Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1893-06-08
DOMESTIC CONCERNS.

-Escalloped Onions: Peel and boil
few onions in salt and water till tender.
Pick the onions to pieces and put
layer in the bottom of buttered dish.
then layer of crackers, and so on till
the dish is full. Have layer of crack
ers on top; season well, fill up the dish
with milk, and bake until nice brown.
-Housekeeper.
Kidney Beef Fried: Slice thin,
stripping of fat and skin. Season with
salt, pepper and equal parts chopped
parsley and shallot. Fry slices in but
ter, and stir over them one teaspoonful
of -four, then add one cupful of gravy,
one tablespoonful of lemon juice. Gar
nish with fried bread.-Good House
keeping.
Ham Turnover: A very nice break
fast dish can be made of cold boiled
ham which can not be cut into slices.
Chop the ham fine, and warm in butter.
Beat two or more eggs, according to
quantity of ham. and pour in a buttered
pan on the stove. When it is brown on
one side spread the ham on half of it
and turn the other half over it.-Old
Cook Book.
Delicious Pudding: Bake a COM
mon sponge cake in fat bottom pud-
ding dish, when ready for use, cut in
six or eight pieces, split and spread
with butter and return them to the dish.
Make a custard with four eggs to a
quart of milk, flavor and sweeten to
taste; pour over the cake and bake one
half hour. The cake will swell and fill
the custard.-Detroit Free Press.
-Rhubarb Pie: For pies, it is best
to cover the sliced pie-plant with boil
ing water, let it stand few minutes,
then drain carefully. Line pie plates
with pastry, fill with the vegeta BILE,
sweeten very generously, sprinkle with
-four and cover with a second crust.
These pies should be eaten as soon as
cool, as the crust begins to soak and
become soggy very soon. A pretty as
well as palatable pie or tart may be
made by baking pastry shells, filling
them with baked rhubarb and cover
ing with meringue. Put them in tn e
oven till the meringue has set.-Rural
New Yorker.
-Waffies: Waffies are very good
mixed with buttermilk. Many use
sweet milk, and prefer it, but 1 like
the following recipe: Use one pint of
buttermilk with -four enough to make
a rather thin batter, one teaspoonful
of salt. one teaspoonful of soda, one
egg. Stir the milk, flour and salt to-
gether, sift the soda in the batter, beat
the yollx and white of the egg separate
ly, adding the white last. Before put
ting the batter in the waffle irons have
them very hot and well creased. Salt
or water will cause the waffes to stick
to the irons. If the batter is sour it
will be apt to stick. If your milk is
very sour little more soda than have
specified will be required.-Prairie
Farmer.
Chicken with Tomatoes: This is
Spanish recipe. Put two spoonfuls of
butter, dripping or lard (the Spanish
use the latter in a large stew pan:
when very hot add two medium-sized
onions sliced thinly and three toma-
toes cut in slices or dice; let all fry for
a few moments and then add two ten
der chickens cut up as for fricassee
and rolled in flour; nearly cover with
hot water and let them cook slowly
until half cooked, when pint of pota-
toes, cut in dice, and half pint Of
mushrooms are to be added. These
latter may be omitted if you can not
get fresh ones, as the canned mush-
rooms are very inferior. If the cook
ing is done very slowly, the chicken is
very delicious and savory.-American
Agriculturist.