Audubon County Republican. [volume] (Audubon, Audubon Co., Iowa) 1885-1894, 1889-10-10
HOUSEHOLD HINTS.
pumpLrNGs FOR SOUR.

DUMPLINGS FOR sour.
Mix with one pint OF flour, two
tcaspoonfuls of baking powder, and
one -half teaspoon of salt; wet with
one cup of water, roll out one-half inch
thick. cut into shape. and drop in the
boiling soup.
NUDELs FOR SOUP.
Beat three eggs very light; add flour
enough to make stiff batter. and a
pinch of salt; roll out thin, sprinkle
with -four and roll up tight; begin ut
one end and shave off like cabbage.
Be sure that the soupi is boili ng when
they are dropped in.
COD FISH.
Pick the fish fine, and let stand in
cold water over night; put in sauce
pan with sufficient milk to cover 1t we'll;
when it boils, thickcn with flour and
butter.
LEMON PIE.
Take the grated rind of two lemons,
add one and one-half cups of sugar, two
tablespoons OF flour, small piece of
butter. yolks of four beaten eggs and
one quart of milk; bake with an un-
dercrust. When done pour over the
top the whites of the eggs beaten to
froth and sweetened; then set in tho
oven to brown.
BLACK PUDDING.
One-half pound each of raisins, cur
rants, chopped suet and sugar; one
pound of bread soaked in milk and
beaten smooth, one-fourth of pound
OF flour, spice to taste. Put in bag
and boil six hours.
BROWN BREAD.
Three cups each of flour and sour
milk, two cups of sweet milk, one cup
of molasses. five cups of Indian meal,
one tablespoon of soda, one teaspoon
full OF salt. Let rise then bake in q
moderate oven.
CORN BREAD.
Two cups of corn meal, one cup of
flour, one-half cup shortening, one
fourth of a cup ofsugar, two teaspoons
of baking powder, pinch of salt. ono
cup each of milk and water. Bake in
q quick oven.
VEAL FRITTERS.
Remove the bones from two pc unds
of veal and chop fine; add one-half
pound of cracker crumbs. three beaten
eggs, salt and pepper. Make into flat
cakes and fry brown.
sOMELET soUFFLE.
One quart of milk, two cups of flour.
one-quarter of a cup of butter; scald all
together and when cold stir in the
yolks of five eggs; mix well and stir
in the whites beaten to froth; bake in
4 quick oven.
APPLE CUsTARD.
Peel nipht anp1os apI mt in a no 4,
ing dishi add one-half cup of water.
one cup of sugar; bake brown. and
when ready to serve spread over the
top the whites of six eggs. Sweeten
with sugar aud flavor with nutmeg.
SALMON CRoQUETs.
Mix one can of salmon with one
quart of mashed potatoes. the yolks of
three eggs and one-half tea cup of
butter. Season with pepper and salt.
roll in cracker crumbs and fry brown
in hot lard.
CORN OYSTERS
Cut from the cob one pint of corn,
add one pint of milk, two eggs, a pinch
of salt. and flour enough to make q
batter; fry in hot lard. - " "
PARsNIP CROQUETs.
Mash fine cold boiled parsnips, to six
parsnips add one egg beaten light, salt
and pepper and flour enough to hold
them to gether; form into small fiat
cakes and fry brown.
JUMBLICE.
Chop fine cold cook ham, add the
same quantity of chopped onions, and
twice the quaint ty OF cold boiled rice:
Stir all to gether and cook in frying
pan with half cup of water and q good
sized piece OF butter; season to taste.
MUFFINS.
Two eggs, one-fourth cup of sugar,
two cups Of sweet milk, three tea.
spoons of baking powder. two table,
spoons OF butter, four cups Of flour,
bake In muffin rings.