Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1893-03-02
DOMESTIC coNcERNs.

-
-Fooming Sauce: One cupful Init.
yer, two cupfuls sugar, one-fourth cup-
Iui boiling water, whites of two eggs.
seat butter and sugar to a cream. and
the whites (unbeaten) and any pre-
ierred havoring; when all is smooth.
soo the hot water. Set into a pan of
not water. and stir until smooth and
not Serve at once. Boston BUDGET
-Cranbery Sauce: Wash one quart
Oh Gran berries in cold water, put them
IN porcelain kettle, add pint of boil.
ing water, cover, cook 1--WE minutes,
press through acolander, add one pound
sranuiafed sugar, cook one moment
anu and turn ont to cool This mixture
snould be thick but not jelly, as it is a
sauce. When jelly is wanted, cook five
minutes after adding sugar. Chicago
Ledger go
Potato Loaf: To each pint of we'll
seasoned mashed potato add one well.
beaten egg. Butter a mold as for DO
tato timbals. and after sprinkling well
with saited bread-crumbs line the bot.
tom and sides an inch thick with the
potato Chop cold beef, ham or NUT
Ton. and season with salt, pepper and
butter the size of walnut Put this
In the center of the potato. and cover it
with the remainder of the potato and
bake half an hour. Take out and al
low 1T to stand ten minutes in a warm
place, then turn out on a warm platter,
and serve.-Country Gentleman.
Bologna Sausage Made at Home:
select the tender parts of a corn-fed
porker, not leaving an undue proper
tion OF fat Let this be chopped up
very line, and afterwards put into
mortar and beaten up, or even well
pounded with an ak If You are not
provided with a regular sausage-grind-
er. Season with black pepper. salt and
cloves, In rather greater proportion
than for ordinary sausage. together
with sage as usual. After mixing these
together, pour on boiling water. stir
ring until it forms the consistency of
common sausages- From a butcher get
some nicely-prepared maws, then stuff,
and tie them up very tightly. As your
pork is sailed, lay the sausages be-
tween some of the pieces, and when
the pork is ready. let the sausages be
smoked with it The skin of the leaf
fat answers the same purpose as the
nav for incasing sausages, and is not
s>~AA$uAs w SCG pei .
Bazaar.
Delicious Deviled Crabs: Break the
claws from twelve crabs, after having
boiled them forty-ive minutes. Take
ont the stomachs and spongy parts and
pick of the meat Stir an ounce of
butter and two ounces of -four togeth-
er. Heat a half pint of cream and add
to it the -four and butter, stirring slow
ly until it forms a smooth sauce. Boil
four eggs fifteen minutes, mash the
yolks and make of them a thin paste
with a small portion of the sauce; put
into sacepan and stir. Scatter over
the crabmeat teaspoonful of salt, a
grain o. cayenne, a pinch of white pep
per and a tablespoonful of parseley
chopped fine. Clean and rinse the shells
in cold water. and after filing them
with the mixture add to the top a beat
en- egg to which has been added a ia
blespoonful of water, and after sprink-
ling with bread-crumbs fry in hot lard.
Care should be taken to cover the edges
where the meat and shells come to-
gether. Serve garnished with parseley.
Ladies' Home Journal