Iowa state bystander. [volume] (Des Moines, Iowa) 1894-1916, 1895-04-26
HOUSE HOLD HINTS.

P$rsnip Frittcrs -Scrape and boil
tender, rub through colander to get
rid of the tough and stringy portions,
beat in a egg u tablespoonful OF milk, q
, teaspoonful (hcaping) Of prepared flour,
with little pepper and SALT make into
sm(ll, Hat cakes, flour and fry in good
dripping or lard
Hominy Soak cup of small homi-
NY for two hours in enough cold water
to cover it. Drain. put over the fire in
a farina kettle, with a quart of warm
water slightly sailed and cook for half
an hour after it reaches the boil. Ii it
has not soaked up all the water, pour it
off and supply the place with u cup of
warm milk Bring it to a boil and
serve. Eat with sugar and cream.
Baked Halibut Buy piece of hall
but cut square and thick, not in slices,
put it on the wire frame for roasting in
the dripping pan, and pour pint Of
well-salted water into the pan, lay the
haiibut on the cut side, and on the
other or upper side, lay enough slices
OF thinly cut salt pork to cover the
fish; bake till the fish is thoroughly
done, half an hour at least, occasionally
basting it with the salted water.
Broiled Shad Make your market
man split the shad down the belly; this
brings the thckest part over the great
est heat of the fire, and it is nicer to
help served in this manner. Put it on
a well creased gridiron and turn quite
often; to know when it is done separate
the flakes of the thick part with a knife,
and if 1t is at all pink or translucent
return it to the fire. When done lay
on a hot platter, skin side down; strew
with salt only, put on bits of softened
butter and serve.
Veal Outlets, with Butter Sauce Dip
each outlet in beaten egg, then in
peppered and sailed cracker dust, and
fry in hot dripping to rich golden
brown. Lay each as it is done on
paper to absorb the grease. Arrange
a hot dish and put on every outlet a
generous spoonful of sauce Make it
by beating two tablespoonfuls of butter
to a cream with tablespoonful of
lemon juice and a tablespoonful Of
minced parsley.
Fried Potatoes When they are smok-
ing hot, and delicately Drowned they
are delicious To have them moist and
sifree from an abundance of grease, de-
ponds entirely upon two things the
condition OF the fire and the lard; for
lard 1t must be, fresh, firm, and sweet,
for neither drippings, skimmings nor
any of the other little economies the
heart of tho mistress iS sn ont tn de-
light in will answer SO well no matter
how nicely rendered. Put in at the
first generous supply, and see it be-
comes smoking hot over fire not too
bright at first, but steadily increasing.
in the temperature. On these two
commandments hang all ones skill and
success.
Baked Toast-Pare the crust from
slices of stale bread and toast quickly.
AS each is done, scrape off every sign
of burn or scorch, dip in a pan of boil
ing sailed water and lay in deep dish
that will bear the fire without injury.
When all are in, pour upon the toast a
quart of hot milk (haf cream if you
can get it, in which has been dissolved
heaping teaspoonful of butter
and teaspoonful of salt. Set the
dish in a dripping pan of hot water and
this in the oven. Bake covered for. half
an hour, then let the top layer brown
very slightly. Should the milk be all
absorbed before the time is up, add a
little, boiling hot Toast thus prepared
has rich creamy flavor the ordinary
.'dip toast never acquires.