The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-12-12
HONE INTERESTS.

BOsTON BREAD.-Three pounds flour,
half-pint pot yeast, one-fourth pound
lard, four eggs, one tablespoonful brown
sugar, little salt.
| SWEET WATERS. dozen eggs,
two ounces of melted butter, sugar to
taste, and milk enough to make thin
batter. Bake quickly in wafer-irons and
roll them while hot.
WHITE White of twelve eggs,
three cups of flour, two of sugar, one OF
butter, one teaspoon soda, two teaspoons
cream-tartar. Beat the eggs and sugar
together very light, rs for icing, and
cream the flour in the butter.
CORN-sTARCH CAKE.-One pound
each of corn-starch and sugar, half
pound butter, six eggs, three tablespoons
of flour, one tablespoon baking-powder,
and one teacup of cream. Mix the but
ter and sugar well together, break the
eggs one by one into this, beating each
one separately.
MINCE PIEs.-Onc secret of good
mince pies is long baking, the other is
to make them of the very best materials,
well prepared, and plenty of them.
Niggard hands should never make mince
pies, nor, in fact, any pies at all, for if
they are not good, they are like Jcrc-
miah's figs, very bad indeed.
JOHN BULLS PUDDING.-IIalf 4
pound of bread-crumbs, made fine, and
mixed with half pound of prepared
flour; eight eggs, one pound of stoned
raisins, one of suet, one of washed,
dried, and Toured currants, half Il
pound of mixed lemon. and orange, and
| citron candied peel, one ounce of mixed
spice, mixed with full pint of sweet,
fresh cider, and boiled five hours. Serve
with burnt sauce.
TURNIPs IN WHITE SAUCE.-Pcel
and cut white, juicy turnips in any pref
ty shape, such as miniature pears. Boil
them in salt and water, and when per-
fectly tender drain them, and pour over
them sauce made with a tablespoonful
of flour mixed smooth with cold milk,
and to which should be added coffee
cup of mixed milk and water boiling.
Add tablespoonful of butter, little
salt, and boil up once more after it has
been added to the flour.
GRAHAM BREAD.-Take one cake of
dry yeast, such as you get at the
groccr's, dissolve in Il cupful of warm
water, and make a batter of wheat flour
in bowl about O'Clock, and set in Il
warm place until evening; then take
one quart of warm water, large spoon
full of salt, and make your batter or
sponge, also with wheat flour, and cover
in q warm place until morning: then
put in two tablespoonful or mOlasSes,
and make up your dough with your
hands with Graham flour; now stand
again to rise until light, when it is to be
made into loaves and let stand until
very light, and bake.
CHARLOTTE RUsSE.-Whites of six
eggs, three-fOurths pound of sugar,
three pints of cream, one ounce of gela-
tine dissolved in half pint of water, va
nilla to taste. Whip the whites very
stiff, add the sugar to them, whip the
cream, drain over sieve, mix the gela
tine with the sugar and eggs, add cream
quickly and flavor; pour in molds. An
other receipt: Take a quart of cream,
swectened and favored to taste, frOth
the cream, having first dissolved three
fourths of Il box of ge,atine in half Il cup
of wafer and strain it. As you froth the
cream, lay it on sieve to drip, then pour
into the cream the gclatinc, slowly stir
ring all the time; fill the molds with
cake, pour in the mixture and set it on
ice until ready for use.