Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1880-05-13

- AssAkSAA2NRFh3aO14SS gu, SoNiA AOOSt.
Strawberries are now cultivated in
rows three feet apart, which is said TO
be much better than planted in masses.
Nice Pudding Sauce..One cup SUI
gar, one egg, one heaping tablespoonful
of butter to be beaten to acream, one cup
OF boiling water to be quickly stirred in
just before serving Flavor to the taste.
Cows. remove more from the pas
lures than their droppings supply; there
fore 1t is good plan to spread manure
over them sprinkled with plaster to save
the ammonia for the young grass in the
early spring. .en..s i,
-Old-Fashioned Indian Pudding
One quart of buttermilk; two eggs;
few dried berries and a teaspoonful of
saleratus. Stir in Indian meal to a stiff
batter. Boil two hours in pudding
bag, with a piece of salt pork in the
water.
Good Doughnuts.-Takea quart of
new milk, one cup of hop emptyings
and prepare the same as for bread. When
light, add half a pound of sugar, half
pound of butter, three eggs, little salt
and pinch of soda Cut square, and
fry in hot lard. Season with nutmeg.
Vegetables require rich food. In
getting ready. for spring vegetables, do
not forget to pile on the manure. 1t is
the rank, rich growth which gives the
agreeable tenderness, and without an
abundance of manure this cannot be Sc
cured. Deep soil is also a great element
of success in this branch Of husbandry.
EVERY lady her own lamp-shade
maker" seems to be the motto now-a-
days. The New York Mail tells of a
pretty pattern which anybody can follow
and which is not very dear. 1t consists
of a three4inch satin ribbon, gathered on
an elastic to fit over the porcelain shade,
and heading fall of lace into the edge
of which crimson silk fringe is tied.
Corn Meal Pudding table,
spoonfuls sof corn meal, one quart of
milk,~-fve eggs, two tablespoonful of
sugar Tor to the taste); boil one pint of
milk And stir in the meal until thick,
then pour in the remainder of the milk.
eggs (we1f beaten) and the sugar, add
ing raisins Tor currants if liked. Bake
until a good brown, and eat with cream
or hard sauce of butter and sugar.
Union Cake.-Two cups sugar, one
half cup butter, three-fourths cup of
sweet milk, three cups flour, whites of
six eggs, one-haf teaspoo9ful soda and
one teaspoonsful cream of tartar. Gus
tard for the layers-one pint milk, one
half cup of sugar, two eggs, two table
spoonfuls corn starch; boil until like
thickeream and spread between, the lay
ers when cool. Flavor to the taste.
-Ndnlber and moderate variety of
dishes at asmeal are more troublesome in
preparation, but not necessarily more
costlys Soup, fish, vegetables are all
less costlytharl steaks and roasts. Cheap
erac1ats Of meats, and a variety of vegeta-
bles, with soups and stews, and plenty
of bread are cheaper than more costly
cuts of meat, with less variety, and
equally neurishing.
One who knows the labor of beating
eggs for pound cake says that the cake
will be just as nice if they are not beaten
at all. Cream the butter and sugar to-
gether until smooth, then stir in first a
handful of the -four, next two eggs,
another handful of flour, two more eggs
and so until you have it all mixed; add
the iavoring, stir few minutes and it
is ready for the oven.
Ginger Cakes. One cupful each OF
sugar, butter and molasses, two eggs,
vinegar, one heaping tablespoonful of
ginger and one level full of soda; mix
these ingredients thoroughly in a large
dish, lastly adding the soda dissolved in
the milk. Then mix in flour until of the
consistency of soft dough. Roll out thin
and bake on pie-pans in quick oven.
The most simple way of cooking oa'
meal is by making mush in the follow
ing way: First wet a coffee-cup full OF
oat meal III cold water Ito prevent the
mush being lumpy) then stir into this
three pints of boiling water; let this boil
half an hour, stirring frequently; then
add salt to taste, and boil another hall
hour. This is nice for any meal, break.
fast, dinner or supper, and makes good
simple dessert for dinner by serving with
cream and sugar.
"A farmer gives this information as
to keeping hams: l do not smoke OF
brine them, but salt dry for three weeks
then dry them about halt, then cover the
flesh side with a batter made with wheat
middlings and hot water, and hang uT
to dry again. If they crack. l mix
little more batter and fill up the cracks
When dry I pack in box or barrel.
use oat tailings for packing, but should
Put them in any cool, dry place before
warm weather.
Table Decoration Nothing is pref
tier to grow in, an epergne dish than moss
using the large feathery and matteo
kinds, and arranging them SO that the
straooling parts are tucked in. Sprays
Of i9v. small ferns, especially the com
mon polybody and hart's tongue-which
when. Footed, last for weeks-may be in
terspersed, and the whole should be
sprinkled well every day. If it is occa
sionany putoont for couple Of ., hours ours
GREEN Tor weeks. This will require nc
Cotton wool; but pretty green for grow:
ing in wool may be had by cutting of
thse tops Of carrots, With their crown
leaves and setting them as close togeth
err as they will lie. They should be KEEP
rather moist.
Beef Kidney and Onions.-Peel ano
~, wv, onions mix them with an eQua