Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1890-10-02
DOMESTIC CONCERNS.

"A few drops of extract of lavender
will prevent mucilage from moulding or
becoming sour.
fuel can be saved on ironing day
by placing over the irons an old tin
bucket or similar vessel bottom side up.
You need thick iron holder, lined with
paper, 30 handle them with when heated
in this way.
"A pound of sugar is usually required
to every pint of juice, though less may
be used in making currant or ripe grape
Jellies- For straining the juice, it
should lever be extracted by squeez-
ing, but allowed to drip through the
jelly bag.
Lemon Pies: Five eggs, cup of sugar,
half cup of butter, two-thirds of cup
OF sweet cream or milk, juice of two or
three small lemons. Cream, butter and
sugar. add yelks of eggs well beaten,
then the lemons, then the milk, and
lastly the beaten whites. Bake in rich
pastry. This makes two pies Detroit
Free Press
Ham Croquettes: After all the nice
slices have been cut from cold boiled
ham, chop the rest, not excepting some
OF the fat Add an equal amount of
bread crumbs and cold boiled potatoes,
chopped. Season with salt, pepper and
chopped onion to taste. Make into
fiat cakes; fry nice brown. They are
nice for BREAKFAST, and can be prepared
the night before. -Housekeeper
Nursery Mullins: Two cups milk,
two cups line bread crumbs, one cup
Hour, saltspoonful salt, one egg, one
tablespoonful butter, three teaspoon
tuls baking-powder. Beat the egg light,
stir IN the butter, the bread soaked in
the milk. and the flour and baking-pow-
der. Bake in steady oven, greasing
the muffin tins well, so that the batter
may not stick to them.-Boston Budget.
1t IS said that ink spots can be r.
moved from the leaves of books by first
washing the papers with warm water,
using camefs hair brush, then wet
ting the paper with a solution of oxalate
OF potash, or oXalic acid in the proper
ton OF one ounce to half pint of wa
ter flEoly wash the stained place
with clean water, and dry with blotting
pape-.
w hon meat is to be boiled be sure
and puC it into boiling water to start
with, as hat closes the pores instantly
and Keeps the richness in the meat.
When boiling it for soups or bullion put
1t into cold water and bring it to boil
ing heat as slowly as possible, for in
this case our object is to extract the
strength and richness from the meat in
stead OF Keeping it in.
Beef Tea: One-half pound gravy
beef and two gilis water. Cut the beef
very small: put it into jar, sprinkle
very little salt over it to draw out the
juice of the meat quickly, add the water,
cover tho jar with paper twisted close
over it: Let it stand for half an hour;
place the jar in a pan of boiling water;
keep it boiling for half an hour, and
you will have good, nutritious beef tea,
easily digested by an invalid.-N. Y.
Observer.
Rolled Mackerel: Select large
mackeral, wash it carefully and remove
backbone. Wipe it with cloth, sprinkle
inside salt and pepper, and a little fine
ly-choppod celery, or finely-chopped
onion if preferred, roll in fine cracker
crumbs and beaten egg, lay on but
tered paper in a shallow pan and bake
delicatelv in good oven. Basic occa-
sionally with butter, garnish with slices
of beef, slices of lemon and sprigs Of
parsley.-B oston Herald.