The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-11-21
HONE INTERESTS.

WHITE CAKE.-One. cupful white
sugar, butter size of an egg, nearly half
cupful sweet milk, one and one-half cup
fuls -four, whites of three eggs, one heap
ing teaspoonful baking powder and one
teaspoonful lemon.
Coop GINGERcAKE.-Two teacups of
strip or good molasscs, one of lard, one
of sour milk, one tablespoonful of GIN
ger, one tablespoonful Of saleratus, one
Of sugar, unless the sirup is quite sweet,
one egg, well beaten; mix rather soft,
and roll out same rs cookies, only thick
cr; cross with a knife or pierce with y
fork, same as crackers, and bake in Il
quick oven.
Corn BREAD.-Take two quarts of
corn-mcal, wet with three pints of warm
water; add a tablespoonful of yeast, the
same of salt, two of sugar; let it stand
in u warm place five hours; then add
one and half teacupfuls of flour and a
half pint of warm water; let it rise again
m hour and half; then pour it into n
well creased pan, and when light, bake
in a hot oven; it is best cold.
SrEwED STEAK.-Take a round steak !;
fry it in butter just to brown, but not
c0ok, then place in stew-pan; take one
onion, one carrot and two turnips, and
pare, cutting into pieces the size Of dice !;
then toss into stcw-pan with enough
water to cover. Let it stew two hours,
then add salt and pepper. and thicken
with flour. A little catsup or sauce.
This improves the flavor. Serve with
mashed potatoes.
CREAM CAKE-PIE.-Crust- Take
three eggs, one cupful of sugar, one
cupful of flour, One-third of teaspoon
full of cream-tartar. Beat the whites
and yclks well separately; stir all to-
gether as quickly as possible, and bake
in two pans (if rather smalD; if large
use only the batter three-quarters Of an
inch thick. Crcam-Take two and a
half cupfuls of sweet milk, four even
tablespoonful of sugar, two tablespoon
fuls of flour, and one egg. Boil this a
few moments, until it has thickened, land
flavor with vanilla or lemon. When the
crust is cold, split it, and put the Gus
tard between. The cake will be found
excellent dessert cut as a pic or served
as cake for tea; boiled iceing is great
improvement.
ROAST Plea month-Old pig, if well
grown and plump, is best for this pur-
pose. For stuffing take cupful OF
bread-crumbs, half chopper onions,
two teaspoonfuls powdered sage, three
tablespoonful melted butter, salt
spoonful of pepper. half grated nut
meg, half a teaspoonful of salt, two well
beaten eggs. Mix all these ingredients,
except the eggs, together, incorporating
them well; moisten with half cup OF
warm water or milk beat in the eggs
and stuff the pig into his natural size
and shape. Sew him up and bind his
fore feet backward, his hind feet for
ward and close to the body and skewer-
ing them into the proper position; dry
it well and dredgooVith flour. Put it to
roast with little hot water, slightly
sailed, in the dripping-pan; haste with
butter and water three times, as the pig
generally warns afterward with the
dripping. When it begins to steam rub
it over every five minutes or SO with a
cloth dipped in melted butter. Do not
omit this precaution if you would have
the skin tender and soft after it begins
to brown. A month-old pig will re-
guirc about an hour and thrcc-quarters
or two hours, and sometimes longer,
to roast if the fire be brisk and steady.
MEAT FRITTERs.-Mixa heaping tea
cupful of sifted flour into a smooth bat
ter with teacupful of tepid water, a
tablespoonful of melted butter, and the
well beaten yelks of two eggs. Make it
a little thicker than for griddle-cakes.
Half a teaspoonful of salt should be
sifted into the flour. Set this aside,
when smoothly mixed, for several hours.
1t will be all the better if set aside over
night. When ready to use, beat the
whites of the two eggs, first sprinkling
over them very little salt, and, when
well beaten, stir them lightly into the
batter. Lay the slices of meat to be
cooked into this batter. Have kettle
of lard ready, boiling hot. Then lay
the slices of meat, well covered with
batter, into the boiling lard, and cook
until nicely Drowned and done. BE care.
full that the pieces do not touch each
other when cooking. Turn over, SO as
to be well done on both sides. The
meat should be cut thin, else the batter
must cook too long. When done, take
them up carefully with skinner, and
lay on plate, with pieces paper under
them on which to drain. Skim the lard
when each mess is taken out, SO that nc
sediment may be floating on top to set
tie on the frittcrs. Boiled or baked
meat, or cold ham, is nice prepared in
this way, but uncOoked meat, if cut thin,
| is excellent. The lard should be strained
each time before setting away, and then
it will answer for several times.
THE eruption from which the sun was
lately reported to be suffering would APP