Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1892-07-28
DOMESTIC CONCERNS.

New cheese doylies are fringed, and
little white mice, embroidered in floss
silk. scamper over them.
"A Palata bic Italienne Sauce: Brown
two medium-size onions in one ounce of
butter, add cupful OF minced ham, a
few minced mushrooms. one pint of
good beef stock. pepper and salt to
taste. Boil for ten minutes; strain
Ladies Home Journal
Raspberry Float: Mash a pint of
red raspberries, add tyvo-thirds cupful
of white sugar. beat whites of four
eggs, SO you can turn the dish upside
down. add one-third of cupful of fine
sugar, squeeze the raspberries through
strainer, add the juice one spoonful
at a time to the eggs, beating. SO to
mix it well until it is stiff and will
stand firm.-N. Y. Observer.
Potato Soup: Boil four large or six
small potatoes, mash them while hot,
adding salt and pepper. Boil one quart
of milk with an onion and a piece of
celery and pour through strainer over
the mashed potatoes. Add a spoonful
OF butter and stir till dissolved. If it
seems to have little potato not dis
solved it can be poured through a gravy
strainer.-Good Housekeeping.
Rice boiled in the following man
ner will be dry and soft but unbrolxen
just what is wanted for soups:
Cleanse the rice carefully, place it in
an abundance of boiling, sailed water,
and let it boil rapidly for a quarter of
an hour. Then drain off all the water,
and place the saucepan either in the
oven. uncovered. or upon a brick on the
back OF the stoves with clean towel
folded several times laid upon the rice,
the cover being left off. Let the rice
steam thus for about ten minutes: it
will then be ready for tor.
Amber Soup: Fry with some bits
of ham or bacon half a cup each of
onion, carrot. turnip and parsnip
When they are delicate brown turn
contents of the pan in which they are
into a soup pot and add sprig of
thyme and parsley, a bit of bay leaf,
three cloves and half a dozen whole
peppers. and cover with five quarts of
stock Simmer for an hour. then strain
and clarity. Heat up again, season,
add a tablespoonful of caramel and
serve. If you have no stock on hand
make plain meat broth and proceed
with the vegeta bles as above.-House-
Hold Monthly.
Breast of Veal with Green Peas:
Chop small onion very fine, then place
it with two ia blespoonfuls of butter in
a stewpan: add a two-pcund breast of
veal cut into eight pieces, and some salt
and pepper: place on slow fire and let
fry pale brown. then add one pint of
stock broth. and let simmer gently two
hours: take off every particle of fat,
add Titles rouX, and let boil. Then
add more than pint of freshlyshelled
peas. and let simmer thirty minutes.
Place the veal on hot dish. pour the
sauce over it, having added just at the
moment of serving very little finely
chopped mint, put the peas around and
serve at observation-disclosures.
Mutton Ham: In the autumn select
a fine tender hind-quarter of mutton
and trim it in the shape of ham: hang
it up for two days in a cold place: mix
half pound of bay salt, two ounces of
saltpeter, half a pound of common salt
and half a pound of brown sugar:
pound the saltpeter fine and mix all
well together. and heat nearly hot in a
pan over the Goals; rub this well into
the meat: turn it over in the liquor that
runs from it every day for four days,
then add two more ounces of common
salt; let it remain twelve days in the
brine, turning it daily: then take it out
and wipe it perfectly dry, and hang it
in the smolSehouse to smoke tor a week.
Slices of this ham broiled and buttered
are delightful. very much resembling
venison.-Boston Herald.