The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1877-03-03
HOHE INTERESTS.

BREAKFAST OAT.MEAL.-It may be
very palstably cooked in water, with q
little salt added. The water must be
boiling hard when the meal is put in,
and as soon as it sets, or thickens the
water, it must be set back where it will
still boil, but not scorch. Much stirring
spOils it. Boil hour or more.
GLOSS ON SHIRr-BOsoMs.-Take 2
ounces Of fine gum-arabic powder, put
in a pitcher and pour on it pint Of
boiling water; cover it and let stand all
night. In the morning pour it careful
ly from the dregs into q bottle; use l
tablespoonful to pint of starch, made
in the usual manner; use q polishing
iron also.
LEMON SIRUP.-To every quart of
lemon juice add pounds of loaf sugar
rub off the yellow rind of the lemons
with Jumps of sugar; put in porcelain
kettle; beat the whites of eggs very
light, and mix gradually with quart
of water, which put in the lemon juice
and sugar. Boil 10 minutes, being sure
to skim off. Place in new bottles, cork
tightly, and seal the tops with melted
rosin and wax.
WASHING FLANNELs.-Cut very fine
ly about I pound of best yellow soap,
pour on it hot water, ana let it dissolve;
add sufficient for your use, and when
lukewarm stir in a tablespoonful of Ii
quid ammonia; then soak in the fan
nels and let them remain hour; then
wash them well and rinse them in a
second lukewarm water, with another
spoonful of ammonia; if third be
used the ammonia must be repeated.
To FRY BEEFsTEAK.-Pound but do
not &" hack it," have your pan very hot
put small piece of butter in it, and let
it brown; season the steak on both
sides with salt and pepper; place in the
pan anu turn constantly, letting it cook
quick y; when done and nicely brown
ed, turn q plate over it and stand where
it will cook slowly few minutes; a
spoonful of mushroom or tomato cat
sup added to the gravy is good addi-
tion.
Potato DUMPLINGs.-Boil or 6
good-slzed potatoes let them get cold,
then peel and CRATE into large dish;
do not crush or mash them together,
but keep them light and fakey; then
peel about the same quantity of raw
potatoes, crate, and put into cloth,
press out all he water, and put the po-
tatoes in dish; cut up an onion very
fine, put in 2 or eggs, and small
handful of salt; cut some stale bread
into small squares and fry in hot lard
or butter until they are brown and
crisp; thoroughly mix the raw pota-
toes, onions, eggs, and salt; put in the
bread, and lastly the boiled potatoes,
handling as little as possible, roll the
mixture into balls, and put them in a
pot Of boiling water, into which you
have thrown a handful of salt; after
they have been in about 20 minutes take
one out and try it.
PICKLETTE.-Chop a head of cab
bryce very fine, and number of onions
according to the size of the cabbage;
put then in a stone jar with salt stirred
through them; let stand over night,
when drain all the water off them; take
cider vinegar sufficient to cover them,
and boil, adding to quart of vinegar,
pound brown sugar, l tablespoonful
ground mustard, Tablespoonful bla k
pepper, s tablespoonful ground CHINA
mon, 2 tablespoonful celery seed, ia
blespoonful allspice, l tablespoonful
mace, tablespoonful pulverized alum,
and 2 tablespoonful hOrse-radish pour
boiling over the cabbage and onions
let stand over night, when strain the
vinegar off and scald again, pouring
over as before; repeat this three morn.
ings. and on the fourth boil all togeth-
er-caDbage, onions, vinegar and spice;
when cold pack in small jars. 1t is fit
for use at once but will keep quite
time.