Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1878-08-21
Domestic Hints.

Agricoh, in Practical Farmer.
Domestic Hints.
BEEF OMELET.-Three pounds of beef
chopped fine; three eggs beaten together;
six crackers rolled fine; one tablespoon
full of salt, M t~easpoonful of pepper,
n t~easpoonful of melted butter; sage
to the taste; mix we'll and make like a
loaf of bread; put little water and bits
of butter into the pan; invert another
pan over it; haste the omelet occasion
ally; bake an hour and a quarter, and
when cold slice very thin.
IRISH STEw.-Cut two pounds of the
flank of beef (cost Is cents or less) in
pieces about two inches square, rub them
well with pepper and salt; peel and slice
one quart of onions, (cost 5 cents;) place
beef and onions in a saucepan, with Just
enough cold water to cover them, and
stew them gently for one and a half
hours; then add one quart of peeled
potatoes, (cost 8 cents,) and boil the
stew until the potatoes are soft, which
will be in about 20 minutes. Serve at
once, hot. The dish will cost % cents.
HOMEMADE VINEGAR.-Steep a pint
of good, firm corn in two and a half gal
Ions of cold water for Two or three hours,
and then put it on the fire and boil it
until the corn shows signs of bursting
Take it off before the grains do burst
and strain off the liquor, adding half a
pound OF sugar to each gallon. Place
the jug containing it in the sun, and in
three weeks or a month the liquor will
be converted into good vinegar. The
writer tried this receipt, using molasses
instead of sugar in one case, but the
sugar makes far the best vinegar. 1t is
both good and cheap. Large quantities
can be made by using proportionate
quantities of corn, water, and sugar.
COOKING CALF OR Pres LIvER.-Put
q little lard into a saucepan, and when
hot, throw in an onion chopped fine, and
the slices of Calls liver Toured. Turn
the liver several times, allowing it to
cook we'll and imbibe the taste of the
onion. When done draw out the liver
and put in your pan a piece of butter
the size of a large hickory nut and a
heaping t~easpoonful Of -four; stir il
until it assumes a fine brown color, then
pour in a cupful of boiling water, stir.
ring it we'll with the egg whisk; add
pepper, salt and a tablespoonful of vine.
gar; put the liver slices into the sauce,
and let them remain at the side of the
fire until ready to serve.
PICKLING.-Rules for picking arr
very simple and easily followed, and il
proper care be taken after the washing
is over, even the novice may always have
on hand very toothsome pickles. Do moi
use metal in any shape when picking
if you wish to boil vinegar, put in 9
stone jar on the stove, and use wooden
spoons and forks, or silver. The vinegar
is often the all-essential feature, and un.
less it be good your work is vain. eide,
vinegar is superior to other kinds, but bt
sure it is cider vinegar-not a trashy
compound Of vitriol and acid sold a.
cider or wine vinegar. Keep your pick
Piles in stone jars, never handle them with
your fingers, but use a wooden spoon
and keep them well covered with vinegar
and a bladder, or close cover of some
kind. 1t is not necessary to use a bras,
kettle to make pickles green-indeed il
should be- considered criminal to boil
them in one, and all who care for health
and life will neve associate brass with
pickles.