The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-03-02


CocoANUT CAKE.-2 cupfuls of su-
gar, 4 eggs Tor the whites Of ~, butter
the size Of an egg. tablespoonful of
hot water, 2 teaspoonfuls Of baking
powder, nearly 2 cupfuls of Aour. Bake
in 8 layers and spread each with FROST
ing, on which scatter the coc0anut. l
use the whites Of 2 eggs for frosting, but
1 will do.
CREAM TAPIOCA PUDDING.-SOak 8
tablespoonful of tapioca in sufficient
milk to cover it. Stir it into q quart of
boiling milk, and let it boil 10 minutes.
Beat the yelks of eggs with 1 cup of
sugar and a tablespoonful Of vanilla.
Stir in, and let all boil 5 minutes longer.
Beat the whites to stiff fr0th, add 5
tablespoons sugar, spread over the top,
and brown in quick oven.
VEGETABLE SALMAGUNDI.-Takea an
equal quantity of carrots and turnips.
cut them the size of almonds; II small
white onions, and put all in saucepan
with lump of butter; let them brown
gently; add little gravy and some
mushrooms, French peas, haricots, tops
of cauliflower, salt and pepper, and .
teaspoonful of sugar; let them all boil
gently, and, just before serving, thicken
the sauce with a little -four.
To HASH COLD TURKEY.-Cut the
meat from the bones, put them in q
saucepan and pour over them quart of
boiling water; let them simmer hours !;
chop the meat very fine; remove the
bones; place the meat in the saucepan
and simmer a half hour longer; add
butter, salt, and pepper, and thicken
slightly with flour; have ready dish of
buttered toast; pour the hash over it,
and serve very hot. Other cold meats
may be prepared in the same way.
SCRAPPLE.-Take fresh pigs head
or other cuttings of pork; if q head,
carefully clean it, put it into a pot with
gallon of water, let it boil until the
meat leaves the bone, then strain, put
ting the liquor back into the pot; be
careful to get all the bones out, put the
meat into chopping bowl, mince fine,
season with salt, pepper, sage, thyme,
and marjoram; stir well, and add it to
the liquor; thicken with yellow Indian
meal until the spoon stands alone; let
it boil an hour, stirring occasionally
turn into square tin pans: when wanted
for use cut into thin slices and fry a
light brown.
WHITE CAKE.-1 cupful of butter,
cupfuls of either granulated or pulveriz.
ed sugar, 1 cupful of sweet milk, the
whites of five eggs, 8 cupfuls of flour,
teaspoonfuls of yeast-powder; cream
the butter; add the sugar gradually
put the yeast-powder into the flour and
sift; add to the butter and sugar (if II
is too stiff to be done easily, add the
milk first, if not, the flour and then the
milky the whites of the eggs, beat
en- until you can hold them over your
head without spilling. Season
with bitter almonds. This makes nice
layer cake, with jelly, or chocolate, OF
icing between, and icing on top. II
may be baked in loaf if preferred.
BIsCUITs.-To each quart of flour,
take teaspoonfuls of yeastpOwder,
heaping tablespoonful of lard, and either
sweet milk or water sufficient to make
a dough as soft as can be handled; salt
to taste. Put the yeast-powder in the
flour; sift it all together through a
sieve; then put in the lard, rubbing il
in we'll; add the salt, then the milk OF
water. Make the dough very soft
sprinkle the bread board plentifully with
flour, the dough likewise; work it lit.
tie while, until it is smooth enough
then roll out about an inch thick, and
cut with a round cake-cutter. Stick with
fork; grease the dripping-pans and
put them in; or put them in the drip
ping-pans, and then stick in three places
with a pronged fork. Before you begin
the biscuits, fill the stove with fuel and
have the oven hot. They bake in few
minutes; if they do not, they are not
good.