The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1894-08-10
USEFUL AND SUGGESTIVE.

Quick Soup.-Into one quart Of
boiling water put one cup of cracker
crumbs, one-half cup of Irish potatoes
chopped fine, one tablespoonful of
rice, butter the size of an egg, onion
enough to flavor and salt and pepper TO
taste. Let this boil until done. then
add teaspoonful of extract of beef
and a raw egg. Beat the egg all to-
gether for a few minutes, then pour
slowly into the boiling soup and stir
constantly. The soup is then ready to
serve.-Farm, Field and Fireside.
Raspberry Pudding.-Into a cupfuI
Of sugar with which tablespoonful
of butter has been creamed, stir the
beaten yolks of two eggs. Then add
cupful and a half of milk, the whites
of two eggs beaten till stiff, and
enough -four for a rather thick batter,
into which a teaspoonful of baking
powder has been mingled. Then add
pint of fresh raspberries, mixing
them in thoroughly, and bake in the
ordinary manner. Serve with berry
or other liquid sauce.-Good House
keeping.
"A Berry Pudding.-I send a recipe
for delicious strawberry pudding. It
is rather late for this year, but rasp-
berries are equally good: One-haH
cupful sugar, two tablespoonfuls but
ter, one egg, one cupful milk, two cup
fuls flour. one-half teaspoonful soda,
one teaspoonful cream tartar; one cup
full of strawberries beaten in; steam
one hour. Sauce-TwO cupfuls pow
dered sugar and half cupful butter
creamed; add the white of one egg and
one cupful mashed berries. Beat all
till light.-Cultivato and Country Gen.
tleman.
-Gazpacho.-In Spanish countries
this is a common luncheon or supper
for working people. Take onions, Gu
cumbers and small Chilli or red pep
per. Peel them. chop them fine and
mix with plenty of bread crumbs and
little salt. Mix equal portions OF
vinegar and water. and add an ample
portion of sweet oil. Put in an earth
ern stew pan and stir it well. Set it ON
hot Goals. and simmer it till we'll
cooked. Eat slices of bread with it.
In summer it is usual to serve up this
IuiAtuIC a &c DO"A ohy
cooking.-N. Y. Observer.
Delicious Sirup.-After the fruit
butter is removed from the preserving
kettle pour in the parings and also the
water in which they have been soak
ing. Boil for half an hour, then pour
into cullender and drain thoroughly.
Strain the liquid through a cheese
cloth jelly bag; add one pound of SUI
gar to quart of liquid, boil briskly,
removing the scum as fast as it accu-
mulates; boil from three to five min
utes; if the liquid begins to thicken
then remove from the fire and bottle
Immediately. Cork tightly and cover
the top with tin-foil or sealing wax.
This strip is unequaled for hot cakes
of every riptiOn.-Prairie Farmer.
Sweet Cucumber Pickles: Take
perfectly ripe cucumbers, peel. extract
the seeds, cut 1engthwise, then once
across, and steam until quite tender,
or else soak in salt and water for TWEEN
ty-four hours. and drain; then soak in
vinegar and water, half and half, for
another twenty-four hours, drain and
put into jar. Boil one quart of vine
gar, two pounds of sugar, a stick of
cinnamon and half teaspoonful of
cloves together, and pour it over when
boiling. Then cover the jar with a
saucer. Every second day for two
weeks pour this off the cucumbers and
boil up again, pouring it back over
them in the same manner. Plums, wa
termelon rhine, crab apples, grapes,
tomatoes, pears, pineapples. ounces,
peaches, raisins, strawberries, beet
root and rhubard may be treated in the
same manner. Sweet pickles, of course,
are intended to be served with cold
Y. Advertiser.