The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-02-09
HOME INTERESTS.

DEvILED CHICKEN. until ten
der, in little sailed water; when cold
cut into small pieces; haste literally
with butter and broil; serve very hot.
CURRANT CAKE.-Cream, cup of
of sweet milk, well beaten eggtthe
whites and yelks separately-3 cups of
sifted flour, 2 cups Of well washed cur
rants-dried and well dredged with
fiour-2 teaspoonfuls of baking powder.
SMoTHERED LIvER.-Lard the liver
with strips of, pork; brown nearly !
pound of butter in a stewing-pot; roll
the liver all over in it; add salt, pepper,
onions, carrots and herbs, with some
wine; cook slowly for a hours, very
tightly covered; frequently shake the
pot so that the liver may not stick to
the bottom; half an hour before serving
add some carrots, cut into long, square
strips, and few little onions; when
served, the liquor and vegetables to be
poured over the liver as sauce
JELLIED TURKEY.-Take out the
breast-bone and cut off the legs of q
small hen turkey, clean with care and
fill the inside with large oysters, sew it
up, lay it on a Toured dish and sprinkle
with salt. Lay it in cold water and let
it boil II hours. Have a jelly made
with gelatine without sugar, but favored
with lemon, and pour it over the fowl;
set it aside to cool and when dressed with
fringed celery you have handsome dish.
JELLIED CHICKEN.-Boil the chick
en- in as little water as possible and I'M
fal1 ha mob
it off and chop rather fine, and season
with salt and pepper. Put in the bot
tom of a mold some slices of hard-bOil-
ed eggs, next a layer of chopped chick
en-, until the mold is nearly full. Boil
down the water in which the
chicken was boiled, add a lit
tie gelatine and pour over your mold.
Turn it out when cold, garnish with
salad or celery, and your dish will be
both ornamental and appetizing.
CHOCOLATE CAKE-1 cupful of best
butter, and 2cupfuls of sugar, beaten to
cream; 1 cupful of sweet milk, 81
cupfuls sifted flour, l teaspoonful of
creamtartar, sifted in the flour; tea
spoon soda, dissolved in a very little hot
water; the whites eggs well beaten,
and the yelks of 6; make frosting
with the whites of eggs, IL cupfuls
powdered sugar, 6 tablespoonful grated
chocolate, teaspoonful of vanilla; frost
when the cake is warm.
LIGHT SPONGY BREAD.-To make it,
it is necessary to have good yeast. This
is one way to make it: Take good
sized potatoes; boil them in 2 quarts of
water, with a small handful of hops;
when done, take them out, sprinkle
over them 2 tablespoonful of flour,
mash them thoroughly, and mix with
them enough hop-water to prevent
Jumping; return to the hop-water, add
j cupful of sugar, tablespoonful of
salt, and a teaspoonful of ginger; let
the mixture boil 2 or = minutes; when |
nearly cool, add small quantity of
yeast; yeast-cake such as can be |
bought in packages in any grocery store
will do; let it stand in a warm place "a |
hours to ferment; bottle tightly, and |
keep in a cool place; this will keep 6 |
weeks in winter, not more than in
summer. To make the bread, take 6 |
potatoes of medium size, boil them in
about pints of water; when done, take
them out and put with them a table,
spoonful each of sugar and lard; mash
the potatoes, and pour over them the
water in which they were boiled, still
boiling hot; stir in flour enough to make
a rather thick batter; this should be
done at night, and the sponge left in a
warm place; in the morning, sprinkle
in tablespoonful of salt, and flour
enough to knead we'll; knead thorough
ly; 20 minutes is not too much. If put
in very warm place, this will rise in
or 3 hours, but must be allowed to be-
come very light. When light, make in
to loaves and knead few minutes; put
into pans and let rise hour; bake in a
rather quick oven, from half to three
quarters of an hour, according to the
;ize of the loaves.