The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-09-28
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GRAHAM CAKE.-Take 1 cupful of
brown sugar, ! cupful of molasses, 1
egg, cupful of raisins stoned and chop
ped, cupful of butter, ! cupful of sweet
, milk, cupfuls of -four, teaspoonful of
cream-tartar, ! teaspoonful soda, and
all kinds Of spice.
APPLE FLOAT.-1 pint of nice stewed
apples, the whites of . eggs beaten to q
stiff froth, and tablespoonfuls of sugar
to sweeten the sauce. Beat all together
until stiff enough to stand alone; have
q deep dish filed with . nice boiled Gus
tard, and pile the float on top.
APPLE JELLx.-Wash and quarter
the apples, not removing the cores and
skins, and boil them with sufficient wa
ter to cover them. When very soft
strain them through q jelly-bag without
squeezing. Measure the liquid, and to
each pint put pound of white sugar.
Boil it slowly until it jellies in the spoon.
PLAIN FRUIT CAKE.-1 cupful of but
ter, cupful of brown sugar, / pint of
molasses, 2 eggs, cupful of sour milk,
l teaspoonful of soda, pound of cur
rants, II pounds of raisins, and pound
of flour. Flavor with vanilla and Or
ange peel cut up very fine.
FORCE MEAT.-Fry together 2 ounces
of sweet drippings or butter, ! ounce of
chopped parsley and about ounces of
chopped onion season with level ia
blespoonful each of powdered sage,
thyme and salt, and level teaspoonful
of pepper. Soak / pound of dry bread
in tepid water for 8 minutes, then wiring
it dry in q towel; add it to the onion
and herbs; stir it until it is scalding hot,
add the fried liver, the yelks of two eggs
and 1 pint of boiling milk or water.
ORANGE CREAM.-Take 1 pint of
orange juice, and put to it the well beat
en- yelks of 6 eggs; set it over the fire,
adding the peel of half an orange.
Keep stirring all the while one way, and
when thick, but not boiling, take out
the peel and pour into glasses to cool.
While it is cooking, add white sugar to
sweeten to taste. Just before serving,
beat the whites of four eggs to stiff
froth, sweetened with tablespoonfuls
of powdered sugar, and drop a spoon
full in each glass. This is very nice with
cake.
CABINET PUDDING.-Beat 4pound of
butter and II pounds sugar to a cream;
then the beaten yeIks Of 5 eggs, 4 cup
full good milk; then pound OF sifted
flour sprinkled in alternately with the
whites of eggs. At the last, 4 pound
of raisins (seededD pound of currants
well washed and dried (dredge the fruit
well with flour before mixing in), then
! lemon, juice and rind grated; put all
into buttered mold, and boil two hours
and half, or longer. Serve hot with
cabinet sauce.
MACARONI.-This is paste made
from the purest wheat flour and water;
it is generally known as a ratherluxuri-
GUS dish among the wealthy; but it
should become one of the chief foods of
the people, for it contains more gluten,
or the nutritious portion of wheat, than
bread. 1t is one of the most wholesome
and economical of foods, and can be
varied so as to give a succession of
palatable dishes at very small cost.
The imported maccaroni can be bought |
at Italian stores for about Is cents q |
pound, and that quantity, when boiled,
yields nearly four times its bulk, if it |
has been manufactured for any length |
of time. Good maccaroni is yellowish
or brownish in color; white sorts are al
ways poor. 1t should never be soaked
or washed before boiling, or put into
cold or lukewarm water. Wipe it care
fully, break it into whatever lengths
you want it, and put into boiling water,
to every quart of which q teaspoonful
Of salt is added. You can boil an onion
with it if you like the flavor. As soon
As it is tender enough to yield easily
when pressed between the fingers, drain
I in a colander, saving the liquor for
he next days broth, and lay it in cold
water until you want to use it. When
more maccaroni has been boiled than is
lsed, it can be kept perfectly good by
aging it in fresh water, which must be
changed every day. Half a pound of
lncooked maccaroni will make q large
Corson.