The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1880-02-13
DOMESTIC ECONOMY.

cOui AAiAA, q PIECE Oh DuCUer large rs d
hens egg, teaspoonful of soda and
nutmeg.
FANCY BIscU1T.-Into three pints of
flour mix a teaspoonful of salt, two ia
blespoonfuls of lard or butter, one tea
cupful of warm milk: To this add two
eggs well beaten, and one teacupful of
homemade yeast. Mix well and set in
q warm place to rise, which will take
about five 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 bag; boil all
together, with ahalf-pint of vinegar, and
continue boiling until of the desired con-
sistency; strain through sieve; keep
in corked bottle.
YEAsr.-Mash four large freshly
boiled potatoes, sift through colander,
adding five tablespoonful of flour. To
one quart of boiling water add q 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.-Intoo one pint of
Indian meal stir pint of sour milk or
buttermilk, half teaspoonful of salt,
tablespoonful each of melted butter and
molasses, add two well beaten eggs,
and then stir in a pint of wheat flour.
Thin it with milk to a consistency of
drop cakes, add heaping teaspoonful
of soda dissolved in water, pour into
buttered pans an inch thick and bake
thoroughly.
BAKED TOMATOEs.-Drain nearly all
the liquor from a can of tomatoes, and
put it into the mutton broth, which
should be strained into an earthen pan,
and set away. Butter neat pudding
dish, and sprinkle it with bread-crumbs,
over which place the tomatoes seasoned
with butter, pepper and salt. Cover
the surface with another layer of
crumbs and a few bits of butter. Bake
covered for half an hour, then uncover
and brown the surface.
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
tin cup while you mash the potatoes in
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
smooth mound and serve as soon as
possible.
APPLE DUMPLINGs.-Sift heaping
teaspoon of baking-powder with three
scant cups of flour, and little salt, and
cut teacupful of butter and lard, which
should be cold and firm, into it. Sprin-
kle less than cupful of cold water over
it, and mix into dough, using 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, fatten 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 nice bright pan that has been
well buttered. Set them away in cold
Mace until an hour before dinner, then
put half cup of cold water in the pan,
and set it in a hot oven, which should be
cooled to steady heat after the first ten
minutes. Bake an hour and serve warm
with Hard Sauce: Mix three table
spoonfuls of sugar with one of butter
until it is light and creamy. Flavor
with vanilla and CRATE nutmeg over the
top after it is arranged in the dish.
Sweet cream is frequently served with
this sauce; instead of using it plain, it is
better to beat a teacupful to stiff froth,