The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-08-31

WEE PuDDmas.-a pound Of -four, l
pound Of butter, ! pound Of sugar, 3
eggs, Yind Of . lemon; beat for 20 min
utss, hah Al teacups. and bake for 20
6nonf- CAKES. Dissolve 1 pound of
Efrosh butter in a. much milk as will
make II pounds Of -four into paste;
roll e out about inch thick, and cut il
into large round cakes. Cook them in
Q frying pan, and serve them hot. They
no ea6en with butter.
To BRowH FoTA4ors.-While the
meat il roasting, and an hour before It
10 served, boil the potatoes and take off
the skins; -four them well, and putthem
under the meat, taking care to dry them
before they arc sent TO table. The kid
ney potatoes are best dressed In this
wl5. The Touring is very essential.
RENoYINa INK SPofs.-Apply spir-
its of salts made into q solution with five
times its weight of water; then wash it
off in minute or two with clear water.
A solution of citric acid or oxalic acid
will answer the same purpose, and
neither Of them will efface the printing,
but they will rot the paper it not wash
ed of in pure water.
DUTCH CAKE.-6 ounces of butter
end lard mixed. 4 eggs, pound of
dour, 1 pound of sugar. Beat the but
ter and lard to cream, mix it with the
eggs, then add the -four and sugar, both
warmed, and . little nutmeg and CHINA
mon when well beaten, add a spoonful
Of brandy and bake full hour in q but
tered mold in quick oven.
4 CRIsP BlscUIrs.-1 pound of -four,
the yelk Of l egg, and milk. Mix the
hour and yelk OF the egg with sufficient
milk to make the whole into very stiff
paste; beat it we'll, and knead it until
it is perfectly smooth. Roll the paste
out very thin; with . round cutter shape
it into small biscuits, and bake them q
nice brown in slow oven from II to
10 minutes.
E0G-PLANT-Take as many egg
plants as the size of your family re-
auires; pare, quarter, and boil them,
till soft enough to mash like turnips.
Mash them, add q little bread -crum
soaked in milk, butter, chopped pars-
ley, an onion boiled and mashed, some
butter, pepper, and salt. Mix these
well together, and pour it into q baking
dish; cover the top with grated bread,
and bake it for hour.
VEGETABLES FOR WINTER Use
Tomatoes dried: To every gallon of
peeled tomatoes put teacupful of salt
and tablespoonful of pounded black
pepper. Boil all well until it becomes
a marmalade. Then sift in l pint of
flour, and let it cook o few moments
longer, in order that the mixture be
thickened. Now take off the tomatoes,
and spread them ever dishes slightly
creased. Dry in the sun 8 or days;
then roll into balls, sprinkle with -four,
and expose to the sun q week or two
longer, Put away in paper bags. One
ball the size of small apple is enough
for tureen of soup in the winter.
OkrG: Slice thin the tender green pods
of okra, and spread in the sun to dry.
Pack in paper bags, as directed for the
tomatoes, and put away in dry place.
Take handful for q tureen of soup.
Lima Beans: Gather them while green
and tender, and spread in the sun to
dry. Boil in winter just as the fresh
beans are cooked for vegetable; or
they are very nice to add to soup with
the tomatoes and okra, let the soup be
made of whatever fresh meat you