The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1883-01-11
HOUsEKEEPERs' HELPS.

BrcKWHEAT SHoRT-cARE.-F the
Rural Nep Yorker: A pint Of sour
milk, tcaspoonful Of soda and a little
salt. Stir In enough buckwheat flour
to make il stiff batter and bake In thin
sheets. A spoonful Of butter may 10
rubbed through tho -four. BY many
this is liked better than pancakes.
Nice eaten with honey or molasscs.
BATTER AND APPLES. Pare and core
six apples, and stew them for short
time with little sugar; make batter in
the usual why, beat in tho apples and
pour the pudding into buttcred pie
dish; tho pudding, when properly
done, should rise up quite light, with
the apples on the top; to be eaten nt
table with butter md moist sugar.
APPLE MERINGuE.- core and
stew ten tart apples in very tile wa.
ter; season as for pie, and put in o
fruit pie-dish into not very hot oven.
Beat up meanwhile tho whites Of four
eggs rs you would for icing. piling on
the apples like rocks, avoiding tho
edge Of the dish; return II to oven and
nicely brown. Slipall out carefully by
aid Of knife or spoon into China
dish, and serve with cream; but, II you
have not cream, make custard OF the
yelks Of the eggs, favored with vanilla,
etc.
VEGETABLE SoUr.-An excellent soup
is made by boiling small soup bone
for two hours, adding, while there
is time for them to cook tender, three
onions, three carrots, two small round
turnips, n little cabbage and celery !;
chop these oil very fine; a little cream
is an addition to this soup. Many cooks
serve this with the vegetables and
rolled crackers. others strain tho soup
and thicken slightly with little corn
starch or flour stirred in the cream or
milk. It is simply matter Of taste.
Apple OMELrT. This il a delicate
dish and il nice accompaniment to
lroiled snare-rib or roast pork. Take
eight or ten large tart apples, pare them
and stew in n preserving kettle until
they are very soft Mash them SO that
there will be no Jumps. add one cup Of
sugar, one tablespoonful Of butter; add
cinnamon or other spices to suit the
tas'e: let the apples cool before put
ting in the beaten yelks Of four eggs,
stir well together beat the whites to a
stiff froth, add TO the apples, then pour
in shallow pudding dish, place in .
hot oven and brown.
HAnD-TIMEs PuDDINa.- Hall a pint
OF molasses. half pint Of water, two
teaspoonfuls Of soda, one teaspoonfnl oil
salt. Thicker with -four enough to
make batter about like that for cup
cake. Put this in pudding bag, or a
pudding boiler: allow room to rise. II
would be safe to have the pudding-b bag
about hall full Of the batter. Let this
boil steadily for three hours. Sance to
serve with il il made thus: Mix two tea
spoonfuls of either white or brown su.
gar with lump Of butter the size OF a
butternut; a little salt and one large
spoonful of flour should be mixed with
the butter and sugar. When free from
Jumps pour boiling water slowly over
it, stirring oil the time. Let it boil
up once or twice to make it OF tho de-
sired thickness.
BAKED APPLE DuMPLrNas.-A lady
contributes the following recipe to the
Country Gentleman: Remove the
skin from good-sized tart apple, and
cut ont the core with tin corer. Fill
mp the center Of the apple with small
piece OF butter, large spoonful Of
sugar, ana little grated lemon peel,
allspice or cinnamon powdered finely,
as you prefer. Make some common
paste with lard, butter and water. Take
piece the size Of common bakers
roll and put the apple upon it, and
press it into the pastry. completely
covering the apple. Place the dump
lings in shallow biscuit pan, and with
feather or small brush dipped into
sweet milk or cream (the latter ID
preferable,) brush the pastry oil over,
Bake in very hot oven, and serve with
wine sance or cream ,uce, hot or cold
These dumplngs can be boiled il
crochetea cotton opcn-work covers
which will mark the pastry prettily
The water should be boiling hot when
they are thrown in, and be kept ut that
ONT for an hour. Ii the water stops
boiling it spoils the dumplings.