Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1880-07-22
AND FARM.

How TO PASTE LABELS ON Tins
Pass sponge saturated with muriatis
acid over the tins, then use gum
tragacanth paste.
! CHALK or magnesia, rubbed on silk
or ribbon that has been creased, and
held near the fire will absorb the grease
so that it may be brushed off.
RESTORING DAMAGED VELvET.-To
restore its original softness it must ba
thoroughly damped on the wrong sida
and then held over very hot fire, care
being taken not to let it touch the latter
| ECONOMICAL JELLY CAKE.-One egg,
one cup of sugar, one tablespoonful
melted butter, one-fourth cup of sweet
milk, one teaspoon1ul cream tartar, one
teaspoonful of saleratus, one and one.
half cups of flour.
IRON or steel immersed in solution
of carbonate of potash or soda for few
minutes will not rust for years, not even
when exposed to damp atmosphere.
A thin coat of varnish applied to straw
mating will make it much more dura.
BILE and keep the mating looking fresh
and new. White varnish should be used
on white mating. Use skim-milk fol-
washing ol-cloths, instead of soap and
water.
RICE CHICKEN PIE.-Cover the bot.
tom of a pudding dish with slices OF
broiled ham; cut up broiled chicken
and nearly ELL the dish; pour in gravy
or melted butter to fill the dish; add
chopped onions, if you like, or a little
curry powder, which is better then ado
boiled rice to fill all interstices and to
cover the top thick. Bake it for one
half or three quarters of an hour.
FISH PUDDING.-Three pounds OF
boiled fish; a large lump of butter;
tablespoonful of -four; two cups of fresh
milk. When boiled it must cool little.
Add to it the yelks of seven eggs, the
whites beaten, and stir it around; then
add salt, pepper, and nutmeg. Put it
in a buttered dish, and cook for one
hour in pretty warm oven, and then
serve. Sauce-Flour and butter and
little broth and capers. This will be
found an excellent and toothsome dish.
For nice simple dessert, place hall
pint of rice in little cold water. aud
boil until nearly soft. Pour into it a
pint of rich milk, and boil again, STIR
ring it all the time, till it is of the consist
ency of stiff mush. Sweeten with half a
pound of sugar, and flavor with rose water
or whatever you like. Place in molds Dip
ped in cold water, and turn out when
hard on fiat dish. Eat with cream
and sugar, or preserves and cream.
ANALYSES m ade at the Connecticut
Experimental Station show that fodder
and equal to inferior hay. They also
show the beneficial effect of drill sowing
and exposure to abundant light and
heat. But corn grown in drills viii
always have more or less of imperfect
ears upon it, which add much to its
feeding value, and will cause it to sur
pass even clover hay in nutritive effect.
COLD MEAT TURNOvERs.-Make the
dough as for soda biscuit, roll thin, and
cut round as large as you like. In this
put any kind of cold fresh meat or game,
chopped fine, and well seasoned with
catsup and sweet herbs, moistened well
with melted butter and cream. Lay the
meat on one side, turn over the other,
and pinch down the edges. They can
be baked in the oven or fried liz hot
lard, like doughnuts, and are very good
hot or cold. Salt and pepper to the
taste. These are very nice for picnics.
and should be baked, as they keep
fresher than those fried in lard.
ICED PUDDING. 1ngredients-Half-
pound of sweet almonds, two ounces OF
bitter almonds, three-fourths of a pound
of sugar, eight eggs, one and half
pints of milk. Mode-Blanch and dry
the almonds thoroughly in a cloth, then
pound them in mortar until reduced
to smooth paste; add to the well.
beaten eggs the sugar and milk; stir
these ingredients over the fire until they
thicken, but do not allow them to boil
then strain and put the mixture into the
freezing can, surround it with ice and
freeze it. When quite frozen, fill an
iced pudding mold, put on the lid and
keep the pudding in ice until required
for the table; then turn it out on the
dish and garnish it with a compete OF
any fruit that may be preferred, pour
ing little over the top of the pudding.
PREPARING FRUITS FOR PREsERv-
ING.-Boil cherries, moderately, five
minutes; boil raspberries, moderately,
six minutes; boil blackberries, moder-
ately, six minutes; boil plums, moder-
ately, ten minutes; boil strawberries,
moderately, eight minutes; boil whor-
tleberries five minutes; boil pie plant,
sliced, ten minutes; boil small sour
pears, whole, thirty minutes; boil Bart
lett pears, in halves, twenty minutes;
boil peaches, in halves, eight minutes
boil peaches, whole, fifteen minutes;
boil pineapples, sliced half an inch thick,
fifteen minutes; boil Siberian or crab
apples, whole, twenty-five minutes; boil
sour apples, CHARTERED, ten minutes; boil
ripe currants six minutes; boil wild
grapes ten minutes; boil tomatoes
twenty minutes. The amount of sugar
to a quart jar should be: For cherries,
six ounces; for raspberries, four ounces;
for Lawton blackberries, six ounces; for
wild blackberries, six ounces; for straw
berries, eight ounces; for whortleber-
ries, four ounces; for ounces, ten ounces;
for small sour pears, whole, eight
ounces; for wild grapes, eight ounces;
for peaches, four ounces; for Bartlett
pears, six ounces; for pineapples, six
ounces: for Siberian or crab apples,
eight ounces; for plums, eight ounces;
for pie plant, ten ounces; Tor sour APP
pies, CHARTERED, six ounces; for ripe
o,,,-rontS aiUht ounces