The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-10-17
HONE INTERESTS.

one cup of sugar, two eggs, little salt
two cups of flour, one teaspOOnful of so
da, and spices to taste.
| DOUGHNUTs.-One cup of sweet milk
three-fourths cup of sugar, one egg, one
teaspOOnful of cream-tartar, One-hali
teaspoonful of soda, -four enough to
knead but not too hard.
LUNCH CAKE.-TwO eggs, one cup OF
sugar, one and one-haf cups of -four
one-haf cup of cream, one teaspoonful
of soda, and one-half teaspoonful Of
cream-tartar, q pinch of salt, flavor
to taste.
INyALID's CAKE.-One cup of sugar,
three-fOurths cup of sweet milk, one-hali
cup of cream, three cups of flour, one
teaspOOnful of soda, one teaspOOnful OF
cream-tartar, and nutmeg. Good fol
sick or well.
SODA CAKE.-One quart of flour, one
teaspOOnful of soda, two teaspOOnfuls OF
cream-tartar, a piece of butter the
size of an egg, mix with milk to a soft
dough, roll One-haf inch thick and cut
out, and bake quickly twenty minutes.
COCOANUT JUMBLEs.-One and one
half cups of sugar, One-half cup OF
butter, the whites of four eggs, five ia
blespoOnfuls of flour; one grated cocoa
nut, rub the butter and sugar together,
beat the eggs, add them 10 the sugar,
stir in the flour and cOcOanut, drop in
the baking pan, and bake in a moderate
oven.
Mock MINCE PIE.-One cup of bread
crumbs, One-half cup of cider vinegar,
one-half cup of boiled cider, one cup Of
water, one cup of raisins, one cup Of
sugar, one cup of mOlasses, one table
spoonful of butter, one teaspOOnful Of
cloves, and one teaspoonful of cinnamon.
Scald together and bake between two
crusts.
pounds of flour, five ounces of butter,
two tablespoonful of sugar, one small
bowl of yeast, one quart of boiled milk
(boil the milky, add the butter and SUI
gar, set it off to cool; when the milk is
warm stir in the yeast and flour, knead
up, when light set away till tea time,
roll out, let rise, and bake twenty min
utes.
WASHING FLUID.-Onc pound of con-
centrated potash (if it comes in balls re-
move the outside coating), half an
ounce of salts of tartar, and half an
ounce of ammonia dissolved in gallon
of warm soft water. Use cupful of
the fluid to twO-thirds of boiler of wa
ter, soak the white clothes over night,
put soap on the most sOiled places, wiring
out in the morning and boil thirty min
utes. Suds and rinse in the usual man.
ner.
To PICKLE RED CABBAGE.-After
stripping off the outer leaves shave
down the cabbage fine, put it into n
crock and strew little salt over it, let
it stand until next day, then drain it,
pouring over it as much boiling vinegar
as will cover it, in which has been boiled
one ounce each of bruised ginger root,
whole black pepper, and whole allspice.
If the vinegar is good it will be ready
for use in a day or two, and will keep
for an indefinite period.
CHOPPED SWEET PICKLE.-Four
quarts of green chopped tomatoes; add
half a cup of fine salt; let it stand over
night; drain thoroughly, then take one
quart of chopped cabbage, one pint of
chopped onions, three spoOnfuls of whole
cloves, four spoOnfuls of ground cassia,
one spoonful of ground black pepper,
three spOonfuls of ground mustard, two
spOonfuls of ground ginger, one pound
of sugar, one quart of good cider vine
gar, boil until tender but not too soft,
and add little salt if needed.
ORANGE JELLY CAKE.-TwO cups of
sugar, two cups of flour, the yelks of
five eggs and the whites of three eggs
beaten separately, one teaspOonful of
cream-tartar, One-half teaspoOnful of
soda, dissolved in half a cup of water.
This will make FIVE layers on round tins.
Frosting.- whites of two eggs well
beaten, and eighteen tablespoonful of
white sugar, and the juice and grated
cool spread the frosting between each
layer, then frost the top.
HARD GINGERBREAD.-O cup each
of molasses and sugar, One-half cup
each of sour milk and cream, one-half
cup Of butter, one tablespoonful of GIN
ger, salt, and soda sufficient for the
milk, and flour enough to roll easily.
Bake in quick oven in long tins or
dripping-pan. Cut with a knife in OBJ
long squares, mark the squares blasting
with the knife; when cold break apart,
put them in a stone jar, and in two days
they will be nice enough for any COM
pany. Mold as little as possible, put in
the soda the last thing before mixing.
Try it.
OUNCE PREsERvEs.-Take large,
ripe, yellow ounces, wash them, quar-
ter, pare, extract the cores, lay them in
scalding water a few minutes till they
soften little but not till they break,
skim them out, put the parings, cores
and seeds in porcelain preserving ket-
tie with the water which you coddled
the ounces, and boil them slowly one
and one-half hours, keeping them close
ly covered; take off and strain through
a cloth, squeezing hard, add little
more boiling water to the pulp and
squeeze again; put the liquor into your
kettle, put in graduated sugar, boil and
skim, put in the fruit, boil slowly till
they are red, tender and clear all
through, keep the kettle closely covered
all the while; when they are done take
them out, spread them on large dishes |
to cool, then put them in a jar or stone |
pot, give the strip another boil up and
pour hot over the ounce; when cold
cover closely and set away. forgot to |
say that l weigh the fruit before scald-
ing and allow a pound of sugar to each
pound of fruit.
Mushrooms and TOadstOols.