The Iola register., 1879-09-12
D IL u IL.
HONE INTERESTS.

SOFT GINGERBREAD.-One teacup of
sirup, teacup sour cream, egg, tea
spoonful saleratus, half a teaspOOnful OF
ginger, enough flour to make it q little
thicker than jelly-cake; not too stiff.
IRON RUST FROM LINEN.-To remove
iron rust from linen, apply lemon-juice
and salt; expose to the sun. Make two
applications if necessary. Then when
perfectly dry, rinse in clear cold water.
Lemon-juice can only be used on white
goods, as it takes out printed colOrs as
well as stains.
PRESERVING EGGs.-Fill an eggg-bas-
ket with eggs, and immerse them in a
kettle of boiling water while you count
twenty. Be sure and have the water
boil all the time the eggs are in. and also
see that it covers the eggs completely.
Let them stand till perfectly cold, then
pack in salt. OF course perfectly fresh
eggs must be secured, then they will
keep so.
CREAM CAKEs.-Melt as much butter
i'm a pint of hot milk as will make it rich
as cream. Mix i'm flour enough to form
dough Gt will probably take one
quartz, and knead it well, not forgetting
to add pinch of salt. Roll out rapidly
on your board several times, cut into
small squares, and bake on griddle.
These cakes are considered to be suit
able accompaniment to oyster soup.
How TO CLEAN BLANKETs-Put two
large tablespoOnfuls of bOrax and a pint
bowl Of soft soap into a tub of cold
water. When dissolved put in a pair of
blankets and let them remain there over
night. Next rub them out and rinse
thoroughly in two waters, and hang
them to dry. Do not wiring them. This
recipe will also apply to the washing of
all kinds of flannels and wOOlen goods.
1t is equally useful in washing lace cur
tains and mosquito bars. Remember
not to wiring the articles washed, and in
variably use cold water.
AMBROsIA.-Spread in a glass dish a
then Il layer Of peeled oranges sliced
thin, and so on alternately until the
bowl is full. The top layer is of the
cocoa-nut and sugar. Let it be made
several hours before serving it up. The
precise proportions are difficult to give,
us the amount of sugar required must
vary according to the flavor and sweet
ness of the oranges. A generous allow
ance Of sugar, however, ought to be
made-say, one pound and quarter to
one dozen fine juicy oranges, and the
meat of one fair-SiZed cOcOa-nut
SQUASH PIE.-Stew the squash as usn-
al with little salt: rub it through a col
ander, and have it perfectly smooth;
mix the squash with sweet milk; if you
have cream it will be all the better:
make it about rs thick as batter, adding
the yelks of two eggs: sweeten with
pulverized sugar to taste; flavor with
rOse-water, or with nutmeg: line pie
dish; fill with squash, and bake for half
an hour; if you do not want pie make
fritters, and fry brown, with good but
ter; when about to serve, sprinkle lit
tie sugar on them: squash does not re-
quire much sweetening.
VIRGINIA MIXED PICKLES.-One-ha
peck green tomatoes, twenty-five medi-
um-sized cucumber, fifteen large white
onions, One-half peck small onions, two
large heads cabbage, one pint grated
horse-radisl, One-half teacup ground
black pepper, one-half pound ground
mustard, two ounces turmeric, two
ounces cinnamon, two ounces celery
seed. Slice the large onions, cut cab
bage Us for coarse slaw, quarter cucum-
bers lcngthwise and cut in pieces an inch
long. Mix together and salt (add the
little onions whole) with two quarts of
salt; mix thoroughly and let stand
twenty-four hours. Strain off the juice,
put them in vinegar and water, half and
half. Let stand day or two. Strain
again as dry rs possible; add the spices,
pour over it one and half gallons fresh
apple vinegar boiling hot; do this three
mornings in succession, using the same
vinegar each time. The third morning
add one pound of sugar to the vinegar,
and boil. This is excellent and makes
four gallons.