Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1891-08-20
DOMESTIC CONCERNS.

Chocolate Pudding: One pint OF
milk, yolks of three eggs, three-quar-
ters of cupful of sugar, two ounces
grated chocolate. Cook as for boiled
custard, and pour into dish. Beat the
whites of the eggs, and cover the top:
put in the oven and brown.--Good
Housekeeping.
-Corn-t1our Cakes: One pound of
corn-four Tor meaD, six ounces of but
ter, six ounces of sugar, two whole eggs
and two yolks: flavor with lemon or
orange-fiower water. Mix the whole,
break into little cakes and bake in d
tin. Keep in a tin canister. They i'm
prove with age.--Detroit Free Press.
-Mulberries are seldom used in any
way except as fruit eaten from the
hand, but delicate cider is made by
using equal quantities of apple juice
and the juice of ripe mulberries. Old
fashioned hOusellecpers used to boil the
black mu1 berries in little water till
they were at the consistency of cream,
and use it as remedy for sore throat.
Potato Cakes: Unless one have a
very quick oven it is best to fry the
cakes instead of baking them. To each
half pound of mashed potatoes put one
ounce of butter Tor beef dripping), salt
to taste. and just flour sufficient to bind
the whole. Mix and roll out to half an
inch in thickness, cut into cakes. and
bake at once, or fry in hot lard. If you
fry the cakes take them up carefully on
broad-bladed pancake turner and
drain on clean brown paper. Serve hot
with lemon juice and butter. Very nice.
Detroit Free Press.
"A Fricandelle: Time half an hour.
Chop some veal or any other cold meat,
fat and lean together; season it with
pepper and salt to taste. Put grated
bread crumbs to it in proportion to the
quantity of meat, about a teacupful
generally suffices; add an ounce of but
ter, an egg and little gravy. Mix
these ingredients well together; press
them firmly into a mold, which must be
well buttered. Boil it for half an hour,
turn it out of the mold, and serve with
little brown gravy over it.-Boston
Herald.
Flowers should be gathered early
in the morning, while wet with dew, or
late in the evening after shutdown. 1t
is better for the plant and for the flow
ers cut that they be removed by scissors
or a sharp knife than wrenched OF with
the hand. 1t is far better if they are
kept for some time to change the water
daily and clip the ends of the stems
each time. Rare roses and valuable
flowers should be covered with paper
and set in the ice-boX at night. A few
drops of ammonia or little salt in the
water is said to materially assist in
keeping flowers fresh.-Boston Budget.
Walnut Catsup: Gather the black
walnuts when young and tender, if You
can not get the white ones. Allow
twelve walnutS to every quart of vine
gar. Pound the walnuts and leave
them exposed to the air for an hour or
two, until they are black enough. Pour
on the vinegar, boil well for an hour,
then let it cool, and strain through a
seive. To every gallon of the liquor
add one quart of good vinegar. three
onions chopped finc). one ounce of all
spice, one ounce of black pepper, one
tablespoonful of cloves, two tablespoon
fuls of salt and one mace. Let all boil
for a few minutes longer. and when it
cools bottle and seal it tight. Keep
where it will not freeze in winter
Good House keeping.
-Jellied Tongue: Put into n basin
one teacupful of Drowned veal gravy,
one pint of the liquor in which the
tongue was boiled, one tablespoonful of
sugar, three taDlespOOnfuls of vinegar
and one tablespoonful of burnt sugar
dissolved in water. then add two ounces
of gelatine dissolved in half a pint of
water, together with pint of boiling
water, and strain through flannel bag,
having heated all together. Cut the
tongue in slices Let the jelly cool and
begin to thicl>en, then pour a little of
the mixture into a mold, alternating
layers of sliced tongue and jelly until
the mold is full: cover and set on ice.
To turn out the jelly dip the mould into
hot water for an instant. Cut perpen-
dicularly with a sharp knife. N. Y.
World.