Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1894-10-04
DOMESTIC CONCERNS.

Never put stovepioes away without
rubbing them thoroughly with linseed
oil or something similar. This will
prevent an accumulation of rust.
Layer Cake: One cupful sugar,
one-half cupful butter, one whole egg
and the whites of two more, one-half
cupful sweet milk, two cupfuls flour,
two heaping teaspoonfuls baking pow
der.-Detroit Free Press.
Preserved Plums: Wash the plums
and put them into the preserving ket-
tie with just water enough to cover
the bottom of the kettle. To each
pound of plums allow one pound of
white sugar. Stir the sugar with the
plums, boil and skim, then let them
simmer slowly for forty-fve minutes.
Pour them into jars and seal while hot.
Ohio Farmer.
Tried and True Coffee Cake: One
cup brown sugar, one cup molasses.
one-half cup butter, one egg. one cup of
strong coffee. one nutmeg, two tea
spoons cinnamon, one cloves. one cup
raisins, one cup currants. four cups
-four, one teaspoon soda dissolved in
boiling water last. This is very nice
and makes two small or one large cake.
Mrs. Katie La Bar, Kingsley, Pa, in
Farm and Home.
Grape Vinegar: Pulp grapes and
throw them into stone jar. addin, a
scant third by measure of cider vine
gar. Cover closely and stir often. On
the third day press througha cloth and
to the juice thus gained add sugar in
the proportion of five pounds to each
three quarts of the vinegar. Boil up
for ten minutes, skimming carefully,
then seal while hot, as in canning. A
tablespoonful in a tumbler of water
makes a pleasant and cooling drink
Good Housekeeping.
Picked Peaches: Select ripe but
not soft peaches. Do not peel the
peaches. but wipe with a coarse cloth.
For half peck of peaches allow three
pounds of graduated sugar to a pint
of vinegar. Boil the sugar and vinegar
twenty minutes. skim. and add a tea
spoonful each of whole allspice. blades
of mace and cinnamon and eight or ten
whole cloves. Tie the spice in thin
| muslin bag. Put the peaches into the
boiling vinegar and boil until tender
| Take them out with a skinner, and
| spread upon dishes to cool; then put
| them into glass jars to cool. Pour the
| hot sirup over them.-Boston Budget.
-Timbale of Salmon: Take a pound
| of cold boiled salmon, or pound can,
| and remove the bones, skin, and in the
case of the latter, the oil: mash it very
| fine, pressing through a sieve: now stir
| in gradually, beating constantly four
| tableSpoonfuls of cream and the whites
| of four eggs Do not beat the latter.
| Whip all together until smooth and
| light and add salt and cayenne to
| taste: put this mixture into small cups
| and stand in a baking-pan half filled
| with water: bake in moderate oven
| twenty minutes. turn out on hot dish
| and pour around a cream sauce, or
| serve with circle of peas and the
sauce in a boat.-Christian Inquirer.
| Oil Cucumber Pickles: This very
| delicious compound is prepared as fol-
| lows: Pare and slice four dozen Gu
| cumbers as if for serving on table, put
them into brine strong enough to bear
| an egg, and let them stand twenty-four
| hours. Slice dozen or fourteen onions;
| cover with brine for two days. Shake
| off the brine thoroughly, and arrange
in a jar alternate layers of cucumbers
and onions, adding to each layer one
| tablespoonful of mustard seed and a
| saltspoonful of celery seed. Pour olive
OIL and cider vinegar (if obtainable)
over each layer The longer this pickle
stands the better. If made in July, it
| should not be used till December.
About one quart of olive oil is re-
quired.-Harper' Bazaar.