Iron County register., 1891-02-26
DOMESTIC CONCERNS.

velvet or velveteen is better i'm
ish for the bottom of dress skirt than
braid 1t does not wear out any faster
and will not roughen the boots, as hap
pens with braid.
Lafayette Cake: Beat to a cream
one cup of butter with cup of sugar
and cup of molasses; add a cup of
milk, small, even teaspoonful of soda,
cup of raisins and spice to the taste.
Bake this cake in large loaf for two
hours and ice thicl1ly.-Boston Budget.
Corn Soup: Boil one can of corn
for twenty minutes; then add two cups
of milk, one tablespoonful of butter,
and let it come to boil. Then season
with pepper and salt. To enrich it
one-quarter can of peas may be added
to this soup.-Detroit Free Press.
Ink can be removed from furniture,
carpets, floors, etc, as follows: Wipe
the sporWith oXalis, let i remain a few
minutes, then rub it with q cloth wet
with warm water Colored paint, ma
hogony and carpets will require wash
ing with ammonia water to restore the
original color.
Cold feet are prevented by daily
bathing in cold water. Chapping and
cracking of the hands, produced by cold,
may be prevented by rubbing a small
quantity of sweet oil well into the skin
each night before going to bed, and
using only tar soap. Those whose hands
crack readily should not touch cheap
soap.-Dr. Croft.
-Roly-Poly Pudding: With a quart
of flour make rich biscuit crust, roll
out one-half inch thick, and spread with
any kind of fruit. fresh or preserved;
fold ends toward the center and roll SO
that the fruit will not run out; lay in a
steamer and steam for an hour: serve
with sugar and cream or boiled sauce
Christian Inquirer.
-Calf's-Head Pie: Boil a calf's-head
for thirtyfive minutes; then cut into
pieces, put a layer of sausage meat,
then more calf's head. then three hard
boiled eggs sliced. Pour one-half cup
strong beef broth into the pie-dish and
bake. When done, pour into a mold in
which is one-half cup of beef broth,
and let stand till cold-Ladies' Home
Journal.
-Fritters are a good form in which
to prepare parsnips. Boil the parsnips
until tender, then drain them dry and
mash them. To about five medium
sized parsnips add tablespoonful of
flour, well-beaten egg. some salt and
pepper; mix well and shape into small
cakes. Put INTO hot fat and fry brown,
first on one side, then on the other.
Take out on brown paper, to absorb
the grease, and serve hot.-N. y, World.
Whatever vegetables are chosen,
too many of the same class or flavor
should not be used at one dinner. For
instance, one may use either cabbage,
spinach or caulifiOwer. but not all three,
nor two of them. If hominy is used,
rice should not be. If beans are decided
upon, do not use peas; neither serve
sweet potatoes and squash at the same
time, nor commit the blunder of serving
lettuce beet greens and chiccOry in the
same course.
Lard au Flageolets: This is deli
cate version of the familiar pork and
BEANS Blanch some broad beans, re-
move the outer skin, rinse them in cold
water. weigh them; for each one pound
allow one-third of pint of good stock.
Let them boil in this till tender, then
drain off the beans, dish them and keep
them hot; reduce the stock in which
they~were cooked, thicl1en with Drowned
flower and butter, season with salt and
pepper, and some finely-chOpped parS-
lev. and pour it over the beans. Boil d
nice slice of ham in water skin it. put
it in the oven for minute or two to
dry the fat, then glaze and serve with
the beans handed round. For this dish
bacon should be used by rights, but ham
is more generally illed.-Lecds Mer-
curry.