The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-12-19
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BAKED BEETs.-These excellent veg
etables are quite as good baked as boiled,
and the sugar is better developed by the
baking process. The oven should not
be too hot, and the beets must be fire.
quently turned. Do not peel them un-
til they are cooked, then serve with but
ter, pepper and salt.
SPICE CAKE.-To q pound and half
of raised dough add half pound of
butter, and the same of brown sugar,
and the same of raisins, after they have
been stoned and cut in half. Half an
ounce of cloves and cinnamon powdered
and mixed will supply sufficient flavor
ing. Beat the cake thoroughly, and
bake in slow oven one hour.
COCOANUT PIE.-One small cup of
prepared cocoanut soaked in pint of
sweet milk, two powdered crackers,
yelks of two eggs, four tablespoonful
of sugar and small lump of butter;
mix all thoroughly and bake without
upper crust; beat the whites of two
eggs well, and when the pie is done
spread them evenly over the top; sprin-
kle over it a little sugar and set back in
the oven until it is of light brown.
LUCIA PUDDING.-One large cocoa
nut grated and the milk, eight large
Irish potatoes boiled and mashed
smoothed, three pints of milk, one nut
meg, one gill of rum or brandy, a lump
Of butter the size of an egg, one pound
and quarter of sugar, six eggs. Take
the whites of the eggs and half the
sugar, whip them up well, and put on
the top of the pudding after it is done,
returning it then to the oven to brown.
Bake about two hours.
OMELET.-Twelve eggs, twelve table
spoonfuls. of fresh milk, one lump of
butter the size of an egg, pepper and
salt to the taste. Beat up your eggs
thoroughly, whites and yelks separately;
add the milk, pepper, and salt to the
yelks, and then beat in the whites. Put
the butter into the pan, and, when melt
ed. pour in the eggs. Do not stir them,
but let them brown. When the eggs
are cooked, fold over the omelet, and
let its own beat cook the inside.
DoUGIINUTs WITHOUT EGGs.-Two
quarts of flour, one pint of milk, one
full cup sugar, and a piece of butter
fully as large as an egg. Scald the milk,
and when tepid add the sugar, the but
ter. half cup of yeast, and half tea
spoon of soda. Pour this all into the
center of The -four, using enough flour
to make sponge. Let it rise all night
in comfortably warm room. If light
in the morning sprinkle in whatever
spice is preferred, knead in the remand
or of the flour, then knead fifteen or
twenty minutes, and let it rise till light.
Then knead again for the same length
of time. Roll thin; cut out with small
biscuit or cake cutter. Let them stand
five or ten minutes, then fry in boiling
lard.
CHRISTMAS PUDDING.-One and a
half pounds muscatel raisins, one,
and three-quarter pounds currants, one
pound suitana raisins, two pounds moist
sugar, two pounds bread-crumbs, six
teen eggs, two pounds finely chopped
suet, six ounces mixed candied peel, the
rind of two lemons, one ounce of ground
nutmeg, one ounce ground cinnamon,
One-half ounce pounded bitter almonds,
one-9uarter pint brandy; stone and cut
up the raisins, wash and dry the cur
rants, and cut the candied peel into thin
slices; mix all the dry ingredients. and
with the eggs, which should be
well beaten into the pudding; stir in the
brandy, and when all is thoroughly
mixed. butter and -four stout new
cloth; put in the pudding, tie
it down very tightly and closely; boil
from six TO eight hours, and serve with
brandy sauce. Stick some sweet al
monds, blanched and cut into strips, in
it. This pudding will be sufficient for
- or IA persons. This can be cooked a
day OF two before it is wanted for the
table, in which case, when the pudding
is taken out of the water, hang it up i'm
mediately and put a plate underneath to
catch the water that may drain from it.
The day it is to be eaten, plunge it into
boiling water, and keep it boiling for at
least two hours; then turn it out of the
cloth or mold and serve.