The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-05-09
HONE INTEREsTs.

HONE INTERESTS.
RHUBARB PH.-1 cup chopped rhu-
baib, cup sugar, egg, blespoon
# 6"ur to every 8 cups Of rind. lemon
grated.
To PRHvKNT BLUE FROM EADING.-
Put an ounce of sugar Of lead into .
pail Of water; soak the material in the
solution for two hours; let dry before
being washed or ironed. Good for all
shades Of blue.
LEMON PIE.-1 cup Of sugar, lem
ons, all the juice and q teaspoonful Of
grated peel; . teaspoonful Of corn
starch, dissolved in q little cold water;
To CYsrALLIzE GRAssEs.-1 pound
best alum, powdered; gallon Of soft
water; boil until dissolved; dip the
grass in the solution, and allow it to
remain 6 or Z hours; remove and dry
in the sun This is reliable recipe
STRAWBERRY DEssERT.-FM cups
loosely with strawberries, or any other
nice ripe berries, and pour over them
corn-starch blancmAnge to fill the in
terstices between the berries. Turn
when cold, and serve with cream and
sugar,
STRAWBERRY SHoRrcAKE.-2 cup
fuls OF -four, cupiul of sugar, cupful
of sweet milk, l egg, 2 teaspoonfuls OF
baking-powder, 2 t~asp0onfuls of melt
ed butter; bake in jelly pans in 2 or 8
cakes, as desired.
FRIED CUcUNBERs.-Pare, and lay in
icewater about an hour; cut length
wise into slices nearly 4 an inch thick,
and lay in icewater q few minutes lon
ger. Wipe each piece, sprinkle with
pepper and salt, and dredge with -four.
Fry to . delicate brown, in nice lard.
GINGER POUND CAKE.-Take l cup
full of butter, cupful of sugar, l cupful
Of molass. 8, 8 cupfuls Of sifted flour. 8
eggs, l teaspooniul of cream-tartar, !
small teaspoonful of coda dissolved in I
cupful of milk. One tablespoonful of
ginger, and tablespoonful of CHINA
mon, are very good.
SPANISH PIcKLED ONIoMs.-Cut on.
ions into slices, put layer of them in:
to jar, sprinkle with cayenne pepper
and salt, then add another layer OF
onions and proceed as before. Pro.
coed in this way until the jar is full, and
pour cold vinegar over all till covered.
They will be fit to use in month.
To boil AsPARAGUs.-Tie it in
punches; cut off the white ends. to have
the pieces of even length; put into boil
ing water, and boil from 20 to 80 min
utes. Have ready hot, buttered toast
on platter; lay the punches of aspar-
agus carefully on the toast, cut the
string and pull it out. Then spread the
asparagus over the toast, and put on salt
and melted butter.
ITALIAN CREAM.-Put . gill of good
fresh cream, 2 eggs. 8 spoonfuls of pow
dered sugar, and little orange-fower
water, into pan, and whip them up
together. When the cream is sufficient
ly thick, put it into deep dish with
plenty of powdered sugar; set it on hot
ashes, cover it, and lay hot ashes on the
top, which must be renewed until thu
cream is done enough, then let it cool
and serve it.
Snow PRONUNCIATION giving the
recipe for the above pudding, let me say
that eggs should be placed in cold water
for some minutes before being beaten
an egg-whip is necessary to bring the
whites to stiff froth; fork is best I, I
beating the yelks. When milk is to be
boiled for custard or other uses, or,
when milk and eggs are to be boiled to-
gether, q farina kettle should be used !;
in it, the milk can not scorch. nor the
custard curdle. A porcelain lined YES
sci 10 next best, and tin will ansH er. but
the milk will stick to the bottom. What.
ever the vessel used, it should be kept
solely for that purpose, and never used
for fruit or vegetables In making snow
pudding give yourself plenty Of time;
it can not be d"ne in hurry. In cold
weather make it the day before it is
needed; in hot weather make early and
place on ice. Make first boiled GUS
tard, of quart of milk and the yelks
of 5 eggs, well beaten. When the milk
is boiling pour it over the eggs; stir
we'll and return it to the vessel and let
it come to the boil; requires no sugar.
When somewhat cool add q little vanil q.
Set it in q cool place, till needed Then.
to box Of gelatine add pint Of cold
water and soak hour; add IL pounds
sugar. the juice of lemons and q quart
of boiling water; stir till all is dissolved
and then strain through q jelly bag;
take from it l pint and place the rest on
ice. to CONCEAL; take the whites of the
5 eggs you have used for the custard
and beat as stiff as possible; then beat
into them 4 cup of pulverized sugar
and the pint of gelatine mixture which
you have reserved; it should be cool or
it will 6atten the eggs; pour into q mold
or molds; also set in . COOL place to
stiffsn When it is time to prepare. the
dessert for the table, turn out the con-
tents of the mold into q shallow RI IS
dish or bowl cut the jelly into triangular
pieces and lay around it; lastly, pour
over both the custard. This pudding
will repay the trouble Of making.
An Engineers Need Of Nerve.
Unquestionably the bravest men in