Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1880-03-25
DOMESTIC ECONOMY.


one cup raisins, one cup vinegar, one
cup water, one cup sugar, one cup mo-
lasses, three-fourths OF cup butter, and
spice. Use upper and under crusts as
usual. 49, 1852
DELICATE CAKE.--One cup of sugar,
half cup of butter, half cup of sweet
milk, one and half of -four, one tea
spoonful of cream of tartar, half tea
spoonful of soda, four eggs (the white
only. ~
OATMEAL BLANC MANGE.-A deli
cious blanc mango may be made by stir
ring two heaping tablespoons fine oat-
meal into little cold water, and then
stirring quart of boiling milk; boil
few minutes; flavor; turn into molds
when cold; eat with jelly or cream.
SPONGE CAKE.-The weight of nine
eggs in sugar, the weight of six in flour,
nine eggs; beat the whites and yelks
separate, then together; beat in the
sugar and -four, the last for twenty min
utes; little salt and vanilla. Bake in
quick oven.
MUFFINs.-One pint Of milk, one cup
of sugar, five cups of sifted flour, one
teaspoonful of soda and two teaspoonfuls
of cream of tartar sifted in with the
-four, two eggs, and butter the size of
an egg. Beat butter and sugar, add the
eggs, mix with milk and stir in the flour.
This will make twenty in gem pans.
Always have your pans hot before put
ting in.
PRESSED CAKE.-One and half cups
sugar, one-half cup butter, one-half cup
sweet milk, three eggs, two teaspoon.
cream-tartar, one teaspoon soda, and
two cups of flour. To one-third of thi.
mixture add one cup chopped raisins,
one teaspoon cinnamon, one-half tea.
spoon cloves, and one of nutmeg. Make
two cakes white, with one of brown be-
tween. Put together with frosting.
POTATOES LA DUCHEssE.-Take
eight large potatoes, boiled and mashed
fine, one tablespoonful of butter, the
yelks of two raw eggs, a little salt; stir
all together over the fire, then set it
away to cool. When quite cold roll it
on board with flour to keep from stick
ing. Make it in cake or any form you
wish. Take the white of the egg, beat
with little water, dip in the potato and
roll in bread or cracker crumbs. Fry in
hot lard.
CocoANUT PUDDINa.-Put in one
half packet of desiccated cocoanut, or
crate large one with brown skin pared
off, into pudding dish. Break in
pieces two small sponge cakes. Pour
over the cocoanut and cake quart of
boiling milk with one tablespoon of
butter melted in it and four tablespoons
of sugar. Let it stand an hour, covered
close. Beat four eggs, and stir into the
mixture; then bake in slow oven, like
custard pudding. To be eaten either
| warm or cold.
BREAKFAST CAKE.-Equal parts fine
oatmeal and water, mix, pour into
pan about one-third of an inch deep.
bake half an hour, or until crisp and
slightly brown; or make half an inch
thick and bake like johnny cake. If the
oven is not hot enough, pour it into the
frying pan, cover tight, bake on top of
stove, dishing when well Drowned on the
bottom. 1t is splendid dish for an
early breakfast, late supper, or when
you are in hurry. 1t is not good cold;
if any is left warm it over. Eaten with
sweet cream, fresh butter, or stewed
fruit, it is excellent.
TAPIOCA CREAM.-Soak teacupful
of tapioca over night in milk. The
next day, stir into it the yelks of three
eggs well beaten and cupful of sugar.
Place quart of milk on the fire, let it
come to the boiling point, and then stir
in the tapioca and let the whole cook
| until it has thickened. Then take it off
the fire and stir in the whites of the eggs
beaten to froth. Flavor to taste. A
small portion of the beaten whites of the
eggs can be saved to decorate the top.
Stir into the latter littletsugar, put it
into paper funnel, press it out over
the pudding according to fancy, and
| place it in the oven few moments to
color. Or the whole top of the pud
ding may be covered with the meringue,
more white of egg being necessary in
this case. This is delicious dessert.
DoUGHNUTs.-Half a cup of butter,
one and one-half cups of sug ar, two
cups of buttermilk. one teaspoon OF
soda, two eggs, and one-fourth of nut
meg, or small teaspoon of cinnamon.
Mix with enough flour to make dough
stiff enough to roll, and cut it in any
desired shape. My experience is that
when cut out in circle, with a cake
cutter, they do not rise as freely as
when made in some other form. Cut
the dough in squares, with knife,
double them up and cut three or four
Sits in them, pulling them apart a lit
tie. Many cooks spoil the first frying