The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1877-12-08
HONE INTERESTS.


SAUsAGE.-To 80 lbs. of meat not too
fat, aud chopped fine, add lbs. of fine
salt, pint. or 8 o., of pulverized sage.
5 OF. of black pepper, tablespoonfuls
of sugar, OF. Of allspine, 4 OF. of GIN
ger; warm and mix without water.
COCOANUT CAKE.-1 cup sugar. 2
eggs, p tablespoons melted butter, /
teaspoon cream-tartar, 4 teaspoon soda.
Bake in three or four jell-cake tins.
This makes one loaf. Take the whites
Of 2 eggs, beaten to froth, add sugar
enough to make thin fr0sting, spread
between the layers, and sprinkle thickly
with prepared cocoanut.
HoMINY BREAD.-2 eggs, salt to taste,
2 cupfuls of boiled grits or boiled rice,
cupful of meal, tablespoonful of but.
ter or lard, and sweet milk enough to
make thin batter. Bake in the dish
in which it is to deserved; help it with
a tablespoon. The Virginia name for
that soft kind of corn bread is Pud-
ding Bread"
FRENCH TOAsr.-Beat very light or
2 eggs, according to the quantity of
toast required, and stir into or 2 cups
of new milk. Add little salt. Dip
some neatly sliced bread into this mink
till each slice is quite soaked, but not to
break the slice. Lay each slice on hot
we'll buttered griddle till delicately
Drowned, then spread with butter and
serve hot.
CHEsTNUT-sAUCE FOR TURKEY AND
FowLs.-Throw pound fresh chest
nuts, stripped of the outer rind, into
boiling water; scald for 5 minutes, and
peel them. Stew them till quite tender
in gravy, with bit of lemon peel, and
rub them with the gravy through hair
sieve, as if pulping peas. Season with
white pepper and cayenne, and add a
large glass of cream. just boil up the
sauce, stirring it till it boils, and serve.
The brown sauce is stewed in rich brown
gravy, is more poignantly seasoned, and
has no cream.
SwEETBREADs AND TOMATOES
Soak 4 or sweetbreads in salt and wa
ter. Put pints of fresh and nicely
peeled tomatoes, or can of canned to-
matOes, in a saucepan over the fire to
cook slowly II hours. Drain the sweet
breads, trim them nicely, and put to the
tomatoes when done; put in little
salt, teaspoonful black pepper, and a
little cayenne. Let them stew slowly
for an hour. Rub 3 great spoonfuls of
flour into Z of cup of butter, or about
4 tablespoonfu!s, till quite smooth, and
put to the sweetbreads and tomatoes.
Let it continue to stew full half hour
longer, taking care that it does not
scorch, beat the yelks of 4 eggs and
stir in. Let it boil up once, stirring it
carefully, and dish. Send to the table
hot.
PEACH COBBLER.-Make a raised
crust, or take well enough risen bread
dough; beat egg, yelk and white sep
arately, and work into the dough faith
fully with the hand; wet teaspoonful
of soda and work in after the egg. Roll
out the crust about an inch thick; spread
on great spoonfuls of butter cut in thin
slices; flour; fold over the crust; roll
out again; spread on more spoonfuls
flour; fold over the crust; roll out the
third time, and again cut 2 tablespoon
fuls of butter thin and spread on; flour;
roll over, and then with rolling-pin
pound and chop with chopping-knife for
10 or Is minutes, folding over as tie
dough requires it. Set to rise over
night; knead down if well risen by
bedtime, and put in cool place. In
the morning roll out in two sheets,
for the bottom and top crust of large
deep dish-cover it over on the paste
board till light; then line the dish with
one crust and cut in small pieces part
of can of peaches; sprinkle over sugar
plentifully; put in another layer of
peaches; cover with sugar, and so on
till the dish is full; then pour over half
a cup of the sirup and put a rim of the
crust about the dish and the upper crust
over all, cutting slit in the top. Set in
the oven and bake slowly, an hour and
a half Add sugar to the remainder of
the sirup to make it quite thick when
boiled, and pour into the slit on the top
crust as the liquor boils away. This is
enough for large dish; is excellent.