The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1877-07-28

SUMNER SQUAsH.-Onlessvery young
pare them and take out the seeds; cut
in pieces and boil in saited water until
tender, press ont all ofi tie water, and
mash smoothly; season with butter,
pepper and salt, and tablespoonful of
cream; put into . fryingpan and let
simmer for 10 minutes or longer; serve
hot. - ss.,g
HONINY CROQUETTEs.-TO everycu
full Of cold, boiled, fine hominy add
tablespoonful Of melted butter; mix well
together ladd slowly q little milk; then,
beat all to paste; at the last tea
spoonful of sugar and beaten egg;
flour your hands, and roll the hominy
into balls; dip into beaten egg, then fine
cracker crumbs; fry in hot butter, and
serve with currant Jelly. 1s1sis-sl 1a0i
j STUFFED COINED BERF.-Take a
piece of welcomed rump or round, Q
or. 10 pounds; make several deep cuts
in it /; ill with 3 stufing Of a handful of
soaked bread, squeezed dry, little fat
or butter, a good pinch of cloves, all
spice, pepper, little finely chopped
onion, and q little marjoram or thyme;
then tie it up tightly in a cloth and sat
urate itwith vinegar; boil about 3 hours.
CURRANT JELLY.-Mash the currants
with the hand put them on the fire and
bring to scald; strain out the juice and
measure It; place over the fire and boil
8 minutes; have graduated sugar pre-
viously heated in the oven, and add a
pound of sugar to pint of juice; bring
the jelly to boil once more, and imme-.
diately remove; pour into glass-jars or
tumblers; when cold lay brandy paper
on each, and paste over tightly brown
paper. laol- Zs-2.A ss2iioai
STUFFED TOMAToEs.-Cut thin slice
from the upper part of . smooth, ripe
tomato; do not peel; take out all of the
inside and chop it first; fry very little
chopped onion in some butter, and when
it is turning yellow add the chopped to-
mato and a few fine bread-crumbs; stir
we'll; season with salt, pepper, and a
little chopped parsley-both this andthe
onions can be omitted if not liked. SIM
mer a minute and fill the tomato with
the mixture. Place in a pan; fit each
top on its own tomato and bake for an
hour or until light brown
SUCCOrAsH.-For succotash, lima
beans are best. The agricultural stand
second on the list, but any good variety
of bush beans which come earlier than
these makes an article that is by no
means inferior. Shell the green beans
and boil them slowly in plenty of water
for or 2 hours, being careful to keep
them covered with water while boiling
Cut well grown corn from the cob and
place in pan to steam over the beans;
add little water to the corn, and stir it
occasionally. Steam from 20 to 80 min
utes then add the corn to the beans land
simmer for half an hour. Stir often, and
watch carefully that it does not burn.
Season to suit the taste.
How TO KEEP FRESH MEAT.-As
soon as the animal heat is out of the
meat slice it up ready for cooking. Pre-
pare large jar by scadling well with hot
water and salt. Mix salt and pulverized
saltpeter in the proportion of l table,
spoonful of saltpeter to one teacupful of
salt. Cover the bottom of the jar with
sprinkle of salt and pepper. Put down
a layer of meat, sprinkle with salt and
pepper the same as if just going to the
table, and continue in this manner until
the jar is full. Fold cloth or towel
and wet it in strong salt and water in
which little of the saltpeter is dissolv-
ed. Press the cloth closely over the
meat and set in a cool place. Be sure
and press the cloth on tightly as each
layer is removed, and your meat will
keep for months. 1t is a good plan to
let the meat lie over night after it is
sliced before packing. Then drain off
all the blood that ooZes from it. It will
be necessary to change the cloth occa-
sionally, or take it off and wash it-first
in cold water then scald in salt and
water as at first. In this way, farmers
can have fresh meat all the year round.