The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1880-03-12
DOMESTIC ECONOMY.

GINGER CRAcKERs.-Two quarts of
-four, one pint of molasses, one pound
of brown sugar, half q pound Of lard,
two ounces of ground ginger and q tea
spoonful of cloves. Knead them long
time, and roll very thin. Bake over q
steady strong fire.
SMOTHERED CHICKENs.-Prepare the
fowls as for roasting, and put them in a
pot of boiling water until tender. When
within about twenty minutes of being
done add a teacupful of rice, which will
cook in the gravy. Add parsley, pepper
and salt, and serve the fowl on q dish
with the rice around it.
OYSTER PLANT OR SALsIFY.-Wash
the satisfy, scrape and cut in checks,
boil for about one-han hour; when done
season with butter, pepper and salt;
cook few minutes moe then add sweet
milk and little cream. Do not pour
the water off in which they were boiled !;
that makes part of the soup.
LEMON PUDDINa.-The peels of two
large lemons grated on sugar, or boiled
and beaten in mortar, half q pound of
sugar, the juice of q large lemon, half q
pound of butter, ten eggs, leaving out
half of the whites. Beat all together,
and putting puff paste in the bottom of
your plate, bake it.
CELERY SAUcE.-Chop fine two heads
of celery, and boil one hour. AT the
end of that time have about pint and
q half of water with it, and stir in two
tablespoonfuls of flour wet with cold
water. Boil this ten minutes and then
stir in two tablespoonful of butter.
Season with-sa and pepper.
CoRN-sTARcH Measure
three cups of flour, one of Peerless corn
starch, half teaspoonful of salt and a
heaping one of baking-powder. Sift
these together four times, then rub in a
tablespoonful of butter and half as
much lard and mix into stiff dough
with sweet milk. Knead enough to
make the dough smooth and firm but
do not handle unnecessarily. Roll thin,
cut, prick with fork and place on tins !;
let stand five minutes then brush the
tops with milk and bake ten minutes in
q hot oven.
OATMEAL CRAcKERs.-Mix three
CUBS of the finest oatmeal with a pint of
rich milk. Set it in cool place for six
hours. Mix together cup of graham
flour, q teaspoonful each of salt and
baking-powder and teaspoonful or less
of sugar; work them into the oatmeal,
until you have a firm smooth dough,
adding more milk if needed. Sift gra-
ham flour on the board and roll the
dough out thin. Cut into squares,
brush over with milk and lay on creased
tins. Bake in a moderate oven ten min
utes or longer but be careful that they
do not scorch.
GINGERBREAD NUTs.-One quart of
molasses, three pints of flour, one pint
of corn meal, one pound of butter, half
pound OF coarse brown sugar, an
ounce of allspice, teaspoonful of
cloves, teaspoonful of cinnamon, and
two ounces of ginger. Put the molas-
ses in mug, then add to it the butter
and sugar; have on the fire a saucepan
of boiling water, in which set the mug
and its contents. Let it stand until the
butter and sugar are dissolved. In the
mean time mix the spices, all pounded,
with the flour and meal. Afterward
knead the whole together, and cut into
cakes not larger in circumference than
q silver half dollar. Bake them about a
quarter of an hour, but be careful not
to let them burn.