Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1893-09-21
DOMESTIC CONCERNS.

Sauce for Fish: Scrape fine the
yolks of two hardboiled eggs, add pep
per, salt, mustard, three tablespoonful
each of salad oil and of vinegar and
one of tomato catsup.-Housekeep
Chicken Mince Pie: Chop meat foe
from boiled fowl Put layer in dish,
cover with sliced chicken liver. Add
rest of fowl, with butterond seasoning,
then rich broth and crust, and bake
Good Housekeeping.
Chopped Tomato Pickle: Add to
eight pounds of chopped green tomatoes,
we'll drained, a scant half teacupful OF
salt and four pounds of brown sugar.
Let this boil two hours, then add a
quart of vinegar. half tablespoonful
OF ground cloves, and one of ground
cinnamon. Boil fifteen minutes, and
can--Farm, Field and Fireside.
Preserved Greengages: Allow one
pound of sugar and teacup of water
to each pound of fruit, halved and
stoned Boil the syrup ten minutes be-
fore putting the plums in, skim, and
then boil all together till tender. Take
from fire, and let stand overnight.
The next day boil up again, adding a
few of the blanched kernels taken
from the stones. Pack the fruit in
cans, pour over the syrup, and seal
Harper's Bazaar.
Fried Cucumbers: Cucumbers are
good in any form, but they are .particu-
larly delicious prepared in the follow
ing manner. Pare and cut the cucum-
bers lengthwise in slices about one
quarter of an inch thick. Cut off the
tough white part on the outside pieces,
and soak in cold water, slightly salted,
for one hour. Wipe dry, sprinkle each
slice with a little salt and pepper,
dust with -four and roll in sifted bread
crumbs, or dip in beaten egg and then
in crumbs. Fry in hot butter.-Boston
Budget.
Household News gives this recipe
for French Crullers: Put a half pint
of water and two ounces of flour on to
boil. When boiling add hastily one
cup, or four ounces, of flour. Beat
moment until like smooth dough.
Stand aside to cool. When cool add
three eggs, one at a time, unbeaten,
beating each time until the egg is thor
oughly blended. Roll out, cut same as
doughnuts, and fry in smoking-hot fat;
roll thin, using as littld -four as posi-
bic. AS soon as fried, roll each in
powdered sugar. These are delicious
when fresh.
-Allemande: Melt a good tablespoon
full of butter with one of flour and add
half a pint of white stock, salt, pepper,
and dash of grated lemon peel; SIM
mer for ten minutes and stir mean
while; add half pint of milk or cream
and the yolk of one egg. Do not boil
after the egg has been added. Finish
the seasoning with little lemon juice.
Many cooks use the yolks of three eggs
for this quantity, but it is rich enough
with one. The broth can be made
from the merest trifle of chicken or
veal bones or trimmings.
Gentleman.
-Cucumbers Stuffed: The large,
ripe cucumbers need not go to waste.
They make most delicious dishes if
rightly cooked. Peel two or more, cut
slit in one side and scoop out the
seeds with small spoon, fill with any
kind of bread or meat stuffing and tie
shut. Line a saucepan with slices of
thin bacon and beef, lay on the cucum-
bers, cover with more meat and bacon
and then with stock or water and sim
mer an hour or until all are tender. If
water is used add two young carrots,
one turnip, an onion and soup herbs
American Agriculturalist.