Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-07-23
FAMILY MATTERS.
CUCrMBER coup.

CUCUMBER COUP.
Boil in water cut-up cucumbers, add
ing a bouquet of herbs; reduce by boil
ing and pass througha seive; add a good
piece of butter and the yolks of four
eggs and some pieces of toast.
ORANGE JELLY.
Crate the peel of five fine oranges
and two lemons into a bowl; squeeze the
Juice of them into it; boil one pound of
sugar in a quart of water, and, when
quite boiling, pour it over two ounces of
isinglass; stir until it is dissolved; add
the Juice of it, strain through coarse
muslin, and let it stand until half cold;
then pour gently into moulds which
have been wet with cold water. Before
turning out put the moulds into warm
water; loosen the edges with a spoon.
RASPBERRY VINEGAR.
Put two quarts of fresh red raspberries
into a jar and pour we them a quart of
good vinegar; let them stand twenty-four
hours; strain through a flannel bag;
pour this liquid over two quarts of fresh
berries and again let it stand twenty
four hours, and strain again; allow .
pound of sugar to every pint of juice;
put into a stone jar and cover closely;
and set it to stand in a kettle of boiling
water, to be kept boiling for an hour;
strain and bottle ready for use; a tea
spoonful to a tumbler of ice-water is the
manner of using.
CURRANT WATER. ICE.
l do not regard the quantity of fruit
as to weight as much as the juice /
derive from them. For each pint of
juice 1 add a half pound of white sugar
and a third of a pint of water. mix
these thoroughly, all cold, and l find /
have a better result as to the flavor
when it is not heated. The only
trouble is to strain the fluid perfectly.
BY using a coarse linen bag and employ
ing gentle pressure, / have no trouble
with the seeds. / usually add a dessert.
spoon of lemon-juice. Freeze in an
ordinary freezer.
CANNED CORN.
To every six quarts of corr take one
ounce of tartaric acid, dissolved in boil.
ing water; cut the corn from the COZ
and place in sufficient water to cook
put the acid in when the corn is cooking
when done seal in glass cans; to prepare
for the table, pour off the sour water and
save it; put enough fresh water to the
corn to cook it: for every quart Of corr
add one small %teaspoonful of saleratus
and let it stand a few minutes before
cooking; while cooking put in a teaspoon
full of sugar; if the corn turns yellow
too much saleratus has been used; poul
back some of the soul water till it turn,
white again; season with salt, cream
butter, and pepper; same as fresh corr
JELLIEs FROM SMALL FRUIT.
Put the fruit into a small stone jar
Set this in a kettle of tepid water ane
set on the fire. Let it boil closely cover
ed, until the fruit is broken to pieces
strain, pressing the bag hard, putting il
but a few %spoonfuls at a time, and be
tween each squeezing turning it inside
out to scsld off the pulp and skins. T,
each pint of juice allow one pound O
sugar. Set the juice on alone to boil
and while it is warming divide tn
sugar into several portions, and put i
on pans or shallow dishes, and put it il
the stove oven to heat, watching it ant
stirring it occasionally that it does no
burn. Boil your juice just twent,
minutes from the moment it begins t
boil. By this time the sugar should b
so hot you cannot put your hand on it
} Throw your hot sugar into your boilin,
Juice, stirring rapidly. 1t will hiss
and melt quickly; withdraw your spool
when you are sure the sugar is dissolved
let all boil up once more, and remov
quickly from the fire. If these direc
tons are strictly followed, and the frui
is in a proper state of ripeness, you
Jelly will be a success. Strawberry an,
blackberry jellies are apt to be less firm
but instead of boiling longer, place then
in the sun, taking car they should no
gather dampness.