Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1880-02-19
DOMESTIC ECc.


FANCY BIscUIT.--fnto three pints OF
flour mix a teas, ,oonful of salt, two ia
biespoon1uis of lard or butter, one tea
cupful OF warm milk. To this add two
eggs ~el beaten, and one teacupful of
r.ome-made yeast. Mix well and set in
| warm place TO rise, which will take
about Eve hours; form into biscuit, let
them rise again and bake. These are
nice for tea.
TOMATO CATsUP.-One large can of
tomatoes, half ounce salt, half ounce
mace, one teaspoonful black ground
pepper, half teaspoonful Cayenne, one
teaspoonful ground cloves, three table
spoons ground mustard, one tablespoon
full celery-seed, tied in a bag; boil all
together, with a haf-pint of vinegar, and
continue boiling until of the desired con-
sistency; strain through sieve; keep
in corked bottle.
YEAsT.-Mash four large freshly
boiled potatoes, sift through colander,
adding five tablespoonful of flour. To
one quart of boiling water add a small
handful of hops. Strain into the pota-
toes and flour; add two teaspoonfuls of
salt, one cup of white sugar and when
lukewarm the same quantity of good,
sweet yeast, bakers or homemade,
Let it rise overnight and bottle, jug or
jar next morning.
INDIAN BANNOCK.-Into one pint of
Indian meal stir pint of sour milk or
buttermilk, half teaspoonful of salt, a
tablespoonful each of melted. butter and
molasses, add two well beaten eggs,
and then stir in pint of wheat flour.
Thin it with milk to a consistency of
drop cakes, add a heaping teaspoonful
of soda dissolved in water, pour into
buttered pans an inch thick and bake
thoroughly.
MASHED POTATOEs.-Peel and take
out the eyes carefully. Put the potatoes
into boiling water, well sailed, and cook
until just done, then turn off the water
and set them on the back of the stove
to dry out. Have some sweet milk and
a generous lump of butter heating in a
tin cup while you mash the potatoes in
a bright tin-pan that must be placed on
the stove to keep them warm. After
every lump is washed out, add salt if |
needed, and beat the milk and butter in
gradually with large fork, until the
potatoes are white and light and alto
gether delicious. Dish them neatly in a
smooth mound and serve as soon as
possible.
APPLE DUMPLINGs.-Sift a heaping
teaspoon of baking powder with three
scant cups of flour, and a little salt, and |
cut teacupful of butter and lard, which |
should be cold and firm, into it. Sprin-
kle less than a cupful of cold water over
it, and mix into dough, using a knife,
and not the hands. Press lightly into
shape then divide the paste into equal
portions, according to the number and
size of your apples, which should be
ready peeled and cored. Take piece
Of the paste, f1atten the center, then lay
the apple on it, and press it up and
around the sides until the apple is com
pletely enveloped. Put some butter and
sugar in the center of each apple, and
arrange the dumplings, the open side
down, in a nice bright pan that has been
we'll buttered. Set them away in cold
place until an hour before dinner, then
put half cup of cold water in the pan,
md set it in a hot oven, which should be
cooled to a steady heat after the first ten
minutes. Bake an hour and serve warm
With Hard Sauce: Mix three table
'poonfuls of sugar with one of butter
until it is light and creamy. Flavor
With vanilla and CRATE nutmeg over the
op after it is arranged in the dish.
sweet cream is frequently served with
his sauce; instead of using it plain, it is
'etter to beat teacupful to stiff froth,
lavor it with sugar and vanilla, and
lace a spoonful on the top of each
umpling when it is put into the saucer.