The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-06-20
HOLE INTERESTS.

HOLE INTERESTS.
| GINGER SNAPS.-7 cups of flour, l
cup of sugar, cup of molasses, 1 cup
of butter, egg; tablespoonful each Of
ginger, soda and vinegar.
To PRESERVE ORANGE JUICE
Squeeze out pint of Juice from the
best oranges to be procured, strain it
through fine muslin, and let it simmer
gently for 20 minutes, with I of a pound
of loaf sugar. When cold, put it into
small bottles.
LEMoNADE.-Upon the very thin
rind and juice of good sized lemons
put sugar to your taste, and pints of
boiling water. The lemonade should
be made Sc or 48 hours before using it.
Leave the peal in day. Strain before
using.
LEMON SHERBET.-Scald / quart of
milk with pound sugar and rind of 2
lemons. Strain, and when cold, put in
freezer and beat light. When partially
frozen add beaten whites OF 8 eggs, with
juice of 4 lemons, cup of sugar; then
freeze.
GINGER BEER PowDERs.-Powder
white sugar, 2 drains; powdered GIN
ger, grains; carbonate of soda, 26
grains; mix and wrap in thin paper.
For use dissolve each separately in a
glass of water, mix, and drink while
effervescing.
BERRY PUDDING.-Stew q quart of
blueberries or whortleberries; sweeten
to taste. Take stale bread, and butter
each piece; immerse each piece in the
berries, and lay in pudding-dish first
layer of bread, then layer of berries,
taking care to have the last layer one of
berries. To be eaten cold, with milk
and sugar.
Potato SoUP.-Take large, mealy
potatoes, peel and cut in small slices
with an onion; boil in pints of water
until tender, and pulp through a col.
ander. Add small piece of butter, a
little cayenne pepper and salt, and Just
before the soup is served tablespoon
fuls of cream. Do not let it boil after
the cream has been added.
CLEANING KID GLOvEs.-The SIM
plest and most successful method Of
cleaning kid gloves is to buy pint of
naphtha, price 10 cents, of any dealer
in burning fluids; wash your kid gloves
in il as If it were water, rubbing the
parts soiled most. Wash two or three
times in clean fluid, according to the
needs of the soiled gloves. The usual
care should be taken, as this fluid is
highly explosive, much the same as kero-
sene.
Snow CUsTARD.-BeatS eggs, leav-
ing out the whites of 4; add them to /
quart of milk and 5 ounces of sugar;
have shallow pan of hot water in the
oven, set the dish into it, and bake till
the custard is thick; then take it cut
and set it away to cool; beat the re-
naming whites very light, add
pound of sugar gradually and a tea
spoonful of lemon-juice. When the Gus
tard is cold lay the whites over the top
in heaps, but do not let them touch.
RYE BREAD-1 cup of yeast, or
5 boiled potatoes, mashed hot and very
smooth, 8 pints of rye flour, heaping
tablespoon Of sugar, and l quart of
tepid water. Beat all we'll together,
and let it rise over night. In the
morning add pint bowl of corn meal
and sufficient rye flour to knead well.
Let it rise once more, but take care that
1t does not sour in the least. Mold it
into lOaves, set in warm place to rise,
and bake like wheat bread.
THE CARE OF LAMPs.--A wide wick
tube in burner is better than q narrow
one, as the wider the wick used, if it
works freely in the wick tube, the great
er the amount Of capillary force and the
larger the quantity of oil that will lie
pumped up by the wick TO feec the
flame. Wicks should be selected that
are closely woven, and should fit loose
" and work freely in the wick tube.
Compression of the wick prevents free
flow of the oil. A wick made of COM
mon candle-wicking inclosed in a mus
lin casing is the best that can be used;
and such wicks can be made by any one
skilled in the use of the needle. The
fbers of the cotton must be laid smooth.
ly and enclosed in the muslin casing so
that the width and thickness of the wick
will be the same as the wick tube in the
lamp; care being taken to avoid any
knots or unevenness that would prevent
the wick from being easily raised or
lowered. A proper supply of air must
be furnished the flame or the combus-
ton is imperfect; hence the necessity
of keeping tie disc (or perforated plate
in which the chimney usually rests) free
from dust and bits of charred wick that
are apt to fall on it, and which, if per-
mitted to remain, clog the holes in the
plate and prevent ths free flow of air
absolutely required to supply the flame
and insure good light. To remove the
dirt and charred wick from the plate,
use hard brush. Careless or improper
trimming is often the cause of poor
light. The charred portion of the wick
should always be removed before light
ing the lamp, SD that there may be q
free flow of the oil in the lamp to the
flame in the top of the wick tube If
the end of the wick has become crusted
or hardened it should be trimmed off
with pair of sharp scissors, as the oil
can net flow through the crust formed
by continuous use of an untrimmed
wick. Lamps should be emptied at least
once week, the oil turned back into
The can, and the lamp well washed out
with hot soap-suds. In lighting the
lamp, turn the wick up slightly ut first,
until it gets well started and the oil
lows freely to the flame, and then
turn up to The desired height. II the
lame drops to any considerable extent
after the wick is turned up, make u
change in the wick.
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