Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1893-08-03
DOMESTIC CONCERNS.

-Crullers: Yolks of four eggs, one
cupful of sugar. four tablespoonful of
sweet milk, one teaspoonful baking
powder, mix trif,e sitter than for
doughnuts, roll thin and eat in any
fancy shape.-N. Y. Observer.
Raised Doughnuts: Melt one cup
OF lard, and mix with one pint of milk
and one cup of yeast. Stir in about a
quart of -four. and beat until smooth.
When light add two eggs beaten light
with three-fourths of a cup of sugar,
mixing them thoroughly into the
dough. Roll and cut out with as little
flour as possible. Fry in hot fat.-Bos-
ton Budget.
Raspberry Pudding: Mix lightly
quart of milk, a teacupful bread
crumbs, the well-beaten yolks of four
eggs, one teacupful sugar. Bake. and
when done spread over layer of we'll
sugared red raspberries- Make mer-
ingue of the four egg whites, sweeten
and spread it over the berries: then re-
turn to the oven for few minutes or
until slightly Drowned. To be eaten
when cold.-Orange Judd Farmer.
-Broiled Steak: Few persons know
how to cook beefsteak for an invalid.
Have the meat cut quite an inch thick.
Trim off the fat and hold it on a grid
iron over a very hot fire, turning it rap
idly from side to side that both sur
faces may be thoroughly scared to re-
tain the juice. Withdraw it a little
from the extreme heat and cook four to
eight minutes, as it is liked, rare or
well done. The same principle is in
volved in broiling chops or any meat
Ladies' Home Journal.
Spanish Cake: Put twelve eggs,
cleared of the trails, into large choco-
late-pot and mill them to a froth. Mix
by degrees three-Quarters of a pound OF
flour. dried, and half pound of
blarched ralmonds beaten to a paste
| with orange-fiower water. to which add
four teaspoonfuls of rose-water, and
half an ounce of powdered cinnamon.
When all the ingredients are in the
pot rmill them three-quarters of an
| hour. Butter a cake mold, and bake
| in slow oven, which must be regular
| " heated from first to last.-Harper' S
Bazaar.
Iced Currant Pool: Beat the yolks
| of four eggs well with the whites of
| two, and mix them carefully with half
| Il pint of currant juice extracted as for
| currant jelly, sweetened to taste. then
| add a quarter of pint of thick cream,
ard stir il over slow fire without let
| ting the pot touch the fire. till it thick
! ems. being careful not to let it boil.
| Pour it into the bowl in which it is to
| be served. and set it on ice till wanted.
Serve with whipped cream piled on it.
| If the currant juice is not quite deep
enough IN color. add q drop or two Of
liquid carmine.-Country Gentleman. :
-Rhubarb Jam: Peel and slice the
| rhubarb and for every pound of the
| prepared rhu barb allow one pound OF
sugar and half lemon rind. Place
the fruit in a preserving kettle. strew
| over the sugar and set it on the stove
where it viii not heat very fast at first.
Stir frequently to prevent its scorch-
| ing. Slice the lemon rind thin and add
it 20 the rhu barb and cook slowly un-
til it is rich and somewhat stiff, then
| dip into Jars or tumblers and cover the
same as jelly. When fruits are scarce
this answers an excellent purpose, in
deed is highly relished by most per
sons.-Prairie Farmer.
-Breakfast Rolls: Set sponge with
| potatoes and yeast, as for wheat bread.
When light allow one tablespoon level
| full of white sugar, one ia bleSpOon Level
full of butter and one-fourth teaspoon
full of salt to each quart of flour. Min
into dough with the sponge and warm
new milk. Let it rise. and when light
knead it down in the pan and let it rise
again. When again light cut it in strips
and roll slightly under the hands on a
well-foured molding board. Lay three
of the strips together, fasten them al
one end and braid them. Lay the braids
on well-greased tin, wash them over
with melted butter and let rise. Wher
again light bake in a quick oven
Farm, Field and Fireside.