The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1877-04-28
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TURKISH PUDDMG.-1-2 pound of
bread crumbs, 1-2pound of figs chopped
fine, 6 ounces moist sugar, 6 ounces
suet, 2 eggs, l cup milk, l teaspoon
brandy, ID nutmeg grated. Boil 4
hours and serve with wine sauce.
SORREL SALAD part sorrel leaves,
2 parts borage leaves, and 8 parts let
tuce leaves; season with stewed rhu-
barb juice sweetened. Let it stand 10
minutes and serve. Tender wild sOrrel
may be used for this salad, but the cul-
tivated French sorrel is preferable.
STRAWBERRY AND CURRANr SALAD.
"A pretty dessert dish may be made of
mixed early fruits, strawberries, white
or red currants, gooseberries and cher
ries, all carefully picked, placed in al
ternate layers, strewed with sugar, and
piled up with taste. Simple cream
should be poured over the salad.
DRIED APPLE FRUIT CAKE.-Soak 2
cups of dried apples over night in a little
water; chop fine; add 1-2 cup of mo-
lasses, and boil till thick. When cool,
add cup of brown sugar, 8 eggs, l cup
butter, 1 teaspOonful each of spice, Gin
namon and saleratus. Flour enough to
make stiff batter. Bake in a deep tin
in a slow oven.
MILDEw IN CLOsErs.-FOr damp
closets and cupboards which generate
mildew, trayfm of quicklime will be
found to absorb the moisture and render
the air pure; but, of course, it is neces-
sary to renew the lime from time to time
as it becomes fully slaked. This remedy
will be found useful in safes and strong
rooms, the damp air of which acts fire.
quently most injuriously on the valuable
deeds and documents which they con-
tain.
LETTUCE SALAD.-Pick and wash the
lettuce in clear cold water; drain and
toss in clean, soft towel, lest the water
clinging to the leaves should make the
salad watery; then shred up fine and
pour over it good canned tomato, to the
taste; add a slight flavor of minced on
ion, or cress if desired; let it stand half
an hour and serve. Those who prefer
sweet salads can use sweetened juice of
stewed rhubarb or strawberries and make
delightful salads.
SUPERIOR COFFEE.-Scald out your
coffee-pot or boiler, put in your quantity
of coffee, then for every 1-2 gallon of
water you use add strip of the isinglass
about inches long and 1-2 inch wide.
After the coffee and isinglass are in, add
1 gill of co water, shaking all tOgeth-
err; then pour ON your boiling water ;
set on the stove, and watch until it bOils
up once; then remove to cooler place,
and with spoon stir down the grounds
from the sides of the pot, add a gill of
cold water; let it stand undisturbed 5
minutes; clear the spout by pouring
into cup, and return to the pot.
BREAD-CRUMB PUDDING.-Make a
quantity of bread crumbs by rubbing
the crumb of a stale loaf through fine
wire sieve; put a pint of milk and an
ounce of fresh butter into saucepan on
the fire, with sugar to taste, and the
thin rind of a lemon, cut, if possible, in
one piece; when the milk bOils strew
bread crumbs into it until thick por-
ridge is obtained; turn it out into a
bowl. When cold, remove the lemon
rind, and stir in, one by one, the yelks
of eggs, mix well, then stir in the
whites of 2 eggs beaten up to a stiff
frOth and small quantity of candied
citron-peel cut very thin. Have a plain
mold buttered and bread crumbed very
carefully all over, pour the composition
into it, and bake it about 1-2 hour. To
be eaten hot or cold.
CINNAMON PIE.-1 pound brown
sugar, 2 ounces of cinnamon, 1-2 cupful
butter; divide in 3 parts; mix two eggs
and 1-2 cupfuls milk together; for the
crust take 4 cupfuls flour, 1-2 cupfuls
lard or butter, 2 heaping teaspoonfuls
baking power, and salt to taste; mix
with milk sufficiently to make soft
dough; divide in parts and roll thin.
Put one layer of crust in deep pie-dish
and cover it with sugar, then cinnamon,
and small pieces of butter, then wet
with the mixture of milk and egg, saving
enough for the other 2 parts; lay the
second and third crusts on and do the
same as with the first; there should be
no crust on top. Bake in a quick oven.
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