. When ready to serve add one half cup boiling water. Cook until thick like soft custard. Fried Tripe.— Lay two or three slices of pork in the frying pan, and when these are crisp dip the pieces of tripe in a beaten egg and sprinkle them with fine crumbs of bread and cracker and fry them brown. Or the tripe may be dipped in a batter before frying. Broiled Salt Mackerel. —Soak it twentyfour hours at least, in plenty of water. Rub the wire broiler with lard or drippings to prevent sticking,'and lay the fish on it, skin down. Do not attempt to move it with a knife or fork until done, but turn the broiler several times until the fish is done. Harricot Mutton. —Make a good gravy by broiling the trimmings, seasoning with pepper and salt. Strain, add carrots, parsnips and onions previously boiled tender. Slice them in, then pepper and salt the mutton, boil it brown, put it into the gravy along with the vegetables and stew all together ten minute*. A Pie for Dyspeptics.—Four tablespoonfuls of oatmeal to one pint of water; let it stand for a few hours until the meal is swelled. Then add two large apples pared and sliced; one cupful of sugar, and one tablespoonful of flour and a little salt. Mix all well together and bake in a buttered dish. This makes a very fine dish, which may be eaten safely by the sick or well. Pressed Corn Beef. —After serving corned beef at dinner, while yet warm, chop up fat and lean together, not very fine, only so the fat and lean may be evenly mixed, stir in enough dry mustard to flavor it and put in an oblong tapering baking pan. Place on it another pan of the same size, and in the pan set two or three flat irons as a weight and let it stand over night. The next day it will turn out a good loaf from which slices may be cut. Spiced Beef.—Chop a pound of rare beef very fine and roll three crackers fine. Add salt and pepper to suit the taste, a little powdered summer savory and a well beaten egg. Beat all together thoroughly, form into a loaf by pressing into a bowl, then turn it out into a buttered tin, rub a little butter over it and pour on a large cup of the juice of stewed or canned tomatqes. Bake threequarters of an hour, bafeting with ‘ho tomato-juice. Serve cold the next day.