The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-09-05
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3 Brown BREAD.-Take one quart OF
buttermilk, one of sweet milk; thicken
with half Indian meal, and half rye flour
or wheat; add salt and molasses, if
wished: a heaping teaspoonful of soda.
GREEN Corn PUDDING. Take a
dozen ears and CRATE them; add tea
cup of milk, a spoonful of butter, tea
spoon of salt, and some grated nutmeg;
mix well together; put in /; pan, place
in a hot oven, and bake for an hour. -
4 Corn BKEAb.ATaka two quarts Of
Indian meal. one pint of bread sponge,
water enough to wet it; mold in half
pint of wheat flour, tablespoonful Of
salt. Let it rise, and knead a second
time. Bake an hour and a half.
STUFFED TOMATOEs.-Cut in halves
and hollow out in center; take whatever
cold meat You have, chop with onion
some herbs, crumbs Of bread, and add
to it two yelks of eggs; fill up your to-
IpatOes, and put in Il buttered pan; let
them bake slowly.
SLICED ToMATOEs.-Pare and slice
with sharp knife, lay in Il glass dish
and pour over them Il dressing made
thus: Rub a teaspoon Of sugar, half as
much each of salt, pepper and made
mustard; beat into this the yelk of Il raw
egg, and then, a few drops at time,
five teaspoons Of vinegar.
RAISED BIsCUIT.-Take some light
bread-iough sufficient for two square
tins of biscuit, mold in four ounces Of
butter, and let it rise again, and when
light pick up small punches of dough
and drop on buttered tins. Let rise Il
few minutes, then bake slowly. -.f =
ROLLs.-Pour boiling water into Gra-
ham flour, stir with a spoon, then stir
in dry flour and knead. Work into
rolls IN inch and half or two inches in
diameter, and bake in quick oven, but
not so hot rs for gems. With expert
ence the rolls may he made much larger.
Excellent for dyspeptics.
I CURRANT BREAD.-Take some light
sponge OF bread-dOugh, enough for two
lOaves of bread: add u half-pOund of but
ter, one of brown sugar, one of currants
and caraway seeds, if you like, or a ia
blespoonful of allspice. Put in pans,
and when light, bake one hour in slow
oven. Eat with butter.
CHICKEN SALAD.-Boil or roast nice
fowl When cold chop off all the meat
and chop it a little, not very small; cut
up large bunch of celery and mix with
the chicken; boil four eggs hard, mash
and mix them with olive oil, pepper,
salt, mustard and gill Of vinegar.
Beat this mixture together, and just be-
| f,r.n ! no chi.
PANCAKEs.-Taket three eggs and stir
them into pint of milk: add Il good
pinch of salt and enough prepared -four
to make it into Il thick, smooth batter.
Fry in boiling fat till nearly done: roll
over on the other side: drain, and serve
very hot with lemon and powdered loaf
sugar. The feat of tossing the pancake
in the pan requires deXterity. but is not
difficult if the batteri is very light.
To CAN PEACHES. Choose the cling
stones. Pare, halve, and stone them.
Boil the stones or pits until all the flavor
is extracted: then having every thing in
readiness (the cans, with their covers
and the wax to seal them), pour off the
water from the pits, and when it is ut
boiling point, throw into it enough of
peaches to fill three or four cans: sprin-
kle over sugar to taste, or about Is much
us would be sprinkled over fresh peaches
for the table. When just scalded, can
them, placing round pieces If writing
paper dipped in brandy over the tops
of the peaches before putting on the
/ covers.
| MIXED PICKLES.--o one gallon good
cider vinegar add one-quarter pound
cloves and set on the stove to heat: fill
fruit cans with small cucumbers, beans,
onions and green tomatoes; if YOU like
first wipe them with II dry cloth; do
not crowd them into the can, but fill it
! full when the vinegar comes to scalding
heat: skim if it needs it and pour into
the cans slowly until filled; then seal
them tight. have put pickles up IN
this way and never had any trouble with
them. never salt cncumbers or any
thing else for picking. / have picked
barrels of cucumbers, tomatoes and
beans, simply putting them into cold
vinegar and never had any turn soft,
yet put few gallons of vinegar in the
barrel, throw in some whole cloves, put
in my cucunibers; then add vinegar and
cloves as fill the barrel up. q En-