Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1893-11-16
DOMESTIC CONCERNS.

Baked Pears: Peel ripe pears; cut
in halves, and pack in layers in a stone
ware jar. Strew q little sugar over
each layer, and add a small cupful of
water, to prevent burning. Cover tight
ly and bake three or four hours in q
well-heated oven. Let them get very
cold and serve with sweet cream.-Good
Health.
"A writer in the Revista Medical de
Sevilla recommends coffee as a prevent
ative of contagious disease. The cof-
fee is to be taken on an empty stomach.
In Germany it has been marked that
persons who are accustomed to take
coffee on an empty stomach in the
morning were not attacked by cholera,
typhoid fever and other similar affec-
tionS, while the few who did not es-
cape had only a benign form of the dis
ease.
Hickory Nut Cake: For the cake
itself, use any good recipe for layer
cake, not too rich, and bake in moder-
ately thin layers. For the filing, have
heaping cup of hickory nut kernels.
With the rolling pin roll them smoth, and
mix with a half cup of rich sour cream
W AAANAA AAeaso OCSA1 S"CCCChCo uhUll IL lISAo
pleasant taste. Spread this between
the layers and frost the top. VIII keep
nicely for a week or more and is SIM
ply delicious.-Orange Judge Farmer.
-Smothered Chicken: Cut open the
back as for broiled chicken, and salt
we'll, several hours before cooking.
When ready to cook wipe off salt,
place in u pot. breast down. Add
spoon of lard, and season with plenty
of pepper and little salt. Barely
cover with water and let boil until
perfectly tender. Then put in baking
pan, breast up, rub -four over all parts
of the chicken, pour in all the liquor
from the pot and put in the oven.
While browning haste frequently with
the gravy and Il little butter. When
brown and the liquor boiled low, mix
one teaspoonful of flour in a half cup
of milk and stir in the gravy.-Detroit
Free Press.
Potato salad is nice dish for a
light Sunday supper. 1t may be made
in hurry. by boiling the potatoes in
sailed water, letting them stand till al
most cool, cutting them into dice,
adding generous portion of butter,
half an onion shredded fine, three
ia blespoonfus of vinegar, all mixed
well together and served cold. But
when it is desirable for the salad to
look nice as well as to taste good, mix
the potatoes and onions put them in a
salad dish and pour over them French
dressing made with two tablespoonfuls
of salad oil or butter, the yoll1 of one
egg, and three tablespoonful of vim
egar, mixing carefully the egg and but
ter, and adding vinegar gradually.
The dish is then garnished with slices
of hard-boiled egg and sprigs of pars-
ley.-Boston Budget.
Delicious Roast Goldfish: Open and
clean carefully, after removing the
head, tail, scales and fins, medium
sized fresh Goldfish. Sprinkle the in
side thinly with white pepper, pow
dered parsley, two truffies cut into
thin slices, one thinly-sliced onion, and
some grated and Drowned breadcrumbs.
Moisten this stuffing with melted but
ter, into which tablespoonful of
ketchup or Worcestershire sauce has
been stirred. Tie the Goldfish tightly,
cover with melted butter and bread
crumbs Roast for an hour in medi-
UNI oven, basting frequently with
crumbs. Serve upon a hot platter; pour
the remainder of the basting sauce and
the juice of two lemons over the fish;
garnish with slices of lemon and sprigs
of parSley.-Ladies' Home Journal.