The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-06-27
HONE INTERESTS.

HOME INTERESTS.
To PoAcH Eaes.-Lay small muffin
rings in pan of boiling water; break
an egg into each ring and they will
come out round and smooth.
MUFFINs-1 quart of flour, pint OF
new milk, eggs, 2 spoonfuls OF yeast.
Mix and beat all well together. This in
the evening; in the morning beat again
very well Just before you bake them.
CHOCOLATE ICING.-Put into plate |
ounces of powdered sugar, 2 ounces
of scraped chocolate and 5 tablespoons
of cold water; set it in the oven or on
the stove and stir until thick like cream.
Use while warm.
RICE GEM CAKEs-To pint soft boi.-
ed rice, add teacup of flour, table
spoon of butter, q little salt, well
beaten eggs, milk enough to make
batter. Bake on q griddle or pour in
well CREASED gem pans.
COCOANUT CANDY.-Grate the meat
of a cocoanut, and having ready 2
pounds of finely sifted sugar (white)
and the beaten whites of eggs, also
the milk of the nut, mix altogether and
make into little cakes. In short time
the candy will be dry enough to cat.
FRENCH ToAsT--Beat eggs very
light and stir them with pint of milk;
slice some nice white bread, dip the
pieces in the egg and milk, then
lay them into pan of hot lard and Try
brown; sprinkle little powdered sugar
and cinnamon on each piece, and send
to the table warm.
BAKED ToMATOEs.-Puti into bak.
ing.dish layer of rolled crackers and
small pieces of butter, then q layer OF
tomatoes, seasoning with pepper and
salt; then another layer of cracker and
butter; then layer of green-corn cut
from the cob; repeat layers until your
dish is filled, and bake three-quarters OF
an hour.
HAMBURG PICKLE.-Take gallon OF
boiling water, l pound of common salt,
Il pounds of brown sugar, and 2 table.
spoonfuls of saltpeter. Add to this !
pint of vinegar. Simmer until all the
ingredients are dissolved. Pour over
the meat boiling hot. In two or three
hours it will be ready to smoke.
MUCILAGE.-Stsrch,2 drains; white
sugar, ounce; gum arabic, 2 drains
water to dissolve. Dissolve the gum,
add the sugar, and boil until the starch
is cooked. 1t is very adhesive mucilage,
and, owing to the sugar, never becomes
brittle, so that it never scales oil, as
: most CLUES do, from stones or other
hard substances. In geological cabi'
net it is simply invaluable.
: BAKED HAM.-Boil the ham till near.
I; " done; remove the skin and cove
with a layer of grated bread crumbs
season with sugar and a very little pep
, per; bake 1 hour in an oven hot enough
I; to brown the crumbs. The ham should
: be raised from the pan in which it i:
:. baked, that it may not taste as If fried
in the fat which may exude from it.
o To MAKE CHOCOLATE.-Scrape OF
o CRATE the chocolate; take a Tablespoon
!. of it for half pint, half milk and hal
). water; put it into perfectly clean stew
: pan, make the chocolate into smooth
/. paste with little cold milk, and stir il
into the milk and water when it boils
! cover it for 10 minutes or longer; ado
sugar to taste, unless French chocolate
>. is used, which is prepared sweet enough
n CABBAGE PuDDINti.-l of a head o.
! cabbage, loaf of bakers bread, quar-
= of milk, eggs, butter, salt and pepper
). boil the cabbage until thoroughly done
}. then chop it very fine; break the breat
!. into fine crumbs; place alternate layer
y of cabbage and bread-crumbs in a dish
), seasoning every other layer generousl.
" with butter, pepper and salt; finish OF
" with layer of bread-crumbs; scald tn
q milk, beat the eggs well, then add then
N to the milk; pour over the puddin.
= carefully, and bake half an hour or un
til the pudding is light brown.
FINE BRPAKFAsT RoLLS.-Boil pin
- of milk, ard stir into it heaped table
!; spoonful of lard and even tablespoon
r fuls of sugar. Let it cool, and whel
: mi.k-warm add flour enough to make
- batter as thick rs muffin butter. Thel
!, stir in q good gill of yeast, and let
- rise ten hours; then sprinkle some floul
:. on the paste board. Lay the dough OF
it, and sprinkle over it just enough sift
ed flour to roll it out about of an incl
thick. Do not stir or knead it. Cut on
- with round cutter, brush the top Q
=, each roll with melted butter, the
:. double each roll by folding the two op
posite edges together, brush the top wit
-. melted butter. Set to rise in q warn
~ place, and when very light, in about
y. hours, bake them 10 or Is minutes in
- moderate oven, and serve at once. The
~ should be of a very light brown color.
To CAN PEACHEs.-Fruit shoul
ID never be canned in tin, when glass ca
be procured. White peaches are bes
~ to can, and though they cost more ar
.. really cheaper, for they are more solid
20 always keep better and the flavor is in
N finitely finer. Whether white or yello,
n. fruit is used always leave the stone al
4, tached. Pare your peaches and leav
re- them whole, or cut them, as preferred
Pack them in jars, not too tight, an
10 cover with cold water. When all ar
he packed pour off the water into pre-
re serving kettle, and to every quart ia
~ allow o quarter pound of sugar. Me
t, these together till q sirup is formed
pc While it is preparing set your jail
(flled with peaches) in kettle of col
water and leave them till the water boil
around them and they are thorough
heated through, then pour tie sirup o
5; them and fit the covers on Immediately