The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-02-16

A CURRANT DUNPLING.-Ap pint of
bread-cruabs, . cup Of cleaned and
dried currants, half q cup of chopped
and sifted suet,. cup Of milk, a pinch
of salt, and l. egg. Mix and boil for
hour, or an hour and D. quarter. Eat
with hot liquid lemon sauce. Chopped
apples may be used instead of currants.
LEMON SAUcE.-Cream 2 ounces of
butter. stir in ! pint Of powdered sugar,
the Juice and half the grated rind Of /
lemon, q tablespoonful of -four, and l.
egg; beat well together, until very
light, then add q gill OF boiling water.
II not as thick as liked, it may be stirred
over the fire for short time. b,,.+ss
MUFFINs (simple and delicious) IL
quart Of flour, pint of warmed milk,
teaspoOnful of salt, gill of yeast, Mix
at night, and beat until light. In the
morning drop the well-risen dough into
buttered cups, let them stand 20 min
utes, then bake and serve. These can
be made with water instead of milk,
but are much less tender.
FAvoRITE MEAT PIE.-Take cold
roast beef, or cold meat of any kind,
slice it thin, cut it rather small, and lay
it, wet with gravy and sufficiently pep
pered and sailed, in o meat-pie dish. If
liked, small onion may be chopped
fine and sprinkled over it. Upon this
pour a cupful of canned tomatoes, a lit
tie more pepper, and a thick layer of
mashed potatoes. Bake slowly in a
moderate oven till the top is a light
brown. ~ --.- ~ s4'
DRIED PEACH PUDDING.-i Of q
pound of flour, pint of dried peaches,
3 gills of beef suet, teaspo0nful of salt
and cold water. Chop the peaches and
suet, mix them with the -four and salt;
add water to stick the INCIDENTS to-
gether in as stiff dough as can be east
ly made with spoon; tie it in a cloth,
leaving room to swell, and steam or boil
from three to four hours. This is very
nice eaten with lemon sauce. L3,J
RICE CAKEs.-l of q pound of flour,
ounce of butter (melteO, l pint of
milk, ] pint of boiled rice, 1 a tea
spoonful of salt, and 2 eggs. Mix the
flour and rice thoroughly together, add
the beaten yelks of the eggs, salt, half
of the milk, and the butter; beat all
well together, stir in the rest of the
milk, whisk the whites of the eggs to a
stiff froth, and add them to the batter,
with long slow beat. Bake on the
griddle.
DELICATE CORN ROLLs.-1 quart of
milk, pint of wheat flour, 1 pint of
cOrn-meal, 1 ounce of butter, 1 tea
spoonful of salt, teaspoonful of soda
dissolved in 2 teaspoonfuls of the milk,
2 teaspoOnfuls of cream-tartar sifted
with the flour, and 2 eggs, the whites
beaten stiff. Scald pint of milk over
boiling water; add the butter, salt, and
the meal, mixed smooth in little of the
cold milk; stir and let it cook until like
thick mush; stir in the cold milk and
the yelks of the eggs well beaten, then
the flour and soda, and lastly, the whites
of the eggs gently. Bake in gem-pans
in quick oven.
RICE PUDDING.-1O ounces of sugar,
5 ounces of rice, 2 ounces of butter, l
pint of milk, pint of water, tea
spoon of salt. Lemon and eggs. Wash
the rice thoroughly and boil it in the
water with the salt, until holes come on
the surface; add the butter cut in bits,
6 ounces of the sugar, and the grated
rind of the lemon beat the yelks thor
Oughly, stir the milk with them, and
pour it gradually on the rice, mixing
gently. Bake, and when cold beat the
whites of the eggs to q stiff froth; add
the remainder of the sugar,
and flavor with the juice of the lemon.
Put the meringue over the pudding, and
brown it delicately in the oven.