Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1880-11-11
HOME AND FARM.

RICE GRIDDLE CAKEs.-One cup cold
boiled rice one pint flour one teaspoon
salt; two eggs beaten light; milk u
make a tolerable thick batter. Beat al
well together. Ga
A CORRESPONDENT of the american
CultiUGtor laid stone drains half century
ago, aud they are still open and doing
good service. Boggy ground is pro
ductive of fine fruit instead of malaris
in one field, and in another two crops OF
hay have been cut annually for eleven
consecutive years without reseeding OF
application of any fertilizer.
ONIONS FOR GARNIsH.-Take some
middling sized onions, cut them cross
wise in slices, reject the small pieces in
the center. Put the larger ones on a
cloth with some flour; shake them
about on this so as to get them well
Toured all over; put them in the frying
basket, shake off superfous flour, and
plunge the basket in very hot fat. As
soon as they begin to color, lift them
off, sprinkle fine salt over them and
they are ready.
RESPONSIBILITIES PUDDING.-But-
ter your pie dish well, and strew the
bottom with currants and candied peel !;
then place alternate layers of bread and
butter in rather thin slices, and the peel
and currants, until the dish is nearly
full, observing to have currants at the
top; then pour over, slowly and equally,
a custard of sweetened milk and two or
three eggs, favored to taste, and bake
in a moderate oven for about twenty
minutes.
MANY farmers injure their farm i'm
plements more by exposure to the
weather than by the use on the farm.
An implement which with good care
would last twenty years, will, when ex-
posed to the weather, become useless in
five years or even less. A farm cart
which, with good usage, would last
almost a lifetime, will last only few
years when exposed to the weather.
Ewes PUDDING.-Haf pound of
grated bread, half a pound chopped
greening apples, half pound of
chopped raisins, quarter of a pound of
granulated sugar, quarter of pound of
chopped suet (after it is chopped and
sifted), half nutmeg, salt-spoOn of salt
and one cup of sweet cider. Mix all the
ingredients. Boil in scalded bag or
buttered mold three hours, or steam
four, and serve with hot lemon sauce.
FLAKY CRUST is easily made, and is
very good for pies and tarts. For this
put half a pound of flour into bowl
with a small pinch of salt, half tea
spoonful of baking-powder, and half a
teaspOonful of fine white sugar. Mix
these ingredients thoroughly, then make
into stiff paste by stirring in the white
Of one egg whisked to a stiff froth and
mixed with a little cold water. Take
now half the weight of flour in butter or
clarified dripping, or mixture of the
two, and divide it into two portions.
Roll the pastry out one way till it is a
quarter of an inch thick, spread one por-
ton of the butter upon it, dredge flour
over, fold it in three, and turn it round
with the rough edges to the front. Roll
it out again, spread the rest of the but
ter on it, dredge flour over once more,
and roll it again to the thickness re-
quired for use. Pastry thus made is ex-
cellent for meat pies.
THANKSGIVING CHICKEN PIE.-Cut
up two chickens as for fricassee, and
partly cook them in as little water as
possible, but with thick root of chop
ped celery. Take them out upon a
platter, and to the liquor add season
ing of pepper and salt. Strain quart
of oysters, butter a baking-dish, and
over the bottom lay a layer of butter
crackers, then layer of oysters, then
layer of chicken, then more oysters and
more chicken, few split crackers (but-
tered) between, until the dish is full.
Bake with puff paste cover, after hav-
ing poured over the strained and sea-
soned liquid in which the chicken has
cooked. Bake in a moderate oven a
full hour or more, covering the crust if
necessary