The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1877-11-10

SPIcED CHOCOLATE PAsTE.-3 cake
of chocolate, 2 cupfnls white sugar, 2
teaspoonfuls cinnamon, scant teaspoon
full cloves, spoonful ginger, large Ia.
-blespoonful vanilla extract. Keep the
chocolate in the oven 10 minutes, then
add the sugar and boil it, then the hav-
oring. This is good for either roll or
larger cakes.
FRUIT CAKEs.-Soak 8 cupfuls dried
apples over night; in the morning chop
fine, add two cupfuls molasses, and
cook slowly / hour; when cool, add l
cupful sugar, Of raisins, of thick sour
cream, eggs, 1 teaspoonful soda, -four
enough to make q stiff batter; flavor
with spices and lemon to taste, and bake
in a moderate oven.
PooR-MAN's PUDDING.-Take cof-
fee cupful of rice already boiled. stir in
to it piece of butter the size of wal
nut, q teaspoonful extract of lemon, !
teaspoonful ground cinnamon, salt to
taste, 8 or tablespoonful sugar, and
last of all l quart of milk; bake in q
moderate oven, when well stirred, till
it is like rich cream. This does not
require sauce.
OYSTER STUFFING FOR TURKEY
Take 100 oysters, or as many
as the size of your turkey demands,
wash them well and drain; roll l pound
of butter crackers, or CRATE loaf OF
stale bread; season with salt, pepper,
butter, cup of cream, eggs and little
summer savory, sprinkle all over your
oysters and fill the turkey, which be
sure to sew up tight.
FRICAssED Clean, cut into
joints, and soak in salt water for an
hour. Do not cook the head or neck.
Place in the saucepan with very little
cold water-not quite enough to cover
them; add small finely-chopped onion,
/ pinch of mace, / grated nutmeg, some
pepper; use at the rate of 1 pound OF
fat salt pork to rabbit; cut the pork
into thin slices, and place it in the pan
with the rest; cover it over and stew
until tender; remove the joints and
thicken the gravy, add cupful of cream
or milk, l well-beaten egg, stir it in q
little at time; q small lump of butter ;
boil up once, thicken with little flour,
and remove from the fire; add the juice
of 4 lemon, stir well, then pour the
gravy over the joints; serve hot.
BAKED CHICKEN PIE.-To make the
crust, use pound of butter to every
pound of flour and 8 teaspoonfuls of
baking-powder; chop the butter into
the prepared flour until it is well mixed
in; add little ice cold water, and work
it into stiff dough; roll it into thin
sheet and spread on of the remaining
butter; fold it up, butter side in, and
reroll it; then spread on all the butter;
fold again as before, and roll out thin ;
cut it the size required for the pie.
Line the bottom and sides of a we'll
buttered earthen cake-pan or pudding
dish with the crust. Then, to a large
tender chicken, add almost half a
pound of salt pork. Have the pork
chopped fine, and lay on one layer of
pork pepper it, using no salt, and COW
er it with pieces of chicken; then an
other layer of pork, and so on until the
chicken IS all used up. Have hard
boiled eggs chopped up and added with
the chicken. Before laying on the top
crust, place q few small Jumps of butter
about the top, and add water enough to
make as much gravy as desired. Cut
star or other ornament on the top, and
bake for an hour in q slow oven.