Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1895-08-15
DOMESTIC CONCERNS.

--Smothered Cabbage: Cut fine .
small head of cabbage. After the meat
Is tried put the cabbage in the frying
pan with little water. and salt and
pepper 20 season: cover closely and
cook fifteen or twenty minutes.-City
and Country.
Salad Eggs: Boil six eggs twenty
minutes. Drop them into cold water
before removing the shells. Cut into
halves, remove the yolks and rub
smooth with one tablespoonful of
butter, one teaspoonful of mustard
and salt Add vinegar until soft and
put back into the whites again.-Chi-
cago Record.
"A good French dressing for let
tuce, cucumber, green bean and water.
cress salads is made with four table
spoonfuls of oil. well seasoned with
salt, powdered mustard and pepper.
and two tablespoonsful of vinegar.
Mix it thoroughly. Some people like
little of the crushed yolk of an egg
stirred in. which is very good.-Chica-
go Tribune.
Chocolate Custards: Dissolve three
ounces of grated chocolate over the
fire in a little milk, and then add
enough to measure a quart in all.
just before placing in a mold add q
few drops of vanilla. When serving
cold cup custards on glass dish
decorate each with little dissolved
raspberry jelly, and pour some
whipped cream round.-Leed's Mer-
curry.
Picked Sturgeon: Cut the stur-
geon in small pieces; wash it well, and
tie in cloth. To eight quarts of water
add one quart of strong beer, salt, one
ounce of ginger, two ounces of pepper,
one ounce of cloves. and one ounce of
Jamaica pepper; when the liquid boils
put in the sturgeon; when done take
it from the fire and allow to stand
over night; add quart of strong vine
gar and salt. Cover closely.-Harper's
Bazaar.
Chicken Fritters: Ckop cold chicken,
but not too fine, season with salt, pep
per and a little lemon juice. mix all
together well and let it stand one
hour, make a batter of two eggs. one
pint of milk, little salt, and flour
| enough to make good good batter;
stir the chicken into this and drop it
by spoonfuls into boiling fat; fry
| brown, drain well and serve hot: cold
| veal can be utilized in this way, and
| will be found nearly as nice as the
| chicken.-Prairie Farmer.
| st. Croix Salmon: Take the con.
| tents Of tin of salmon; spread it on a
dish and look carefully for stray bones
that may have been left in it. Drain
| off any liquid there may be, and divide
it if it is not already in small pieces.
Put two tablespoonfuis of butter in a
hot frying pan; when it is melted add
the fish; sprinkle with pepper and salt.
| 1t may be allowed to brown, or merely
heated through. Turn it out on hot
dish, garnish with parsley or water
cress and serve.-Ladies' Home Jour
| nal.
| Frosted Currants: These make a
| pretty garnish for jellies and fancy
buildings and are decorative mixed
with other fruit Select fine, ever
lunches of large cherry currants and
dip them one at time into mixture
made of frothed white of egg and 8
very little cold water. Drain unit
nearly dry and then dip them in pull
verified or confectioner's sugar. Sc,
that they are well covered and lay
upon white paper to dry. Plums
cherries and grapes may be frosted il
| the same manner.-Orange Jude
| Farmer.