The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-11-09

OMELET. IS eggs beaten slightly
together, 2 even teaSpoonsful Of Hour,
] of cup of milk, and q small pinch of
salt.
SEKD-CAKE.-1 cup of butter, 2 of
white sugar, 5 eggs, cup Of seeds. and
-four enough to make stiff paste. Roll
it very thin, with sugar instead of -four
on the board, and cut it in rounds.
Bake it about Is minutes.
To Fry EaG-PLANr.-Cut the egg
plant in thin slices, removing the pur-
pie rim; sprinkle salt between the
slices and pile on dish; put q weight
on top; (this is to extract the poison
Gus liquor from IT'D roll nice fresh but
ter crackers very fine, beat up an egg,
take each slice Of eggplant, wipe quite
dry, dip in the beaten egg, then in the
powdered cracker, and fry in hot but
ter for good time, as it requires q great
deal of cooking.
GINGERBREAD.-2c cups New Orleans
molasses, 2 cups boiling water, with 2
scant teaspoonfuls soda, I cup melted
lard, ! cup sugar, teaspoonful salt, 8
teaspoonfuls ginger, 2 teaspoonfuls each
cloves, cinnamon, and allspice, 81 cups
-four. This will make two good-sized
loaves, and should bake very slowly.
With the addition of a cup each of raj
sins and currants good plain fruit
cake is made that will keep for weeks.
SOUP.-Take about pounds of good
lean meat, and boil in about 4 quarts of
water; pare about 6 small onions, and
the same quantity of celery, cut in
pieces an inch long; l yellow turnip
cut in small pieces, and the same guam
tity of potatoes; boil in separate sauce
pan until half done, az that rids the
vegetables of part of the unpleasant
smell; when the meat is tender remove
it from the broth, and add the vegeta-
bles-not the water they were boiled in !;
then beat we'll egg, and teaspoonful
milk, thicken with prepared flour; drop
in in small quantities to soak; the soup
is ready to be taken up, as it must not
boil more than 3 minutes, or it will
make it too thick; if the meat is allow
ed to remain in the soup after it is ten
der the soup will be full of fragments of
it. This soup is excellent, and as good
the next day.
ENGLISH PLUM PUDDING.-1 pound
flour, pound suet, l dozen eggs, II
pounds raisins, pound currants,
pound citron, / pound 0range-peel, q
grated nutmeg, / ounce ground allspice,
l gill of best brandy, and 1 pint of sher-
ry wine. Shred and chop the suet fine
ly, then rub it in the flour with the
hands till well mixed; have well beaten
the yelks and whites of the eggs sep
arately, add the yelks gradually, stir.
ring we'll all the time; then add pound
of the best bright brown sugar and stir in
the whites of the eggs, till the whole is
quite smooth; the raisins having been
stoned, and the currants well washed,
picked and dried, may now be added,
with the citron and peel cut in thin
strips; beat all well together, and add
the brandy and wine and spices; have
ready stout linen cloth one yard
square, well damped and sprinkled with
flour; spread the cloth in a deep dish
and pour the mixture in; tie it loosely
that there may be plenty of room for
the pudding to swell; put it in large
pot of boiling water and let it boil gent
ly for hours; turn it into dish, cut q
small hole in the top of the pudding,
pour in brandy, also, pour some over
the pudding, and light it on sending it
to table. SAUCE pound of fine white
sugar, grated nutmeg, ! pint of water;
stir well and set it over the fire to sim
mer; when nearly at boiling point, add,
to thicken, a teaspOonfcl of arrow-root
mixed with little cold water, stir till
smooth; then add pint of sherry;
strain and serve hot.
"WHEN 1 travel by rail-" said an
eminent divine on the Victoria plat
form, the other day, 81 select first
class carriage in the middle of the
train, enter the middle compartment
of that carriage, and take the middle
seat in that compartment-In medic
tutissinaus ibis-and leave the rest to
Providence" " 1t strikes me he leaves
v,raciOus 1ittIe IN PrOvidonoo - said an