Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1894-06-07
DOMESTIC CONCERNS.

-Vlne-Peach Sauce: Pare the peaches
ano clean out the seeds carefully. Cool,
until soft and add butter sugar and
nutmeg. Good hot or cold-House-
keeper.
Egg sandwiches are made of hard
boiled eggs seasoned with salt. mustard
and little vinegar, stirred to a paste
with cream or creamed butter. Place
TINS between slices of buttered bread
Orange Judd Farmer
Sweet Potato Custard Pie: Stir to-
gether thoroughly a cupful of cooked,
mashed and strained sweet potatoes, a
pint OF milk, pinch of salt, two table
spoonfuls of sugar, one teaspoonful of
ground cinnamon, a teaspoonful of
grated nutmeg and two well-beaten
eggs. Bake with bottom crust only
In quick oven.-Farm, Field and Fire
side.
banana Toast: Prepare the toast
by moistening slices of nicely-browned
zwieback as in the foregoing. Peel the
bananas, and reduce to a pulp, after
ward beat very light with egg beaten.
Beat the whites of eggs. one for each
banana, until very stiff, add the banana
pulp, and beat together until thorough
ly mixed and very light. Serve on the
slices of moistened zwieback.-Good
Health.
Cake Pudding: Soften half pound
OF stale cake in sweet milk; beat egg
light with two tablespoonfuls of sugar
and quart of milk. Put layer of the
softened cake in a buttered dish: spread
with preserved fruit and acontinue with
successive layers of cake and fruit the
top layer being of cake. Then pour
over the mixture of milk, egg and sugar
and bake half an hour.-American A girl
culturist.
"A delicious sponge cake may be
made by beating the yolks of six eggs
until the very light, and adding to
them one cup and a half of sugar and
the juice and grated rind of a lemon;
add to this scant cupful of finely
sifted flour, then the well-beaten whites
of the eggs and another half cupful of
flour. Stir briskly, pour into a we'll
creased tin. and bake in a hot oven for
forty minutes.-Ladies' Home Journal.
-Rhubarb and Crust: Wash the
rhubarb and cut it into pieces about an
inch long. To every pound of rhubarb
allow a pound of sugar. Put the rhu-
barb into a porcelain-lined or granite
kettle, cover it with the sugar. and put
it on the back part of the range until
the sugar melts: then bring it to boil
ing point without stirring. Let it boil
gently till tender, then turn carefully
into a dish. Make some puff paste. cut
1T into strips or squares, and bake.
Serve warm on a platter, with the hot
stewed rhubarb in a separate dish.
This is a delicious substitute fer the
usual soggy rhubarb p;e.-Boston
Budget.
Mrs. Jerry Rusk's Cream: Mrs.
Jerry Rusk was a famous housekeeper,
and her Russian creams We're greatly
liked and sought after. Her straw
berry cream" was from this recipe
Cover one package of gelatine with
cold water: when dissolved add one cup
of new milk and one cup of sugar. and
heat to boiling point, stirring fire.
quently. Set it away to cool. Whip
one quart of thick cream until light.
and beat the whites of six eggs and
flavor with vanilla. The jelly is made
thus: To one package of gelatine add
one pint of cold water. When dissolved
add one pint of hot water, two cups of
sugar. juice of six lemons. Stir slowly
until well dissolved. then strain into
molds. Place the jelly in the bottom
of the molds. When stiff and cold add
the cream and cover. after it is turned
out on dish, with strawberries,
sprinkled heavily with sugar"