The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1877-06-30

/ SEED CAKEs.-1 cupful sugar, 4 cup
full butter, cupful milk, eggs, tea
spoonful soda, seeds to your taste.
To.COoK SwEErBREADs.-Boil the
sweetbreads about 10 minutes; let them
cool, after which slice them, roll in
flour or powdered cracker, and broil
over very bright Goals. Season with
salt, pepper, and butter, and let them
stand, covered, in q hot place few
minutes.
COLD LAMB.-Cut up the lamb in
small pieces, place in q skillet, with l
chopped green onion, salt, pepper, one
bay leaf, and peas in quantity with the
meat, little of the cold lamb gravy,
flour and butter, and water just sufficient
to cover it evenly; let simmer one-half
hour. When done add the juice of q
lemon.
PINEAPPLE DUMPLING.-Butter q
pudding dish, and line the bottom and
sides with slices of stale cake (sponge
cake is best) pare and slice thin large
pineapple; place in the dish first a layer
Of pineapple, then .strew with sugar:
then more pineapple, and SO on until
oil is used; pour over small teacupful
of water, and cover with slices of cake
which have been dipped in cold water.
Cover the whole with buttered plate,
and bake slowly for hours.
QUICK BEER.-Take IA pounds of
mOlasses and pounds of hops, and boil
them 2 hours in II gallons of water;
when cooked sufficiently, add pint of
good yeast; let it work in a tub covered
up for 16 hours; when the working is
over put it into a cask, and let it work
there 8 or days; then bung it up. The
beer will be fit to drink in week, and
will be as strong as porter. If weaker
beer for table use is desired, use more
water in proportion to the other in
gradients.
VEAL PUDDING-Line the sides of a
mold or tin pail with an ordinary paste;
place in it veal taken from any part of
the leg, and cut it in small pieces; also
some strips of bacon or salt pork, white
pepper and salt, one bay leaf, a sprig of
parsley, and teaspoonful of thyme.
After filing the paste with the meat,
add boiling water sufficient to two-thirds
fill the pail, and some flour and butter
rubbed together. Place paste on the
top, and tie the tin cover on tight, and
cloth tightly outside of all. Place the
kettle in boiling water, allowing it to
come up nearly to the top of the Kettle.
Boil hard one hour.
BEEF A LA MODE.-Of the many
modes of preparing this dish, the fol-
lowing will be found to be a very good
one: Take 6 pounds of the juicy part of
the round and lard it. CA Harding
needle can be purchased for 10 or Is
cents.) Get the clear pork and cut it
in strips half an inch square; put it in
the needle and push it through the beef,
say three inches apart. Some rinds or
trimmings of the salt pork might be
laid on the bottom of the pot under the
beef; put in with it large onions sliced,
and dozen carrots, turnip pint of
canned tomatoes. Throw in q few
cloves, stick of cinnamon and little
whole black pepper. Pour over all
cup of vinegar and a pint of water;
cover closely and set on the back of the
range, or in slow oven, and cook
slowly 6 hours. Before it is quite done
salt it to taste. When the meat is done
and has been taken out, bruise the vege-
tables as fine as possible and thicken the
gravy with Drowned flour.