The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-12-27
HONE INTERESTS.

HOLE INTERESTS.
C0RN BRRAD.-1 pint sweet milk, l
pint sour milk, pint -four, pints
meal, 1 tablespoon sirup, teaspoon
salt, teaspoon Soda Steam hours.
MUFFINs.-1A pints new milk, / egg,
! tablespoon sugar, I tablespoon butter,
! teaspoon salt, cake yeast Tor better
l cup homemade yeast), mix with -four
until q very stiff batter Is formed leave
in warm place during the night and
bake in the morning In rings.
RUSSIAN SALAD.-Russ;an salad is
made by cutting up raw apples and
every kind Of. available vegetables into
small slices and laying them in shallow
dish with salt, a little vinegar and pep
per, and the best oil. The dressing
must thoroughly .saturate the mixture
for at least IL hours, and then the effect
will be found very agreeable.
OYSTER PIE.-Line q deep pie-plate
with pie-crust; fill it with pieces of
bread; cover it with nice pastry and
bake it In quick oven till little brown !;
have the oysters stewed and seasoned /;
just as the pastry is baked take off the
upper crust, remove the bread, and put
in the oysters; cover it and serve while
hot. - 49,
ENGtIsH POTATO BALLs.-Boil some
potatoes very dry; mash them as
smoothly as possible; season well with
salt and pepper; warm them, with an
ounce of butter to every pound of pota-
toes, and few spoonfuls Of good cream;
let them cool. little, roll them into
balls; sprinkle over them some crushed
.vermicelli or macsroni, and fry them q
light brown.
CREAM PUFFs.-A pint boiling water,
l cup of butter, 2 cups of flour. Let the
water and butter boil, then stir in the
-four. Let it cool. Add 5 eggs, well
beaten. Beat all well. Drop 10 muffin
rings. Bake so minutes. Boil pint
of milK. Beat togethe.s 10 Of -four, 1
cup of sugar and 3 egy ), y ais to the
boiling milk and boil $ E:rutes; cut a
hole in the top of each cake and fill
with cream, putting the piece of crust
back.
LEMON PIE.-Peel 2 good-sized lem
ons; cut in halves; press out the juice !;
chop fine; add the lemon and juice to l
pint of New Orleans molasses; cup of
water; stir well together; line a tin
with rich crust shake flour over it /;
pour in half of this mixture; then cover
with rich crust; bake in a moderate
oven hour; if the oven is too hot the
juice will run out; this will make two
pies.
IRISH STEw.-Wash u pounds of
potatoes well in cold water, and scrub
them clean with q scrubbing- brush. If
the potatoes are not very good, or are
in any way diseased, take sharp knife,
peel them, and cut out the eyes and any
black specks about them; but it is much
better to steam or, boil them in their
skins. Fill saucepan with hot water,
and put it on the fire to boil. Peel
pound of onions. When the water is
quite boiling, put the potatoes in a
steamer and sprinkle them over with
salt. As the onions are to be eaten with
the potatoes, put them in the saucepan
of boiling water, and they can be boil
ed while the potatoes are being steamed.
Place the steamer on the saucepan of
boiling water, and cover it down tight
to keep the steam in. Let the potatoes
steam and the onions boil for hour.
Take II pounds of meat and cut it in
slices; take fork and put it in the po-
tatoes and onions, to feel if they are
quite tender; when they are sufficiently
cooked take the potatoes out of the
steamer, put them on a board, and cut
them in slices; take the onions out sof
the saucepan, >R3t them on board,
and cut them in slices; take q large
saucepan, put in q layer of potatoes,
then layer of onions, then layer of
meat; sprinkle little pepper and salt
over each layer of meat, for seasoning
pour. ! pint of warm water into the
saucepan, put it on the fire, and let the
meat and vegetables simmer until they
are thoroughly warmed through. For
serving, turn the Irish stew out upon q
hot dish.