Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1894-05-31
DOMESTIC CONCERNS.

1raham Paste: Mix lightly one
nan pound graham -four, one-half pint
sweet cream, one-half teaspoon salt;
ron and bake like other pastry.-Farm.
Field and Preside.
-Currant Cake: Take one pound and
quarter of moist sugar. half a nound
of fresh butter, one pound of entrants
'hree ounces OF candied peels, eight
eggs well beaten. and two small, tea
spoon1uIs OF carbonate of soda; mix all
Well together, and bake in a buttered
t,n Ior four hours.-Farm, Field and
Fireside.
hnuoarb Pies: Use only the tender
req ends OF the pie plant to give it the
appearance OF fruit. Allow a pint of
chopped rhubarb to each pie. Sprinkle
over this little well-sifted flour.
Sweeten. Add small lump of butter
ana crate over little nutmeg. Make
the crust short. Pie-plant pies are
really more palatable than generally
supposed.-Housekeeper.
baked Bananas: Select perfect but
not overripe fruit, wash it thoroughly.
and cut off the ends. Place in a shall
low dish, an earthen one is preferable.
and bake in a moderate oven for an
nour When it is done, the fruit will
De thoroughly soft, and most of the
Juice Will be retained within the skins.
Al baked too long, or in too hot an
oven, the juices will be evaporated.
ana much of the flavor will be lost.
Serve hot with or without cream
Good Health.
Toast Sandwiches: Cut thin slices
from stale bread, remove all crust, cut
each slice in strips, and toast to a deli
cate brown. Butter the slices then
spread them with mixed, pounded sar-
dimes and the yolks of hard-boiled eggs.
cover as usual. In making chopped
meat sandwiches, if the butter to be
spread on the bread is chopped with
the meat, the labor is lessened and the
same result obtained.-Orange Judd
Farmer.
Fruit Gelatine: Peel and remove
the seed from four oranges, leaving sec
lions as near whole as may be. Peel
and slice four bananas; seed and quar-
ter few figs. White grapes or other
fruit may be added to these or substi-
tuted for them according to the fancy
OF the cook, but mix whatever kinds are
used in a dish and then prepare the
gelatine as follows: Soak box of gela-
tine in pint of cold water until soft,
then add pint of boiling water stir
ring thoroughly, three cups of sugar
and the juice of three lemons Strain
over the prepared fruit and set in cold
place until perfectly cold and firm
Ohio Farmer.
Soup Maigre: A very good soup
can be made with the bones and trim
mings taken from the veal, four large
sliced potatoes. quarter of pound of
salt pork, one onion, and half a carrot;
simmer for two hours with two quarts
of water, then pass through a sieve and
set away to cool. Skim off the fat that
rongeals on the top, heat the soup, and
throw in "a tablespoonful each of
minced parsley and young celery tops.
If it shows any signs of settling, add
level tablespoonful 'of flour wet with
little water. Dice of toasted or fried
bread thrown into the tureen are a nice
addition. The next day, after trim
ming off all the meat good for a hash
Or for croquettes, put the bones and re-
naming portions over the fire with the
gravy, pint of tomatoes, and three
pints of water; simmer for an hour and
a half and strain. Send boiled rice to
table with it, and let the hostess put
spoonful of the rice in each plate of the
soup.-American Agriculturist.