The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-01-12


TEA-CAN.-1p pound Of -four, I pound
Of sugar, 1 pound butter, and = teacup-
+ nj of milk with . teaspoonful of sale
ratus; 8 eggs well beaten. Use any sea-
soning You ike, and bake in . rather
quick oven. 30 ~
FAMILY GINaERBREAD.-2 quarts of
-four, 8 spoonfuls of lard and q heaping
one of butter, 4 spoonfuls Of ginger, and
one of cloves and allspice mixed, q sau-
cerful of sugar, and pint Of molasses.
This quantity makes common-sized
sifterful.
ARROwROor PUDDING.-Pour q pint
of boiling water on two tablespoonful
of fine Bermuda .arrowroot; stir in l
pound of butter until cool; then pound
of sugar, ! dozen eggs, and flavor to
your taste. Line pie plates with puff
paste, and bake for about 20 minutes.
To WASH FLANNEL WITHOUT SHRINK
ING IT.-Haye plenty Of hot soft water
make suds with good soap; rub the
clothes clean and rinse out all the soap.
Do not let the clothes cool from the time
they are wet till they are ready to put on
the line. Put them into the next suds
or the rinsing water as fast as wrung
out, and let them cool in the basket be-
fore you hang them up. Wash them in
the morning, on q sunshiny day if pos
siblc, SO they win have a good chance to
dry.
THICKENKD MILK PUDDING.-With l
pint of milk thicken 8 gills of -four,
stirring it in gradually till quite smooth,
and boiling it until done. Now stir in /
pound of butter while hot. This may
be done in the morning soon after
breakfast. Put by until just before din
ner; then beat 5 eggs very light, the
whites and yelks separately, and add 5
large tablespoonful of powdered sugar,
little mace or rind of lemon, and lit
tie juice. Bake this pudding quickly,
and serve it up Immediately from the
oven.
RICE SHAPEs.-This simple and
wholesome dessert is greatly esteemed
by many. Pound ! pint of rice, put it
Add pint of sweet milk; boil (stirring
all the time) until sufficiently thick.
Sweeten to your taste, and flavor with
what you like; vanilla or rose-water
would suit most persons. Dip your
molds first into cold water. The shapes
will turn out in half an hour, but are
better when allowed to get perfectly
cold. Dish it with boiled custard or
syllabub, or with preserves and milk,
according to your own convenience and
taste.
RAISED DOUGHNUrS.-1 pound of
flour, / pound of butter, 1 pound clean
brown sugar rolled very fine, nutmeg,
grated, and teaspoonful of ground
cinnamon. Mix well together; then
add tablespoonful of bakers yeast or
any good yeast, with as much warm
milk; with saleratus the size of pea
dissolved in it as will make smooth
dough; knead it for few minutes;
cover it and set it in warm place to rise
for 8 hours or more until it is light, then
roll it out to . quarter of an inch in
cut it into small squares or
diamonds and fry in kettle Of nice hot |
lard over not too quick fire.
To MAKE LIQUID GLUE.-Procure |
The best quality of white glue or ising-
glass, cover it with small quantity of |
cold water after breaking the glue in
small pieces, allow to soak and swell IL
hours. If it has not taken up all the
water pour off and throw away what is
glue, il. good, should swell
very much-then place it in clean
ylue-pot or in a clean cup, surrounded
with water, bring the water to a boil
and the glue will dissolve and should be
allowed to evaporate while about as
,hick as honey. Next add, while still
,ot, alcohol, IS per cent, sufficient to
lilute the glue to the proper consistence,
adding few drops Of nitric acid to pre-
rent coagulation. The alcohol should
'e added slowly and the glue well STIR
ed.