The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-07-20
HONE INTERESTS.

GREEN CoRN CAKEs.-The incest way
to eat green corn is to CRATE it from the
cob, mix it with light batter, fry into
crisp pancakes and serve with sweet
butter for breakfast. ssa s..s.si.J +
ICED FRUITs.-Take punches of ripe
currants on the stalks; dip them in gum
arabic water or the whites Of eggs. well
beaten; lay them on q sieve. SIT white
sugar over and let them dry. They are
very nice for dessert or the tea-table.
Grapes. cherries or plums may be done
in the same way. i 10 80 has.sui
LILY PIcKLF.-Chop gallon of green
tomatoes; sprinkle salt over them, and
let them lie "a hours; drain off the
liquor and throw it away; then add IL
onions chopped, green peppers,
quarts chopped cabbage. 4 pint white
mustard-seed, black pepper, cloves, etc.
to taste. Put vinegar to this and cork
tight. f.-sa
To PICKLE RIPE TOMAToEs.-Take
them when thoroughly ripe. Do not
prick them as many receipts tell you.
Let them lie in strong brine or 4 days
put them down in layers, in jars, mix
ing with them small onions and pieces
of horse-radish; pour on them cold
spiced vinegar; let there be Q small
spice-bag to put into every pot; cover
them carefully and let them set whole
month before using. ;-
BLACKBERRY DRINK.-To ~ quarts
of the berries put quarts of clear water,
with ounces of tartaric acid dissolved
in it. Let this stand 48 hours; then let
the juice drip through a flannel cloth or
strainer soithout pressure. To pint of
juice thus gotten put pound of sugar,
and bottle forthwith. Instead of cork
ing Immediately, tie over the mouth of
each bottle piece of muslin, and let
them stand for about ten days. Then
cork the bottles, and use the acid when
ever you see proper. The juice of
strawberries, currants, raspberries, or
Marilla cherries is equally nice prepar-
ed in the same way. The acid is never
taken alone, but must have always two
thirds of ice-water added to the quantity
you use.
CURRANT JELLY.-Take currants as
soon as they are fully ripe Ohey are not
as good for jelly if too ripe or old) look
them over, and pick Quit all the leaves
and poor currants; it is not necessary to
stem them; fill a large platter, set in a
slow oven, stir occasionally until scald-
ing hot, then pour them into large
earthen dish-always keep a large
sized wash-bowl for cooking purposes.
Fill the platter with fresh currants ana
place in the oven, and repeat until they
are all scalded; crush, and squeeze out
the stems; strain first through a coarse
towel, then through flannel jelly-bag,
previously wrung out in hot water.
Measure the juice; put it into preserv-
ing-kettle (porcelain-lined is the best),
set over the fire, skim, and boil at least
Is minutes after it begins to boil. While
the juice is boiling, weigh out the sug-
ar, allowing one pound of white sugar
to each pint of juice; set in the oven to
heat, and after the juice has boiled the
required time, pour in the hot sugar;
etir until it has all dissolved, but do not
let it boil after the sugar is in. Take
from the fire, pour into glasses, and set
in a cool, dry place for two days; then
wet tissue paper in brandy, and lay
over the tops of the glasses; then cover
with thick brown paper, and paste the
edges down with flour paste.