The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1883-05-10
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HOUSEHOLD HINTS.

OIEWEp b0uSC
made of dried peaches is excellent with
cold meats Of all kinds. Soak the
peaches all night, after having washed
them in two or three waters, SO that the
water in which they nre soaked can be
used to stew them in. When they are
stewed cut them perfectly smooth with
a spoon, sweeten and flavor with a very
little ginger.
FROSTED CURRANTs.-Currants frost
ed make tasteful garnish for iellies,
or blanc mango, and add to the good
looks of charlotte russo. Choose the
incest stems possible, handle them care
fully, so that the fruit will not fall off,
dip them, one stem at time. in the
beaten white of an egg, to which little
cold water is added, let them drain
till they are almost dry, and then dip
them IN powdered sugar.
VEAL CUTLETs.-Take one egg and
beat it little, roll the outlet in it, then
cover with rolled cracker. Have a
lump Of butter and lard mixed hot in
the skillet, put in the meat and cook
slowly. When nicely Drowned on both
sides stir in tablespoonful of flour for
gravy; add half pint of sweet milk
and let it come to boil. Season to
taste and pour over the meat or serve
in separate dish if preferred.
MEAT PIE.-Pare two pounds Of pota-
toes, cover them with hot water, and
let them simmer till done; mash them,
| and add a little cream and salt lay
them in the style Of paste in dish
| place on thin slices of underdone meat,
either mutton, beef, or veal lay them in
thickly; pour over them some gravy, q
half cup of catchup, then cover thick
with mashed potatoes, and bake mod.
crately for about forty minutes.
| VEAL HAsH.-Take q teacupful oi
boiling water in saucepan, stir into il
an even teaspoonful of flour wet in q
tablespoonful of cold water, and let il
boil five minutes, add one-half teaspoon
full of black pepper, as much salt and
two table-spoonfuls of butter, and let il
keep hot, but not boil. Chop the yea
fine and mix with half as much stale
bread crumbs. Put into pan and pour
the gravy over it, then let it simmer ter
minutes.
BEEF ToNGuE.-H it is corned j
should be soaked for twenty-four hour,
before boiling. It will require from
three to four hours, according to size
The skin should always be removed a.
soon rs it is taken from the pot. Al
economical method is to lay the tongue
as soon as the skin is removed, in a jar
coiled up, with the tip outside the roo
and weight upon it. When it is col.
loosen the sides with knife and turl
it out. The slices being cut horizon
tally all around, the fat and lean vii
so together.
FRIED PoRK.-Fry some thin piece
of salt pork; when done pour all the ia
out of the frying-pan over the pork, an,
let it scald. Serve with baked pota
toes. Ii the pork is first treated afte
the following directions, one who dis
likes pork may find pleasure in eatin
it: Cut the slices thin, put them in th
|, saucepan, and cover them with col
water; let this come to boil, and the
drain the water off, and fry in the usua
way. All the greasy, strong flavor wi
be removed.
CALF's FooT JELLY.-Cut two feet
small pieces after they have been we
cleaned; steY them very gently in tw
quarts of water until it is reduced
, one quart. When cold, take off the fl
: and remove the jelly from the sed
ment Put it into saucepan wit
,, one-half pound of loaf sugar, fou
lemons with the peel rubbed on I'll
sugar, the whites of four eggs we
beaten. Let it boil q quarter of a
: hour after it rises to head, then covs
it closely and let it stand half an hon
after which pour it through q jelly bal
|. first dipping the bag in hot water
prevent waste and squeezing it Dir,
: Pour the jelly through until clear, the
put it into the mold.