Rensselaer Union, Volume 7, Number 11, Rensselaer, Jasper County, 3 December 1874 — BECIPES, ETC. [ARTICLE]

BECIPES, ETC.

—A weak*solution of tar and water is recommended for use by bald-keaded men, to bring back the capillary glory. —Breakfast Cakes.—Two eggs well beaten, two cups of milk, two cups of flour, one tablespoonful of sugar and salt. Heat a dish hot, butter it well, pour in the batter, and bake in a quick oven. —Ladies who find their efforts tn raise house plants frustrated by worms may be able to win success by boiling the earth before setting the plants. Use little water, and allow it to simmer away after a few minutes of hard boil. A dry heat is just as good. —Escalloped Oysters.—Two quarts of solid oysters, one dozen soft crackers, pounded fine, one cup of oyster juice, a piece of butter, pepper, salt and mace, in a deep dish, in which the oysters are to be served, place alternate layers of cracker crumbs and oysters, beginning with the oysters; season each layer with the mace, salt and pepper. When the dish is full put a lump of butter on the top of the cracker crumbs, and pour the oyster juice over the crumbs, and bake thirty minutes. —Tapioca Cream. —Soak three tablespoons of tapioca over night or five or six hours, in cold water enough to swell -it. Seald a quart of milk and when boiling stir in the tapioca, letting it cook three or four minutes. Add the yolks of three eggs, well beaten, a teacup of sugar, minus a few teaspoonfuis which should be reserved for frosting, and flavor to taste. Reserve a little of the milk cold to put with the eggs, and stir in very quickly just as it is set off from the fire. The whites should be beaten stiff and flavored slightly and sweetened a little, and dumped in spoonfuls on the top after it has been poured in a pudding dish. Now set in a warm oven and brown lightly on the top. —Preserved Pumpkin.—To each pound of pumpkin allow one pound of roughlypounded loaf sugar, one gill of lemon juice. Obtain a good sweet pumpkin, halve it, take out the seeds and pare off the rind; cut it into neat slices. Weigh the pumpkin, put the slices in a pan or deep dish in layers, with the sugar sprinkled between them. Pour the lemon juice over the top and let the whole remain for two or three days. Boil all together, adding one-half pint of water to every three pounds of sugar used until the pumpkin becomes tender; then, turn the whole into a pan. and let it remain for a week; then drain off the sirup, boiling it until it is quite thick; skim and pour it boiling over the pumpkin. A little bruised ginger and lemon rind, thinly pared, may be boiled in the sirup to flavor the pumpkin. From onelialf to three-quarters of an hour will boil the pumpkin tender.