The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1880-02-06
DOMESTIC ECONOMY.

GRAHAM GEMs.-Two cups of milk,
one cup of graham flour, one cup OF
wheat flour, one teaspoon of salt and
two eggs. Mix and bake.
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 -four. 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 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
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 grated
nutmeg, salt-spocn of salt, the same
of white pepper, as much cayenne as
will 90 on the end of a pocketknife
blade, and about 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
pulverized 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 a baking-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-
ter of pound of good butter, cut in
small pieces; pour over the whole hal
a tumbler of wine, and bake half al
hour in moderate oven; eat hot.
To MAKE BREAD.-Sift with one
quart of flour one teaspoonful of salt
mix to the flour one teacup of fiuie
yeast or one cake of yeast that has beer
perfectly dissolved in water. Stir tn
Yeast well into the flour, then add on
pint of warm milk or water-just on
pint. Mix all together with chopin:
knife until it becomes quite tender, the1
sprinkle flour over the bread-board, turl
this dough out on the board, sprinklin!
the dough with very little flour, ant
knead twenty-five minutes, not roughly
When the finger can be pressed into tn
dough without any adhering, leaving
clean hole, it is kneaded enough. Pu
it back into bread bowl, cover closet
and set in warm place to rise.
should be placed where no draft fror
door or window or cold air from tn
floor can strike across it, as that wi
stop the rising and make the doug
heavy. When light turn the dough frol
the pan to the Toured molding-boa1
and knead gently ten minutes. Max
into loaves; put into a we'll buttere
bake-pan; let them rise again, not to
long-twenty minutes should make the
Highland bake one hour. If hal
Yeast is used it should be dissolved
hour or two before needed, and whe
dissolved stir in handful of flou
enough to make a batter, and VIII
light it will be the same as liquid yeas
This is better way to use hard yea
than simply dissolvingit.