Iron County register., 1890-12-11
DOMESTIC CONCERNS.
-Dark-blue drilling is good for a
housewives APRON

-Dark-blue drilling is good for a
house-wife's apron.
before using canned lobster or
shrlmps for salad, look the contents of
each can over carefully, remove all
shell, rinse with a little cold water, and
orain well before mixing with the drcss-
ing.
-Cookies: Two cups of sugar, one OF
butter, one of sweet milk. two eggs, one
and 4 half teaspoonfuls of soda. two and
half teaspoonfuls of cream of tartar,
hve cups OF -four. Roll quite thin and
bake in quick oven.
Cream Cake: One cupful and a half
OF sugar, one cupful and a half of but
ter, half cupful of sweet milk, two
cupfuls of -four, three eggs, two tea
spoonfUls of baking-powder. Bake in
layers, and with whipped cream, sweet
ened, or jclly.-Demorest Monthly.
Barley Cruel for the Sick: gWash
one ounce of pearl barley, soak it for
fifteen minutes and put on to boil in one
quart of water, with few bits of fresh
lemon-peel or piece of ginger-root- Let
II boil until clear, then season with salt,
sugar, Or add milk or wine, as the patient
desires-Good Housekeeping.
Poor Mans Gems: One pint of corn
meai- one pint of flour, one teaspoonful
of salt, two teaspoonsful baking pow
der, one-third of pint each of milk and
water: sift the meal, -four, salt and pow
der together; then add milk and water;
mix into firm batter; fill gem pans
two-thirds full and bake in a good oven
hfteen minutes.-Boston Herald.
Bell Fritters: Put pint of water
IN stew-pan over the fire. When it
bolls stir in rapidly one pint of -four,
making very stiff paste. Take it off.
and when sufficiently cool add three
weIl-beat ten eggs with a little salt
Have boiling lard ready and drop in the
fritters with a spoon, and if the lard is
just boiling they will puff up like balls
Serve with lemon sauce.
Coffee Frappe: Put two quarts water
into the tea-kettle and let it come to
boiling point. Put two ounces of best
NJ and j. coffee in a boiler and pour
the water over it; stir for five minutes,
then strain through fine muslin; add
the sugar, stir till dissolved, and when
cold add the white OF an egg unbeaten,
and freeze to the consistency of wet
snow. Serve in glasses. Tea Frappe
may be made in the same way, using a
mixture OF black and green tea--Home.
-Gateau of Apricots: Make some
sponge cake in plain mold, and, when
cold, cut out the inside. Ornament it
with cocoanut mixed with sugar and
whites of eggs in the proportion of one
fourth pound of cocoanut, one-fourth
pound of sugar and two eggs, and
sprinkle on the top OF that some pis-
tachio nuts blanched and chopped up
finely. Fill the center of the cake
with preserved apricots and heap up on
the top of them some whipped cream
indianapolis Sentinel.
Beef Tea, Sdf: The only way to
have beef tea stiff, like jelly, is to make
it with the leg of beef; made of any
other part it is always liquid. Meat
from the leg with little of the bone,
which, with the meat, should be finely
chopped, VIII make it stiff jelly. Let
both remain in cold water, with pinch
of salt, for half an hour previous to set
ting it on the fire, then barely simmer
il for three or four hours. allowing a
pound of meat to each quart of water,
and let it reduce to nearly half the
quantity. When cold it will be stiff as
jelly.-Old Homestead.