Rensselaer Union, Volume 7, Number 22, Rensselaer, Jasper County, 18 February 1875 — RECIPES, ETC. [ARTICLE]

RECIPES, ETC.

—Nice Tarts.—Take about equal quantities of flour and lard (say one pound of flour to one of lard); work the lard, which should be firm and hard, thoroughly into the flour; add a little cold water, only just enough to mix the dough hard enough to roll out; mix with a knife or spoon and handle as little as possible; add a little salt and cut in any shape you like. Filled with nice jelly they add much to the table. r —Regulating a Hard-Coal Stove. — Never fill a stove more than half or twothirds full of coal, even in the coldest weather. When the fire is low never shake the grate or disturb the ashes but add from ten to fifteen lumps of coal and turn the draft on. When these are heated through and somewhat ignited add the amount necessary for a new fire, slut do not disturb the ashes yet. Let the draft be open a half an hour. Then shake out the ashes. The coal has thoroughly ignited and will keep the stove at a high heat from six to twelve hours, according to the coldness of the weather. In very cold weather, after the fire is made, add coal every hour,— Coal Gazette. Rhubarb Jelly.—Perhaps there are but few persons who have ever seen rhubarb jelly or know 7 there is such a thing. Take the stalks—no matter if th?y are tough—peel and wash them; put them in a porcelain kettle or nappy (tin should never be used, unless new, to cook rhubarb, as it imparts'a bitter taste), cover with water and let it cook till soft;strain through a piece of flannel or jelly-bag; to a pint of juice add a pound of white sugar and let it boil a few minutes till thick enough, which may be ascertained by allowing a little to cool. Too long boiling makes it darker. If cooked about right it will be a delicate pink and is very nice. A little lemon extract may be added if preferred. —No woman should marry a farmer if she has not learned or is unwilling to learn to be a good cook—not an adept in cake-making and concocting highlyseasoned and expensive dishes, but one who can vary the manner of preparing plain materials so as to make them acceptable to her family. There is scarcely an article raised on the farm that admits of more palatable ways of cooking than Indian corn. To prepare many of the nice dishes from this, the butter, milk and eggs that are supposed to abound on the farm are very important ingredients; yet there is one dish that can be prepared from corn-meal which most people enjoy, in which no addition is required but salt and water; I mean hasty-pudding, or mush, which everybody ought to know how’ to make. While it is hot, pour the mush into a suitable dish, and let it stand till next morning; cut in slices about half an inch in thickness, roll in flour; have a spider with a tablespoonful of good lard and one of butter heated a little short of burning; put in the slices, and brown nicely on both sides. This constitutes a breakfast-dish, simple, easily cooked and much enjoyed.— Lansing Republican.