Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1880-02-12
DOMESTIC ECONOMY.

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GRAHAM GEMs.-Two cups of milk
one cup of graham flour, one cup o
wheat flour, one teaspoon of salt an(
two eggs. Mix and bake.
CRACKER PUDDING.-Boil one quar-
of milk, add seven milk crackers rolled
fine, three beaten eggs, few seeded
raisins or bits of citron; flavor and bake
one-half hour. Serve with liquid sauce
CREAM SAUCE.-One cup of milk
one teaspoonful of flour, one tablespoon.
full of butter, salt and pepper. Put one
tablespoonful of butter into small fry
ing-pan, and when it gets hot, not
brown, add the flour. Stir until per-
fectly smooth, then add, gradually, the
cold milk. Let it boil up at once, sea-
son to taste with salt and pepper, and
serve. This is nice to cut cold potatoes
into, and let them just heat through !;
they are then called creamed potatoes !;
also for a sauce for vegetables, for ONE
lets, for fish, for sweetbreads, or indeed
for any thing that requires a white sauce.
If you have plenty of cream, use that,
and omit the butter
TURKEY STUFFING.-Boil the livers,
until perfectly tender, in just water
enough to cook them, with half salt
spoonful of salt; take the crumbs of a
five-cent loaf of stale bakers bread,
crumbled in the hand, and mix the
well chopped liver with it; add Ia
blespoonful of butter, half a grated
nutmeg, salt-spoon of salt, the same
of white pepper, as much cayenne as
will go on the end of pocket-knife
blade, and about a gill of milk-just
enough to make it hold together.
The general fault of stuffing is that
it is too soft. Turkey stuffed with
Jerusalem artichokes is excellent.
CoCoANUT PUDDING.-Grate large
cocoanut, mix with it half a pound of
sugar, and stew in pint of
milk for fifteen or twenty minutes in a
double tin vessel, the lower one having
water in it, counting the time after the
water has boiled in the lower tin; butter
and then flour lightly baking-p pan;
line it with stale sponge cake; cut in
rather thin slices; put on a layer of the
stewed cocoanut, then the cake, and so
On till the dish is full, letting the cake
be last; put in with the cocoanut quar-
5er of a pound of good butter, cut in
small pieces; pour over the whole half
tumbler of wine, and bake half an
1our in moderate oven; eat hot.
To MAKE BREAD.-Sift with one
quart of flour one teaspoonful of salt,
nix to the flour one teacup of fluid
7east or one cake of yeast that has been |
perfectly dissolved in water Stir the
7east well into the flour, then add one
'int of warm milk or water-just one
lint. Mix all together with a chopping
,nife until it becomes quite tender, then
prinkle flour over the bread-board, turn
his dough out on the board, sprinkling
he dough with very little flour, and
mead twenty-five minutes, not roughly
When the finger can be pressed into the
lough without any adhering, leaving a
lean hole, it is kneaded enough. Put
back into bread bowl, cover closely
nd set in a warm place to rise. 1t
hould be placed where no draft from
DOR or window or cold air from the
DOR can strike across it, as that will
top the rising and make the dough
eavy. When light turn the dough from
he pan to the Toured molding- board
nd knead gently ten minutes. Make
ITO loaves; put into a well buttered
ake-pan; let them rise again, not too
minutes should make them
ght-and bake one hour. If hard
east is used it should be dissolved an
our or two before needed, and when
issolved stir in a handful of flour,
nough to make a batter, and when
ght it will be the same as liquid yeast.
his is better way to use hard yeast
IAN simply dissolvingit.