Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1895-06-20
DOMESTIC concERsss

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Corn Oysters: Han can - eorn,
ehopped fines one en-. halx : clp of
milk, season with pepper and salt Add
, little Hour or fine rolled cracker
crumbs to make batter. Heat butter
and lard in, equal proportions in skill
let, drop batter in little cakes the sire
Of an oyster. Turn when brown
Prairie Farmer:
Ham and Eggs: Fry nicely slices
Of ham. pour or the fat free from sedi-
ment, heat it hot and break In the
eggs one at time, being careful not
to break the yollEs. dip the hot fat
over them, till the whites are set Put
the ham in the center Of the platter,
placing an egg ON each piece. Sur
round with parsley and celery leaves.
Home.
-Cocoannt Balls: Measure two cups
OF freshly grated cocoanut. Beat tho
whites OF two fresh eggs to q sti6
froth. add four tablespoonfuls OF pow
dered sugar, mir well and stir into tho
cocoannt- Make into balls, using dry
sugar to hold them together. Lay ON
creased paper on q tin in . warm
oven. and bake until light brown
Home Queen.
Light Waffes: Sift one quart OF
flour, add two teaspoonfuls Of salt. :
pint of warm water and half q pint OF
milk, mix well and add one-half : cake
OF compressed yeast, beat well, set to
rise over night. In the morning add
three beaten eggs, tablespoonful Of
melted butter and -four to thicken the
batter. Bake in well-greased waf1a
irons. Farm and Home.
-Maitre d'Hotel Butter: Put
quarter of = pound Of fresh butter I'M
to bowl with one heaping table,
spoonful of chopped parsley, the juice
of two lemons, half . teaspoonful Of
salt and quarter of that quantity Of
white pepper. Mix these ingredients
to a cream, and put in . cold place tin
required. This is an excellent sauce
for broiled or fried fish and meats.-
Boston Budget.
To Wash Lace Curtains: Soak
over night in cold water, put on to
boil in plenty Of cold water, to which
has been added tablespoonful of ann
monia and q teaspoonful Of turpen-
tine. This is the quantity for clothes
boiler of water. Boil, wiring ont. and
rinse in two waters Stiften with
weak starch and dry on stretchers.
They will be white and clean without
the wear and tear of rubbing. Fine
handkerchiefs are nice washed in this
manner.-M. E. Smith. in Farm and
Fireside.
Lemon Pudding: Add one quart Of
milk unskimmed to two cups Of bread
crumbs. and when well soaked mix In
the yolks of four eggs beaten very
light with one cup Of granIlated
sugar; add two tablespoonfuls Of
butter melted and grated rind OF one
lemon. When well mixed, turn into .
creased pudding dish and bake. Do
not let it be over-done, for it will then
be watery. Make a meringue of the
whites of the eggs and one-half of q
cup OF pulverized sugar, and flavor
with the juice of the lemon. Spread
on the pudding when cold and brown
in quick oven.-Prairie Farmer.
-Favorite Pudding: The necessary
ingredients are one egg, one-third of .
pint of milk. a quarter of an ounce Of
gelatine, one ounce Of castor sugar.
Soak gelatine in small quantity of
the milk, beat the yolk of the egg,
and add it to the milk with the ounce
of sugar. Bring the rest of the milk
to the boil, and pour it over the gela-
tine, etc; stir well, and let the mixture
boil again. Directly it reaches boiling.
point pour it on to the well-beateu
white of egg, mix the whole thorough.
~, pour into mold The pudding
must not be stirred or shaken till cold,
when ii should be turned out, and IL
will look like a thick cream. surmount
ed by clear jelly.-Leeds Mercury.