The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-01-24
HONE INTERESTS.

4
To POLISH. S1ovEs.-Use gill OF
alum water to 3 teaspoonfuls of British
luster. Let the stove be cold when APP
piled. -
To CLEAN OILED FURxrrURR.-Take
one-eighth part boiled linseed oil, and
seven-eigths turpentine. Rub it well in
to the wood until il looks clean.
F0R CLEANING MARBLE.-~ake 2
ounces of common soda, ounce Of
powdered pumice stone, ounce of
powdered chalk. Make into . paste
with water; rub it well ON the marble;
let it dry, and wash of.
VEAL CRoQUErrEs.-Chop cold veal
very fine and half a. much bread-crumbs
a veal; season with mace, pepper and
salt; add / raw egg; roll thin in pieces
about three inches long; dip in egg
crumbs and fry in hot fat.
TAPIOcA MERINGUE.-2 cups of
tapioca; soak in the milk or water over
night; in the morning put it on to boil,
adding little milk at time until it be.
comes of the consistency of cream; add
yelks Of 5 eggs; sweeten TO taste;
flavor delicately; when cold cover with
. meringue made of the whites of the
eggs.
LEMON CUsTARD PIE.-1 lemon;
CRATE the rind and squeeze the juice; l
cup white sugar, yelk of egg, 2 table,
sp0onfuls corn-starcb, cup water.
Mix the corn-starch with little cold
water, and have the remainder of the
water boiling, and stir the starch into
it. When cold, add the rest of the
custard. Bake in one crust. When
done, beat the white OF the egg to q stiff
froth, thicken with sugar and spread on
the pie; return to the oven and brown.
How TO KEEP HAMS IN SUMNER
The following is q Kentucky receipt,
and as it is from that State that the best
hams are exported, it can not fail to be
satisfactory. After the hams have been
smoked, rub the fleshy part with mo-
lasses until it is we'll coated then sprin-
kle all over it black pepper, ground
fine, and hang the hams in the smoke
house. Thus treated hams can be kept
for two or three years, but they must
be rubbed before the fly has touched
them.
ROAST SPARE-RIB OF PORK.-As this
joint frequently comes to the table hard
and dry. particular care should be taken
that it is well basted. Put it down to
bright fire and flour it. About ten min
utes before taking it up, sprinkle over
some powdered sage; make a little
gravy in the dripping-pan; strain it
over the meat, and serve with a tureen
of apple-sauce. This joint will be done
in far less time when the skin is left on;
consequently, should have attention that
it be not dried up.
EsCALLOPED When the
potatoes are thoroughly boiled mash
them and rub them through q colander;
to q pound of potatoes put about 4
ounce of butter and q tablespoonful of
milk !. mix them we'll together, then put
them into scallop.shells or deep dish;
make them smooth at the top, cross
knife over them, sprinkle with few
drops of melted butter, and then set
them in the oven; when they are brown
ed at the top take them carefully out
and brown the other side. The dish or
she'll in which they are Drowned should
be previously buttered.
DELICATE CAKE.-2 small cupfuls of
white suger, cupful of butter, i cupfnl
of milk, the whites of eggs, l tea
spoonful of cream-tartar, teaspoonful
of soda, and 81 cupfuls of sifted -four
Stir the sugar and butter together, add
the milk, dissolve the soda in a little
boiling water, beat the whites very stiff
ly, and stir them in with q little of the
flour, after mixing the cream-tartar with
it. Bake in thin cakes, and ice. 1t is
q very delicate cake. II desired it can
be favored with grated lemoE-peel, and
the juice of q lemon added instead If
the cream-tartar; or with vanilla, or
ground mace.