The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1880-01-16
DOMESTIC ECONOMY.

Hour, one teaspoonful salt, two eggs
previously beaten light and milk suffi-
clent to make tolerably thick batter.
RICH GRIDDLE CAKEs.-Into twelve
ounces OF flour rub one large spoonful
OF butter, add three eggs, with as much
milk as will make the dough the con-
sistence of paste. Roll it out thin.
Make into cakes, and bake them on a
griddle.
10 CORN BEEF.-Put into a cask
twelve gallons of water, twelve quarts
OF salt, and one pound of saltpeter; stir
until all is dissolved. Salt your meat,
rubbing it well, and lay it in separate
tub, taking particular care always to
have the skin side down. Let it lie
thus for ten days, and then put it into
the brine (still with the skin side down,
weighing it down with boards and a
large clean stone. This brine will keep
from November till March. Meat may
be added from time to time, always tax
ing care to have salt rubbed over it, and
the blood drained off.
PLUM PUDDING.-One pound of beef
suet, shredded fine; three-fourths of a
pound Of grated stale loaf bread; three
fourths of pound of raisins, stoned,
and the same quantity of dried currants
(washed and picked; two ounces of
grated blanched almonds; ten eggs,
beaten as for cake; three-fourths of a
pound of white sugar; wine-glassful
of brandy, and a glass of wine; half a
nutmeg, and a quarter of pound of
sliced citron. Boil four hours. In boil
ing, the pudding should be packed well
into the mold (Which should be scald-
ed and fioured, or tied tight in cloth,
not leaving room to swell, as in case of
pudding made with flour.
A NICE AND SIMPLE DESSERT.
half pint of rice, which must be put
into little cold water, and boiled until
nearly soft; now pour into it a pint of
rich milk, and boil again, stirring it all
the time; sweeten with half a pound of
sugar, and season, with little rose
water, to your taste. Dip blanc-mange
molds in cold water, and fill with the
rice, which should be cooked to the con-
sistency of stiff mush. 1t will harden
in short while, and turn out prettily
upon fiat dish. Eat with preserves
and cream-cream, sugar and nutmeg,
or syllabub; custard, even, may be
used for variety's sake.
Potato SALAD.-Boil mealy white
potatoes; mash fine; season highly with
bntter, pepper, salt, and little sweet
cream. Prepare salad dressing as
follows: Mash perfectly smooth, with a
little water, the hard-boiled yelks of
three eggs; add half a teaspoonful of
mustard, whole teaspoonful of salt, a
saltspoonful each of celery seed and
cayenne pepper, all mixed to paste
with olive oil, or richest cream if you
are prejudiced against oil; also table
spoonful of vinegar. Now spread the
creamed potatoes over the bottom of
baking dish, and add the dressing in
spots with a spoon, then another layer
of potatoes and more dressing, and SO
on, ending with layer of potatoes.
Set in the stove to brown.
To CURE BAcoN.-Cut up the pork
the day after it is killed. Use Liverpool
salt, and rub every piece veN on the
skin. To each joint of meat take des-
sertspoonful of saltpeter and rub it on
the flesh; then rub all over with salt,
and pack away in hogsheads, with the
skin doUnWGrd. Let it remain five or
six weeks, according to the temperature
of the weather, for, if freezing cold, the
salt will not strike in so well as under
other conditions. Rub in also little
black pepper, pounded and mixed with
sugar. Have ready dry ashes from
hickory wood, take the pork out of the
tubs or boxes in which it has lain for
sailing, scrape off the salt, and rub the
ashes on. Hang it up, and make a good
smoke every morning, taking care never
to let the meat get heated. Smoke for
some weeks. In March wrap each ham
in a newspaper, and then put it into
bag to hang up for good; this insures
safety from shippers.
ORANGE JELLY.-F0r q small dish of
jelly take little more than half pack
age Of Cox's gelatine and dissolve it in
a half cup of water, letting it stand for
an hour. Then add the juice of five
sour oranges and little less than