Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1894-09-20
DOMESTIC CONCERNS,

Cream Cookies: One-half a cup Of
butter, one cup of sweet cream, one
and half cupfuls of white sugar, one
egg, three teaspoonfuls of baking pow
der, little salt, and flour enough to
roll. Sprinkle with white sugar and
bake.-Orange Judd Farmer.
Lunch for Evening Party: Serve
frozen cherries with waters, or shad-
docks, cut in halves, with waters and
tea; potato salad with waters and
caviare; fruit salad with coffee or choc-
olate: anchovy sandwiches would make
a change, served with coffee. If the
refreshments are served at the close of
the evening a chafng-dish could be
used and oysters or Holsters cooked, or
Welsh rarebit made.
Clam Broth: Clam broth, which is
highly recommended. no. only for in
valids. but as steady diet for those
inclined to grow stout, is made by SIM
mering chopped clans in their own
broth with an equal quantity of water.
the broth strained through fine muslin
and seasoned with pepper. If for an
invalid, hot milk may be added when
the broth is strained. Serve with
toasted crackers.-American Farmer.
Ginger Snaps: One cupful brown
sugar, two cupfuls molasses, one cup
full shortening, two tea spoonfuls Soda
two heaping teaspoonfuls ginger, three
plnts flour. Stir the sugar and ginger
into the flour, then rub in the shorten
ing, add the molasses, in which the
soda has been dissolved. Add more
flour to roll out smooth; roll thin. and
bake quickly. The sitter the dough
and the thinner they are rolled the
''snappier" they will be. They should
not be put away until perfectly cold
Detroit Free Press.
-Goosebe Trifie: One quart green
gooseberries, one and one-half cups
graduated sugar, two cups milk, two
eggs, one pint whipped cream. Cook
the goOseberries in double boiler I'M
til they are soft enough to rub through
a colander, and add one cup sugar, or
more if they are very sour. While they
are stewing make boiled custard of
the milk, eggs and a half a cup of
sugar. When the pulped gooseberries
are cool, pour them into glass dish,
cover them with the cold custard, and
heap the whipped cream Oh top.-Farm
and Home.
Sweet Cucumber Pickle: Take a
bushel of yellow cucumbers, pare them,
remove the seeds and cut them into
small, thin pieces, cover them with cold
vinegar and let them stand twenty
four hours. Drain them, and throw
away this vinegar, as it is worthless.
Make a rich sirup of one pint of vine
gar to seven pounds of sugar. add a ia
blespoonful each of whole cloves, stick
cinnamon and allspice. Tie the spice
in a bag. When the sirup boils up put
in the cucumbers and cook until they
are transparent. When done put the
cucumbers into jars or wide-mouthed
bottles, pour the hot sirup over them
and seal. This makes very rich and
delicious pickle.-Boston Budget.
A Country Porch.-A New Jersey
country house has some quaint jar
dinieres disposed about it, that add
greatly to its coy air. They are simply
pieces of logs with the bark on, in
which hollow has been burned in top
or side, and in this earth has been put
and various plants and vines started.
Nasturtiums are most friendly, and
will adapt themselves to any surround
ings, and from these rustic boxes they
are clambering everywhere over veran-
da, pillar and railing. At one corner
of this porch, on which a wide French
window opens, mating awnings can be
let down, and here stands a coy round
table where the family take tea on hot
evenings; two or three light chairs and
some bright rugs are placed about.