The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-11-28
HOME INTERESTS.

MINcE-PIEs.-One pound meat chop
ned fine, two quarts apples, one quart
cider, one pint mOlasses, One-half pound
of brown sugar, One-quarter pound raj
sins, salt, and all kinds of spice to taste;
put on the stove in porcelain kettle,
and let boil slowly for half a day.
BEEF A LA MODE.-For six pounds OF
the round of beef take half dozen
ripe tomatoes and cut them up
in a vessel with tight cover, also add
two or three onions, half dozen cloves,
stick of cinnamon, a little whole black
pepper. Cut gashes in the meat and
stuff them with salt pork cut into small
bits. Place the meat on the other in
gradients, pour over half cup of vine
car and cup of water, cover tightly
and set on the back of the stove. Cook
slowly four or five hours; when about
half done, salt to taste. Take out the
meat when done, strain the gravy and
thicken with a tablespoonful of flour.
CREAM CHEEsE.-To every quart of
new milk add one gill of cream make it
slightly warm put in very little rennet,
Just enough to turn it; when the curd
comes, lay a cloth on mold, which
may be the bottom of a sieve, but should
be the size desired for the cheese, then
take out the curd with a skinner, fill
up the mold, turn the cloth over it and
leave it to drain; as the curd settles
keep filing in more, gently pressing
down, till all the whey is out; turn it
into dry cloth, and press it down with
moderate weight, not exceeding two
pounds; at night turn it into a clean
cloth; next morning sprinkle on little
fine salt; when dry enough lay it on a
bed of strawberry or ash leaves, cover
over with the same, turn it over twice n
day, change the leaves occasionally land
in a fortnight it will be ready for eat
ing.
ORANGE PUDDING.-Peel and slice
three or four oranges, and lay in pud-
ding-dish, with one-third cup of sugar;
make custard of one pint of milk, the
yelks of three eggs, and one spoonful of
corn-starch, and One-third cup of sugar;
when cold pour over the oranges; beat
the whites of three eggs and One-third
cup of pulverized sugar to a stiff froth
and pour over; put in the oven few
minutes to brown. To be eaten cold.
Another style-Stew six large apples
and pass through a sieve; rub together
quarter of a pound of butter and half
pound of sugar; stir in the apple while
hot. After taking the skin and white
pith from two large oranges, chop very
fine and add to the other ingredients !;
beat the yelks of six eggs very light and
add; reserve the whites for the me-
ringue. Bake in a rich paste. Flour
the meringue frosting with Orange-juice
and Il little finely grated rind.
WEDDING CAKE.-Prepare your in
gradients the day before making your
cake. Pick and stone four pounds of
the best raisins; do not use the seedless
raisins for this cake; wash and pick
over four pounds of currants; drain
them in cOlander and spread them on
dishes to dry, or you may sprinkle them
with Indian meal, rubbing the meal well
through the currants, and sitting them
in Il sieve to clear them from it; cut up
two pounds of citron in thin pieces, and
when just ready to use the fruit strew it
thickly with flour; CRATE four nutmegs
and mix them with a tablespoonful of
ground mace, two tablespoonful of
ground cinnamon, and 4 small half tea
spoonful of ground cloves; sift these
spices and mix well together in cup {;
mix together two large glasses of wine,
one of brandy, and one of rosewater;
cream together one pound of powdered
sugar and fifteen ounces of best butter;
beat twelve eggs until perfectly smooth
and thick, and stir them gradually into
the creamed butter and sugar, together
with pound of flour which you have
sifted in basin; then add by degrees
the fruit, spice and liquor, and stir the
whole very hard at the last; line your
pans with well creased paper, and bake
it in 4 moderate oven for six hours ut
least; ice it the next morning, first
dredging flour over the outside, and
then wiping with towel; almond icing
is very nice for this cake.
| Consumption Cured.