The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1882-12-28
nOt'SEkEEPERS' HELPS.

Pumpkin PIE. One cup of stewcl
! pumpkin, one.half cup of sugar. two
eggs and milk enough to fill the pic
plate. First line pie plate with plain
crust. then boat egg. and sugar togcth-
rr. aiding pumpkin and milk. season
with ginger and nutmeg to suit tho
taste. Bake we'll.
SNOWFALL PUDDING. Take two ten
cups Of rice. wash. and boil until ten
der. Pare and core twelve large sour
apples leaving the apples whole. Fill
the apples with rice, and put it around
outside Tie each ono IN separate
cloth and drop in boiling water sarve
while hot with cream and sugar, or any
sauce desired.
BRowN BETTE. Oncthird of bead
aud two-thirds of apples. Crumh The
bread fine and chop the apples. Two
cups of brown sugar, one-half cup OF
! butter, two teaspoons Of cinnamon, lit
! tie nutmeg. Mix thoroughly and
4 spread over he apples and bread.
Bake very brown. Serve with any
sauce desired
GRAPE CaTcHsrr. Take FIVE pounds
of grapes, pick over carefully and pulp
them. Boil the skins until tcn,:er;
cook the pulps and strain through
colander or sieve to remove the seeds,
then add the skins and cook again with
three pounds of sugar, one quart or less
Of good cider vinegar, two teaspoons Of
cinnamon and allspicc, half a teaspoon
ful Of cloves. Boil thoroughly and can
for future use.
FISH FRITrERs.-Take the remains
Of any fish which has been served the
| previous day, remove all the bones,
make it fine and add bread crumbs and
mashed potatoes in equal quantities.
Mix together half teaspoonful of
cream and two well-beaten eggs, some
cayenne pepper and nnchovy sauce.
Beat 1t up to a proper consistency. cut
it into small cakes, and fry them in
boiling lard. This is nice breakfast
dish.
How To make gravy is a problem
many housekeepers never solve. Grease
is not gravy, neither is raw flour. Al
most any kind of meat-liquor or soup
stock, from which all fat has been re-
moved. may he made into nice gravy
by simply adding little seasoning and
some thickening: il Drowned flour is
used for the latter the gravy will re-
quire but little cooking, but when thick
cnea with raw flour it must cook until
thoroughly done, or the gravy will
taste like so much gummy paste. 1t is
hest to brown quart Of flour ut time.
Put in a skillet, set in the oven, or on
top of the stove: stir often until it is
light brown, pnt into wide-mouthed
bottle, cork and keep for use. All graz
Nies should be we'll stirred over rath-
or hot fire, as they must he quickly
made, and must boil, not simmer.
CHICKEN SALAD Take the white
meat Of cold boiled or roasted chicken
or turkey. Cut thrce-iourths the same
quantity of celery into small bits, mix
thoroughly with the minced meat and
set in cool place while preparing the
dressing. Rub the yelks Of two hard
boiled eggs to a powder, to which add
one teaspoonful of salt, one of pepper,
two of white sugar and three teaspoons
Of salad oil. adding it drop by drop.
then add half teaspoon of mustard.
Whip one egg to froth and beat it
into the dressing and over the whole
pour one,half cun Of vinegar. one Ia
spoonful At time, whipping constant
IL. Sprinkle little salt over the meat
and celery, and pour the prepared
dressing over it. tossing with large
fork until thoroughly mixed Turn
into said bowl and garnish tastefully
with whites of eggs, and sprigs Of
hlcachci celery tops. Among the many
receipts for chicken salad, this is un-
surpassed for deliciousncss.