The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-02-02
-. :. !. -. !.
HONE INTERESTS.

SURPRISE CAKE.-1 cup sugar, cup
-four, 8 eggs, tablespoons melted but
ter, 2 tablespoons sweet milk, Il tea
spoons baking powder. Bake quick in
patty-tins. II. 5sss-...-,
JUMBLEs.-A pound butter, ! pound
sugar, ! pound flour, 8 eggs, 1 teaspoon
full of mixed mace and cinnamon, i
grated nutmeg; place in pan not too
close together and bake q delicate
brown. These are delicious.
RICE BLANCMANGE.-Bol ii cups
Of rice in 2 quarts of milk till very soft,
then add cup of sugar, small bit of
butter, teaspoonful Of salt and flavor
with vanilla, put into a mold and eat
cold for tea.
CHANTILLA CREAM.-Mix the whites
of two eggs with quart of rich cream;
beat it to q snow, and add (not ceas-
ing to beat) pound of pulverized sug-
ar, and flavor with vanilla and orange.
Put in a glass dish, and surround with
sponge-cake, and serve.
FRosTING.-To the white,of egg put
pound of pulverized sugar; if It does
not seem quite stiff enough to spread
nicely, add little more. Do not beat
the egg a particle until you add the sug-
ar; beat all together with a silver fork
on plate and your frosting will be ele-
giant.
SOFT GINGERBREAD.-4 cup brown
sugar, 4 cup butter, cup molasses, 2
eggs, 2 cups flour, sifted, teaspoonful
ginger, ! cup milk, teaspoon of bak-
ing-powder. Bake in loaf. In mix
ing cake, first mix sugar and butter to-
gether, then the eggs, then the milk;
put the baking-powder into the flour.
How TO PRODUCE A FINE Gloss
Take 2 ounces of fine, white gum-arabic
powder; put it into pitcher, and pour
on it pint of boiling water. Cover
over, and let it stand all night. In the
morning pour it carefully into bottle
and cork for use. One tablespoonful of
this water stirred into pint OF starch
will give to lawns and linens look of
newness and gloss that will fully repay
for trouble in preparing.
A GOOD PLAIN PIE CRUsr.-Sift
quart of -four into bowl; chop into the
flour (using a chopping-knife) ] pound
of good firm lard; chop until very fine;
pour in enough ice-water to make a stiff
dough, and work it in with your hands;
flour your hands; work your dough into
shape; handle it quickly and as little as
possible; flour your pastry-board, and
roll out your dough very thin; always
roll from you; have ready pound of
good butter that has been washed in 2
or waters to rid it of salt; spread the
dough with butter; fold it up, then roll
it out thin again; spread again with but
ter; fold again, and repeat the opera
ton until the butter is all used up.
BAKED CORN-MEAL PUDDING.-Ap pint
of sifted Indian meal, pint of West
India molasses, 1 pound of butter, pint
of milk, 4 eggs, the yellow rind of
large, fresh orange or lemon, grated, a
teaspoonful of powdered cinnamon and
nutmeg mixed; boil the milk, sift the
Indian meal into an earthen pan, pour
the boiling milk over it, and stir them
well together; cut up the butter into
small saucepan, pour the mOlasses over
it, set them on the fire and let them
warm together till the butter is soft, but
not oiled; stir them well and mix them
with the Indian meal; set the pan in a
cool place; when it has become cold add
to it gradually the eggs, which have
been beaten very light; then stir in the
spice and grated orange or lemon peel;
stir the whole very hard; put the mix
ture into buttered white dish, and
bake. Serve it up hot and eat it with a
sauce made of powdered white sugar
and fresh butter, seasoned with nutmeg
and lemon or orange juice, and stirred
together to a cream; or with liquid
sauce of melted butter, wine, and nut
meg. This quantity of ingredients will
make a small pudding. For large
one allow double portion of each arti-
Gle and bake it longer. 1t will be i'm
proved by stirring in at the last pound
of currants or raisins, well dredged with
flour.