The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1880-01-23
DOMESTIC ECONOMY.

TRANSPARENT PIE.-Beat eight eggs
well, put into pan with one-half pound
OF loaf sugar, one-half pound of butter,
and nutmeg to favor; set it on the stove
and stir till it thickens; then add one
ounce of candied peel, chopped; when
cool make your pie. ~
WHITE CAKE.-One cup sugar, one
half cup butter, one-half cup sweet milk,
one-half cup corn-starch, one cup flour,
one half teaspOonful soda, one teaspoon
full cream-tartar, one teaspOOnful lemon
extract, the whites of three eggs beaten
to a froth; add these the last thing.
BLANC MANGE.-Wet one ounce of
isinglass in cold water, boil one quart of
milk with stick of cinnamon in it.,
drain the isinglass out of the water and
stir it into the milk; when dissolved
strain it through flannel bag, sweeten
it, and when cold pour it into molds.
APPLE TRIFLE.-Peel, core, and boil
till tender, dozen tart apples, with the
rind of a lemon grated; strain through
sieve, add sugar to taste and put into
deep fruit-dish. Make custard of a
pint of cream and the yelks of two eggs
with little sugar. When cold lay it
over the apples with spoon and over
the whole place whipped cream.
M1NCE PIEs.-One pound of beef
cooked and minced, one and one-fourth
pounds of beef suet, one pound of cur
rants, one pound of raisins, one-fourth
pound of citron, one and one-fourth
pounds apples; chop these fine and add
one pound of sugar, juice of two lemons,
one-half tablespoonful each of cloves,
cinnamon and nutmeg, boiled cider to
taste. This quantity makes twelve COM
mon sized pies.
FLOATING IsLAND.-Sweeten a pint
of thick cream with white sugar; CRATE
in the peel of one lemon; whip it to a
froth. Pour pint of thick cream into
a china dish; lay sponge cake in thin
slices over it lightly, next layer of
some kind of jelly, then pour the
whipped cream on top, and pour what
ever remains into the bottom of
the dish. Garnish the rim with sweet
meats.
OATMEAL MUsH.-Boil a coffeecup-
full of raisins in quart of water until
perfectly soft; add water to make a
quart or more, as the first will have
boiled away good deal; stir some of
the oatmeal into cold water and put in
the boiling water; let it boil; skim;
add a bit of butter and more oatmeal
When done, it should be of the con-
sistency of cornmeal nush. 1t is sim
pie and healthful. Serve with sweet
sauce. .....---
To WHIP CREAM.-Sweeten a bowl
Of cream with loaf sugar, and, flavor it
to taste; set another bowl near the
above, with sieve over it; then whip
the cream with whisk, and as it rises
in froth, take it off with skinner
and put it into the sieve to drain; whip
also the cream which drains off, and
when done ornament with lemon rasp-
ings. This cream may be used upon
custard or syllabub.
POrATO ASOUP.-Peel and boil ten
good sized potatoes; turn off the water
and rub through a eolander. To the
potatoes add two quarts of boiling wa
ter and simmer for one hour. Then add
two tablespoonful of butter, pepper and
salt to taste with tablespoonful of
minced parsley. Let bod up, then add
two cupfzls of hot, thin cream or rich
milk and pour out. Serve With 'scrisped
crackers
CHARLOTTE RUssE.-Dissolve one
ounce of gelstine in half a pint of milk,
add to it when dissolved the yelks of
six eggs, and half a pound of white pow
dered sugar; whip quart Of sweet
cream in one dish, and the whites of
six eggs in another. When the geiatine
is aesriy cold. stir it gradually into the
cream. Then add the whites and stir
up the whole together. Place lady
fingers or spOnge-cake inside the forms,
pour in the mixture, and set it on the
ice or in cool place to thicken.