The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-04-06
HOuE INTERESTS.

HONE INTERESTS.
RICE CRoQUETTEs.-Into pint cold
boiled rice stir egg and teaspoon Of
salt; mix well and mold into egg-shaped
balls; fry in hot lard.
SPONGE CAKE.-Take I cup sugar, 1
egg, teacup sweet milk, and butter
about the size of an egg; 2teaspoonfuls
baking powder, 2 teacups Of four, and
season to suit the taste.
WHEAT PANcAKEs.-1 quart Of sweet
milk, s well beaten eggs, small piece
Of compressed yeast, teaspoonful salt.
Stir in flour enough to make . batter,
not too stiff; let rise, and bake with a
well CREASED griddle.
HOP YEAsr.-Boil handful of hops
in 8 pints of water for an hour. Strain
the liquid into Jar, in which is . cup
of flour; stir it till very smooth. When
cool add little fresh yeast and set it in
warm place till light, and then stop it
tightly.
GRAHAM BREADS quarts of unbolt-
ed -four, teacup of good yeast, and G
spoenfuls of molasses; mix with pint
of milk, warm water, and . teaspoon
full of saleratus; make hole in the -four
and stir this mixture in it until it Is like
batter; then proceed as with "fine
-four" Have your oven hotter than fol
other bread.
BEAN SoUP.-Take Spanish or black
beans, wash and put into pot with 8
proper quantity of water; boil until vel
done; then dip out the beans and press
them through q colander into the watsI
in which they were boiled; tie upsoms
thyme in a little bag, put in the pot tG
simmer few minutes; boil hard q few
eggs, quarter and put eggs INTO the
soup; a sliced lemon, q little butter,
and season with salt end pepper.
CoDF1sH:-1 quart picked codfsh.
pint bread-crumbs, ! pint cream. 4 OF
butter, teaspoon pepper; wash thu
fish thoroughly and soak over night in
cold water. When ready to use pick il
fine; put in a baking-dish in layers
with the crumbs and pepper (adding 8
little mustard if you like); over the tor
layer, which must be crumbs, spread the
softened butter; pour the cream ovel
the whole and bake half an hour. Mill
may be used instead of cream.
VEAL BALLs.-3a pounds chopped
meat, l tablespoon salt, 1 teaspoon pep.
per, nutmeg, 5 small crackers rolled
fine, eggs; work well together to make
it adhere; if the veal is lean add small
lump of butter and l teaspoon cream
form the veal into a large ball and spot
thickly over with butter; then strew
over it the powdered crackers small
portion of which should be mixed with
the other ingredients; place it in the
oven and cook slowly for two hours
from time to time add q little water,
that there may be gravy.
INDIAN PUDDING quarts milk,
cup meal, ! cup -four, 2 heaping spoon
fuls sugar, teaspoonful salt, l nutmeg,
l teaspoonful butter. Heat the milk
boiling hot; remove from the fire and
add ! cup cold milk: stir in the meal
and the other ingredients and bake in a
slow oven 81 hours. This is the genu-
inc New England baked Indian pud-
ding. Raisins or sweet apples, sliced
thin, may be added to the articles NAM
ed; but it is a very good pudding with
out. The secret of making this pud-
ding lies in having the milk at precisely
the right temperature; if tso hot the
pudding will not "whey out" properly /;
if too cold the meal will not settle at the
bottom.
APPLE AND TAPIOCA PUDDING.-1
teacupful tapioca, 6 apples, juicy and
well favored pippins, pared end cored ;
quart water, teaspoonful salt. Cover
the tapioca with cups of lukewarm
water and set in tolerably warm place
to soak or hours, stirring now and
then. Pack the apples in deep dish,
adding cup of lukewarm water; cover
closely and steam in moderate oven
until soft all through, turning them as
they cook at the bottom. If the dish is
more than third full of liquid turn out
some before you pour the soaked tapi-
oca over all. Unless your apples are
very sweet, fill the center with sugar
and stick Glove in just before you COW
er with tapioca. Then bake one hour.
Eat warm, with sauce.