The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-07-06
HONE INTERESTS.

LEMON MKRrNaUE PtE.-Beat the
yelks of eggs, 10 tablespoonfuls of
sugar, s of melted butter, and the juice
of 1 lemon and . half; add s tablespoon
fuls of milk or water; bake in an under
crust, then beat the whites, pour over
the top, and put back in the oven to
brown. ff
SUMNER DRINK.-10 drops oil of
spruce, 10 drops oil of wintergreen, 10
drops oil of sassafras, quarts of boil
ing water poured on 2 ia tablespoonful of
cream-tartar; add 8 quarts of cold
water, 8 gills Of distiller's yeast, 6 gills
of home-brewed; sweeteu to the taste /;
in "a hours bottle. 1t is delicious
beverage.
SALAD DRESSING WITHOUT OIL.-4
eggs, l cupful of butter, cupful of
cream, 1 cupful of sugar, tablespoon
full of salt, tablespoonful of mustard,
l tablespoonful of cayenne pepper; put
on the fire and stir until it boils; then
remove and beat in II pints of vinegar.
This will keep months, tightly corked,
in refrigerator.
GRAPE WINE.-Ripe, fresh-picked
domestic grapes, 20 pounds; put in a
stone jar; pour over them 6 quarts OF
boiling soft water; when cool enough
for the hands squeeze well, after which
let it stand 3 days on the pOmace, with
a cloth thrown over the jar; then
squeeze out all the juice; add 10 pounds
of nice crushed sugar; let it stand
week longer in the jar; then take off the
scum, strain, and bottle, leaving vent
until done fermenting; then strain
again; bottle tight; lay the bottles on
their sides in q cool place.
CHEAP GoODSoUP.-1 pound of beef,
2 quarts water, 1 cup rice or barley.
salt to season; put in q soup-pot, let it
boil slow and steady for 2 hours; in an
other vessel have q good soup-bone,
leek, parsley, onion, a potato, half
carrot, turnip; let it boil as long as the
meat; when ready to set the table,
strain the soup off the bone and vegeta
bles into the other; stir up when ready
to put on the table; take 2 eggs, beat
well in the soup tureen, and add the
soup gradually so the eggs will moi
curdle. Boil bones and vegetables sep.
arate, and strain them, and you will al
ways have a good as well as cheap
| soup.
PLAIN New ENGLAND COoKIEs.-1a
cups of sugar, mixed with cup of but
ter and ! nutmeg, or less if you like
dissolve teaspOonful of saleratus in a
spoonful of water; stir into the mixeC
sugar and butter a cup of milk-sour
milk is the best-and flour enough tC
make thick batter; then add the sal
eratus water, which should be strained,
and enough more flour to enable you tc
roll the dough out easily; if very stiff
they will not be good; flour the boart
and roller; have the dough about hal
an inch thick; cut it into small cakes
and stamp them if you like; bake then
on buttered tins, in hot oven. These
are very nice and light, if this receipt is
followed.
ENGLISH MUFFINs.-Time, 20 to 81
minutes. Ingredients, II ounces Of
German yeast, q quart of warm milk
a teaspoonful of salt, and some flour.
Add the milk and salt to the yeast; Their
mix it into rather q soft dough with 8
sufficient quantity of flour for that pur
pose; cover it over with thick cloth
and set it to rise near the fire; wher
risen divide it into as many pieces as
you please, and form them into round
with your hands; spread thick layer
of flour on a wooden tray; put the muf
fins on it and let them rise again; ther
bake them on hot stove or plate unit
they are lightly colored, turning then
once; when done, pull them open, but
ter them, lay them on hot plate, and
| cut them across.