Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1895-06-13
DOMESTIC CONCERNS.

-Tripe in Cream: Make white sauce
with one tablespoonful of flour. one of
butter and scant pint of milk. When
it thickens add the tripe which has
been cut into inch squares. Boil five
minutes and serve hot on toast.-Good
Housekeeping.
-Buckwheat Cakes: Put a quart of
buckwheat into a bowl with one pint
of wheat -four and a pinch OF salt, add
warm water to make batter with half
a cake of Fleischmann's compressed
yeast dissolved in warm water. Set to
rise over night Bake quickly on hot
creased griddle.-Farm and Home.
Graham Gems: Two cupfuls gra-
ham -four. one cup of white -four, one
teaspoonful OF salt, one heaping tea
spoonful of soda, two and one-half
cupfuls of sour milk or cream, and one
egg beaten light. Beat hard for five
minutes. Bake in moderately hot
oven One tablespoonful of sugar may
be added if desired.-Ohio Farmer.
Asparagus Salad: Cut off a quart
of asparagus tips. and boil tender in
salt water; drain, throw in cold water,
and let stand for half an hour. Drain
again; wipe dry, put in a salad-bowl,
and pour over French dressing, for
which it is difficult to give an exact
recipe, because tastes differ widely on
the proportions of oil and vinegar
Godey's Magazine.
Pearl Barley and Apples: Pick and
wash four ounces of pearl barley, and
let it stand in water twelve hours;
drain and put it into pan with three
pints of water: add little salt and
boil for two hours; pour this into a
pie-dish which has been well buttered;
add half pound of peeled and cored
apples and two ounces of sugar. Bake
in moderate oven for one hour. Serve
with sugar and cream.-N. Y. Ledger.
Dressed Potatoes: Take some large,
smooth potatoes, wash thoroughly and
roast in the oven. When done, cut off
the tops, and carefully scoop out the
inside. Rub this through a fine sieve
and add a tablespoonful of grated
cheese, dash of cayenne and salt.
Melt two ounces of fresh butter in a
stew pan. put in the potato and make
it hot, fill the skins OF the potatoes
with this mixture. Set them in the
oven for a few minutes, and serve
DoStou
Almond Filling: Pour a gill of
water over half a pound of graduated
sugar, mix together and heat in a
saucepan. Boil until the strip forms
thread from the tine of fork when
you dip it in and out quickly. Have
the whites of two eggs beaten to a
stiff froth, pour the boiling sirup slow
ly over the eggs, and beat until cold
and stiff. Have two dozen Jordan al
monds blanched and grated, and stir
them into the mixture. Spread this
between the layers of cake. ice the top
| and cover with blanched almonds
Home Queen.
-Curried Eggs: First boil hard the
number of eggs you intend to curry,
| and cut each when cold into four
pieces leng thwise. Slice an apple and
| an onion finely. and fry in butter; stir
in desertspoonful of curry powder,
ditto flour, and one gill of stock or
| more if the curry is too thick, and
stir till the whole is well mixed, SIM
| mer slowly for ten minutes. Take
half the pieces of eggs and warm in
the curry, and warm the other pieces
| in the oven. To serve, arrange the
curry on silver dish, place border
of nicely-boiled rice round it, and
garnish the dish prettily with the
plain pieces of eggs--Leed's Mercury.