The Iola register., 1880-03-26
DOMESTIC ECONOMY.

RICE GRIDDLH-cAKEs.-O quart
milk, half a cupful rice, three eggs, one
good cupful flour, one and half tea
spoonfuls baking-powder.
GRAHAM ScoHEs.-One pint Graham
meal, one large tablespoonful butter,
a pinch of salt, and one cupful cold
water; chop together, and bake very
thin.
NICE INDIAN GRIDDLE-CAKKs.-One
and half cupfuls flour, one and half
cupfuls Indian meal, one egg, one
small pint sour milk, half teaspoonful
soda.
GRAHAM BREAD.-Two quarts Gra-
ham flour, one quart white -four (smalD,
one cupful (sman cup) molasses, half q
cupful yeast; only white flour is sifted; ;
one quart tepid water to mix it; mix
about as stiff as pound cake batter;
this can be put in roll-pans for break
fast.
Brown BErTYs FOR BREAKFAST
One cupful Indian meal, one egg, two
cupfuls rye meal, one teaspoonful
cream-tartar, half teaspoonful soda,
one large tablespoonful molasses; mix
with cold milk, about as thick as
pound cake; fry in hot lard; if
your milk is sour, omit the cream
tartar.
BREAD GRIDDLE-CAKEs.-Take a
small bowl of bread and soak it over
night in milk; in the morning take one
quart of milk, three eggs, and bit salt,
beaten up together with half cupful
flour, and one and a half teaspoonfuls
baking-powder; it wants to be thick and
a very light batter, then it is delicious.
PEAS PUDDING. Dry a pint or quart
of split peas before the fire, then tie
them up loosely in a cloth, put them
into warm water; boil them couple of
hours (until quite tender); take them
up, wash them well with little salt and
butter, and add the yelk of an egg;
make it quite smooth; tie it up again in
the cloth, and boil it an hour longer.
This eats good with corn-beef or pork.
TAP1ocA PUDDING.-Soak three ta-
blespoons of tapioca over night; put
this into quart of boiling milk; beat
the yelks of four eggs and one cup of
sugar together; stir this into the pud-
ding, and let it boil ten or fifteen min
utes; flavor with vanilla: beat the
white to stiff froth, add one cup of
sugar &nd spread it over the pudding,
and bake five minutes. Serve either hot
or cold.
CHOCOLATE MARBLE CAKE.-Two
cups sugar, one-half cup butter, one cup
sweet milk, two and one-half cups flour,
two eggs, three teaspoons baking. pow
der, one teaspoon lemon extract. Dis
solve two blocks chocolate (or half a
cake) in a little boiling water; add half
a cup sugar, one teaspoon vanilla; to
this add two tablespoons of the cake
and stir well; marble it through the
cake, first little of the white cake then
the chocolate, until thepan is full. Bake
rather slow and even.
VEAL PIE.-Take two pounds of veal,
one-haf pound of bacon cut into small
pieces, boil in little water until nearly
tender. Now roll your crust (sour milk
crust is good); lay your deep pie dish
on the crust and cut the size of the dish
put the crust all around the dish, but do
not put any at the bottom; place tea
cup in the middle and place your meat
in layers; beat raw egg up with
little flour in your gravy; add pepper,
salt and little catsup; pour half of
this over the meat, save the other to
add after the pie is baked; put the crust
over the pie, wet the paste at the edge
80 that the gravy may not escape; bake
q good brown; when the crust is done
the pie is baked. Make hole in the
Top.
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