The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-10-03
HONE INTERESTS.

BATTER PUDDING.-One quart milk
six eggs, eight tablespoonfuls flour, and
little salt; bake half hour.
/ LIGHT TEA-cAKE.--One cup sugar
two eggs, half cup melted butter, one
and one-fOurth cups of milk, flour to
make Il stiff batter, two teaspOOnfuls
soda; bake twenty minutes in a hot
To CLEAN PAINT.-An ounce of pull.
verified borax, u pound of best brown
soap in small pieces and three quarts OF
water are to be mixed and put on the
fire. 1t should simmer until the soap
dissolyes, being frequently stirred. Dc
not allow it to boil. Use with flannel
and rinse off rs soon as the paint is
clean. This mixture is also recon-
mcnded for washing clothes.
SHOE POLIsH.-A self-shining liquid
shoe polish may be made rs follows
Soft water, one gallon; extract of log
wood, six ounces; dissolve by aid Of
heat. Soft water, one gallon; bor:lx,
six ounces; shellac, one and One-halt
ounces; boil, stir and add three-eighths
of IN ounce of bi-chrOmate of potash
dissolved in half pint of water. Mix
all together, warm, and add three
ounces of ammonia water. Half or a
quarter of these ingredients may be
used.
PRESERVING CITRON.-Pare the cit
ron and cut it into small pieces, not cx-
ceedind a quarter of IN inch in thick
ness. Remove all the seeds, weigh and
put them in alum water for two or three
hours. Then turn the alum off and
boil in clear water until you can pierce
them with straw. Make a sirup, al
lowing one-half pound of sugar to a
pound of fruit, adding half 4 pint of wa
ter to pound of sugar. Place your
citron in the sirup and cook the same as
other preserves. just >befOrc taking
from the stove, slice in two or three
lemons, according to quantity of pre-
serves; then let them boil il minute
longer.
ESCALLoPED GREEN TOMATOES
Fifteen mcdium-sizcd green tomatoes,
slice thin and throw them into salt and
water for 4 short time. Take an earth
en- pudding-dish and cover the bottom
of it with cracker-crumbs, then put in
Il layer of tomatoes. Season with but
ter, pepper and salt, using butter plen-
tifully. Thus alternate the layers until
the dish is full. Put in half Il tcacupful
of water, cover with a plate and bake
for an hour or longer. A layer of
crumbs should he on top. Green to-
matoes require Il good deal of season.
ing to make them pal;ltable.
BAKED CHICKEN PIE.-Linc Il deep
dish with moderately thick paste.
Having cut up your chickens, and sea-
soned them to your taste with salt, pep
per and (if you like iD mace and Il lit
tie grated nutmeg, put some pieces of
cold ham between the chicken, and if
you have some oysters you will find
them Il great addition to your pie; also
Il few yelks of hard-bOilcd eggs Fill
the dish two-:hirds full Of cold water and
pieces of butter rolled in flour. Put the
top crust on, cutting hole in the CEN
ter of it. Cut out Of the paste some
handsomely shaped leaves, which lay
around the edge of your pie. You may
also form rose to lay in the center.
CHILL SAUCE.-Eightcen good-sized
ripe tomatoes, six metlium-sized onions,
three red peppers, two and One-llalf cups
vinegar. Chop the onions and peppers
fine, peel the tomatoes and squeeze out
the juice. Take the juice with all the
other ingredients except the tomatoes
and boil together for Il few minutes, then
add the tomatoes, chopped fine, and
boiled twenty minutes longer. Season
with sixteen tablespoonful of brown
sugar, eight tablespoonfuls of salt, two
nutmegs, Il large teaspOOnful of ginger,
one and 4 half tc;lspoonfuls of CHINA
mon and One-half teaspOonful of cloves.
Cork tightly and seal.
BOILED FLOUR FOR GRUEL.-Take n
pound of flour and tie it Us tightly rs
possible in pudding-cloth. A piece of
well washed, unbleached muslin answers
every purpose. Put this ticd-up flour
into Il pot of boiling water and let it boil
twelve hours, adding boiling water from
time to time; remove the bag and hang
it up all night so that it will cool and
dry; open the bag, and remove with 4
knife the discOlOred skin which has
formed the ball of flour; CRATE, roll, or
pound the flour, which should be very
hard and firm; put the grated flour i'm
a closely covered glass jar, and use rs
you would corn-starch or arrOw-rOOt.
This is an admirable food for invalids
and for children, especially those suf-
fering from summer complaint.
ANGEL FOOD.-Here is recipe for
F." Angel Food" the delicious white cake
which is becoming SO popular. In taste
and appearance it is every thing that
cake should be: The white of eleven
eggs, one cup of flour after sitting, one
teaspoOnful of cream-tartar. Sift the
flour and cream-tartar four times. Beat
the eggs TO stiff froth, and then beat
in one and one-half cups of granulated
sugar, and a teaspOonful of vanilla. Add
the flour and beat lightly but thorough
ly. Bake in an INCREASED pan, slowly,
forty minutes. The pan should have
tin strip projecting above each corner,
in order that when it is turned over to
cool, the air may circulate freely under
it. Cut it out when cool. The pan
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