The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1881-05-12
HOUSEHOLD HELns.

to be legal, as before his accession to the
HOUSEHOLD HELrS.
LEMONADE quarts OF water, one
and one-half pounds loaf sugar, juice Of
sight lemons, tho rubbing Of one; strain
il ready for use.
BurrERSPoNaEC CAKE. Fourteen eggs,
the weight Of the same in sugar, eight
ounces Of -four, six OF butter, and the
juice Of three lemons.
FoR : good or easily made pudding
sauce take one tablespoonful Of butter,
two tablespoonfrlls Of flour, two-thirds
Of cup OF sugar. Pour hot water over
these, stir well and boil until thick; fla
vor with lemon, vino or with nutmeg
and teaspoonful Of vinegar.
Com MEAL PuDDING.-Two cups OF
Indian meal, one cup Of fsur. three cups
Of sour milk, two tablespoonfnls Of
sugar, tablespoonful Of melted butter,
a little salt, any spice you please, and a
large teaspoonful Of soda dissolved in hot
water. Beat the Ingredients free from
lumbs, adding the soda last Pour into
q buttered mold or tin pail and boil two
hours without stopping. Eat with liquid
sauce or maple sirup.
IF you have not pretty or even good
looking dish in which to serve scallopped
oysters, common yellow dish may be
made prcsentable by covering it with
napkin. Fold the napkin in the shape
Of handkerchief, put around the dish
and pin il: tuck the corners in and fold
under the dish, then set it on q plate.
Be careful to put the napkin on
smoothly, letting it come just to the
edge Of the dish.
YoRKsHIRE pudding, to be eaten with
roast beef, as one would eat vegetable,
= made in this way: Stir three teaspoon
fuls Of flour into one pint Of milk; add
three eggs and little salt; pour into
shallow tin baking pan, put it into the
oven an hour before dinner time. After
il has baked for about ten minutes put il
under the roasting beef. When the meet
b taken up, leave the pudding in the
oven for five minutes, then pour off the
fat and serve with the meat.
PARsNIPs FoR GARNrsH. With 4 veg-
etable cutter cut them out raw to any
shape preferred. Drop them in fast
boiling water, add salt and small guam
tity Of whole pepper; when done drain
thOroughly, toss them on q saucepan
with . little butter and some parsley
finely dropped. Or boil them in plenty
Of fast boiling salted water; when done
pass them through sieve, then work
pieee Of butter and . little milk in them
"a saucepan over the fre, adding pep
- ana SALT 70 then.
CHICKEN SANDWICHES. -Ingredients:-
Chicken and ham, four eggs, one table,
spoonful Of olive oil, mustard, vinegar.
Chop the chickens (not too fine) also a
little nice ham; then braid together the
yolks of the eggs (boiled very hard) with
the oil; when smooth add little made
mustard aud vinegar, shouldit not besslt
the mixture well and add the meat.
Have ready some thin slices Of bread
buttered and put some Of the mixture
between two slices: very nice.
HERE is . delicious pudding for des
sert: One pint II nice bread crumbs
mot crumbs Of stale bread unfit for the
table,, one quart Of milk, one cup Of
sugar, and the well beaten yolks Of four
eggs, the grated rind Of one lemon. and
q piece of butter the size Of IN egg.
Bake until done. Whip the whites Of
four eggs, and beat in one cup Of pnlver-
lied sugar in which you have put the
Juice of the lemon. Spread over the
pudding o layer Of jelly or raspberry
jam or any sweetmeat you prefer, then
pour over it the whites Of the eggs. Set
in the oven to brown slightly. Serve
cold with cream. This is an excellent
dessert for an elaborate dinner, as it
may be made early in the morning, and
so be out Of the way.
Pre- CRUsr.-One pound Of -four, a
quarter Of pound Of butter. glass Of
cold water, cool pantry or room, and
quick movements are essential. Place
half the -four in . heap on the molding
board; cut the lard in two and through it
until quite fine; add cold water and stir
with the knife. When wet and quite
soft scrape from the board to one side;
sift the other half till the beard is well
covered; lay the dough ON it: roll it ont.
but be careful not to get it too thin;
spread half the butter over it and then
cover the butter with dour. Fold and
then roll out; put ON the remaining but
ter and cover with -four; fold and roll
quite thin; sift -four on it; fold and roll
up and lay it aside; take q little more
than fourth Of the whole Of one crust;
-four the board aud dough, and roll to
tho size required; place on the tin or
dish, shaping TO the same, and cut of
around the edge with sharp knife; fill
the pie with quarters. or, il the apples
are large, with cighths. Of tart apples;
roll an upper crust and lay it over the ap-
pies; trim it around the edge rs before,
but do not pinch the two crusts together.
II Won wish to ornament the crust let the
cuts or marks be upon the upper surface
only; do not cut through SO as to make
holes at which the steam can escape.
Place the pie in hot oven so that the
paste will bake quickly; when thoroughly
baked, if the apples are not thoroughly
cooked, which can be easily ascertainetl
by lifting the upper crust at one side aud
! peeping in, lessen the heat or transfer to
: cooler oven until done, il necessary.