The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-08-22
HOnR INTERESTS.


Birds NEST PUDDING.-Make a bat
ter Of cream and -four, little salt and
saleratus. Pare and slice sour apples
very thin; butter q tin and put SOME of
the batter in the tin; then add apples
and cover with the remainder of the bat
ter; bake three-quarters of an hour.
PRESERVED TOMATOEs.-TakeO of good
ripe tomatoes such quantity as you
wish to preserve, pare them, cut them
in quarters Gf large ones), place them
in n stew.pan with little winter, so they
will not burn; being a very juicy fruit
they require to be cooked until the juice
is nearly all out; then add white sugar
One pound to each pound Of fruit
cook slowly one-half hour.
CANNED GRAPEs.--StRieeze the pulp
from the skin, Us the seeds are Objec.
tionable; boil the pulp until the secd'
begin to loosen, having the skin boiling
in a little water, hard, as they are tough
When the pulp seems tender, put il
through the sieve; then add the skins
if tender, with the water they boil in, i
not too much. Use large cOffeecup o
sugar for a quart can; boil until thick
and can in the usual way.
OATMEAL JEtLY.-Put half pint o
good oatmeal to soak over night in ;
little less than quart of water. In TIL
morning drain through a sieve, pressing
out all the water, and to it add one pin
| and half of hot water. Season witt
salt, boil up quickly, then set back t.
simmer ten or fifteen minutes. POu
into mOlds, and in half an hour it will
be set sufficiently to turn out into sall
GERS. Eat with cream and sugar. TIL
success of this dish depends very mucl
upon the quality of the meal. -
GREEN CORN PICKLEs.-When tn
corn is little past the tenderest roast
ing-ear state, pull it; take off one thick
ness of the husk, tie the rest Of the husl
down at the silk end in close and tigh
manner; place them in clean cask o
barrel compactly together, and put OF
brine to cover the same of about two
thirds the strength of meat pickle. Whel
ready to Use in winter, soak in cold wa
ter over night, and if this does not ap
pear sufficient change the water an
freshen still more.
APPLE MARMALADE.-Peel and cor
two pounds sub-acid apples and pu
them in an enameled saucepan with on
pint of sweet cider, or half pint of pur
wine, and one pound of crushed sugar
and cook them by gentle heat thre
hours, or longer, until the fruit is Yer
soft, and then squeeze it first through
colander and then through a sieve.
not sufficiently sweet, add powdere
sugar to suit your taste, and put away i
jars made air-tight by a piece of we
bladder.
GRAPE JELLY.-Take some of til
best black grapes, strip them from tn
stalks, stir them with wooden spOo
over gentle fire till they burst; strai
off the juice (withOut pressing) tEroug
a jelly-bag or thick muslin; weigh tn
juice and boil it rapidly for twenty mil
utes: then take it from the fire, and
each pound of juice add fourteen ounce
of good sugar roughly powdered, an
boil quickly for quarter of an hOul
stirring it constantly, and Swimming
carefully. 1t will be quite clear, and {
pale rose color.
TOMATO CATSUP.-Take one pee
ripe tomatoes, cut a slit in them, an
put them into porcelain lined KEITH,
Boil until the pulp is dissolved: strai
and press, first through a cOlandel
then through hair sieve; then boil fC
five hours with one ounce salt, one Dune
mace, one tablespoonful black pepper
one teaspOOnful cayenne, one table
spoonful powdered cloves, seven {
ground mustard, and one of celery seed
this last tied in a thin muslin bag: st
frequently, especially during the In:
! hour; turn it into a stone jar to cool
and, when cold, add one pint strOn
vinegar: take out the bag of celery seet
and bottle. Seal the corks, and keep
a dark, cool place.
MELON MANGOEs.-The late, small
, and smooth muskmelOns are used ft
this pickle. Cut out plug at the stel
end, or, as some prefer it, from tn
side; scrape out the contents, replaC
the plug and secure it with wOOde
pin, and put the melons thus prepare
, into strong brine. When they hay
been in the brine for twenty-fOur houl
or more, they are ready for stuffins
The stuffing is made of any pickle m:
terial at hand shredded cabbage, broke
,, caulifiOwer, small onions and cucun
bers, green beans, peppers, mustar
seed, nasturtiums, scraped hOrseradisl
and the like. Cabbage and the othe
, stuffing, except the arOmatics, are be
ter for being scalded and cooled. Stu
the melons according to fancy, and the
sew each plug in its place by means {
needle and coarse thread. Place til
stuffed melons in a jar, add cloves, pei
per, and other desired spice, and POI
boiling vinegar over them. Repeat til
scalding of the vinegar for three days