Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1894-09-27
DOMESTIC CONCERNS.

-Beets should never be pared or cut
i'll the least. Wash with brush. and
boil until they can be easily pierced
with fork. This will be from two to
three hours. Skim them out and cover
with cold water, when the skins can
be easily removed.
Burnt Sugar Cream: Take a tea
cupful of sugar, put it on the fire in an
iron skillet, and cook until it becomes
of the consistency of candy. Make
quart ofGrich custard seasoned with
cinnamon and add the sugar to it.
Both must be hot when first mixed. At
first it will look as if the sugar had
spoiled the custard. but when dissolved
it seasons deliciously. For more custard
double the quantity of sugar. Freeze
as ice cream.-Good Housekeeping.
-Stewed Apples: Put a cupful of
water the same amount or sugar. and
a few bits of stick cinnamon, in an
agate saucepan and boil slowly fifteen
minutes. Pare and core eight medium
sized apples: arrange on the bottom OF
a saucepan; remove the spice from the
strip and pour it over the apples;
cover closely and stew until tender,
but not broken. Serve cold with
sweetened. whipped cream, or stiffy-
beaten and sweetened whites of eggs.
Ohio Farmer.
Maple Sugar Pie: Make rich pie
crust. Sift over bottom crust a thin
layer of dry flour: distribute evenly
over that one and one-half coffeecup-
full grated maple sugar; over this pour
one cupful cream: drop tiny pieces of
I, ! GO
other layer of dry -four, put on top
crust, slit in one or two places. Fold
strip of cloth two inches wide. wet in
cold water. round edge of crust and
plate. Bake in slow oven; remove
cloth when done and set to cool: serve
cold. 1t may boil over somewhat in the
oven and split the pie slightly, but will
be all right when cold.-N. Y. OBJ
server.
Fish Fried: Soyer gives the fol-
lowing excellent recipe for cooking
fish: Lay one or more pounds of hall
but in a dish. with salt over the top,
and water not to cover the fish. Let it
stay one hour for the salt to penetrate.
Drain and dry it, then cut out the bone
and take off the fins, divide the pieces
into slices half an inch thick; put a
quarter of a pound of oil, butter, lard
or dripping into frying pan: dip the
fish into a batter and fry till the pieces
are of nice color, and all sides alike.
When quite done take them out with a
slice, drain, and serve with any sauce
liked. All fish, especially those con-
tanning oil. are improved by this meth
cd; the oil is absorbed by the batter
Pittsburgh Chronicle.
Preserved pineapple has all of the
delicious flavor of the fruit, and besides
being useful in all ways that ordinary
preserves are useful, it is supremacy
good for filing in layer cakes. So, now
that pineapples are at their best and
cheapest in most markets, it is wise to
prepare some for winter use. The
recipe calls for a pound of sugar for
every pound of fruit and a half-hour's
cooking. The pineapple must be shred
ded after the eyes and the core have
been cut out. 1t is tedious work pre-
pairing it, but fragrant to make up for
the tiresomeness. The core is tough
and stringy, but it holds good deal of
juice, and it, too, might be cooked to
extract this, and the tough. stringy
fiber taken out.-N. Y. Times.