News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1884-07-10
THE HOUSEKEEPER.
A few SeasOnabIe Hints that VIII be Found
Useful in the Kitchen.

Lovers of brown bread should have
tin made ON purpose for it, round and
tall, with closely fitting cover. In this
genuine brown bread should be baked
slowly for four hours.
Sour cream cookies are made of one
cup of sour cream, one cup OF sugar, two
eggs, one teaspoonful (not heapiug) of
soda, a little salt and flour enough to
make a soft dough. Flavor with cinna-
mon.
Carrots boiled and cut into rings make
a nice garnish when nothing more salts
factory can be obtained.
Cocoanut is considered by some cooks
delicate and pleasing addition to ice
cream. 1t should be freshly grated and
be added to the cream and sugar, or GUS
tard, just before freezing.
Pork steaks may be eaten with relish
if when they are being fried you scatter
pepper and salt and powdered sage over
them. Serve with currant jelly or jam
on the platter beside them.
Delicious fritters may have stale bread
for the foundation. If care is taken in
removing any or all of the crust that is
dark brown the fritters will be light
colored and very inviting in appearance.
Eggs are good addition in the proper.
ton of four eggs to one cup of sweet
milk; saltspoonful of salt, and four Oh
five slices of bread are also required
The bread should lie soaking in the mill
for two hours. 1t can be broken into
small bits and then it will not be lumpy.
A good beakfast dish is made by chop.
ping some ham quite fine put 1t into 6
frying pan with lump of butter, season
with black pepper; when this is hot poul
over it enough eggs, that you have bro
ken in bowl, to cover the ham. When
these are done take the eggs and ham out
on platter; do this carefully so thai
the eggs will be on the top.
A most excellent dish for dessert is
made of cake about an inch and hall
deep after it is baked. The cake should
not be rich. Put q light meringue on
the top, brown this in the oven, cut the
cake in square pieces and serve warm
with wine sauce or with lemon sauce.
The sauce must be at the boiling point,
and it should be poured around the cake
so that it will penetrate it readily. II
properly made this is delicious.
An excellent way to warm over pota-
toes is to put lump of butter into a
saucepan as it melts add a tablespoon
full of -four, stirring it so that it will not
burn, then pour in cup of sweet milk,
if half cream it will be all the better
season with salt and pepper; stir it with
a spoon so that the ingredients will be
well mixed, then put in sliced cold boiled
potatoes; let them boil for a few mo-
ments. Send to the table hot.
RHUBARB JAM.-Use equal weights of
garden rhubarb, or pie plant, and sugar,
and to each pound of rhubarb one lem
on; peel the thin yellow rind of the lem
ons into large bowl, then cut away the
thick, white part of the skin and slice
the pulp of the lemons into the bowl, re-
moving all the seeds; peel and slice the
rhubarb about half an inch thick, put it
into the bowl and put the sugar over it;
let the fruit and sugar stand over night.
The next morning put all these ingredi-
ents into a porcelain-lned preserving
kettle and boil them for three quarters
of an hour over a very gentle fire, then
cool the jam and put it up.
RHUBARB JELLY WITH GELATINE.-
Peel enough garden rhubarb to fill a
quart mold, cut it in half-inch lengths
and stew it gently to a pulp with an
equal weight of sugar; meantime dis
solve half an ounce of any good gelatine
in gill of water over the fire, add it to
the rhubarb when it is tender and let it
boil up; then pour the rhubarb into a
Jelly mold wet with cold water and let it
cool. When the jelly is quite cold and
firm turn it out of the mold and serve it
with whipped cream, or with powdered
sugar.