Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1894-04-19
DOMESTIC CONCERNS

Fruit Cake: Two cups of flour. one
cup each of sugar, fruit and sonr
cream, one teaspoonful each of CHINA.
mon' allspice. nutmeg and soda. melted
butter the size of an egg. Stir we'll
ana bake two hours.-Prairie Farmer.
liam Salad: Take one pound of
lean cold boiled ham. and cnt tina
mop half asmuch celery, and mix with
Ihe nam; put in salad-bowl, pour
over one-half pint of mayonnaise. and
garnish with rings of hard boiled COOS
-Harper's Bazaar.
me common practice of hanging
the thermometer on single nail driven
In post or wall, often leads to its
breaking by some person hastily brush
ing past and knocking it off. To pre-
vent this drive in two nails Just far
enough apart to admit the wire loop of
the thermometer, and horizontal to
each other.
corn Mullins: One pint of flour. one
or Indian meal, one-third of a cupful
OF sugar, one teaspoonful of soda. two
OF cream of tartar, two eggs, a pint of
milk, one tablespoonful of melted but
ter. Mix the dry ingredients together
and sift them. Beat the eggs light.
add the milk to them and stir into the
dry ingredients. Bake twenty minutes
In outtered muffin-pans. Two dozen
mullins can be made with the quanti-
ties given.-N. Y. Ledger.
-Beefsteak with Smothered Onions:
A steak half an inch thick requires ten
minutes to cook, and one an inch thick
requires fifteen minutes. Have ready
a hot platter, put the steak upon it,
and little butter. salt and pepper
upon both sides. Cut six onions very
fine, put them in a saucepan with a
cup OF hot water, piece of butter the
size OF an egg, pepper, salt and a little
Hour. Let it stew until the onions are
quite soft. Turn over the steak and
serve. Cook the onions first and set
where they will keep hot while you
oroil the steak.-Boston Budget
-Julienne Soup: The preparation
OF the vegetables is the most important
point in this favorite soup. Take one
fourth of pound each of carrot and
turnlp, half an ounce of celery and two
ounces each of leek and onion. Cut
these in thin shreds. and fry them in
butter until they are brown. Drain
off the butter, cover the vegetables
Win oTObu VI SUCK ana let Cnem Doll
about two minutes; then add them to
three quarts of good soup stock, and
boil gently for two hours. Tender
young asparagus, boiled, is an accept
able furnishing for this soup, or
poached eggs are delicious with it
Good Housekeeping.
-Poached Eggs With Onions: Va
riety in cooking is never more well
come than in spring. A very appetiz-
ing lunch or supper dish is made by
frying half dozen medium-sized
sliced onions in a little butter, or
mixed butter and drippings, until nice
ly Drowned. They should not be reek-
ing with fat when done, and what lit
tie there is on them must be drained
off: season with salt and pepper; lay
on six poached eggs, sprinkle with a
very little cayenne and give just one
squeeze of lemon juice over the top. A
nice sauce to pour over poached eggs
is made by simmering four tablespoon
fuls of any good gravy with four of
water and two of good vinegar; sea.
son with salt and pepper; stir in very
slowly, so as not to curdle, two we'll
beaten yolks OF eggs, and as soon as il
thickens pour over some poached
eggs Do not allow the sauce to boil,
or it will not be at its best-Americau
Agriculturist.