The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-10-05
HONE INTERESTS.

; French CAKE.-1 cupful Of sugar, /
cupful of butter, cupful of milk, 2 eggs
well beaten, II cupfnls of flour, tea
spoonful of cream-tartar, / teaspoonful
Of soda, cupful of Zante currants, or q
few slicesof citron, and teaspoonful of
mace. Bake in thin sheet, frost and
cut in square slices. .s. 4f7,e
A Coop CUsrARD.-Scald q quart of
milk, take off the scum, and ponr it hot
ON the beaten eggs. Take eggs; throw
out the yelks Of 2; s Tablespoonful Of
sugar, o pinch of salt, o chip or two of
lemon or orange, and little vanilla.
Set it to steaming in q close covered
vessel, and steam 5 or minutes then
set it on ice, and it certainly is delicious.
PLENTY B1soUIT.-Boil half q dozen
fine large potatoes. Mash them
through a colander. When cool add q
cup Of sweet milk, and -four enough to
roll out, with teaspoonful of yeast
powder sifted with -four. Do not knead
more than is absolutely necessary. Cut
into small biscuits and bake in quick
oven. These are q nice breakfast dish,
and more wholesome than other bis
cults.
BEEF OMELEr.-S pounds of beef
chopped fine; 8 eggs beaten together;
6 crackers rolled fine; / tablespoonful
of salt, 1 teaspoonful of pepper, 1 ia
blespoonful of melted butter; sage to
the taste; mix well and make like q
loaf of bread; put a little water and bits
of butter into the pan; invert another
pan over it haste the omelet OCCASION
ally bake an hour and quarter, and
when cold slice very thin.
DRYING HERBs.-Herbs for drying
for future use should be cut just about
the time they are coming into flower.
Dry them in the shade, and after suffi-
GENTLY dry to put them away, tie them
in punches and hang in q cool shed, or
place them loosely between paper, and
stow away in cupboards or drawers; the
last mode is by far the cleanest and most
approved plan with the best housekeep-
ers. Some, indeed, powder the leaves
at once after drying, and put away in
bags ready for use.
RICE CHEESE CAKE.-Take 4 a pound
of finely sifted ground rice, / pound of
fresh butter beaten to q cream, and 8
eggs; the eggs and sugar must be well
beaten together; mix all together, and
flavor with q small blade of mace, finely
pounded, and the peel of 2 lemons rub
bed on sugar. The quicker this is made
the lighter the cheese cekes will be; the
batter should be poured into little tartlet
tins, not quite full, and baked in brisk
oven. Serve them cold.
VEGETABLE PoRRIDGE.-Pare and
slice 10 cents worth of carrots, turnips,
onions, and parsnips, and put them into
5 quarts of water, with few sprigs of
parsley and dried herbs; season them
with tablespoonful of salt and / tea
spoonful of pepper, and let them boil
till very soft, 2 hours or more; then rub
them all through colander, return the
pOrridge to the pot, and set it over the
fire to heat, stirring it to prevent burn
ing; use it with bread; it will cost about
Is cents for enough for hearty meal.
DRIED celery AND PARsLEY.-If
you ever use celery, wash the leaves,
stalks, roots and trimmings, and put
them in cool oven to dry thoroughly;
then CRATE the root, and rub the leaves
and stalks through sieve, and put all
into tightly corked bottle or tin-can
with close cover; this makes most de-
licious seasoning for soups, stews and
stufing. When you use parsley, save
every bit of leaf, stalk or root you do
not need, and treat them in the same
way as the celery. Remember in using
parsley that the root has even strong
er flavor than the leaves, and do not
waste q bit.