The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1882-10-13
HOUSEKERPERS' HELPS.

WHEN about to broil fish it is good
plan to grease the Gridiron well with
little lard. You will not then be trou-
bled by having about half the fish stick
ing to the gridiron when you attempt
to remove it to the platter.
HERMIrs cup brown sugar,
three eggs, one cup chopped raisins,
one cup of butter, two tablespoons but
termilk, ono teaspoon soda, cinnamon,
cloves and allspice to taste, flour to mix
soft like cookies and out with biscuit
cutter, cutting out the center with a
small wine glass.
DRIED APPLE CAKE.-Soak one cup
dried apples over night in warm water.
In morning, drain. chop and simmer in
one cup Of molasses, add one cup sugar,
one egg, one-half cup butter and one
tablespoon soda dissolved in one-half
cup buttermilk, one teaspoonful CHINA
mon, one nutmeg, -four to make stiff
mass, as for any fruit cake.
PoTAToEs A LA DUCHEssE.-Thesea are
now the most fashionable, and, if a
really good potato is capable of being
improved, perhaps this is the best
method. Take cold, well-seasoned
mashed potatoes, roll out and form into
little bisouit-shaped cakes Ga little flour
may be used to form them, but do not
mix -four with the potato; arrange
cakes on a pie-plate, glaze them over
with beaten egg, and bake to q delicate
brown.
PoTAro puff, with the addition of
l.. I'll
breakfast dish. To two cups of cold
mashed potato allow two well-beaten
eggs, two table-spoonfuls of melted but
ter and one cup OF sweet milk; beat oil
together until very light, then add the
cold meat, chopped very fine. After
mixing thoroughly put it in a shallow
pudding-d dish, and bake for from twenty
minutes to half an hour. If preferred,
you can bake it in well-buttered gem
pans.
AN appetizing salad can be made in
this way: Put in the bottom of the
salad-dish layer of cold boiled pota-
toes, sliced thin; sprinkle pepper and
salt over the slices, then put layer of
boiled lima beans, and 80 on, alter
nately, until the dish is full season
each layer with pepper and salt, and
over the top, few minutes before
serving, pour enough vinegar DO flavor
the salad; mix little melted butter
with the vinegar; mustard or curry
powder may be added to suit the taste.
AN excellent sweet-potato pudding is
made of one pound of mealy sweet-po-
tatoes, one-half cup of butter, three
quarters of cup of white sugar, one
tablespoonful of cinnamon, one tea
spoonful of nutmeg, four eggs, the
whites and yelks beaten separately, one
lemon, and one glass OF brandy. Par
boil the potatoes and CRATE them when
perfectly cold; rub the butter and sugar
to cream; add the yelks, the spice and
lemon; beat the potato in gradually un-
til light, then the brandy. and stir in
the whites of the eggs, and bake in a
deep dish.
"CHATTY BROOKS" in Arthur's Home
Magazine, gives her method of preserv-
ing grapes. She says: "The way we
preserve grapes is to put into n clean,
new crock or jar layer of grapes and
a layer of sugar, until within an inch of
the top, placing sugar enough over each
layer of grapes to cover them well !:
when filled stand in an oven which is
not hot enough to bake bread Let
them remain in there until they are
cool. Do this for three days, letting
them heat enough to barely simmer.
This Is the best and most satisfactory
way we know of it saves labor and il
easily done. The last time they are
heated, take a spoon and stir gently
from the outside into the center.
When cold sprinkle over with sugar,
and tie strong paper over the jars.