The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1880-03-05
DOMESTIC ECONOMY.

To CLEAN JEwELRY.-Wash in soap
suds; rinse in diluted alcohol, and Law
in box of dry sawdust to dry. As SIM
pie as this seems, it is the very incest
way possible to claim gold chains or
ornaments Of any kind.
GOOD CoFFEE.-Put the ground cof-
fee in a saucepan, two spoonfuls for
each cup. Just before the water boils,
throw in few drops of cold water, and
take the pan off, and strain the liquid
through a piece of muslin.
JELLY CAKE.-One cup of sugar, one
of flour, three eggs, one teaspoonful of
cream-tartar, one-half teaspoonful of
soda. Bake, and while warm spread
with jelly. Put very little dough on the
tins, or it will be too thick.
CARD GINGERBREAD.-E cups of
flour, one-half cup of lard, one tea
spoonful of ginger, one pint of molasses,
one teacupful of buttermilk, two tea
spoonfuls of soda, and one large tea
spoonful of alum dissolved in hot water.
GRAHAM GRIDDLE CAKEs.-Warm
one quart of milk, or water, to the tenn
perature of new milk; add teaspoon
full of salt, and three tablespoonful of
good yeast, and thicken with Graham
meal. Let it rise over night, and in the
morning add teaspoonful of soda, and
fry.
SPONGE CAKE.-To one cup of flour
add teaspoon of cream of tartar, the
beaten yelks of three eggs, and a teacup
of sugar. Mix well. Then add the well
frothed whites of the three eggs, and
lastly half teaspoon of soda dissolved
in two teaspoons of milk. Spice to the
taste, and bake in a slow oven.
MoLAssEs CooKIEs.-Two cups and
one-haf of hot molasses, one cup of
shortening (half butter and half larD,
one teaspoonful of ginger and one of
cinnamon; dissolve two teaspoonfuls of
saleratus in cup of lukewarm water
and THROWN as quickly as possible; add
some flour and stir a few minutes as
you would soft cake, then add more
-four; mix as soft as you can convent
emily and roll out.
CORN-AND-TOMATOP UDDING.-Grate
one pint of green corn; peel and slice
one pint of tomatoes; beat six eggs
smoothly with four ounces of sugar and
a teaspoonful of salt; dissolve two
ounces of corn starch in one quart of
milk, stirring it over the fire until it be-
gins to boil; then add to the milk and
corn starch all the other ingredients,
put them in buttered bakingdish, and
bake the pudding half an hour in q
quick oven, without burning it.
APPLE OMELETTE.-Six large pippins
or other tart apples, one tablespoonful
of butter, three eggs, six tablespoonful
of white sugar, nutmeg to the taste, and
one teaspoonful of rosewater; pare,
core and stew the apples, as for sauce !;
beat them very smooth while hot, adding
butter, sugar and flavoring; when quite
cold add the eggs, beaten separately
very light; put in the whites last and
pour into deep bake dish previously
warmed and we'll buttered. Bake in a
moderate oven until it is delicately
Drowned. Eat warm-not hot. A
wholesome dish for children.
CREAM PUFFs.-Melt one-haf cup of
butter in a cup of hot water, and while
boiling beat in one cup OF flour.
Take it from the fire, and when cool stir
in three eggs, one at a time, without
beating them. Drop the mixture on tins
in small spoonfuls and bake in moder-
ate oven. Custard for the Filling-One
and one-half cups of milk, two eggs,
four tablespoonful of flour. sugar to the
taste and flavor with vanilla. Beat up
the eggs and sugar and stir in the milk
with the favoring, and when it comes to
boil stir in the flour, previously mixed
smooth in little milk. Cool and fill the
puffs by opening them a very little.
- A.