The Saint Paul globe., 1900-02-12
HELPS FOR THE HOUSEWIFE.

HELPS FOR THE HOUSEWIFE
Baked Potatoes-Pare large, eyen-sized
potatoes; bake on tin plate in a mod
erately heated oven; turn occasionally
that they may bake evenly Serve on a
platter covered with napkin
Giblet Sauce-Gook the giblets in very
little water, chop very fine, boil down the
water over which qthe chickens were
steamed, add tor it the chopped eiblets.
the gravy In the pan, and thicken with
corn starch. Pour into the gravy boat.
and when sent to the table drop In a
piece Of butter. s. ,e<oi
Vinegar CandyATwo cups sugar one
half cup vinegar, two tablespoons butter.
Put butter into kettle; when merted add
sugar and vinegar. Stir until sugar is
dissolved, afterwards occasionally. Boil
until, when tried in Gold water, mixture
will become brittle. Turn on buttered
platter to cool. Pull and cut same as
molasses candy.
Sayory Stewed Kidney-Carefully prepare
a moderate sized beef. kidney by remov-
ing all the fat and fiber; place in boiling
water in porcelain kettle and boil slow
ly for about half an hour, then cut into
small pieces and place in a farina ket-
tie; cover with milk; add teaspoonful
of butter and thieken with flour until
about the consistency of custard. Sea-
son with salt and white pepper, add a
little chopped parsley, and serve with
boiled rice. - ~
Bread Dressing small loaf of
bakers bread without the rind for fen
minutes in cold water: then inclose 1t In
a towel and press it dry. Place a sauce
pan with two fine chopped onions and
two ounces Of butter over the fire: cook
five minutes without browning; then add
the bread, stir and cook FIVE minutes
longer; turn the bread into bowl, and.
when cold, add one teaspoonful salt, one
half teaspoonful pepper, one teaspoonful
thyme. and two whole eggs; mix all the
ingredients we'll together.
Apple Dressing-Pare and cut into
quarters eight large Greenfng apples, re-
move the cores; place the apples in a
saucepan over the fire; add one-ha1f cup
fuf cold water; cover and cook till tender.
but not broken: remove and when cold
rub four. ounces stale bakers bread into
crumbs, mix them with the apples; add
one and one-haif tablespoonfuls sugar,
one ounce melted. butter and one egg
mix all we'll together and use.
Salad-A very pretty salad is made by
taking fair skinned apples, either of
green or red, and scooping out the CEN
ters, leaving a wall half an inch thick:
fill with salad of chopped celery, mixed
with mayonnaises and serve on a crisp
leaf Of lettuce. This filling may be va
ried and any salad ingredients used. Diff
ferent kinds of nut meats and finely
chopped dried dates and figs make savory
filings.
Ice Cream Candy-Three cups sugar.
one-fourth teaspoon cream tartar, one
half cup boiling water, one-fourth table,
spoon vinegar. Boil ingredients together
without stirring, until, when tried in cold
water, mixture will become brittle. Turn
on a well-buttered platter to cool AS
edges cool, fold toward center. As soon
as 1t can be handled, pull until white
and glossy. While pulling, flavor as de-
sired, or add melted chocolate. Cut in.
sticks or small pieces.
Mock Cherry Pie-One cup Of cranber-
ries cut in two d one-half cup chopped
raisins, one cup sugar, one-half cup hot
water. one teaspoon vanilla. Line a pie
plate with rich paste, cover and bake in
slow oVen
Frizzled ham and eggs-Chop fine pieces
of cold fried ham, heat in frying pan.
and when hot stir in two eggs. Stir until
eggs are cooked. Serve hot.
Sponge Loaf Cake-put the yolks of six
eggs in one bowl and the whites in an
other; add half cGpful powdered sugar to
the yolks and stir ten minutes; add the
grated rind and juice of d small lemon.
then beat the whites till very stiff; add
slowly while beating constantly half cup
full sifted powdered sugar; then add the
yolk mixture to the white and stir a few
minutes, then sift In one cupful -four;
mix the flour In lightly and fill the max-
ture in a we'll buttered and paper nned
cake pan; bake in a slow oven.
Barley Soup-Into a saucepan put two
pounds of shin. of beef, one-quarter pound
pearl barley. four onions, FIVE potatoes.
a small bunch of parsley, one carrot,
four quarts of water and some pepper
and salt. The vegetables must be cut In
small discs before they are added; sim
mer the soup gently for about three
hours. i1i
Warmed Over Sweet tSPotatoes-Slice the
bacon very thin. first removing the rihd
and hard lean part. Line a shallow pan
with the bacon, then fll with cold sweet
potatees cut in quarter-inch slices
Cover the potatoes with more sliced ba
con and bake in q moderate oven till tina
bacon is crisp 3 IL
Pork Chop with Apple sauce-Lay the
weil-trimmed pork chops on pan. and
bake in a hot oven, till brown Sprinkle
with salt after they, begin to brown.
Drain from the fat and serve with baked
potatoes and apple sauce Cut SIX
tart apples In quarters, remove
the core and skip,; divide again and stew
them in one cup ,nf brown stock till ten
der and the LIQUOR absorbed. Mash and
beat till smooth and season slightly with
salt and paprikaals.5
Plain Minee PieiNieasATwo pints chop
ped meat, three large ipints chopped ar".
pie, suet size of esq, sehopped. two nut
megs grated, one teaspoonful allspice. one
teasponnful cinnamon, one small tea
spoonful cloves, three teaspoonfuls salt,
two pints white sugar, beef liquor to
moisten it, about one and -one-half pints
raisins to suit taste. When ready
TO make the pies add little
vinegar, one-quarter to one-half cup
for this recipe. Do not cook before max
ing into pies. 1t will keep in cool place
for two weeks. This quantity makes
about half a dozen pies.