The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1877-10-20
HONE INTERESTS.

CoCoANUr PIE.-To eggs use 2
quarts milk; CRATE nutmeg fine; pour
over it the milk and eggs well beaten ;
sweeten, salt, and flavor according to
taste; make crust like custard.
MoLAssEs FRUIT CAKE.-24 pounds
flour, II pounds butter, pound sugar. 6
eggs, cupful milk, 2 pounds raisins, l
pound currants, l pound citron, 2 tea
spoOnfuls cinnamon, 2 teaspOOnfuls
cloves, / teaspoonful ginger, 1 teaspoon
full mace, nutmeg, l pint molasses, !
teaspoonful soda, 2 teaspoonfuls Of
cream last in.
POOR-MAN's PUDDING.-About IL
o'clock in the morning pick, wash, and
put to soak in q little more water than
enough to cover, l cupful of best rice.
About 2 o'clock, if any water remains.
drain it off; place the rice in your pud-
ding dish, add 1 cupful of sugar and
teaspoonful salt, and II cupfuls milk,
and spice; put this in moderate oven
and bake from to 8 hours, stirring &C.
casionally at first if the rice settles.
To PRESERVE SMOKED MEATS
Take ground black pepper, the finer
the better; wash all the mold or soil of
from the hams or beef, and while they
are damp rub them thoroughly with the
pepper. Two pounds of pepper will
keep so pounds of meat free from flies
and insects of all kinds. 1t can remain
after being thus treated, in the smoke
house or wood-house, and not a fly will
approach it. 1t also improves the fla
vor Of the meat.
INDIAN MEAL DOUGHNUTs.-14 tea
cupfuls of boiling milk poured over 2
teacupfuls Indian meal; when it cools
add teacupfuls wheat flour, of but
ter, II of sugar, 5 eggs, and table
spoonful nutmeg or cinnamon; If not
stiff enough, add equal portions OF
wheat and meal; let it rise till very
light; roll il about half an inch thick
cut it into small acknowledged cakes,
and boil them in hot lard.
FRICAssEE OF Fowls BRowN.-Broil
as for pot-pie, then fry slowly in butter
until brown; toast bread and lay it on
the platter under the chicken. Pour a
little of the broth in the spider with the
Drowned butter; thicken with flour, and
season to suit, and pour it over the
chicken; or if you want it very nice,
add the butter for the gravy to tine but
ter in which the chicken was Drowned /;
dredge with flour, add salt and pepper ;
brown well; and lastly add the chicken
and broth.
CREAM CAKE.-A piece of butter the
size of an egg, cup of sugar, egg,
cup of cold water; cups flour and 3
teaspoons of baking powder, rubbed well
into the flour. Flavor with lemon. To
make the cream for this pie, take the
yelk of / egg, 4 cup of sugar, 2 tea
spoons corn-starch. Set the dish in a
kettle of boiling water until it becomes
little thick, and then spread it between
the layers of the cake. Use the white
of the egg to frost the top.
GRAHAM GEMs.-To a pint each of
cold, sweet milk and pure water, add n
teaspoonful of sugar, tablespoonful of
salt, and three pints of Graham -four
Sprinkle in the flour slowly, stirring the
mixture rapidly, and when all is added
beatthe dough briskly for a minute ortwo
before an open window or door; for
pure air is very essential to the life of
bread, especially bread which is made
light by beating. Bake the gems in iron
gem-pans or puff-pans, half filling the
cups, which must be well heated and
creased. Bake in quick oven, the
greatest heat being applied to the bot
tom when first put into the oven. Fine
flour gems or English mullins are made
in the same manner as Graham, omit
ting the sugar, and adding ! pint of
flour. Gems are good made with water
instead of milk and water.