Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1893-07-06
DOMESTIC CONCERNS.

Asparagus Points: Cut Of enough
heads in two-inch lengths to make three
pints. Put into boiling water just suffi
Gent to cover. When tender, drain Off
the water, add half cup of cream, and
salt if desired. Serve at once.-Scienc-
in the Kitchen.
Beef and Bacon: Cut square pieces
of beef. put on each one a strip of ba-
con, dredge with -four, slzewer into
rolls, and fry in butter. When brown,
add shallot, a slice of lemon, spoonful
of capers, bay leaf, salt, spice. one
glassful each of vinegar and wine, a
little water, and stew until tender
Good Housekeeping.
Ginger Waters: Melt a quarter Of
a pound of butter, mix with it quar-
ter of pound of brown sugar, a pint
of molaSseS, two tablespoonfuls of GIN
ger. one teaspoonful of cinnamon, one
small nutmeg, half teaspoonful of
cloves. Add three tablespoonful of
brandy. and -four to make it stiff
enough to roll out, after having added
to the flour two teaspoonfuls saleratus
and little salt. Roll them very thin,
cut and bake. Keep these in tin box.
Prairie Farmer.
Graham or Brown Bread: There
are few of our housekeepers that I'M
derstand the value of brown bread. II
it were used more generally much of
the stomach and bowel trouble, now
so common, would disappear. There is
no better laxative than its use once a
day. The roughness assists digestion.
If you do not have the graham flour. a
very good substitute for it may be
made by mixing two parts white flour
and one part bran. 1t is very palatable
made into gems or batter cakes for
breakfast. 1t also may be made as
yeast bread. Try it. The health and
consequently the happiness of our
families is largely in the hands of those
| who prepare their food.-Farm, Field
| and Fireside.
Preserved Pineapple: Take nice,
ripe pineapple. Pare and cut into thin
| slices, take out the core (the little hard
| part in the middle of each one), and
weigh. allowing pound for pound Of
sugar and fruit. Put alternate layers
of pineapple and sugar in the kettle
and pour in cold water, allowing one
teacupful to each pound of sugar. Let
it heat slowly until it comes to a boil
| boil it fifteen minutes; take out the
pineapple and spread upon fiat dishes
boil and skim the strip for half an
hour. Put the pineapple into the sirur
again and boil slowly for three-quar
! tiers Of an hour. Take it from the strip
and pack in wide-mouthed jars and
pour on the hot sirup. and when colo
tie up with branded paper. You may
seal the jars air tight, as in canning
| fruit.-Ohio Farmer.
| -Bisque Ice Cream: This is very
| rich dainty, but delicious enough to re
pay the time and trouble of its prepare
ton. 1t is an expensive order at thu
caterers but costs comparatively little
when made at home. If YOU can pre-
| pare your own maccaroonS. kisses ant
caramels. SO much the better and more
economical. Rub quarter of pound
of stale maecaroons, four kisses, an(
two little sponge cakes, the kind known
as ladyfingers. through a collander
| Scald pint of rich cream and in it dis
solve a half pound of sugar; cut-loaf i
the very best. and it must be stirred
gently in the hot cream until perfect,
| melted. Let this cream cool, then ado
| another pint, cold, and strain all int
the freezer. Cover closely, pack ant
turn until nearly stiff, then add thu
pounded cakes, a teaspoonful of cara
| mel. one of extract of vanilla and fiv
tablespocnsfnl of sherry wine.-Eostol
| Globe.