Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1878-02-27
The Household.

EGGS IN THE NEST.-SlX gigs, WHICH
have been seasoned Us for an omelette;
pour into a buttered baking tin; pour
across it at equal distances, six spoonfuls
of cream, into each of which drop the
yolks whole, bake, but not too briskly,
and serve hot.
TRIFLEs.-Yolk of one egg, enough
prepared -four to make a stiff dough; roll
very thin, cut in %fanciful shapes, and
fry in hot lard turn them Immediately
after dropping them into the lard; they
should not remain in more than three
seconds, and should be of a light yellow
color; drain them on a large fiat dish;
when cold sprinkle with red sugar.
POTATO PIE.-One pound of mashed
potato, rubbed through a colender; one
half pound Of butter rubbed to a cream
with two cupfuls of white sugar; six
eggs, the whites and yolks beaten sepa-
rately; the juice of one lemon, squeezed
into the potato while hot; one teaspoon
full of nutmeg, the same of mace. Bake
in shells of paste, or in dishes lined with
good paste, without covers. To be eaten
cold.
To HASH Cold TURKEY.-Cut the
meat from the bones, put them in Il
saucepan and pour over them a quart of
boiling water; let them simmer two
hours; chop the meat very fine; remove
the bones; place the meat in the sauce-
pan and simmer a half hour longer; add
butter, salt and pepper, and thicken
slightly with -four; have ready a dish
of buttered toast; pour the hash wei it,
and serve very hot. Other cold meats
may be prepared in the same way.
To Boil RIcE.-Wash the rice we'll
put it on a quick fire with plenty of cold
water; let it come to a boil, then pour of
the water and add fresh cold water; dc
this a second time and then. let it boil
for four or five minutes until the rice is
tender, but not soft; then pour it into a
colander and throw over it a quart oil
cold water in which you have dissolved
one t%easpoonful of salt; drain it thor
oughly, and set the colander wei {
saucepan of boiling water to steam I'm
covered for 20 or IS minutes; each grair
will be separate and thoroughly cooked
SCRAPpLE.-Take a fresh pigs head o.
other cuttings of pork; if a head, care
fully clean it, put it into a pot with
gallon of water, let it boil until the mea
leaves the bone, then strain, putting tn
liquor back into the pot; be careful t
get all the bones out, put the meat int
q ch%opping-bowl, mince fine, season witt
salt, pepper, sage, thyme, and marjoram
stir well, and add to it the liquor; thicker
with yellow Indian meal until the spoo
stands alone; let it boil an hour. .tirrin
occasionally; turn into square tin pans
when wanted for use cut into thin slice
and fry a light brown.
CoCoA-NUT CREAM CANDY.-On
c~ocoa-nut, one and a half pounds grant
lated sugar, milk of the %cocoa-nut. Se
the sugar and milk on the fire in an Ell
ameled saucepan; let it heat rattle
slowly, and when the sugar is dissolve
boil it rapidly five minutes; then add tn
c%ocoa-nut finely grated; boil ten mil
utcs longer, stirring constantly to pr,
vents its burning; try a little on a col
plate, and if it becomes on cooling
rather firm paste it is done; have a shet
of buttered paper, lay on it four strips
buttered wood in the form of a squar
pour the mixture into it and let it coe
1t should be rather soft when first mad
but will dry in two days if placed
a warm, dry place. Mark it out with
sharp knife into squares the size of car
y mels.