Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1890-04-03
DOMESTIC CONCERNS,

The mending of kid-gloves shows
Tar less if done with cotton thread than
1t does if done with silk.
The best way to preserve cut flowers
is to pack them in ice. good way is
10 pack them in tin cans, covering the
stems with moist cotton, with layer OF
wet cotton over all.
The foliage of hyacinths, tulips and
other forced bulbs may be allowed to
rlpen and dry off naturally. Keep dry
In the pot until fall. then plant in the
open ground. The bloom, although not
hrst-class, will be all right for cut flow
ers.-Popular Gardening.
"A pretty case or portfolio for engrav-
1ngs is made of blotting paper of light
blue shade. \ row of stills is cut all
around the edges and narrow orange
plcot ribbon is drawn in, making an ex-
tremeIy pretty border. On one side is
painted a design of yellow daffodils.
The paper is folded over like book
and the pictures lie inside.-The Home.
Tea Cake: Put one cup of sweet
milk, two heaping cups of sugar, two
thirds cup of lard and a little salt
In pan on the stove to melt When it
cools, beat three eggs very light, stir
them into the milk, add two quarts of
weII-sifted flour, three heaping tea
spoonfuls of baking powder, or two tea
Spoonfuls Of soda and four teaspoonfuls
OF cream of tarter well mixed with the
hour; roll thin and bake quickly
Household
-Candicd Popcorn: First pop the
corn, then take an iron kettle such as is
used IN cooking and place in that three
tablespoons OF water. one tablespoon of
butter and a cup of powdered sugar Let
1t come to boil: when it hardens by
dropping little in water it is time to
put In the corn. Put into the kettle
with the taffy three quarts of nicely
popped corn and stir briskly. removing
the kettle from the fire, until the candy
Is distributed evenly over the corn
French Hash: One pint of pieces of
meat, one spoonful chopped onions
brown the onions, add the meat and
brown 1t, then stir a tablespoonful of
Hour with the meat with boiling water
ana boil 4 few minutes then season
just before serving take from the fire
and stir in the yelk of one raw egg.
= Potato Chowder: This is good
dinner when one feels like being eco
nomical or like having complete
change from roast, boiled and fried
Cut half a pound of salt pork into thin
slices. and fry lightly. Lay them in a
kettle, while you fry five sliced or.ions
light yellow color in the rat Now
have a quart dishful of pared and sliced
potatoes, and put them in the kettle
with alternate layers of the pork and
onion, seasoning each layer with pep
per, and dredging with flour Cover
with two quarts of water, and simmer
forty minutes or until the potatoes are
done. just before taking from the fire
throw in tablespoonful ofminced pars-
ley, or celery-tOps or both. Pour over
toast.-Amcrican Agriculturist.
-Rhubarb Roly-Poly: Prepare
paste with one quart of sifted flour, two
tablespoonful of baking powder, two
tablespoonsful of butter, and enough
milk to make soft dough: then roll
out a quarter of an inch thick. Over
this spread thinly-sliced rhubarb,
strewing sugar over to taste. Begin at
one end and roll over the pastry with
the rhubarb inside, being careful not to
let any escape at the ends, which must
be well pinched together. Bake in an
even oven for about an hour. Serve
with sweet cream. This pudding may
be steamed in a pie-dish, but should
never be boiled, or the crust may be
heavy. Jam or preserved or fresh fruit
may be substituted for the rhubarb il
deSired.--Leeds Murcury.