Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1895-06-27
DOMESTIC CONCERNS.

Rice Mullins: Take a pint of soft
boiled rice; teacupful of fresh milk,
three well.beaten eggs, tablespoon
full OF butter. and as much wheat -four
as will make thick batter Bake in
muffin rings in the oven or on a grid
dle.-Prairie Farmer.
Gems: Fill half cup of molasses
with boiling water. Put one teaspoon
full of soda into half cup of hot
water, mix and add one and a half
cups of Graham -four and half a tea
spoonful OF salt Bake in gem tins
fifteen minutes. Rural
-Rhubarb Jelly: Stew about one
pound of rhubarb till tender, with
enough sugar to taste. Pass it through
a sieve, and add one ounce of gelatine
dissolved in half a pint of water
Color with little cochineal, and pour
into mold. This is a very pretty
sweet when garnished with strips of
angelica and whipped cream.-Leeds
Mercury.
Cranberry Tarts: Stew the cram
berries in a very little water until they
are well done. Rub them through q
sieve. Season them with plenty of
sugar while hot, add little spice il
the taste is liked, and let it get quite
cool. Line small plates with puff
paste. and put on rim of the same;
fill the plates. and bake until the crust
is done.-Boston Budget.
-Foamy Omelet: Yolks of Eve eggs
beaten stiff, add five tablespoonfuls of
milk, season. Take spider the size
of an ordinary tea plate, put in bit
of butter; when it is hot and bubbling
pour in two tablespoonfuls of the egg,
or enough to cover the bottom of it.
Cook two minutes. Place in the oven
to dry about minute. Put back on
the stove, spread one-half with two
tablespoonfuls of the whites beaten
stiff, fold over and serve.-Chicago
Record
Fried Salt Pork: Cut in ra Their thin
slices, and freshen by letting lie an
hour or two in cold water, or milk and
water, roll in flour and fry till crisp (if
in a hurry. pour boiling water on the
slices, let stand few minutes, drain,
roll in -four and fry as before); drain
off most of the grease from frying pan,
stir in while hot one or two ia teaspoons
of -four, about half a pint of new milk,
a little pepper, and salt if not salt
enough already FROM the meat; let boil
and pour into the gravy dish. This
makes nice white gravy when prop
erly made.-Farmers'V Voice.
-Birdsnest Pudding: Pare and core
as many apples as will set in the dish,
fill the holes in the apples with white
II fo1
much custard as will fill the dish, al
lowing seven eggs to quart of milk,
and season it with sugar and lemon or
peach water. Fill the dish quite full,
set it into a pan with a little water,
and bake it one hour. Serve with cold
or wine sauce. 1t is very nice without
any sauce, but in that case it should be
made rather sweeter, or the apples
should be scalded in little sugar and
water before it is baked.-Boston
Budget.
Fried Hominy Cakes: Take quar-.
ter of a pound of hominy. and boil it
in a quart of water for three or four
hours, until the water is absorbed,
without being dry. Add a little salt.
and then turn the mixture into fiat
cut it into fancy shapes. Dip in egg
and breadcrumb, and fry in boiling
lard, being careful that both sides of
the cakes are Drowned equally. Drain
on paper and serve very hot. This re.
cipe was sent me by an American
friend, who tells me that fried hominy
makes very good breakfast dish.-
Leeds Mercury.