The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1881-06-17
HONE AND FARM.


Keep begonias moist, OF, at least
where the temperature is not too dry,
and they win not drop their leaves.
Quick Pudding.-Boil some rice;
when done soft, break in three eggs,
half q cup Of cream or milk, and flavor
to suit the taste. Give it one boil and
send it to the table with bits OF butter
on the top.
AT the first sign of gapes in your
chickens, says the Neso- England Farmer,
treat the patient to a bread-pill thickly
coated with red pepper on small lump
of camphor. 1t may be necessary to
repeat the dose. 1t is an unfailing cure.
Homemade Crackers.-Beat two
eggs very light, whites and yclks to-
gether; sift into them aquart of flour, q
teaspoonful of salt; add a tablespoonful
each of butter and lard, and nearly q
tumblerful of milk work all thoroughly
together: take fourth of the dough at
. time and roll out half as thick rs a
milk cracker, OUT in small rounds, and
bake quickly to a light brown.
The Scientific american finds still
another use for empty cans. 1t recon-
mends piercing several small, holes in
the bottom and sides and sinking them
in the earth near the roots of straw
berry or tomato or other plants, the holes
to be made of such size that when the
can is filled the fluid can only escape
into the ground very slowly. A very
little care in filling the cans occasionally
will keep the ground well irrigated.
Tomatoes would scarcely need the
watering-but the plan might prove
excellent for strawberries.
-Old-fashioned Cup Custards.-In a
shallow pan beat six eggs till very light,
thick and smooth. Stir them gradually
with the milk, together with teacup of
fine sugar. Turn the mixture into cups,
set them in an oven to bake till the top
is rich golden brown, and as they cool
CRATE nutmeg over the surface of each.
The cup must be placed in an iron pan
half full of warm water. They should
bake in fifteen minutes. If kept baking
too long they will be porous and tough,
and whey will settle in the bottom.
To Preserve Cherries.-TO every
pound of cherries allow one and quar-
ter pounds sugar, one gill of water. Sc
lect ripe cherries, pick off the stalks,
and reject all that have any blemishes.
Boil this sugar and water together for
five minutes; put in the cherries, and
boil them for ten minutes, removing the
scum as it rises. Then turn the fruit,
etc., into pan, and let it remain until
the next day, when boil it all again for
another ten minutes, and, if necessary,
skim well. Put the cherries into small
pots, pour over them the syrup, and,
when cold, fasten down tightly.
-Savory Rice.-Chop an onion very
fine and fry it in butter till it be of
gold color; thel stir in teacupful of
rice; let it cook in the butter for few
minutes, stirring all the time; then add
one pint of good gravy and let it simmer
slowly. When nearly cooked, put lit
tie grated nutmeg, Parmesan cheese,
salt and pepper to taste. Mix it up
well, and when thoroughly done let it
stand few minutes before the fire, and
just before serving stir in small piece
more butter. Serve garnished with
croquettes of any kind of meat, with
stewed tomatoes or with slices of fried
bacon.
To Dry Hop Yeast.-Hop yeast
cakes are made as follows: When the
yeast is completely made and light it is
mixed with rs much corn-meal and a
little flour as will make stiff paste.
This is rolled out into cake quarter
of an inch thick, and cut into squares
of about two inches thick. These are
placed on a dish and kept in a warm
place, but not over 1902, until they are
quite dry. The warm closet of a stove
or range is a suitable place, as it is nee
essary to dry them quickly. They are
then carefully wrapped in parafline pa
per or tissue paper and packed in box
and stored in dry, warm closet.