The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-01-10
HONE INTERESTS.

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THIN GMGERBRKAD.-Boi quart Of
molasses 20 minutes, add Immediately !
teaspoonful soda, cup of butter, GIN
ger to taste, flour to make paste to
roll.
DREssING FOR TURKEY.-Take dry
pieces Of bread or crackers, chop them
1ine, put in q small piece Of butter or
little cream, with sage, pepper and salt,
1 egg and small quantity of -four
moistened with milk.
INDIAN PUDDING.-Stir into q pint Of
scalding milk Indian meal enough for q
stiff batter; when Geld add 8 eggs, /
tablespoonful each of butter and mo-
lasses, cup of -four, tablespoonful of
baking powder; favor with cinnamon;
to be eaten with rich sauce.
MUSTARD RELIsH.-Beat the yelks of
2 eggs; stir into this s tablespoonfuls Of
French mustard, l tablespoonful of
black pepper, 4 teaspoonful Of cayenne,
Of salt and also Of sugar, 4 cup Of
sharp vinegar; beat all well together
and cook until the consistency OF Gus
tard. If not thick enough, add more
mustard; if too thick add vinegar. This
is nice relish for any kind of meat.
JELLY CAKE.-3 pound sugar, 4
pound butter, l cup sour milk. tea
spoonful soda stirred into the milk, 6
eggs, pound -four; stir this we'll to-
gether. Bake in tin pans not more than
! inch thick; when baked, as you take
them from the oven, lay them on fiat
surface, spread over layer Of jelly on
the top, then lay on another cake, then
jelly, then cake; keep the best looking
for the top; cut it in square pieces.
JUMBLEs.-1 cup butter, of sugar,
beaten together, 1 cup milk, 4 teaspoon
full soda stirred into the milk, and 4
eggs; beat it well together; add spice
Of any kind, 6 cups Of flour; roll it rath-
er thin, cut it with q tumbler and with q
wine-glass to form . ring; brush them
over with the white of an egg, and sift
on q very little fine sugar before bak-
ing. Bake them Is or 20 minutes.
FRIED OrsrERs.-Large oysters are
the best for this purpose. Simmer for
q minute or two in their own liquor,
drain perfectly dry, dip in yelks of eggs
and then in bread-crumbs, seasoned
with cayenne Tor black) pepper and
salt; fry them of light brown. These
are chiefly used as garnish for fish or
fowls, but if intended to be eaten alone,
make little thick melted butter, moist
ened with the liquor of the oysters, and
serve as sauce.
ROAST GOOSE Or DUCK.-Boiling wa
ter should be poured all over and inside
of a goose or duck before you prepare
them for cooking, to take out the strong
oily taste. Let the fowl be picked clean
and wiped dry with cloth inside and
cut; fill the body and crop with stuff
ing; if you prefer not to stuff it put an
onion inside; put it down before the
fire or in the oven and roast it brown.
1t will take about "a hours. The oil
that drips from it should nearly all be
turned of, or it will be too greasy. Pre-
pare q turkey in the same way, only it
should be roasted by moderate fire at
least hours. Serve with cranberry or
apple sauce.
CELERY SALAD.-Take nice white
celery; clean with q brush, do not
scrape celery with knife for any kind
of dish; break it and put into salt and
water to make it hard and crispy. For
dressing take yelks of 4 eggs, well beat
en-; add to this l tablespoonful of
mixed mustard. 4 teaspoonful of black
pepper; set the pan sailing in pan Of
hot water, and cook till it becomes as
thick as custard; set away to cool.
When cold add / of q cup of olive oil, if
liked; If not, use sweet cream to thin
the dressing. Take celery out of the
water, drain through colander, and
pour the dressing over it just before
sending to the table. Ornament this
dish prettily with the tops of the celery.