The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-02-28
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OYSTER FRITTERs.-Beat2 eggs very
light; then stir in 2 tablespoonful cream
or milk, s tablespoonful sifted flour,
pinch Of salt; dip the oysters in this,
and fry in hot lard.
CooKIEs.-1 cup sugar, ] cup butter
filed with water, egg, 1 teaspoon soda
dissolved in tablespoon of hot water;
mix soft, roll quite thin, cut in any de-
sired shape, and bake in q quick oven.
INDIAN BREAD.-2 teacups meal,
heaped, 8 of flour, quart buttermilk,
dessertspoon soda, cup molasses. Beat
the soda into the molasses. Steam 3
hours, then put in the oven and bake
until brown.
INDIAN PUDDING.-On 4 pint of
meal pour quart of boiling milk, stir
ring all the time; add l teaspoon salt;
beat 3 or eggs very light, and when
the batter is nearly cold, stir them into
it; put in bag and boil 2 hours.
SALLY LUNN.-1 quart of flour, 8 Ia
blespoons yeast, 8 eggs, l saltspoon salt,
butter the size of an egg. Make up
with new milk into tolerably stiff bat
ter; set it to rise, and when light pour
IuJO q LuOAuS Suu oOs W AhSO oSoAA %
light bread. Bake quickly.
Potato SNOw.-Peel and boil 6 large,
mealy, white potatoes; add little salt
to the water; take them out one by one !;
rub through q sieve into q deep dish,
letting it fall in a mound. Do not touch
with spoon or the hand. Serve with
melted butter.
Hot RoLLs.-1 quart of flour, tea
spoon salt, 2 eggs, l large tablespoon
lard, 2 tablespoons yeast. Work and
knead it well at night, and in the morn
ing work again, make into rolls, let
them rise the second time and bake in .
hot oven.
MUFFINs.-Boil 1 quart of milk;
when nearly cool stir in quart of sifted
flour, teaspoonful of salt, cup of
yeast. Then stir in 8 we'll beaten eggs.
Let it rise in q warm place in winter
and q cool one in summer. When
light, stir in tablespoonful melted but
ter and bake in muffin-molds.
YEAsr.-Take as many hops as you
can hold in your hand twice, 3 pints
cold water; boil 20 minutes; strain into
an earthen jar, and scald as much flour
in it as will make q stiff batter. When
milk-warm add o teacup of old yeast, 1,
teaspoon soda; set in warm place to
rise. When light, meal may be added
and made into cakes.
VEAL FRIzADO.-3 pounds veal cut
let, chopped raw; 6 Boston crackers,
rolled fine; spoon pepper, spoon
salt, 3 eggs; mix well; ! the crackers
mixed with the meat, remainder put on
top; put in q cake-pan, moisten the
cracker on top with little hot water.
Bake 2 hours; when cold, remove from
the pan; cut in slices.
FAMILY BREAD.-1 quart of sifted
-four and pint of lukewarm milk;
mix these into smooth batter, and stir
into it 1 gill of yeast; cover it with
flour and set to rise. When it is light,
add little salt and / pound of lard and
knead all we'll, with sufficient flour to
make a soft dough; form this into loaves,
place in pans, and set to rise again
when light, bake.
DELICATE CAKE.-1 cup of butter, 8
cups of sugar, the whites of IL eggs
beaten to q stiff froth, l cup sweet milk,
2 teaspoons cream-tartar, 1 of soda, 4
cups even full sifted flour, 2 teaspoons
essence of lemon; work the butter and
sugar to q cream, then add the milk
and flour, in which the cream-tartar has
been mixed; and lastly, the whites of
the eggs and soda.
LEMON RICE PUDDING.-1 cup of
rice, boiled soft in water; beat together
the yelks of eggs and cup of white
sugar; mix with the rice, and add l
quart of milk and tho grated rind of l
lemon, and bake. When done, beat the
whites of eggs with cup of sugar and
the Juice of the lemon. Put this over
the pudding, and set back to brown.
This pudding is very nice.
CHOCOLATE CAKE.-2 eggs, ! cup of
butter, 2 cups sugar, cup sweet milk,
cups -four, "a teaspoons baking pow
der; bake in layers. Take . cup and
half of white coffee sugar, put enough
water on to Just cover 1t, and boil until
it is as thick As sirup; beat il until it
begins to look white like cream, then
flavor with vanilla, and spread on .
coating of chocolate which has been
melted by holding hot stove griddle
over it, or in the oven; stir the choco-