Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1892-02-04
DOMESTIC CONCERNS.

-tor creams and custards. eops
should never be beaten in tin, but al
ways in stone or earthenware, as there
is some chemical influence about tin
which prevents their attaining that
creamy-hghtness SO desirable.
French Dressing: An excellent
french dressing for salads, etc, is made
by taking one tablespoonful of vinegar.
three tablespoonful of olive oil. one
saitspoonful of salt, one of pepper and
tlny portion of grated garlic or onion.
Detroit Free Press.a
preserves need only tying ND with
several thicknesses of paper. over
which put cloth, but should be looked
over occasionally, and if signs of fer.
mentation appear, just heating them
again will correct it. Stone lars of
small capacity are best for these.
IL You are to have a friend or two to
dinner indulge in roast. Cold beef
mutton, lamb and veal are nice If
snced thin and served with vegetables.
Inc cold meat can be made into tim
Dals' croquettes. escaloped dishes.
hasheo on toast, or be warmed in a
Drown or white sauce.-Ladies' Home
Journal.
Squash Pie: One pint of SQUASH
three eggs, one and one-half table,
spoonfuls of vanilla and a little nut
meg. Pass the squash through a sieve
mix with a scant tablespoonful of
corn-starch and milk enough to make
1T soft Add the other ingredients.
Ihls makes one large pie.-Detroit
Free Press.
Stuffed Potatoes: Select large fine
potatoes and bake them thoroughly.
Cut them in half lengthwise, and scoop
out the insides. Season the potato with
pepper and salt, and mix with it some
cold cooked sausage chopped fine. Fill
up the cases, brush with beaten egg
and brown in the oven. Serve on a
napkin.-Household Monthly.
-Garnish means to add to meat, poul-
try or salads trimming. In dishing
up roast meat lay spoonful of jelly or
gooseberries just on the slice to be
served to one person. Poultry, trim the
edges of the dishes upon which it is
served. Celery and parsely leaves,
hard-boiled eggs, watercresses, lettuce
and jellies are the principal articles
used.
-Hickory-Nut Macaroons: Pound to
a paste half pound of hiclSory-nut
kernels; add one pound of sugar and
the whites of three eggs; work well to-
gether with the back of spoon; dip
the hands in water and roll the mixture
into small balls, making the outside
smooth. Set in a cool place. These
macarooons, if properly made, are as
dainty as almond macaroons.- House
hold Monthly.
Spanish Fritters: Cut the soft part of
bakers bread in slices a quarter of an
inch thick. and of any form you choose
Take a pint of milk or cream, three
well-beaten eggs, half n teaspoonful OF
nutmeg and cinnamon mixed, three
drops of the essence of lemon and sugar
to the taste; stir all well together and
pour over the pieces of bread. When
they have absorbed as much of the
milk as they will. take them out before
they get too soft, and fry them of a
nice light brown on both sides They
may be served with or without sweet
sauce.-Boston Budget.
-Beets in winter require nearly a
days boiling to make them tender;
they are unpalatable unless perfectly
tender, when they are extremely good.
AS they may be used in a variety OF
ways, for salad. for garnishfng and as
a vegetable with cream sauce, it is well
to boil at once enough to last several
days. Cut in pieces about an inch
square, mixed with cold potatoes cut in
the same way and covered with a
mayonnaise dressing; they make a
most delicious salad. With white sauce
they are an excellent vegeta BILE; and
cut in small pieces and fried they are a
desirable garnish for a good sirloiu
Sfaak