The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1877-10-06
HONE INTERESTS.

WAFFLEs.-1 pound of -four, I pound
of butter, 4 eggs, 1 pint milk. I table
spoonful yeast.
PICKED PEACHEs.-Rub them with
q coarse towel; stick cloves in each
peach; 5 pounds of sugar to IA pounds
of fruit and 1 quart Of vinegar; boil
peaches in the sugar and vinegar I lay
er at time. adE iea
RECIPE FOR DOU0HNUTs.-1 pint Of
milk, warmed with pound of shorten
ing (half butter, half lard), l pound Of
sugar, 4 spoonful of salt, or less, egg,
little nutmeg, 2 tablespo0nfuls Of
yeast; mix rather thin and cover with q
light or small pillow. If mixed in the
afternoon, it should be light enough to
boil during next morning.
PLAIN JOHNNY CAKE.-1 cupful flour,
2 cupfuls Indian meal, yellow; l table,
spoonful sugar, 1 good teaspoonful bak-
ing-powder. For the liquid 2 eggs, I
cupful milk, sweet or sour; cupful
water, pinch of salt; mix the dry and
wet in separate dishes; then throw
them together, beat up well, pour into
a creased pan, and bake in quick oven.
CUCUMBER PICKLEs.-Make brine
strong enough to bear up an egg, and
pour boiling hot over 600 small cucum-
bcrs and 1 green peppers. La them
stand "a hours, then take them out, WHIP
ing each one. Heat sufficient vinegar,
boiling hot, to cover them, and pour
over. Let them stand in this vinegar
"a hours, then pour of. Prepare fresh
vinegar into which put the following
ingredients: l ounce each of whole
cloves, cinnamon and allspice, quarts
of brown sugar, pint of white mustard
seed, 4 tablespoonfuls of celery seed,
and piece of alum the size of an egg.
Heat this scalding hot and pour over
the cucumbsrs. Cover closely and set
away for few days when they will be
fit for use.
PRESERVED CIrRoN MELoNs.-Pare,
core and cut the melons into slices,
weigh them, and to every pounds of
melon allow pounds Of white sugar
and the juice and yellow rind, pared very
thin, of 4 large, juicy lemons; also,
pound of race ginger; putthe slices into
"a preserving kettle, cover with water
and a layer of peach leaves; boil about
4 hour, or until clear and a broom whisk
will pierce them; drain them; spread
them in pan of cold water and let
them stand over night; next morning
tie the ginger in cloth and boil it in
three pints of water till the water is
highly favored; take out the ginger;
dissolve the sugar in the ginger water;
put in the lemon peel; boil and skim till
no more scum rises; take out the lemon
peel; put in the slices of citron and juice
of the lemons; boil in the strip until the
slices are transparent and a straw will
pierce them; put the citron while warm
into jars, and pour the sirup on slowly;
covertightly; the ginger may be left out.
COOKING MEATs.-Meat needs to be
cooked to make it palatable, to render
it easy of mastication, and in order that
we may get the greatest amount of
goodness from it with the least waste.
Roasting or baking meat is the most ex-
travagant mode in which it can be cook
ed, as it wastes nearly one-third of its
substance in drippings or steam. Bak-
ing is not so wasteful as roasting, pro-
vided the meat be surrounded with veg
etables covered with flour paste to pre-
serve the juices. Broiling is another
extravagant method of cooking meat,
as the fat and juices run into the fire or
escape up chimney in steam. Boiling
and stewing are the methods by which
the goodness of the meat is preserved,
either in the meat itself or in the liquor
in which it is cooked. If the vessel in
which it is cooked is kept tightly covered,
so that the steam can not escape, it con-
denses ON the cover and falls back upon
the meat, so that the loss of nourish-
ment is not perceptible. Four pounds
of beef waste in boiling or stewing about
one pound of substance, but this is re-
turned in broth; in baking the same
piece, a pound and quarter is lost, un-
less small portion chances to get
caught in surrounding vegetables; in
roasting nearly a pound and half is
wasted. It is not saved, as some claim,
in the drippings, and, even if it was, it
would be poor economy to buy fat at
the of price meat for the pleasure of try
inuv If ont