The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1880-05-28
HONE. FARM AND GARDEN.

HOME, FARM AND GARDEN.
CLEANING COMBS AND BRUSHES
Wash well with soda and set in the sun
to dry; rinse them well and do not let
the backs get wet.
GOOD RUsKs.-One pint of milk, one
teacup of yeast; mix it thin; when light
add twelve ounces of brown sugar, two
ounces of butter. four eggs, flour sufi-
cient to make stiff as bread; when
risen again, mold and spread it on
tins.
To Gloss SHIRT BosOMs.-Take two
ounces of powdered gum arabic, pour
In pint or more of wateIc, and then,
having covered it, let it stand all night
In the morning pour it carefully from
the dreys into clean bottle, cork and
keep it for use; add q teaspOonful of
this gum water to pint of starch made
in the usual way.
CLEANING WOODEN STUFFS.-Take
one pint of hot water, and slice into it
two ounces of shaving soap. Add to it
two ounces of spirits of ammonia. and
one teaspoonful of powdered saltpeter.
Put into bottle and shake until thor
oughly dissolved. To use it, pour q
little into a saucer, dip in sponge. and
rub the material vigorously.
SPONGE CAKE.-Four eggs, one cup
sugar, once cup -four. one-half tea
spoonful baking powder, one teaspoon
full extract of orange; beat the yelks and
sugar together ten minutes; add the
-four with powder sifted in, and the ex-
tract last; add the eggs (whites) beat
en- to a froth; bake in a well-buttered
tin in steady oven. thirty minutes.
TIP-TOP CAKE.-One egg, one table,
spoonful of butter, small cup of sweet
milk, one and half cupfuls of -four,
one teaspoonful and half of baking
powder, one teaspoonful of lemon ex-
tract; beat the egg, butter and sugar
together till light; add the milk; sift
the flour and powder together and
add to the rest; last, put in your ex-
tract.
BRoILED SHAD.-Split and wash the
shad and afterwards dry in a cloth;
season with salt and pepper; have
ready bed of clear, bright Goals;
grease the gridiron well, and as soon
as it is hot lay the shad upon it; broil
quarter of an hour or more, according
10 the thickness; butter well and send
to table; it can be served with melted
butter.
TEA BIsCUIr.-One half cup of but
ter, two cups sugar, two pints flour, two
teaspoonfuIs of baking powder. one tea
spoonful extract nutmeg. Sift the
flour, sugar and powder together; rub
in the butter cold and add enough
sweet milk to make soft dough-add
the extract last; roll out half an inch
thick and cut out with biscuit cutter;
wash over with milk and bake twenty
minutes. rrr
HAM SALAD.-Take your fragment of
cold boiled ham left after slicing, re-
move ali dark and dry portions, also all
the fat; mince evenly and fine; take
enough rich, sweet cream to set the
mince, a saltspoon OF strong ground
mustard, the same of fine sugar and a
good pinch of cayenne pepper; mix
thoroughly with the ham; garnish with
sprigs Of parsley, and you have nice
dish for tea.
CRULLERs.-One cup of white sugar.
two-thirds of cup of sweet milk, two
tablespoonful melted butter. one egg,
three small teaspoonfuls of baking pow
der; season with nutmeg. Have the
cakes all rolled out before you begin
frying; have the lard very hot and
plenty of it. Turn them over almost
constantly while cooking, and you can
not fail to have cakes light, tender and
free from grease.
TOMATO SoUP.-Six tomatoes peeled
and sliced; pour over them one quart of
boiling water, half teaspoonful of soda;
when it stops foaming add one pint of
sweet milk and season as for oysters,
with butter, pepper, salt and q little
rolled cracker. Serve as soon as it
boils. Canned tomatoes can be used
just as well. This is very delicate and
nice for person who is just getting
able to eat after fit of sickness.
EGG GEMs.-Mix together any kind
of cold meat Chopped fine) with an
equal quantity of bread crumbs; use
pepper, salt, bit of butter and little
milk; fill some buttered gem-pans with
the mixture, then carefully break an
egg ON the top of each; season with
pepper and salt, and sprinkle some very
fine cracker crumbs on top; bake eight
minutes; a little grated cheese maybe
added to the cracker, if desired.
CRUDE PETROLEUM is an excellent
Preservative of pine shingles, causing
them to become of the character Of
cedar or cypress. But the petroleum
will flavor the water that runs from q
roof SO prepared for more than a year.
To steep the shingles in lime water rem
ders the vegetable albumen insoluble.
and SO makes them more durable. The
lime water is soon washed out, and aft