The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-04-18
HONE INTERESTS.

PH-CRUsT.-To prevent the juice Of
pies from soaking into the under crust,
beat an egg well, and with . bit of cloth
dipped into the egg, rub over the crust
before filing the pies.
HICKORY Nut CAKE.-1} cups Of sug-
ar, s eggs, cup Of raisins, 1 cup Of
hickory nut meats, teaspoonful OF so
da, 2 Of cream-tartar and flour enough
to make stiff batter.
GOLD AND SILVER CAKE.-1 cup Of
butter, 2 of sugar, 1 of sweet milk, Of
flour, 2 teaspoonfuls Of cream-tartar, I
of soda and eggs; take the whites for
silver-cake and the yelks for gold.
SWEET RUsKs.-1 pint warm milk, 1
cup of butter, cup Of sugar, 2 eggs, l
teasp0onful salt, tablespoonful of
yeast; make sponge with milk and
yeast; add -four for thin batter; rise
over night; in the morning add butter,
eggs and sugar; beat well together; add
salt and flour enough for soft dough;
mold with the hands into balls; let them
rise very light and bake; wash the tops
with soft cloth dipped in molasses and
water.
WHITENING BEEswAx.-Take the
cleanest beeswax you can obtain, melt
it in hot water, skim it out in basin
previously oiled; when cold cut the wax
in thin slices; expose these to the action
of the sun and air upon white dishes,
sprinkling it, unless there is rain, once
or twice day with clean water. At
the end of week melt the wax again,
and proceed as bef0rs. In hot weather
the wax may be foated on water in the
middle of the day.
FRUIT SPONGE.-Ln q long baking
pan bake sponge cake, which shall be
about an inch and q half thick when
baked. Split it open while hot and
spread inside layer of thin-sliced, rich,
juicy peaches; over these spread q layer
of icing and lay the other half of the
cake on top, baked side down; on top
spread another layer of peaches and
icing, and ice the sides of the cake also.
Set in cool oven and brown slightly.
Eat with cream. Any other juicy fruit
may be q ed instead Of peaches or can
ned fruit might be used.
FRUIT PUDDING.-Pour over half q
loaf of dry bread boiling water enough
to cover it; let it stand until soft, then
drain off the water and add to it 8 eggs
well beaten, cups of white sugar, q
lump of butter the size of q hulled wal
nut, and pint of any dried fruit you
please. Mix the ingredients thoroughly;
put in q Toured cloth, drop into boiling
water, and keep it covered and boiling
for one hour. Serve with sweet or sour
sauce, as you prefer. Good cream, well
sweetened, into which you have squeezed
the juice of lemon, is best.
THE BEST WAY TO Cook GOLDFISH.
Pick it into shreds-not too fine-re-
moving all bones: Soak in cold water
about 20 minutes, then set it on the
stove and let it heat to nearly boiling;
then pour off the water and put on fresh
let this heat, and by this time the fish
will be fresh enough for use. Pour off
most of the water, and put in enough
sweet milk to make all the gravy you
want over it; heat to boiling; stir in
enough flour dissolved in water to thick
en- moderately, add quite q large piece
OF butter; if too fresh, season; and last
ly, stir in two eggs we'll beaten; remove
from the fire at once, and you will have
q delicious dish.
BEEF RoLLs.-Cut . large, thick
piece of rump steak into long slices,
perhaps three eighths of an inch thick.
Roll them up, tie them with q thread or
string, and fry them brown in little
hot butter. Then make q good bro n
sauce or gravy, add to it pepper, salt,
vinegar and spices to taste with q few
capers, and let the beef rolls cook in it
for few minutes until thoroughly sea-
soned. Put with these at the same time
into the gravy few olives which have
first been stoned. Take the strings off
the rolls and serve on platter with the
gravy poured around them; there must
above all be plenty of this sauce or
gravy.