Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1881-03-24
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12&9& I'D ah5s eA3abaespoohfuls Of
MaaallsSs add aslittle saitand allspice,
80 y4qrghsi eh feet milk. to make .
so6H anp91h to drop from spoon.
Ry@x rood kf6#n ii hot lard .s4ssss.A
-Sskls Bread real faat Cakes.-Soak
fx00F SIX slices OF stale bread over night
iuhr6e oupfuls of but&eFmilk. - In The
morning mash tha bread skne; add two
well.0easehs eggs,,sss three Ateaspoonfuls of
sodA little saltsnnd -four TO make Of
grd6c 4 4hese7E . 3 III III 81 The 81
dR4F G9R kKSs. .s5T5ia
s-CarbQnats ! Of .Arlmonia. IA, few
drops Of Carbonate Of ammolia in q
snIan quantity Of warm rainwater win
prove Q safei and easy antacid, and will
change, il carefully applied, discolored
sp06 upon carpets, and indeed all spots,
whether produced by acids or .alkalies.
If you have a carpet injured by white
wash this will Immediately restore it. s.,
Goldfish and Cheese Just bring to
boil ABOUND Of heshened Goldfish, chop
fine ana stir in q cup Of drawn butter,
season with pepper and q little minced
parsley or celery leaves and two table,
spoonfuls of grated cheese. Turn into
a baking-dish, strew fine bread-crumbs
on top, and brown In the oven. +
1.-The Children's Pudding Mix six
ounces of bread-crumbs (well- grated) :,
three and q half ounces of sugar, and IA
pinch of salt then take one and half
pounds OF apples. pare, core and quarter
them, arrange them in close layers in a
deep tart dish, and strew among them
four ounces of sugar and the grated rind
of a fresh lemon; add the strained Juice
of the lemon. Then place the bread
crumbs in q thick layer over the apples,
sift powdered sugar over the top. and
bake in quick oven for rather more
than three-quarters of an hour.
Gaming Fruit and Vegetables
For home use the manner of canning
one kind Of fruit or vegetables applies to
almost all kinds, except corn. Toma-
toes keep best in tin cans; in fact, tin is
preferred for vegetables Next to toma-'
toes. the vegetable most readily canned
is, perhaps, the string bean. Remove
the tough strings at the sides and break
the bean into two or three pieces.
When all is ready throw them into a
little boiling water, scald, and then can
them. For success the vegetables should
be quite fresh and only so many scalded
at one time as may be carefully canned
while boiling hot. Ascorn requires special
treatment, q separate recipe is here
given, and housekeepers who are liable
to need the same are requested to pre-
serve it so that there will be no necessity
of repeating it. Fill. the cans with the
uncoOked corn (froshly gathered) cut
from the cob and seal them hermeti-
cally; surround them with straw to
prevent them from striking against
eachaother and put them into boiler
over, the fire with enough water to cover
them Heat the water gradually and
when they, have boiled an hour and
half puncture the tops of the cans to
allow the escape Of gases, then seal
them Immediately while they are still
hot. Continue to boil them for two
hours and a half. In packing the cut
corn in;the cans the liberated milk and
juices surround the kernels, forminga
liquid in which they are cookedan so77s'.5