The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1880-12-17
HONE, FARM AND GARDEN.

FLOATING IsLAND.-Set . quart of
milk to boil, then stir into It the beaten
yelks of six eggs; flavor with any ex-
tract liked and sWeeten to taste; whip
whites of eggs to stiff froth. When
the custard is thick put into deep
dish, and heap the frothed eggs upon
it. Serve cold.
WE know of no domestic animal kept
on the farm but would, through the
winter, be the better for a small feed of
faxseed two or three times a week.
For calves and pigs it is almost indis-
pensable to rapid and healthy growth.
A quart of faxseed week, judiciously
fed, is worth more to q calf by far than
the same value of other grain.-CcfFn
APPLE SHoRTcAKE.-FM q square
bread tin three-quarters full of sliced
sour apples; make a thick batter of
half cupfuI of buttermilk. one tea
spoonful of saleratus. little salt, and
-four to make quite stiff-a little sitter
than cake. Turn this over the apples;
bake forty minutes, and serve with
sauce, or cream and sugar favored with
nutmeg.
SOUTHERN BAKED POTATOEs.-Par-
boil, or take the cold ones left over
from dinner; place in deep pie pan;
between each layer sprinkle sugar;
over the top drop small drops Of butter
and more sugar, about one small tea
cupful of sugar and one spoonful of but
ter to plate of potatoes. Then pour
over all one half cup of butter and set
in oven to bake. The common pump
kin is delicious prepared in the same
way, using, instead of sugar, strip or
molasses. The pumpkin must be thor
oughly steamed before baking, and
requires two hours baking. Some cooks
add spice.
MINCE MEAT. Two pounds currants,
five pounds peeled and cored apples,
two pounds lean boiled beef, one pound
beef suet, three-quarter pounds citron,
two and half pounds coffee sugar,
two pounds raisins, one pound seedless
raisins, two tablespoonful cinnamon,
one nutmeg, one tablespoonful each
mace, cloves and allspice, two pints
sweet cider. Wash the currants,
dry and pick them, stone the
raisins, remove the skin and sinews
from the beef and chop each ingredient
up separately and very fine; place as
soon as done in large pan. finally add
ing the spices and cider; mix very thor
oughly; pack in jars; keep in cold
place.
FLOORS For POULTRY HOUSES
Various materials have been employed
for constructing floors for poultry
houses, as boards or planks, concrete,
asphaltum, brick and stone. The first
named are Objectionable, as they alb
sorb portions of the manure dropped
by fowls, and, in consequence, give of
vile and unhealthy odors when the
temperature becomes warm. Floors
made in part of asphaltum are liable to
become sticky during the hot weather of
summer. Floors made of concrete,
brick, or stone, are very cold during
the winter, and are liable to the fur
Their objection of becoming damp.
At present most poultry-keepers give
their preference to earth floors. They
prefer clay, but are well satisfied with
any kind of earth so that it is elevated
sufficiently to be out of the way of
surface water. Whatever kind of
earth is employed should be packed
close. SO that it may be swept with a
stiff broom as occasion requires. 1t is
best to have the floor covered with pull
verified peat, ashes. or road scrapings,
with which the droppings of the fowls
may be mixed. AS often as once a
week all this loose material should be
swept up and put in barrels for use as
manure