Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1892-09-08
HOUSEHOLD RREWTiES.

Stale Bread Used as Vegetables
Cut some light stale bread into pieces
half al inch thick. dip them in milk,
and let them drain awhile Brush over
| with the white of an egg, dredge with
| -four, fry in little hot butter. Ar
range them tastefully on a hot dish,
! and serve with meat gravy.
A Good breakfast Dish.-Cut stale
| bread in slices of medium thickness.
Dip them into a custard made in the
proportion of one egg to teacupfu.
milk with 4 pinch of salt Dip the
slices of bread into the milk and FRI
them quickly in 4 pan in melted butter.
This is a good way TO use up stale bread
and it makes a very appetizing break
fast dish.-Orange Judd Farmer
The prett:eSt of tea cloths can be
made from large dinner napkins.
Choose the largest size that comes and
outline its design with dark shade of
wash silk. Old rose, gold, and dark
blue are good working colors for the
white. and if the cloth is needed to be
still larger. a lace insertion and edge
over silk OF the color OF the embroidery
is an easy adiition.-N. Y. Times.
-Eiscuits.-A beaten biscuit is
southern dish 1t takes two quarts of
-four. a teaspoonful of salt and two
heaping tt blespoonfuls of lard, and
milk enough to make stiff dough-
Flour it and roll it out then lay il on a
stone slab or firm wooden board and
pound it with 4 mallet or large rolling
pin. The dough must be pounded one
hour, until it rises in blisters- and
cieaves from the board.-Boston Budget
-Cecils.-Chop fine one cupful OF rare
roast beef. add one-third OF cupful of
bread crumbs. one teaSpoonful of
chopped parsley, half teaspoonful OF
salt. dust OF pepper. one beaten egg,
and little beef gravy to moisten, put
in the spider and heat. Set off. and
when cool enough. dip out in large
spoontuls. and make into cone-shaped
balls: first dip in egg, then in fine rolled
bread crumbs: fEy i'll a kettle of suet.-
y. Y. Observer
-Scalloped Cod.-Put 2 layer of the
cold fakes of the fish in a pudding dish.
season well with salt and pepper ado! a
little chopped parsley: cover with
layer Of bread crumbs. and little bits of
butter. Fill up the dish in this man
ner. having the top layer of bread
crumbs and butter. turn half Il cupful
of milk in at the side of the dish. and
bake in q hot oven until well bro vned.
Pin a napkin round the dish. Serve
very hot.-Housekeeper
Orange Float.-Put quart of
water on 20 boil; moisten four ia be
spoonfuls of corn starch with little
cold water and stir in the boiling
water. and cook slowly for ten minutes.
Take from the fire, add cup of sugar,
the juice OF a lemon, and the grated
rad and palp. Cut six sweet oranges
into pieces, remove the seeds, pour the
boiling corn starch over them. and
stand aside to cool. Serve icy cold with
cream and sugar.-Home.
A dish of anchovy and toast is very
easily prepared and is very palata bic
for supper. providing there is anchovy
butter in the house, a little dainty
which may be easily prepared and kept
on hand To make the butter mix
tablespoonful of fresh butter with a
tablespoonful of anchovy essence. Cut
six slices of good homemade bread,
toast them delicate brown and lay
two anchovies. cut in half, on each
slice after buttering the toast with
anchovy butter. Place the toast in the
oven lin order that the butter may
melt for about two minutes. Serve the
toast on the daintiest little porcelain
dish You have. with folded dolly I'M
der it. The toast looks very pretty cut
in triangular pieces, diagonaily across
from corner to corner.-N. y. Tribune.