Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1880-02-05
DOMESTIC ECONOMY.
FRIED ON1oNs.-Peel, wash, cut cross

FRIED ONIONs.-Peel, wash, cut cross
ways so as to, form undivided rings,
flour well and fry. in drippings for about
ten minutes; drain, sprinkle with salt
and pepper and serve. -
SOUR-MLK CAKE.-One pint of sour
milk, two cups of sugar, two cups of
chopped raisins, one-half cup of butter,
one dessert-spoonful of soda, all kinds
of spice; stir in flour till quite thick.
New HAMPSHIRE JOHNNY CAKE
Two teacups of Indian meal, one teacup
of flour, one and one-half teacups OF
sweet milk, one-half teacup of sour
milk, two tablespoonful of molasses,
one-half teaspoon of salt. .r.4 =.
PORK CAKE.-One-half pound of
chopped pork, one cup of hot water,
one cup of sugar, one-half cup of mo-
lasses, two eggs, one-half teaspoonful
of soda, one teaspoonful of cloves, two
thirds cup of raisins and a little cassia.
CANNED CORN FRITTERs.-Drain off
the liquor from a can of corn, chop fine,
add three beaten eggs, a. small cup of
milk, a tablespoonful of melted butter,
two tablespoonful of -four, and tea
spoonful of baking powder. Season
with pepper and salt. Fry by the spoons.
full on griddle. I-
TOMATO SOUP.-Have gallon of
nice soup from fresh beef, skim off the
top, add two quart cans of tomatoes,
put through a fine sieve, make a paste
of half a teaspoonful of flour, with butter
enough to mix, and stir into the soup as
it boils. To prevent it's being lumpy,
take out a little of the soup and mix first
with it. Boil twenty minutes. Season
with pepper and salt.
CRACKERs.-T To make good and
healthful crackers, take, for five cups
of good flour, one cup of melted butter;
rub it well into the flour; then put one
teaspoonful of soda in a bowl and pour
a little warm water on it, and dissolve;
have ready two teaspoonfuls of cream
tartar, and put a cupful of cold water
into the bowl that has the soda in it;
when ready to turn into the flour, add
the cream-tartar, and pour in while it is
effervescing. Mix your dough and roll
out half as thick as cracker ought to
be, and cut in squares or small rounds.
Bake in well heated oven.
FRUIT BIsCUITs.-Fruit biscuits,
which are so relished by many as short
cakes, may be prepared in this way:
Make a crust as for biscuit, roll out a
half inch thick, cut in rounds or squares.
After placing one layer of these on the
tin, place another layer of the same size
over them; put in the oven and bake.
When done, these layers are easily
separated, and any kind of stewed, can
ned or preserved fruit may be placed
between them, and they are very con-
venient when one has not time to pre-
pare pie.
APPLE TAPIoCA PUDDING.-Pare and
core six or eight large, tart apples, put
into deep dish, pour over a cup of hot
water, cover, place in moderate oven,
turning once or twice, and cook until
tender. Have prepared one. teacupful
of tapioca by soaking in three teacupfuls
of warm water for five or six hours, and
pour over the apples after draining off
most of the liquid from them. Bake un-
til the tapioca looks clear and a nice
crust has formed on top. Serve with
hard sauce. =.
BREAD ANDBUTTER PUDDING.-Slice
:, stale loaf of bakers bread rather
thin, crust and all, and butter lightly on
both sides; butter a, baking-dish and
-four it lightly; lay single layer of the
slices of bread all over the dish, sides
and all; wash and pick one-half pound
of currants, pick and stone one-half
pound of raisins, and slice very thin
two ounces of citron, which mix thor
oughly and scatter thinly over the bread
and butter; then build it up this way:
make mixture of four eggs, quart of
milk, and one-half pound of sugar, and
pour cold into the dish which contains
the bread, currants, etc.; put the bak-
ing dish into a pan of water, land let it
cook for three-quarters of an hour in
moderately heated oven. Eat hot or
cold.