The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1883-12-13
DOMESTIC RECIPES.

DOMESTIC RECIPES.
LEMON PUDDING eggs, four
lemons, grated, bread crumbs to thick
en-, sngaf to sweeten, one cup OE suet
and one cup Of milk. Steam three
hours.
WHEAT MrFFINs. One quart OF
flour, five eggs, teaspoonful OF soda
dissolved in hot water, two teaspoon
fnls cream tartar, milk enough TO make
thick batter.
CINNAMON RoLLs.-Take a piece OF
pie crust, roll il ont and cut in marrow
strips; sprinkle cinnamon over It and
roll up tight; put in tin which has
been we'll oiled with butter; bake until
brown.
CpRN BREAp.-Three cups of corn
meal, two cups OF flour, half Cttp Of
sugar, one and half cups OF sweet
milk, five eggs. four teaspoonfuls OF
baking powder.
PARsNIp STEw.-Three slices Of salt
pork, boil one hour and q half; scrape
six parsnipe, cut in quarters, length
wise; add 10 the pork and let boil one
half hour, then add few potatoes and
let all boil together until the potatoes
are soft.
PUDDING SAUCE. Rub well together
until light, four large table-spoonfuls Of
light brown sugar, two ounces OF but
ter; stir into teacup Of boiling water,
quickly and we'll, until it is dissolved; !;
on no account omit stirring constantly
till we'll dissolved or it will lose its light
mes; add grated nutmeg to taste. Serve
hot.
FLOATING ISLAND. Beat yelks Of
three eggs until very light; sweeten and
flavor to taste; stir into quart Of boil
ing milk, cook till it thickens; when
cool pour into q low glass dish; whip
the whites OF the eggs to stiff froth,
sweeten, and set over dish OF boiling
water to cook. Take teaspoon and
drop the whites on top Of the cream,
far enough apart SO that the little
white islands" will not touch each other.
| UNLEAyENED BREAp.-When flour or
meal is mixed with water, made into .
thick paste and rolled thin, or made
into small cakes or "gems" and baked
quickly and with sufficient heat, it is
called unleavened bread. Such bread
is baked at heat Of 2l2 degrees +.
and continued in the oven sufficient
time for it to become quite dry, that it
may keep for long time. In this
there is but trifiing change in the ma
terials, except so far as part OF the
starch il rendered more soluble and
digestible BY the action Of the heat, a
part OF which is changed to grape
sugar. This is the passover or nm
leayened bread" of the Jews. Bread is
still made in Ireland and Scotland OF
barley or oats, in the form of cakes,
and eaten by the peasantry. This
method is still in vogue in other parts
Of Europe, as in Sweden, etc, thin and
very large cakes-a foot in diameter OF
more and brought to this country fol
the use of Swedes. Similar to this is
the "hlack bread" so extensively used
in Central and Eastern Europe. This
is made of unbolted wheat and rye
meals, and is used by the peasantry as
the cheapest food accessible to them in
their poverty. In the form Of sea bis
cult, navy bread or pilot bread it is ex
tensivelv used, as it can be kept for .
long time ut sea. The common flour
is more generally used. though the fine
feed" or that part of the grain which
contains the most of the muscle making
, nitrogen, is used in making the navy
bread. This, from necessity, is thu
simplest form Of bread, no shortening
being used, since the shortened bread
would not keep at sea. / do not sup
j pose that this is the best bread on thu
. whole. though purer than the leavened
and yet, if eaten dry, requiring Ions
!. time for chewing, it is quite certain tina
it is practically more wholesome thar
the average bread, chewed SO little ant
insnfiicientlv insalivated. l will ad,
, that those who eat such cakes and chew
them sufficiently, will have good teeth
for it is only by the use Of our teetl
that they are preserved, the bone mate
rials being supplied.