Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1892-12-01
DOMESTIC CONCERNS.


Layer Cake: One-half a cupful of
butter, one cupful of -four. one and
one-half cupfuls of -four, one-half cum
full OF milk, two eggs, one and ooe-haIf
teaspoonfuls of baking powder.-Go,x,
Housekeeping.
Baked Tongue: Boil the tonpue
till 1t will peel: trim off the soft parts
near the roots; put the tongue in a
baking pan; pour over a sauce of
stewed and highly-seasoned tomatoes.
and bake nice brown-@Ohio Farmer.
"A beautiful center cloth seen had
autumn leaves in the brown and flame
standings worked over it in irregular
patches. giving a most natural effect of
being scattered over the cloth. There
is falling off in the rage for Dresden
designs in needlework, the dainty little
rosebuds and gay little pansies having
evidently had their day. It was a
lovely day. but a little too enthusiastic
to last--N. Y. Times.
Cream Puffs: One-half cup of but
ter melted in one cup of hot water: set
on the stove to boil: while boiling stir
IN one cup of -four; when cool stir in
three eggs. one after the other, without
beating; drop on hot tins and bake
twenty to thirty minutes Filling. One
cup OF milk, one egg. one tablespoonful
OF sugar, boil and thicken with corn
starch, favoring with one teaspoonful
OF extract of vanilla.-Boston Budget.
Potato Yeast: Three large potatoes
boiled in one quart of water: peel and
mash fine; add three tablespoons Of
sugar. Mix the mass into a pint Of
w Tor in HI 81,
boiled. Add teacup of good yeast
Put in stone jar, and in four hours it
will be ready to use. Keep in a cool
place, and make fresh yeast from it in
four days One teacup of yeast will
make one pan of finger-rolls and one
loaf of bread. or two loaves of bread
Harper's Bazar.
In kitchens where there is great
deal of cooking more or less grease will
escape down the pipes of the sink. and
It is desirable to have what is known
as grease trap" This is simple
cylindrical trap resting on the floor.
BY an arrangement of the pipes of inlet
and outlet, the undersurface of the
water in the trap is continually drawn
of, and the grease by reason of its own
consistency floats to the top and re-
mains there, whence it may be removed
through a cover in the top of the trap.
Such form of trap as this is desirable
because it is effectual and at the same
time is of the simplest construction
y. Y. Tribune.
"A young oak tree growing in a
glass or vase of water is not only orna-
mental but interesting Place an acorn
suspended by a thread within half an
inch of the surface of the water. Let
It remain undisturbed for n couple of
months. save for the filling up of the
vessel to replace evaporation and an oc-
casional complete change of the water
By Siphon. The acorn will throw n
root down into the water. and upward
viii shoot a slender stem with glossy
leaves Hyacinth glasses are the best
for the purpose. 4 little charcoal at
the bottom is needed to keep the water.
These are frequently seen in English
restaurants.-N.Y y. Times.
A tartare sauce is most delicious
sauce to serve with fried fish. broiled
chicken, lamb or veal. 1t is also served
with some cold meats. Like mayon-
naise it is a cold sauce, which is thick
ened and the foundation is the same as
that of an ordinary mayonnaise dress
ing. Break the yolks of two eggs in a
bowl. add, drop by drop. at first. half
cupful of the best olive oil. After the
oil has been dropped in until the
sauce becomes thick like creamed but
ter, it may be added more rapidly.
When the oil is all in add about two
teaspoonfuls of good, sharp Taragon
vinegar. a teaspoonful of fine English
mustard, a shallot or a small onion,
minced very fine, twelve capers, a small
cucumber pickle. chopped as fine as pos
sible, an even teaspoonful of salt and a
pinch of pepper.-N. Y. Tribune.