The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1877-04-14
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HOME INTERESTS.

CORN STARCH CAKES eggs; l cup
of sugar, cup of sweet milk, cup but
ter, cup of flour, cup of corn-starch,
l teaspoonful of baking-powder.
SPONGE CAKE.- eggs, 2 cups of
sugar; beat egg and sugar well together;
2 coffee cups of flour, heaping tea
spoonful of baking powder; stir in AL
the flour that the eggs and sugar will
take up; then add cup boiling water;
bake in quick oven.
FRUIT CAKE.-3 eggs (save the white
of one for frosting), 2-3 cup of brown
sugar; fill the cup with molasses; 1-2
cup butter. 1-2 cup sour milk, 2 cups
flour, l tablespoon cinnamon, tea
spoon cloves, 1-2 nutmeg, teaspoon
soda, as many currants and raisins as
you can afford.
APPLE SHORT-CAKE.-Make a soft
dough as of biscuit; roll out this and
put layer in a jelly-pan; over this
spread layer of stewed apples; sprinkle
over sugar and spice; dot with small
Jumps of butter; then put on layer of
dough, another of apple sauce, a very
thin layer of dough, and bake in very
quick oven. This is most delicious
dessert dish, and may be served with or
without sauce.
To CLEANSE BED-COMFORTs.-Take
comforts that are ready to be put by for
the season-which will be about the time
of the spring rains-and spread them in
some convenient grassy spot, out of
doors. Keep them out till thoroughly
cleansed by the rains. Dry them on the
spot with the least handling possible; do
not bring them quite in till they are
livened up by sunshine and vapor.
They will then be found to be clean,
fresh and fluffy, altogether more SO than
they could be made by washtub and a
pounding barrel. This without tearing
the outside or mating or displacing the
cotton.
CARE OF FURs THROUGH SUMNER
To keep your furs and sleigh-robes with
out the moths touching them, on a sun
ny day hang them in the sun and take a
little switch or riding-whip and give
them a gentle beating to get out all the
dust; then get package Of fine-cut
tobacco, and sprinkle evenly all over the
fur side, next fold them carefully and
sprinkle little more of the weed within
the folds, then pack them tight in a
chest; take sheet, either cotton or lin
en-, and cover them up closely, tucking
it down at the sides; close the chest and
lock it. When your furs and robes are
needed in the fall, spread your sheet on
the floor, shake each article over it, hang
them out on a clear, frosty morning, and
any unpleasant smell from the tobacco
will disappear.
How RICE SHOULD BE COOKED
Mr.. +. b. Thurber, of New York, writ
ing from Japan to the american Grocer,
gives the following account of the Jap
anese method of cooking rice: Rice here
is worth from 81 80 to S1.75 per picul of
1873 pounds, or about and 1-S to 3-S
cents per pound. At first thought it
seems as if there might be a profit to
import it into the United States, but our
duty of 1-2 cents per pound, together
with freight, insurance and premium on
gold, brings it up to a figure where
there is no margin. They do know how
to cook rice here, though, and for the
benefit of grOcers and consumers in the
United States l investigated the matter.
Only just enough cold water is poured
on to prevent the rice from burning to
the bottom of the pot, which has close
fitting cover, and, with a moderate fire.
the rice is steamed rather than boiled
until it is nearly done; then the cover is
taken off, the surplus steam and mois-
ture allowed to escape, and the rice
turns out mass of snOw-white kernels,
each separate from the other and as
much superior to the soggy mass we
usually get in the United States as Il
fine, mealy potato is to the water-soaked
article. / have seen something APP
preaching this in our Southern States,
but do not think even there they do it
as skillfully as it is done here, and in
the Northern States but very few per-
sons understand how to cook rice prop
erly. / am sure that if cooked as it is
here, the consumption of this whole
some and delicious cereal would largely
increase in America.