The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-08-08
sEAsQNABLK RECIPES.

SEASONABLE RECIPES.
MARxAIADE PuDDING.-a pound Of
suet, pound Of bread crumbs, ounces |
of sifted sugar, and / pound Of marina
lade; mix we'll with egg, and boil well |
for 2 hours.
To CAN TONATOIS.-P0ur boiling |
water over the tomatoes 20 - to remove |
the skin; slice thsm, and put In the
boiler; do not add water, 40 there IL
enough juice Of the tomato; scald good
and can Immediately.
To CAN GRAPEs.-Remove from
stem; rinse good; put in boiler; add .
little water; scald god; put in nearly
enough sugar to suit the taste; pour
into cans and seal; they viii keep very
we'll without the sugar.
To TAKE OUT GREASE SPoTs.-A
simple recipe to take out grease spots
from any fabric is to make paste Of
cold water and -four; put it on upon
the wrong side, and lay in the sun. II
| it does not take it out the first time, try
it again.
Ice CREAM.-1 quart of milk, quart
of cream, 1 pound Of sugar, 6 eggs. Put
milk and cream over q slow fire; when
ready t. boil stir in sugar and eggs;
strain while hot; when it is quite cold
it is ready for freezing.
GmoER CRACKERs.-1c cup of sugar,
cup of molasses, l cup of butter, l
teaspoonful of ginger, tesspoonful of
cloves. Take enough -four to stiffen,
boil all the Ingredients excepting the
-four; while boiling hot pour over the
-four, stirring it all the time. Roll out
thin and bake in quick oven.
RICE JELLY.-Soak . little more than
/ teaspoonful of rice in soft water, one
night; put it in . jar, with 1 pint of new
milk, pint of boiling water, 8 or lau-
rel leaves, and q little salt. Bake in q
slow oven until the milk becomes quite
thick; wet the mold with cold water,
and pour it in.
How TO PREVENT HONEY FROM CAN.
DYING.-After being taken from the
comb, put it into q kettle and over the
fire; boil it gently, and a. the scum rises
skim it off until it becomes clear, when
it can be turned into the vessel you wish
to keep it in, where it will keep clear
and fresh without candying.
| NINcE PIES WITHOUT MEAr.-1
dozen fine apples, peeled, cored and
chopped fine, with / pound of butter, 2
cups of stoned raisins, cup French
currants, / ounce of citron shavings,
dozen crackers rolled fine, 1 cup ofboil-
ed cider, / cup of Orleans molasses, Il
cups Of sugar, cinnamon, cloves and
other spice to taste. Bake in shallow
pie pilates lined with rich pastry crust.
SAvoRY CUsrARD.-Take the yelks of
2 eggs and the white Of l, and put in .
small basin; add l gill of beef tea and /
saltspoonful of salt; whip up the eggs
and the beef-tea; take small cup which
will hold the mixture, and butter it;
take . piece of white letter.paper and
butter that, and tie it on the cup; have
saucepan with hot water and put it
on the FIRE to boil; when the water is
boiling put in the cup, 80 that the water
stands below the top of the cup; let it
simmer for of an hour; serve hot.
PICKED Throw them
into salt and water for . few days or q
week, then take them out and rinse
them; put them into q jar with vinegar
let them stand few weeks, then turn
! your vinegar and pickles into brass
kettle, with some alum, and let them
scald slowly; do not let them come to a
proper boil; they will then be green
! add onions, horse -radish, mustard seed
! and pepper as you choose. Oak leaves
scattered among the pickles and cover.
. ed over the top will prevent the neces.
sity of ever scalding them.
. CHow-CHow.-1 peck green toma-
toes, we'll chopped; sprinkle handful
of salt and let remain over night; in
s, the morning drain off the water and
add 1 cabbage chopped fine, cauli.
I flower picked fine from the stalk, 2 red
: peppers, green peppers, 2 onions,
! cup salt, 2 tablespoons celery seed, 4
> ounces white mustard seed, 2 teaspoon.
a fuls whole cloves, 2 teaspoonfuls all.
= bage and cauliAower in q little vinegar
20 minutes; then put the rest of the in.
gradients together and boil 10 minutes
4 longer. Cover with cold vinegar and
. set away. The chow-chow made In
. this way keeps excellently well.
Q FOWL A LA TARTARE.-Take good.
sized chicken, take off the head and feet,
tuck in the legs, split quite through
from the back, and beat it fiat; take 4
ounces of butter, and fry the chicken q
2 light brown; take 2 yelks of eggs, bea,
Z them lightly, and mix in q teaspoonful
9 of powdered cracker, and cover the
4 fowl; renew the frying, turning fire..
quently. Make . tartare sauce as fol.
. lows: Pound in q mortar small onion,
with the hard boiled yelks of 2 eggs and
the yelk of raw egg; teaspoonful Of
salt, the same of mustard, as much red
Q pepper as will 60 on the end of . pen.
knife blade, with 8 tablespoonful Of
oil and one Of tarragon vinegar; get il
, Is smooth as possible; lay the chicken,
still hot, on the dish, and surround il
D with the sauce; garnish with some
quarters of eggs, few sprigs of salad.
and some pickles.
Seal Catching.
Nearly all the live seal, sea lions, and
; sea elephants that have been sent to the
NJ III