Rensselaer Union, Volume 10, Number 24, Rensselaer, Jasper County, 28 February 1878 — KITCHEN ECONOMIES. [ARTICLE]

KITCHEN ECONOMIES.

—Keep fresh lard in tin vessels* —Bread Omelet. —One large teacup broad, one teacup cream; one teaspoonful of butter, four eggs. Salt apd pepper; fry liko an omelet. —Sponge or Jelly Cake.—Two eggs; one cup of sugar; five tablespoonfuls of water; one and one-half cup of flour; one and one-half teaspoonful of baking powder. For jelly cake, bake in layers. . • : —Oyster Filling for Turkey.—To one can of oysters add bread crumbs until you can mold it Itke a loaf of bread; add also liuttor tho size of two oggs, pepper, salt and a little pulverized sage. This is delicious. —Hickorynut Cake.—Two cupfuls sugar and one of butter well rubbed toKther; four eggs, whites and yelks aten separately; one cupful cold water, three cupfuls of sifted flour, one teaspoonful soda, two of cream of tartar, two cupfuls of kernels of hickorynuts. * —Montclair Drop-Cakes.—Beat up tho whites and yelks of six eggs separately, with a spoonful of rose water; to which add six ounces powdered sugar; boat the whole well, andadd one ounce of bruised carraway seeds and six ounces flour; drop them on wafer-paper, and bake in a moderate oven. —A Cheap Fruit Cake.—To one quart of sifted flour add a teacup of sugar, half a cup of butter, one cup of washed, dried currants, two heaping teaspoons of baking-powder and spice to taste; rub all thoroughly into tho flour, then: stir in cold water to make a stiff“batter. Bake an hour, first half hour quickly, then slowly. —Beans and Oysters. —Boil beans until ready for baking; season plentifully with butter, pepper, salt and little bits of pork, if likea; put a layer of the beans into quite a deep baking dish; then a layer of raw oysters, and.so on until the dish is nearly full; pour over a teacupful of tho oyster liquor and bake one hour.

—Chocolate Cake.—Two cups of sugar; one cun of butter; four eggs; one cup of milk; scant three cups of flour; two heaping tcaspoonfuls of baking powder; bake in layers. For the chocolate mixture: Grate one cake of sweet chocolate; beat the whites of two eggs to a stiff froth and add a cup of powdered sugar. —Flo-Flo Cakes. —One pound sugar, one pound butter, eight eggs, one pound and a quarter flour, two ounces currants and a half nutmeg; mix the butter with the sugar and spice; then add half the eggs, and beat for a few minutes; add the rest of the eggs, and work for live minutes longer; stir in the flour and currants, then bake into shapes. —Pound Cake.—Eight eggs beaten separately; not quitq one pound of butter; one pound of powdered sugar; not quite one pound of prepared flour, or flour With two heaping teaspoonfuls of baking powder. Beat the yelks, sugar and butter together, then add the beaten whites and flour by degrees, alternating until both are stirred in; flavor with lemon. • —Curing Hams.—Rub salt all over them as soon as cut and laid on a table; the next day brush it off and pack in a cask. Put on a pickle made as follows: One quart of salt to one gallon of water; to six gallons of water half a gallon of molasses and three ounces of suttpeler T jvt. the liam* remain in six or eight weeks, according to size. Smoke to suit, and pack away in salt in a cask; put in a cool, dry place ajid they will keep good all summer. —Apple Fritters.—One pint of sweet milk, six eggs, flour enough to form a batter, a pinch of salt, half a teaspoonful of saleratus, a teaspoonful of cream of tartar; then slice some good sour apples rather thin and mix in the batter; fry in hot lard, browning them nicely on both sides. Sauce —A little cream and sugar. They are nice made of raisins or currants instead of apples; dolicious if made of canned peaches, and the juice of the peaches well sweetened and poured over them when served for sauce.