Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1892-06-02
DOMESTIC CONCERNS.

-Suet Pudding: One cup of chopped
suet, one cup of sugar, one cup of mo-
lasses, one cup of chopped raisins, two
cups OF buttermilk, spices, salt, soda
and -four Steam three hours.-Detroit
Free Press.
"A delicious almond cream is made
by mixing half pint of cream with a
pint OF milk: sweeten to taste, add five
yolks of eggs and three whites. with an
ounce OF chopped almonds Stir over
the fire in a porcelain bowl or piplSin
placed In saucepan of boiling water
until 1t thickens- Serve in custard cups.
N. Y. Times.
Clam Broth: Drain the liquor from
can OF CLANS: to it add an equal GUAM
tlty OF stock. or hot water: boil. season
with salt and cayenne, or what is bet
Ter TWO or three drops of tobasco sauce
Add a piece of butter; pour into the
tIreen. Add a slice of toast and serve
the CLAIMS may be chopped fine and
added to the broth, but it is better with
out them. Home Journal.
Butter Buns: Beat together thor
oughly one-quarter of a pound of but
ter, half pound of -four, one-auarter
yolk of another. and one teaspoonful of
sweet cream. Form the dough into
little cakes: scatter finely-chopped al
monds over the tops first brushing them
over with the yolk of an egg Bake
slowly on a tin sheet.-Harper's Bazaar.
-WoOdcock on Toast: After dress
ing and wiping them clean. tie the legs
close to the body, skin heads and necks.
wrap thin slice of bacon about each.
and fry few moments in deep boiling
lard-two or three minutes should suf-
flee Season, and serve on slices of
buttefed toast Most game improves
by hanging several days, but woodcOck
develops a strong gamey flavor if kept
too long--GoOd Housekeeping.
Japanese Fritters: \ Japanese
frittcr Is made precisely the same as a
cream fritter from a cream-puff paste
fried. Put One-half pint of water
and two ounces of butter on to boil.
then add four ounces of flour; stir until
you have a thick paste: take from the
fire and add one at Il time, four eggs,
mixing and beating each before the
other is added: drop this mixture by
teaspoOnfuls into hot fat. serve with
powdered sugar or with a sauce-Bos-
ton Budget.
Apple Charlotte: Pare and steam
until tender six large sour apples, rub
them through a colander and add half a
cup of sugar while they are still warm.
Soak half box of gelatine in cold
water for half an hour and add to the
apples. stirring until thoroughly dis
solved. Place the dish containing this
il begins to thicllen. Then add a pint
of whipped cream and pour in pud
ding mold. Let it stand in the ice-box
or very cool place until firm and cold.
N. y. World.
J -Ambrosia: Select heavy thin skinned
oranges (russets are juicy and equally
as good and can be bought for less,
peel and slice. taking out the seeds,
eight of them into large dish When
you have two layers sprinkle sugar
over them and layer of fresh or des-
sicated cocoanut: fill the dish with al
ternate layers of fruit and cocoanut.
Beat the whites of two or three eggs to
a stiff froth and sweeten; then put over
the oranges when the dish is nearly
full and mnre layers of fruit and cocoa
nut piled up with the frosting.-House-
keeper.
If soup is desired frequently, stock
for making it quickly can always be on
hand With your meat cleaver cut up
all the bones left from your roasts and
beefsteaks, and keep them in a covered
stone jar When you have sufficient,
put them on and boil for three hours;
strain this into an earthen vessel. and
set aside to cool A thick top of grease
will rise to the surface, which can be
taken off and used for frying purposes.
The meat juice beneath, which some
times is a thick jelly. can be diluted, if
not wanted strong. With the addition
of some cooked vegetables, soup can
readily be made from this