The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-10-19
HONE INTERESTS.

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HONE MTERESTS
Mrs. b. W. Beecher. I'm Christian Union.]
NEVER allow salt meats of any kind
to boil hard. a17ys5 ii
THE best and purest supars ara the
hard and white or the coarse granulat-
ed. The fine powdered sugars are
never safe or economical, q they are 80
generally adulterated.
PLASTER OF PARIS. mixed TO a thin
paste with sum Arabic water. il excel-
lent for mendinp broken olass. china or
parian ware. but must be used immedi.
ately as Il soon hardens. IL is best to
mix only about enough at a time to
mend one piece.
Apr Crer.pn- c-.te 70 ,.rco .onr
annies Snr;ntie IN an even tessnoon.
III Of sa,t half q nntmeo = verv little
c;nnaron and e,oer onoSrh m eyeeten
70 vonr taste ASS q veii heeten eocs
! tshIeenoonfn, of hutter the $3.50
r;nd Of half q lemon. II that favor il
relished. the mice Of one oranoe and a
mint of rich cream. or mill n cream Ia
not Convenient. In that case add half
a teaspOOnflll more of butter. Line tho
plates with rich paste, which should be
all ready before the cream is put to the
apple. Pour in the custard and put
strips of crust across the top. Bake .
light brown, and sift sugar over when
done il liked. # only one pie is want
ed take fewer apples and less cream.
SPICED CORNED BEEF is fine relish
and very easily prepared. Get ten
pounds of the best beet, that which is
used for drying-the trump" or
round us the most desirable. Mix
two cups of salt, two of molasses, two
tablespoonful of saltpeter, one. table,
spoonful ground pepper, one of ground
cloves, half a tablespoonful cinnamon,
and tablespoonful and half of red pep
per, and, if fancied, half tablespoon
full of allspice, and slight sprinkling
of herbs "a little sage, thyme and sweet
marjoram), not more than half tea
spoonful of each. Stir all together and
rub we'll into the beef. Let it stand in
whatever liquor is left from the first
rubbing twenty-four hours, then turn
over and rub in the seasoning again.
Continue this for ten days when it will
be ready for use.
To CURE AND DRY BEEF TONGUES
A brine should be prepared as follows:
For dozen tongues take as much water
as will cover Them entirely-6 quarts
will be about the rioht Quantity. Put
to the water 1 Quart of good. clear salt.
1 mint of molasses. 1 bound of brown
sugar. and pood.sized red peppers.
PIT over the fire and bring to a boil.
Take off all scnm That NAV arise. and Get
II aside tn oct cold Pack the tonones
in a largo lar or TIGHT f;rkin. and 6our
the brine over them when thoroughly
cold. mt on them a clean. well.season.
ed board. fitted into the lar or firkin.
and on ton of the board Law a clean.
smooth stone. Sufficiently heayv To keen
the touones firmly nnder the brine
Leave them in II 15davs then take them
ont. hang them nm to drain. Then
hang them TO smoke two DAYS. and
when drv mt them in canva.s hags or
fiour.sacks. that, after bein0 emnfied.
have been washed. dried and laid awav
for inst sncb nnrnoses. HANG these
baos with the tonrnes in n cool. drv
n1sce wbere the snn will not strife IN |
them When one ia needed for nse
wash II in two or three waters. mt over
the fire in cold water. and let II boil
slowly. or in a steady simmer. six or
eight hours till quite tender, keeping it
well covered With water while cooking,
adding boiling water when the first
boils away. When tender take it out,
set aside to Cool, but never take off the
skin till needed for the table.
FLAyoRING ExrRACrs.-We do not
like any of them. No doubt when OBJ
tanned from dealers of known reliability
thew NAV be perfectly pure and safe.
But the flavor is so far inferior to the
fresh fruit or spice that we are always
reluctant TO use 1t, preierrlng the
simplest spices Wnere 1resn irmt can
not be Obtained. But many OF these
extracts can be prepared at home and
thus secure their purity, OF freedom
rom any unpleasant or injurious adul-
teratlons.
van'tta may be made by cutting up
hne one ounce OF fresh vanilla Deans
and rubbing into them 2ounces OF gran
1lated sugar, then put 1t all into q bot
lie and pour over 1t ounces OF pure
water and III ounces OF 70 per cent. de-
odorlzed alcohol. Keep 1t IA days IN q
warm place, shaking 1t up occasionally,
when it is ready for use.
Extract of lemon can be made by cut
ing the rinds of two lemons quite fine;