Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1878-07-17

favor Of the fruit is much nicer than
when water ID AAded.f
Sour FOR SuMAER-Eight potatoes,
boiled soft, piece Of butter size Of, two
egks. BOIL one quart of milk and one
Quart of water together, and pour boil
inn hot on tho sot potatoes, strain, and
athsnaboil halfsaA'hour in the milk and
vatef.s ggs - t&@ 8%f
! RAsPBERRY vINEaAR.-Cover your
raspberries with good vinegar, and, af-
ter lying for two or three days strain
through a flannel bag; pour the juice
again on the rAspbefries, and il you wish
10 have il very rich, 4 third time; the
last straining should be perfectly clear;
to every pint of juice add one pound and
quarter of lamp sugar and boil one hour.
BAnBERRY SYRuP.-Strip barberries,
cover them with water, put them over
the fire, and be careful they do not
burn; don't boil them; but when cook
ed squeeze and strain them carefully; to
one pint Of warm juice add two pints of
sugar; put the sweetened juice into a
pitcher, which pitcher put into hot wa
ter until dissolved; then bottle it.
FROSTED LEMON PIE.-Juice and
grated rind of one large lemon, yolks
of three eggs, one cupful of sugar, one
third cupful of milk or water, table
spoonful of flour; two pies. When
baked, add frosting and bake light
brown. Frosting - Whites of three
eggs, seven tablespoonfuls of powdered
sugar.
FRENCH PANCAKEs.-To make
French pancakes, take two eggs, two
ounces butter, two ounces sifted sugar,
tHo ounces of -four, half q pint of new
milk. Beat the eggs thoroughly, and
put them into a basin with the butter,
which should be beaten to n cream; stir
in the sugar and -four, and when these
Ingredients are well mixed, stir in the
milk, keep stirring and beating the mix
ture for u few minutes. Serve with 9
cut lemon and sugar, and pile the pan
cakes on a dish with a layer of preserve
or marmalade between each.
CURRANT JELLY.-One pint of cur
rant Juice, one pound of sugar; thest
are the proportions; taking eight quarts
Of currants and sixteen pounds of sugar
to the currants add one-half pint of wa
ter; put v e the fire to get hot; pres
through a sieve; use loaf sugar; put i
in the oven to get hot; put the curran'
Juice on the fire to get hot, in fact, boi
up; take it offthe FIRE while sizzling hot
add the sugar heated, in fact, yellow
with heat; stir till it is a Jelly; cove
with soft white paper, sealed on will
heated white of egg; put in a dry, sun
shiny room. This will make clear, firm
perfect jelly.
To WASH CLoTHEs-A new an,
economical method of washing clothe
cannot fail to interest house-keepers and
in fact, all who are addicted to the prae
tice of wearing clean linen. 1t is
French device, and this is the process
One kilo 1.-TWO pounds) of soap is re
duced with a little water to a sort of par
which, having been slightly warmed, /
cooled in forty-fve liters item gallons) Q
water, to which is added n spoonful Q
%turpentine oil and two spoonsful O
ammonia; then the mixture is agitateG
The water Is kept at a temperature whic
may be borne by the hand. In this solu
tion the white clothes are put, and lei
there for two hours before washing ther
with soap, taking care in the meantim
to cover the tub. The solution may b
warmed again and used once more, bu
it will he necessary 10 add half a spoon
full of turpentine and another spoonful
of ammonia. Once washed with sOa,
the clothes are put in warm water, an
the blue is applied. This process, it
obvious, spares much time, much labo
and fuel, while it gives to the clothes
| whiteness much superior to that obtains
by any other method, and the destrut
tive use Of the dashboard or of pound
ing is not necessary to clean the clothe
fsOm the impurities which they contain