The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1877-09-22

FRoGs. Only the hind legs arc eaten.
After skinning them boil them about Z
minutes, then throw them into cold
water, drain them, sprinkle little flour
over them, and fry them light brown;
serve very hot.
PLAIN SUGAR CAKEs.-1 cupful su-
gar and tablespoonful butter rubbed
together, l well beaten egg, cupful
sweet milk, II cupfuls sifted -four, q lit
tie salt, 4 teaspoonful soda, and l table
spoonful cream-tartar sifted in with the
flour; season with nutmeg; bake in
small tins.
CHOCOLATE-CREAM DROPs.-These
are very simple, and will make deli
cious candies; cupfuls of powdered
sugar, 4 cupful of water; boil 4 min
utes, and beat to cream; when nearly
cold, flavor to taste; mold in little
balls, and roll in chocolate, which must
first be grated and melted. Use Ba-
ker's chocolate.
STEwED PoTATOEs.-Take steamed
or boiled potatoes which are thoroughly
cooked, but not hard. in the middle |;
cut them as thin as possible without
breaking; put them in q shallow pan /;
cover with milk; when thoroughly hot,
through and through, stir them SO that
they will not stick or burn, as milk
burns very easily. At the last minute be-
fore serving, salt properly and add one
tablespoonful of sweet butter. If kept
on the fire very long after the salt is
added, the milk will curdle.
Cup CAKE.-Put 8 even coffeecupfuls
of flour into sieve with l even tea
spoonful of soda, 2 teaspoonfuls cream
tartar; sift it on large dish, break 3
eggs into the pan, beat well, then add IL
cupfuls graduated sugar, cupful soft
butter, stir all till light and creamy,
then add cupful milk stir q few times
only; now add gradually the flour, beat
well, flavor with lemon or almond; it
will make two moderate-sized cakes;
throw a handful currants or stoned raj
sins into one.
TOMATO SoUP.-Boil pounds of
lamb in gallon of water, SO that the
meat will be in shreds and the water re-
duced one-half, and strain through fine
sieve; peel and cut up quarts of fresh
ripe tomatoes, add them to the liquor,
stir very hard, and boil 4 hour; season
with parsley, pepper and salt; strain
again, and add tablespoonful of butter
and teaspoouful of white sugar; serve
hot. Chicken broth is often preferred
to the lamb; boil the chickens for din
ner, and use the water in which they
were boiled to make the soup.
CUCUMBER PICKLEs.-1 pint fine salt
dissolved in very hot water for 100
pickles; add enough cold water to cover
the pickles; let them lay in this days
and nights; stir them often with the
hand, drain off the water, and let them
lay few hours in cold water; then take
vinegar and water, half and half, let
them scald, skim them out in the jars
put q few whole cloves and stick CHINA
mon in layers; scald the vinegar, and
pour it over hot; piece of alum as
large as black walnut, and few slices
of horse-radish, and a few green pep
pers, if you like. Use good cider or
malt vinegar.
SPICEm PUDDING.-Take / small
square loaf of baked bread, peel off the
crust, cut in pieces, and pour upon it
pint of boiling water, and add l tea
spoonful of salt. Take l pint of flour
and add heaping teaspoonful of bak-
ing-powder and 3 coffeecups of raisins,
seeded and chopped; mix all well with
the flour, first powders and next raisins,
and then add your soaked bread and 1
teaspoonful each of ground allspice,
cinnamon, mace and cloves. Then add
lastly by degrees coffee-cup of sweet
milk, and beat the mass well together.
Scald your pudding-bag, and put in the |
pudding, which should be pretty stiff,
and boil 8 hours. To be eaten with the |
same sauce as for plum pudding, omit
ting the favoring.