The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1877-04-21
HONE INTERESTS.

of eggs with spOonfuls of sugar and
, the same amount of flour. Stir in CO.
cOanut till stiff
BREAKFAST CAKE.-About a pint Of
sour milk and tablespoonfuls Of sour
cream, teaspoonful soda; stir in buck
wheat flour enough to make moderate
ly thick batter, and bake in cake tin.
LEMON PIE.-Inside of 1 lemon, ex-
cept the seeds, chopped with 1-2 cupful
of raisins. Add 2 tablespoonfuls of
flour, cupful of sugar, and a cup Of
water. Bake with two crusts.
KENTUCKY PorAToEs.-Take raw po-
totoes, pare and slice very thin; place
them in pudding-dish; cover well with
milk; add pepper and salt, and bake
until nicely Drowned; do not put them
in water after they have been sliced.
BAKED CUSTARD.-Beat 4 eggs and 2
tablespoonful sugar thoroughly, and stir
into quart boiling milk; pour into
cups, CRATE nutmeg over the top, and
bake 10 or - minutes in hot oven. To
be eaten cold.
PLAIN Corn CAKE.-Sour milk soda, "a
pinch of salt, or tablespoonful mo-
ldSScS, anu 1HuIdu luCdl W u0hC . tlAlh
batter. No eggs or Shortcomings needed
if the meal is not too fine. Bake in
quick oven.
APPLE SHORT-CAKE.-Make a soft
dough as for biscuit; roll out thin and put
layer in a jelly pan over this spread a
layer of stewed apples; sprinkle over
sugar and spice; dot with small Jumps
of butter; then put on layer of dough,
another of apple sauce, a very thin lay
er of dough, and bake in q very quick
oven. This is most delicious dessert
dish, and may be served with or without
sauce.
Potato SALAD.-Take vegetable
dish of cold boiled potatoes and good
sized onions. Slice and mix well to-
gether. Heat cup of vinegar, add l
teaspOOnful of good mustard, l table
spoonful of sugar, pinch of salt, and
little pepper. Pour this over the pOta-
toes and onions boiling hot, and set
away to cool. A nice relish.
SwEETBREADs.-Ste wed-Wash, re-
move all the bits of skin, soak in salt
and water an hour, then parbOil; when
half cooked take from the fire, cut in
small pieces, stew in little water till
tender; add piece of butter, a tea
spoonful of salt, teaspOonful of flour,
and boil up once. Serve ON toast very
hot. Fried-After lying in salt and
water put them into cold water few
minutes, then dry on cloth thoroughly,
fry them with little strips of salt pork;
or dip in beaten egg and roll in bread
crumbs, and fry in hot lard; or draw
little strips of salt pork through the sweet
bread with larding needle, fry till the
pork is crisp, then dip in beaten egg, land
roll in bread-crumbs, pour over half a
cup of rich cream, stir in l teaspoonful
of flour and let it boil up for few min
utes, and serve hot. Broiied-Parboil
after soaking in salt and water, then rub
well with butter and broil. Turn often,
and dip in melted butter to prevent them
from becoming hard and dry.
COTTAGE CHEEsE.-ThOse who have
plenty of milk and make butter, have
an abundance of sour or clabbered milk
daily, clean and fresh, which is the ar
ticle desired to make cottage cheese.
The true way to make this sort of cheese
is to skim the sour milk on the stove in
a milk pan and let it gradually warm
till it is lukewarm all through. Stir it
occasionally to prevent its hardening at
the bottom. When it is IL little warmer
than new milk, and the whey begins to
show clear around the curd, pour it all
into coarse, thin bag, tie it close, and
hang it up to strain. Let it hang up two
or three hours in cool, shady place,
then take from the bag and put the con-
tents in a covered dish. When prepar-
ing it for meal mix with the curd rich,
sweet cream, sugar and nutmeg. Some
prefer salt and pepper, but the sugar
will give it the flavor of fruits or acids.
This preparation of milk will often be
found most salutary and wholesome for
dyspeptics and weak, infiamed stomachs.
The clabber is also very nutritious and
easily digested.