The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-10-24
HONE INTERESTS.

GLAZED Soak and boil ham
twenty minutes to the pound, and let it
get almost cold in the water; skin it
neatly and coat with q paste made of
a cup of cracker-crumbs, one of milk,
two beaten eggs, and seasoned with
pepper; set the ham in the oven until
the glazing is Drowned, mOistcning now
and then with few spOonfuls of cream;
wind frillcd paper about the shank, and
garnish with pastry.
ROAST FOwL.-PrOcure if possible a
fowl with whole breastbone, truss
neatly, and let it be carefully singed;
put an onion and piece of salt butter,
equal to it in bulk, inside it; tie Il piece
of buttercd paper or Il slice of bacon
over the breast, and roast ut Il moderate
fire, basting frequently with butter.
Time of roasting, about half IN hour.
About ten minutes before it is done, re-
move the paper or bacon, and sprinkle
the fowl freely with salt. G:,rnish with
thin slices of broiled bacon rolled up,
and serve with plain gravy in a boat,
not in the dish.
ROAST SIRLOIN OF BEEF (ENGLIsH
SrYLE).-C off most of the flap, and
trim the joint neatly. Have a clear,
brisk fire well built up. Place the joint
close to it for the first half-hOur, then
move it further off. Basic frequently.
When nearly done sprinkle the joint
well over with salt. Put small guam
tity of water in the dripping-pan, then
pour off the gravy, free it effcctually
from fat, and pour it over the joint in
the dish. Time of roasting, about three
hours for a ten to twelve pound sirlOin.
Garnish with scraped horseradish .and
Yorkshire pudding. Serve horscradish
sauce in tureen.
YORKSHIRE PUDDING.-Makea thin
batter, as for frying, with pint of milk
and some flour; season with salt, pep
per, and little nutmeg grated fine. The
batter should be perfectly smooth. Beat
up the yelks of four eggs and the whites
of two, and strain them into the batter.
Beat it well with fork for some min
utes, then pour the mixture, to the thick
ness of an inch, into a tin buttercd free
| ly, and put it into the oven. When the
pudding is set, lay it in the tin, slanting
in front of the fire under the beef which
is roasting, and when the top is well
Drowned take the pudding out of the tin
and expose the under side of it to the
action of the fire. When done cut it up
in diamond-shaped pieces, and garnish
the joint with them.
STUFFED BREAST OF VEAL.-Makc
what is called a pocket in a three-pOund
breast of veal, by cutting the flesh of the
upper side free from the breast bone,
taking care to leave three outer sides of
the meat whole, so rs TO hold the stuff
ing. Prepare a bed of scraps of veg
ctables, herbs, and salt pork in the
dripping-pan. Stuff the veal with force
meat, sew it up, lay it on the vegetables,
put four ounces of pork cut in thin slices
on the top, season with a tcaspoOnful of
salt, quarter of a saltspoon Of pepper,
and. bake it in moderate oven about
one hour, till thoroughly done. Serve
with Il brown gravy made by rubbing
the dripping in a pan, together with the
vegetables, through sieve, adding Il
little boiling water, and seasoning prop
erly. To make the fOrcc-meat, steep
four ounces of bread in cold water
Chop an ounce of onion, and fry yellow
in an ounce of butter. Wiring the bread
dry in towel, and add the butter and
onion. Season with pepper and salt,
powdered thyme, or mixed spices, and
stir till scalding hot. Then remove
from the fire, stir in the yelk of one raw
egg, and stuff the breast of veal with it.
This is good stuiling for poultry or lamb
COOKING VEGETABLES PROPERLY
There is great difference in the prepa-
ration of garden vegetables for the Ia
| BILE. Some housewives will cook gar
den saucc'' SO that it is perfectly deli
cious, while others of the same material
will make an unsavory, unwhOlcsOme,
| indigestible mess that one can hardly
cat, except to escape actual hunger; il
is no wonder that their husbands say,
4" it does not pay to spend time on gar
den." Now there is no diet SO whole
some or nutritious as that compound
from vegetables, and if properly cooked
and well served, they form the most in
wiling portion of meal. For instance,
potatoes; there are divers ways of cook
ing them, which are equally good and
tempting. A baked potato, with a crisp,
clean skin, and cooked just enough to
be well done, white and mealy when
broken open, is very excellent; but if
baked two hours in Il cold oven, and
wilted SO that the skins are all puckercd
up, and the inside a soggy mass, it is
not very palatable to say the least.
Boiled potatoes, cooked till the skin
cracks open, and then the water turned
off, and allowed to steam 4 few minutes,
served hot, are really good; on the
other hand, if allowed to soak long
time and 90 on the table cold, they are
not good, to say the sOftcst word about
| them. 1t is more economical to boil
potatoes than to bake them, for they can
be cooked over if any are left, either by
slicing and frying, or MASKING and max
ing into balls, or baking in a dish. Corn,
which is one of the best vegetables, can
be boiled till it is tough, tasteless and
indigestible, or it can be made by diff
ferent methods of compromising into a
very delicious article. Peas, beans,
squashes, tomatoes, beets, cabbage, and,
in short, every vegetable in its season,
can be made a delightful addition to the
bill of fare in a family if it is properly
cooked. 1t is matter of importance
for every mistress of a house, or mother
of family, to understand how to cook
vegetables SO as to make them alike
healthful and good. 1t adds much to
the comfort of home to have the food
properly prepared and arranged on the
table in a neat and tidy manner, and it
does not take very much more time OF
labor, if one understands how it is done.
Suppose it does require few more
dishes to serve the vegetables if they
are cooked separately; they are SO much
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