Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1893-07-20
DOMESTIC CONCERNS.

Rice Pudding: One quart of milk.
one cup of sugar, enc egg, little salt,
one-ilalf cup of raisins, and little but
ter if you do not use new milk. Add
nutmeg if you like. and also add on:--
half cup of rice partly cooked: mea sure
rice before cooElng.-Ohio Farmer.
Fried Chicken: Clean and wash it
well, and with a sharp knife cut it open
in the back. Dredge with flour, pepper
and salt. Put equal quantities of but
ter and lard in a hot frying pan. Then
put in the chicken and keep it well COW
cred until brown on both sides. The
secret of a nice fricassee is in having
plenty of hot lard or butter.-Boston
Budget.
-Gaspach's Spanish Dish: Put some
soft biscuit or wasted bread in the bot
tom Of small dish. put in 4 layer Of
sliced tomatoes with the skin taken off,
and one of sliced cucumbers sprinlSled
with pepper, salt and chopped onion,
do this till the bowl is full. stew some
tomatoes quite soft, strain the juice,
mix in some mustard, oil and water
and pour over it. Make it two hours
before it is eaten.-N. y. Observer.
Lemon Water Ice: Boil a quart OF
water with pound and quarter of
sugar, the yellow rind from three
lemons and from one orange. if you
have it, for five minutes: then stand
away to cool. Squeeze into this the
juice of four lemons and one orange, or
gill of currant or strawberry juice
may be added instead of the latter;
then turn into freezer and freeze
Country Gentleman.
Baked Omelet: Beat separately the
whites and yoll1s Of six eggs; add one
teacupful milk, one-half teaspoonful
salt, and two tablespoonfuls -four.
Smooth the flour with part of the milk,
add the rest to the yelks, then lightly
stir all together. Have ready 4 hot pan
or spider in which is melted butter the
size of an egg, pour in the mixture, set
it in the hot oven and bake ten to fif-
teen minutes or to a golden brown.
Prepared thus it is light and very deli
cate.-Orange Judd Farmer.
-Deviled Eggs: Boil dozen eggs
for fifteen minutes. and throw them in
cold water for half an hour: remove
the shells, and cut the eggs in halves
lengthwise. Take out the yolks, and
rub them to Il smooth paste with Il tea
spoonful OF French mustard. two ia BILE
spoorfuis of cold boiled tongue. Il ia BILE
spoonful of melted butter. and squeeze
of lemon-iuice: season with salt and
pepper. Fill the whites with the mix
ture, press together, and arrange on a
bed OF lettuce-leaves.-1 Bazar.
Caramel Ice Cream: To achieve a
success in making caramel one must be
careful, it is SO easy to let the sugar
scorch or get too dark; but with prac-
tice comes the expert touch and dis
corning eye. and then the process is
not difficult. Have your frying pan
hot, but not searching hot, and put
into q pound and q half of brown
sugar: let this melt until perfectly
liquid, stirring all the time. Pour it
into u pint of boiling milk by degrees,
mixing well. Add two quarts and a
half of cream and freeze until nearly
stiff. Then add a pint of whipped
cream. beat well and freeze in any de-
sired form. This is Il pretty dessert
when you freeze it in the shape OF
nuts. leaves, etc. and serve it on leaf.
shaped saucers OF tinted glass.-Boston