Rensselaer Union, Volume 7, Number 5, Rensselaer, Jasper County, 22 October 1874 — RECIPES, ETC. [ARTICLE]

RECIPES, ETC.

—Nice Blancmange.—One pint of milk, one and one-half ounces isinglass, ‘ one-lialf ounce Of bitter almonds well pounded; boil isinglass and almonds together five minutes, strain through muslin, add one pint cream, stir until cold, and mosd. . —BaiaWay^Ptitliling-—Three cups of flour, one eup of bread crumbs, one cup of suet chopped fine, one cup of milk, one teaspoon of soda, two teaspoons cream tartar, one cup of syrup, three eggs, two or more cups of fruit, one teaspoon of cinnamon, one-hfllf teaspoon of cloves. Boil from three to four hours. —Cranberry Sauce.—Wash a pint of cranberries, and pick out a'll imperfections, put them in a stew-pan, nut a small teacup of water to them? put a large teacup of sugar over, cover them and let them stew gently for an hour, then add a teacup of butter to them, stir it in and serve poured over boiled rice, or in a sauce dish. —To Cook Egg Plant—Cut the plant in thin slices, pare off the purple rind, then strew each slice with salt*and lay them together on a plate, placed slanting so that the liquor which exudes may run off. After an flour rinse the slices, wipe them dry, dip each slice in batter or dry ilour, and fry a nice brown, turning them so that both sides may be done alike. Fry in seasoned lard or sweet butter. -Fritters?—-Save all your bits of bread, soak them in cold water and mash fine; add a little nutmeg, three or four large, spoonfuls of sugar, part of a teaspoon of saleratus dissolved in two large spoonfuls of milk, a little salt, and sir into this flour enough to make a batter stiff’ enough to hold up a spoon. Drop a little from the end of a spoon into hot fat, and fry as you would doughnuts. After one trial »o bits of bread will be wasted. —Earache. —Perhaps some mother may thank the Household for my remedy for earache. I take a piece of salt pork, say an inch or more long and half an inch square, cut down one end to fit the ear, and insert it, taking care to have the piece too large to slip in. I use it with my family, and always find it gives almost iustant relief. Tie a handkerchief to keep it iu place, if the child w ild allow if. —I also use pork-for sore throat, croup and lung colds. Cut slices half an inch thick, dip in warm water, sprinkle on a little pepper, and sew on flannel.— Cor. Household. —Boiled Duck. —Prepare for cooking a fine, plump, tame duck, and lay it five or six minutes in warm water. Then put it into a clean large bowl or deep dish, and pour over it a pint of rich, boiling milk, in which has been melted two tablespoonfuls of nice, fresh butter. Let the duck soak in the milk three hours, or till it has absorbed nearly all the liquid. Next, dredge the duck well with flour. Boil it in cold water for half an hour, till tender aU through. „ Have ready a Quantity of onion sauce made with milk and butter, and flavored with powdered-mace or nutmeg. Cover the duck all over with the onion sauce, so as to smother it entirely. Then send it to the table hot. This is a French dish (canard • houilli.) —Young Folks' Rural.