Audubon County Republican. [volume] (Audubon, Audubon Co., Iowa) 1885-1894, 1886-01-14
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DOMESTIC HINTS.


IN pint OF milk; add o half cup OF
sugar; let IL como to boil; then have
y quart OF cream. flavor, sweotcn and
whip. After you STRAIN tho first let II
almost CONCEAL, then whip cream in;
beat II for thirty minutes.
SQUASH FRIrTERs,
0ne pint OF cooked and we'll mashed
squash, ono pint of milk, two eggs, a
littlo salt and flour enough to make
the batter stlir enough to turn on tho
eriddle, aud not too thick. The addi-
ton OF tcaspoonfui Of baking powder
will tend 10 mike them lighter. Bake
on griddle
WHITE CAKE.
1ako tho whites of six eggs. two
cups OF sugar, three cups OF hour, one
cup OF sweet milk, thrce.fourths Of a
cup of butter, two toaspooufuls Of
cream tartar. ono teaspooninl OF soda.
ROLLED HERRiSGs.
Choose the behring's containing tho
soft roe (tho hard rocs are usually
larger), scrapo, split open, cleanse
and carefully take out tho roc, Then,
with tho thumb and finger OF tho right
hand, draw the back bone out. Ii
usually comes out whole. Sprinkle
with pepper. salt, and u little chop
ped green parsley. Roll up tightly
and tic with tape. leaving tho fin and
tail outside. Have ready some water
swco,enod with little vinegar, salt
and pepper, into which, when boiling.
put tho herr ngs. Simmer for ton
minutes
TO BRoiL MACKEREL.
Clean aud carefully wlpc good
sized fish; split IL entirely down tho
back put u little oil over the fish with
q feather, lest the delicate skin should
DO broken by tho gr,diron, tho bars OF
which must be rubbed with fresh suet.
Chop littlo ptrsloy and fcnncl very
fine, season with pepper and salt and
rub into thin slice OF butter. Fill
tho back OF tho mackercl W ,th this
mixture before YOU put 1t on tho
grdron and then broll IL over clear
liro. Ii will require from twenty to
thirty m nulcs to cook II thoroughly;
serve with sau9S
LEMON PUDDING.
Molstou half u pint lino farina with
n gill Of cold milk; add to Il n pint Of
hot milk aud stir we'll Add salt
spoonful at salt and two ounces OF
butter, stir until quite smooth aud
thick and allow II to become cold.
Beat tsgother four eggs, six ounces OF
sugar, the grated rnd and juice OF
iva leulans aud dash of ground Gin.
namon; stir INTO this mixture tho cold
farlnu. II small qdrAllty at u time,
until used, ihcn pour il rsaa butter
cd pudding dish and bake forty>>mln-
utes.
ORANGE PUDDING.
Pare and slice four largo oranges;
put them In tho bottom OF the dish in
which the pudding 10 to DO served and
sprinkle with sufficient sugar to sweet.
on tllom. Roll ono pnr OF milk and
stir In two tablespoonful OF corn
starch wet with u little cold milk.
Add tho yolks OF two eggs beaten
with three tablespoonfuls OF sugar.
Boil minute and thon pour tho Gus.
terd over the oranges. Make n
meringue of the whites OF tho eggs
and two tablospoonfuls OF sugar.
Spread over the pudding aud set in
the oven TO brown.
BREAD-CRuMB oMELET.
Ono pint OF bread crumbs, a large
spoonful OF parsley, rubbed very fine,
half tiny onion chopped fine. Beat
two eggs light, add toacnpful OF
milk, trace OF nutmeg and pepper
and salt literally; also n lump OF but
tor tho size OF small egg. Mix all
together and bake ina slow oven, on
buttered pic plate; whom light
brown turn II out OF tho plate and servo
Mt once.
COFFEE CREAM.
Half pint OF very strong coffee, u
packet of geatine, ono pint OF milk, n
tablespoonful OF cream. three ounces
lump sugar; soak tho gelatine in the
coffee, and when nearly dissolved
place in a cnameled saucepan with
the milk, cream and sugar; add half
teaspoonful OF essence OF vanilla;
stir over the fire till nea ly boiling;
pour into welted mould and lot IL
set
BEEF FRTrrERs.
Beef fritters are nice for breakfast.
Chop piece, OF steak or cold roast
beef very fine. Make n batter OF -four,
milk and IN egg and mix the meat
with II. Put lump OF butter into q
saucepan, let IL melt then drop tho
batter into il from large spoon
Fry until brown; season with pepper
and salt and a little parsley.
APPLE DUMpLINGs
Make crust rs for pie. Pare and
core tho apples, then fill them with
sugar and butter and roll each in a
piece OF crust sufficient to cover 1t
well, folding it over neatly on the top.
Bake in well buttered tin half an
hour in quick oven. or boil one hour
tied up in separate cloths. Keep the
water constantly boiling. To be eaten
with hard and soft sauce.
PRUNF PUDDING.
A delicious prune pudding is made
by stewing pound of prunes till they
are soft, remove the stones, and sugar
to your taste, and whites Of three eggs
beaten to a stiff froth. Make puff
paste for the bottom Of pudding dish.
After beating the eggs and prunes to-
gether till they are thoroughly mixed
spread them on the crust Bake for
half an hour, or until you are sure the
crust is done.