Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1894-07-12
DOMESTIC CONCERNS.

Use warm water and salt to clean
your willow furniture. Apply with .
nail brush, scrub well and dry thor
oughly.-Prairie Farmer.
Cherry Dumplings: Twocups flour.
one cup milk. one tablespoonful butter.
one teaspoonful baking powder. q little
salt. Make a paste of the above; roll it
into a sheet quarter of an inch thick,
and cut into four-inch squares Put .
spoonful of stoned cherries in the mid
die of each square, sprinkle with sugar.
fold the edges across and pinch togeth-
er. Place the dumplings in pan with
the joined side downward, and bake to
light brown.-Farm, Field and Fire
side.
Fish Salads: Some varieties of fish
make excellent salads. Remove the
bones, and mix with a dressing made
as follows: Take the yolks of two
eggs, one teaspoonful of salt, half q
teaspoonful of white pepper, a tea
spoonful of mustard, and two-thirds Of
cup of melted butter, and three table
spoonfuls OF vinegar, beat the eggs
salt, mustard and pepper together. stir
all one way, a little of the melted but
ter at time. until it is all used, then
add vinegar.-OhioF Farmer.
-Cornmeal, the yellow Indian meal
of our pantries, is said to be one of the
best of cosmetics. A jar of it should
be kept on the toilet stand. and after
the face has been washed in really hot
water with a pure, unscented soap. the
meal should be rubbed all over it, we'll
and gently. Then it should be busted
out of the hair and eyebrows, the face
wiped lightly over with bit of soft
old linen, and the result promised by
those who have tried il is a delight
fully smooth and sat:1y SKIM. Y.
Times.
Boiled Beets: Wash the beets care
fully, and do not cut off the roots, for
by SO doing the juices escape and the
color is spoiled. Boil them several
hours; the time varies according to the
age and season. When young and
small they require about an hour.
When they are done, pour off the hot
water and cover them with cold water.
Rub off the skin. cut them in rather
thin slices, and season with plenty of
fresh butter. salt and pepper, and, if you
like, a tablespoonful or less of vinegar.
Boston Budget.
A friend tells how her luncheon.
prepared by kind relative for a ten
days journey, proved appetizing to the
last. 1t was rather a series of lunche-
ons, each meal being separate, wrap
ped in oil-paper. Variety was aimed
at, and no two meals were alike; and
the one who was to partake of the
luncheons did not have the key to the
menus. Each meal was a surprise and
a feast. Some of the accessories for
each meal, as sauce, pickles, etc, were
not wrapped but assigned their proper
places in the luncheon box.
-Currant Shrub: Pick thoroughly
ripe currants, not overripe, or the
shrub will have a purple color. Strain
through flannel bag or other heavy
strainer cloth. Take pint of currant
juice, add to this some block or granu-
lated sugar, and let it stand in the ice
chest until ready to use. Pour some in
glass and add water to suit the taste.
The currant and sugar can stand on
the ice for twentyfour hours, then
make fresh. Red raspberries can be
used in the same way, only add very
little currant juice to give it character.
Good HOuSekeepinp