The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1880-01-09
DOMESTIC ECONOMY.

DOMESTIC ECONOMY.
GERMAN MILK SoUP.-One quart
milk, one pint water, one-half teaspoon
ful salt, one-half teaspoonful sugar, six
slices of five-cent wheat loaf.
FRIED PoTATOEs.-Peel and cut some
fresh potatoes into slices; salt and let
stand a few minutes; put enough lard
In frying-pan to allow the potatoes to
float; only put in at one time as many
slices as cover the surface; they should
be put in when the lard is very hot, and
fried over quick fire.
GRAVY FOR POTAToEs.-Pu spoon
ful or more of butter, according to the
quantity of potatoes you have, into a
frying-pan and set over the fire until
brown, being careful not to scorch it.
Mix spoonful of -four in a cup of thin,
sweet cream-or milk, if one has no
cream-pour into the Drowned butter,
boil up, season with pepper and little
salt if necessary, and turn over the boiled
potatoes. This is a very nice way to
serve small potatoes.
GOOD FLoUR.-To select good flour,
wet and knead little. If it is soft and
clammy it is bad; if it feels dry in the
fingers and works elastic and springy,
it is hopeful. Spring wheat flour is
likely to be sticky and poor. If, while
being white, it has also slight straw
colored or yellowish tint, it is good. If
it is dead white, with blush shade, or
has dark notes in it, don't buy it.
Hold some of it tight in the hand, and
then throw it against the wall, and if it
sticks in lump it is likely to be good;
if it falls at once like powder, have none
of it. If it retains the shape of the
fingers when clasped tightly in the hand
it may be trusted.
Drowned POTATOEs.-While the
meat is roasting, and an hour before it
is served, boil the potatoes and take off
their skins; -four them well, and put
them under the meat, taking care to dry
them from the drippings before they are
sent to the table. Kidney potatoes are
best dressed in this way. The Touring
is very essential. They should always
be boiled little before being put into
stews, as the first water in which they
are cooked is thought to be of poison
GUS quality. Potatoes when boiled, if
old, should be peeled and put whole up
on the grid-iron until nicely Drowned.
BUcKwHEAT CAUSE.-THE best buck
wheat cakes are made with an addition
of corn-meal -four and oatmeal flour to
the buckwheat, in this proportion: Six
cupfuls of buckwheat, three cupfuls of
oatmeal -four, or if this can not be OBJ
tanned, substitute Graham -four in its
place, and one cupful of corn-meal
flour; to this add dessert-spoon evenly
filled with salt, two tablespoonful of
molasses, and luke-warm water suffi-
Gent to form batter; stir through the
flour four teaspoonfuls of baking powder
before wetting; but these cakes are
much better raised over night with
yeast.
PLUM PUDDING GLACE-Stem and
seed three-fourths of pound of raisins;
simmer them, together with few sticks
of cinnamon, in quart of new milk;
beat up the yelks of four or five eggs
and half a pound of white sugar; pound
in mortar one-fourth of pound of
sweet almonds; strain the milk, put on
again to boil, and add the yelks of the
eggs; remove from the fire and when
cool add the almonds and the raisins
which were boiled in the milk, but not
the spice; cut some citron very fine or
thin, also preserved ginger if you have
it; when well mixed add a quart of
cream and freeze; beat to stiff froth a
quart of cream; flavor with wine, whis-
ky or rum, as preferred; sweeten and
place in spoonfuls around the pudding.
AGRICULTURE IN THE FUTURE.-The
demands OF the future upon our agricul-
tural resources will be far greater than
they have been in the past, and new
methods and new systems must be de-
vised and employed to meet them. The
yield of the land now under cultivation