The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1895-06-07
USEFUL AND SUGGESTIVE.

Apple Shor. Cake-Seasou good
apple sauce with butter. sugar and
spices if desirable. Make short cake,
ooen and butter it and spread with the
aople-sauce in layers. Serve with
sweetened whipped creamy. Y. Led
gee.
Steamed Eggs With Tomato Saucs
Break eggs into individual egg or
vegetable dishes, salt very lightly, and
place the dishes in a steamer over a
kettle of boiling water until the whites
are set and film mas formed over the
yolk. Serve hot with a dressing of
hot stewed tomato which has been
rubbed through a strainer to remove
SEEDS and skins.-Good Health.
Mutton and Barley Broth.-Take
two pounds of the neck of mutton: cut
it into small pieces, place it in pan
with three pints of cold water. Well
wash two ounces of pearl barley, and
add It to the broth. Season with a
aalf carrot, half turnip, two onions.
and half head of celery; let it boil
gently for four or FIVE hours. skimming
carefully; then strain and leave until
cold; remove the fat. and before serv-
ing add a little chopped parsley
Leeds Mercury.
Roast Beef-Have the butcher
prepare roast with skewers. Rub light
ly with pepper, salt and butter; dredge
Fith flour, remove skewers, put in
dripping pan, pour in water to keep
the meat from burning, place in hot
oven, baste often with the drippings.
When done, place the roast on a plat
ter. Garnish with sliced lemon. Make
rich brown gravy of the drippings.
thickened while boiling with two
tablespoonfuls each of -four and butter
rubbed together. Serve in gravy boat.
Farm and Home.
Breast of Mutton Grilled Half
boil breast of mutton, score it, and
season it with pepper and salt, rub it
over the yollS of an egg, and sprinkle
it with bread crumbs and a few sweet
herbs. Put il over a clear fire. and
broil it gently till it is a fine brown
color. Chop a sprig of parsley. an on
ion, four picked cucumbers and 4 Ia
blespoonful of capers, and boil them
five minutes in half a pint of gravy;
thicken the gravy with a piece of but
ter rolled in flour. Lay the mutton on
a hot dish, and pour the gravy over it.
Boston Budget
To Color Icings and Creams Green.
Take young spinach, wash in several
waters. pick off the leaves and pound
them. put in cheese cloth and squeeze
out all the juice you can. Then pour
little water over the pulp and squeeze
again. Put the juice in a granite iron
saucepan over the fire and cook until
it curdles. Strain through tin sieve.
The residue is the coloring matter.
Put it on a plate, and add as much fine
sugar as you have of the coloriug. If
you desire your crea m to be delicate
tint of green, add only a little; if
deeper. add more.-Home Queen.
-Pepperpot To four quarts OF
water put one pound of corned pork,
one pound of neck or scrag of mutton,
and a small knuckle of veal Let this
simmer slowly for three hours, skim
ming all the while, and then take out
the mutton, which will serve as a spe-
cial dish for the table with celery
sauce. Into the broth put four sliced
white turnips, six tomatoes or table
spoonful of tomato ketchup, an onion
in thin slices, a little pepper and salt
to taste. Add to this half pound of
tripe in one-inch strips, six potatoes
thinly sliced, and dozen whole cloves.
Simmer for an hour. Ten minutes be-
fore serving add dumplings no bigger
than a marble. Serve not, removing
the pork and veal bone before serving.
Good Housekeeping.