Audubon Republican. [volume] (Audubon, Iowa) 1894-1925, 1895-05-02
HOUSEHOLD HINTS.
POTTED SHANK.

POTTED SHANK.
Boil 4 shank of beef till tender. chop
the meat up, and season it with salt,
pepper and Gf liked) half nutmeg.
Reduce the liquor to three pints, add
the meat. cool in mold. 1t should
turn out well when cold
EGG PUDDING.
Half pound of bread crumbs, half
pound OF raisins, apound of chopped
apples, four eggs, cup of sugar, piece
OF butter the re of an egg. spice. Boil
in mold. Serve with hard sauce.
VEAL LOAF.
Four pounds of chopped veal, half
pound of salt pork. chopped fine, four
eggs, four tablespoons of bread crumbs,
half pint of milk, one and half tea
spoons of salt, three teaspoons of sage,
half teaspoon of black pepper; mix
thoroughly. put in a bread pan, spread
the top with butter and bake three
hours.
OMELET.
Beat light six eggs. add one cup of
mi Tx. two tablespoons of flour, one tea
spoon of baking powder well mixed
with the flour; season with salt and
pepper and fry in hot lard.
| CORN FR1TTERS.
Crate cold DO led corn from the cob,
season, add three beaten eggs and
sufficient flour to give them consistency.
Drop in large spoOnfuis into the boil
ing lard or dipping, and fry a nice
brown. Canned corn may be used,
GINGER BREAD.
One half cup of sugar, one cup of
molasses. one cup of butter, one egg,
twO-thirds of cup of hot water, two
cups of flour, two-thirds of Il teaspoon
full each of ginger and cinnamon, one
teaspoonful of soda.
BEEF STEW.
Put some stock in II. skillet, when it
heats add some sliced cold patatoes.
one onion chopped fine, n little pepper
and salt; cook few minutes and serve
very hot.
JELLY ROLL.
Three eggs, one cup sugar, one cup
flour, one teaspoonful of baking pow
der, two tablespoonful of water, flavor;
bake on paper and roll while very hot.
SUMMER SQUASH.
Cut the squash in quarters, remove
the seeds and skin. cover with sailed
DO ling water and boil until done.
When cooked mash the squash and add
one ounce of butter for each small
one. Moistcn with gravy or broth and
put in little pans or dishes; cover with
bread crumbs, place tiny bits of butter
on the top and bake to delicate brown
in brisk oven.
BREAD GRIDDLE CAKES.
Soak a small bowl of bread over
night in milk. In the morning mix half
a cupful of flour, into which is put one
and one-half teaspoons of baking pow
der. with one quart of milk, three well
beaten eggs and little salt. Beat up
| the bread with this batter until it is
very light and fry delicate brown. The
batter should be thick.
SPICE PUDDING.
Two pounds of raisins, two pounds
of currants. one-fOurth pound of citron
or lemon peel, one teacup of sugar two
thick slices of bread crumbled fine, sew
en- eggs. q teaspOonful each of cloves,
cinnamon and nutmeg grated; two
pounds of beef suet, q piece of butter
the size of an orange; about two
pounds of flour. Nix it all with milk
or water and boil four hours in bag.
This quantity makes two large pud-
dngS, and may be Kept month.
| Steam slices rs it is wanted. and eat
with sauce.
CHICKEN AND RICE
Two cups of cold boiled rice, one
cup of cold chicken chopped fine, one
cup of chicken broth, salt and pepper;
boil five minutes. stirring all the
while.
FRIED CHICKEN.
Cut up the chicken and salt and dip
in flour; have dripping pan with
plenty of boiling lard, into which lay
the chicken; put in n we'll heated oven;
! fry brown on both sides.
JELLY CUSTARD PIE.
Four eggs, whites beaten separately.
one cup of sugar, two tablespoons of
butter; beat well; add whites of the
egg; bake on thin pastry.
| LOT HOpna Sfon1 EipSt