Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1890-10-30
DOMESTIC CONCERNS.

"A little borax put in water in which
scarlet napkins and red bordered towels
are to be washed will prevent them from
fading.
Whole cloves are now used to exter-
inmate the merciless and Industrious
moth. 1t is said they are more effectual
as destroying agent than either to-
bacco, camphor or cedar shavings.
Apple Meringue: Prepare as for
apple sauce six or eight good-sized tart
apples. Sweeten to taste, and flavor
with little cinnamon. Line a good,
deep pie-plate with biscuit crust thinly
rolled out and bake, then cover the
crust with the hot apple sauce. Whip
the whites of three eggs, with four
tablespoonfuls of fine, granulated sugar,
ana spread smoothly over the top, re-
turn to the oven and brown. Good
/ Housekeeping.
Stale bread, sliced, dipped in cold
water and then placed in a large drip
ping pan In the oven will soon brown
and can be served on hot plate, COW
ered with a napkin, with a relish of
boiled salmon or salt cod. 1t may be
added that stale rolls or biscuit can be
made over almost ''as nice as new
by wetting them slightly with cold wa
ter, putting in one pan and covering
them closely with another and setting
them in the oven for few moments
\. Y. Observer.
Did any one ever try putting up
jelly in egg shells? 1t is so nice to turn
the jelly out on glass dish nodded this
way, especially for a small family, when
they do not want to open large glass.
Open the eggs at the small end, just
large enough to get the substance out;
wash the shell dry. For holder for
/ these shells take paste-board box or
top and cut holes in them to make the
shells fit: set them in and fill. Shells
can be saved long while in advance of
jelly making. Boston Budget.
Veal Rolls: Chop about one pound
of cooked veal and half pound of
cooked fresh pork: mix them together
we'll; add half cupful of cracker
crumbs, salt, pepper, sage and little
ground cloves, two tablespoonfuls of
milk in which two teaSpoonfuls of but
ter have been melted; mix these ingre-
dients well with the meat and moisten
the whole with one well-beaten egg;
form into rolls with the hands: dip them
into beaten egg and cracker-crumbs and
fry delicate brown; sprinkle them well
with chopped celery, and serve with a
garniture of cranberry Jelly. -Roston
Herald
-Jellied Chicken: Soak one ounce of
gelatine in a teacupful of cold water for
twenty minutes, squeeze it quite dry,
and melt it in one pint of clear stock in
which large tablespoonful of marjoram
and half the rind of a lemon have been
simmered for ten minutes. Season to
taste with salt and pepper, and strain
the liquor. Cover the bottom of mold
with the gravy to the depth of half an
inch, and when nicely set place upon it
slices of hardboiled eggs, beets cut in
ornamental Slices and green gherkins.
Now mince together two-pound tin Of
chicken, one-half pound boiled ham,
one-half pound of boiled tongue. Sea-
son this and pres it into compact
lump, and put it into the mold in such
a way that it leaves an inch of space
around every side, which is to be filled
with the gravy, which must not be
poured in until cool enough to jelly
quickly. IN cool weather this dish will
keep for week. -Housekeeper.