New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1886-02-17
HOUSEHOLD HINTS.

Danish Potatoes two or three
slices of salt pork in half-inch squares.
Fry until crisp brown. Add one
quart cold potatoes, chopped not too
fine, and two raw chopped onions and a
little pepper. Stir we'll, and when
thoroughly hot serve.
A very pretty letter pocket can be
made of a palm-leaf fan covered with
silk, satin or velvet It is better to cut
piece of pasteboard the exact size of
the fan and cover that, putting a loose
pocket on the front to hold the letters.
and then attaching the pasteboard to the
fan and suspending it with loop and
bow of ribbon.
Try this layer cake: Five eggs, their
weight in fine -four, and also in sugar,
and half their weight in butter. Melt
the butter and mix it with the sugar,
adding the yolks of the eggs. one by
one, beating all the time, and then add
the whites, which have been beaten to a
stiff froth, adding the flour last. Bake
in four Jelly cake tins. Marmalade or
ounce jam is spread between the layers.
In cooking canned vegetables it is
and pour a quart of cold water over
them. Even with tomatoes this is use
full, as it completely removes the juices
that may have caught some corrosive
quality from the can itself After they
have been thus washed let them air on
plate for time before cooking. Es-
pecially necessary with peas, corn,
t1ageolet, beans and asparagus.
Baked Apple Sauce-Pare, core. cut
into quarters or eighths, pus into a deep
pudding dish in layers, with sprinkle
OF sugar and two or three bits Of butter
over each, fill almost to the top, add a
very small quantity of water; cover and
cook in a well-heated oven from one
half to three quarters of an hour. Then
uncover and crown slightly on top.
This makes delicious desert when
eaten with sweetened cream.
Mouchoir Cases-Get two Japanese
tides, without trimming: around each
sew narrow black velvet, attaching it
with herring bone" stitch on the
edges. Next make puff of satin about
an inch and one half wide, connect the
two tides back so back with the puff,
then a portion of the satin over the top,
so as to form the before mentioned parts
into bag; attach strings either to draw
or remain stationary. You can line if
YOU wish.
Fig Pudding.-Half pound figs, quar-,
ter pound suet, half pound bread
crumbs, two ounces flour, six ounces
brown sugar, a little grated nutmeg,
two eggs and little milk. Mince the
figs and the sugar very finely, and mix
them with the bread crumbs, flour, su-
gar and nutmeg. Salt all these we'll
together, then beat up TIE eggs until
light, add them, with little milk, to
the mixture and put it into buttered
mold, tying it tightly over with thick
cloth. Boil for four hours and serve
with wine sauce.
Rice Cream.-One cup of rice boiled
soft, but not to paste. Two cups of
milk, four eggs, a cup of sugar, vanilla
extract, a cup of whipped cream.
Make the eggs and sugar into custard,
season with vanilla. Scald the milk
first, pour this upon the beaten eggs
and sugar, and cook until it .thickens
well. While still hot beat in the rice,
season with vanilla, and let it get al
most cold before you beat in the whipped
cream. Set to form in wet mold on
ice. When you are ready for it turn
out on glass dish. Pass branded
peaches and light cakes whit.