The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-11-23

HONE INTERESTS.
O1nLRr.-S eegs beatsn slightly to-
gether, even teaspoonfuls Of Hour, Of
. cup Of milk, and asmAll pinch Of salt.
To PRoTHcr STEEL-wAHE FROM
RUsT.-H al steel or tin-ware d well
rubbed with lard and then with common
unslaked lime before being put
away It viii never rust. This Is also
the best plan to remove rust.
INDIAN MEAL NUYFINs.-1 cupful Of
meal, scalded in pint of milk; butter
the size of an egg; tablespoonful of
sugar; salt: egg; half . cupful OF
yeast, and flour enough to make stiff
batter. Bake in . quick oven.
STUFFED PorAroEs.-Wash good
sized potatoes; bake them in the oven
for 80 minutes; takethem out, and with
fork carefully remove the insides, pre-
serving the shells whole; season the po-
tatoes with salt, pepper, and butter;
fill the shells with it, put them in the
oven . few minutes, and serve them
steaming hot.
To FRY Eao-PLANr.-Cut the egg
plant in thin slices, removing the pur-
pie rim; sprinkle salt between the slices
and pile on the dish; put weight on
top; (this is to extract the poisonous IL
quor from it;) roll nice fresh butter
crackers very fine, beat up an egg, take
each slice of eggplant, wipe quite dry,
dip in the beaten egg, then in the pow
dered crackers, and fry in hot butter
for q good time, as It requires q good
deal Of cooking.
PUFF PUDDING.-1 cup sour cream,
soda and salt as for biscuit; stir in Hour
till stiff a. you can stir; then stir in 2
quart pudding-pan, set in the oven and
let it brown; take s nice tart apples,
stewed smooth; add / tablespoonful Of
butter, 1 cup sugar, yelk of egg; put
the mixture in the pudding pan and re-
turn to the oven; when done, beat the
white of an egg in 2 tablespoons of SUI
gar; season to taste, then return to oven
aud let top brown again. To be eaten
with sauce or cream.
SARATOGA POrAToEs.-Peel and
wash the potatoes, and cut them in thin
slices. This may be done with the slaw-
CUTTER lay them in cold water until
wanted, then take them out and wipe
them by putting them in q towel and
lightly rubbing them; have in frying.
pan on the fire sufficient lard to swim
the potatoes; when boiling hot drop in
few at time, and let them brown;
then lift them out with q fork so as to
drain off the fat; set them in the oven
to keep hot; if properly done they will
be crisp and brown.
FOLDING A CoAT.-Place the coat at
full length on . table, with the collar
towards the left hand pull out the col
lar SO as to make it lie quite smoothly !;
turn up the coat towards the collar, let
ting the crease be at the elbow; let the
lapel or breast on one side be turned
smoothly back on the arms and sleeves.
Turn the skirt over the lapel, so that
the end of the skirt will reach to the col.
lar, and the crease or folding will be
just in the center. When you have
smoothly placed one side, turn the coat
over and proceed as before. Turn the
collar towards the right hand, and fold
one skirt over the other, observing to
let the fold be in the middle of the col
lar.
SALAD DREssING.-Boil eggs Is
minutes and rub 2 teaspoonfuls of grated
horse-radish, dry, into the yelks of the
eggs, until perfectly smooth; then rub
in q tablespoonful of white sugar, /
teaspoonful of salt, the same of black
pepper, with not quite as much cayenne
pepper, and tablespoonful of thick
cream; mix and rub all together until
perfectly smooth, then add, by degrees,
4 tablespoonful of purecider vinegar.
This is an excellent cold dressing for
cabbage or lettuce. II preferred, q Ia
blespoonful of salad-oil may be substi-
tuted for the cream, and tablespoon
full of dry mustard in place of the horse
radish.
CURING PORK.-Scurvy will never
arise from the use of salt provisions,
unless saltpeter be used in the curing;
salt alone answers all purposes, provid-
ed all the animal heat be entirely part
ed with before sailing. The insertion
of pork in pickle alone is not sufficient,
but it should be rubbed thoroughly with
dry salt; and then the fluid running
from the meat should be poured off be-
fore packing the meat in the barrel.
This should be done sufficiently close to
admit no unnecessary quantity of air;
and some dry salt should occupy the
space between the pieces; and then
pickle, not water, should be added.
Great care must be taken to fill the
barrel entirely full, so that no portion
of the meat can at any time project
above the surface of the fluid; for, if
If this occur, change of flavoring en-
sues, such as is known. rs rusty"
pork. The pickle, of course, must be
saturated solution of salt and water, and
so strong that it is capable of dissolving