Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-09-10
REoIPES.
LEMON TEA.

LEMON TEA.
Green tea, cool and with half q lemon
squeezed in II makes an excellent
drink.
HOT BREAD.
One of the most injurious dietetic
habits of Americans Is that of eating
fresh hot bread, cake and biscuit. The
Prussisn government compels bakers to
keep their bread at least one day before
selling. If Americans would follow their
example there would be fewer d~yspeptics
than at present.
TO PICKLE PEACHES.
One gallon of vinegar, four pounds of
brown sugar, five or six cloves in each
peach; make the vinegar hot, add the
sugar, boil and skim 1t well; pour the
vinegar boiling hot over them, then
cover, and set in a cold place for 10 days;
drain of vinegar, make it hot, skim
again, and pour it yer the peaches.
Let them become cold. Secure as for
jam. Unripe peaches best.
CABBAGE SALAD.
One small head of cabbage chopped
fine, three hard. boiled eggs, two table
spoons of salad oil, two teaspoons of
white sugar, one s~easpoonful of salt,
one pinch of black pepper, one teaspoon
full of made mustard and one teacupful
of vinegar. Rub together the yolks of
the boiled eggs, oil, sugar, salt and pep
per, chop the whites of the eggs, mix all
together and set aside to get thoroughly
cool before serving.
SQUASH PIE.
Stew the squash as usual with a little
salt; rub it through q colander, and
have it perfectly smooth; mix the squash
with sweet milk; if you have cream it
will be all the better; make it about as
thick az batter, adding the yolks of two
eggs; sweeten with ~pulverized sugar to
taste; flavor with rose-water, OF with
nutmeg; line q pie dish fill with squash
and bake for half an hour; if you do not
want a pie, make fritters, and fry brown,
with good butter; when about to serve,
sprinkle q little sugar on them; squash
does not require much ~sweetening.
TOMATO CATsUP.
One peck of ripe tomatoes, one ounce
of salt, n ounce of mace, n table
spoon of black pepper, n teaspoon Of
cayenne pepper, n tablespoon of clovel
lground), seven tablespoons of grounc
mustard, one teaspoon of celery seed
tied in a thin muslin bag. Cut a sli,
in the tomatoes, place them in a porce
lain kettle and boil until the juice is al
extracted and the pulp dissolved strain'
thro ugh q colander, return to the fir
and boil at least four or five hours
watching carefully. Boil so that it viii
be thick and rich; pour into q stone ja'
and let it get thoroughly cold, which
will not be until the next morning
then add one pint of the best strong eide
vinegar, bottle, cork tightly, and keep il
a cool, dark corner.
PRESERVED CITRoN MELONS.
Pare, core, and cut the melons int
slices; weigh them, and to every 81,
pounds of melon allow six pounds o
white sugar, and the juice and yellow
rind-pared of very thin-of four larg
fresh lemons; also, half a pound of rae
ginger; put the slices into a preserving
kettle, cover with water, and a ]aye
on all of peach leaves; boil about half Al
hour, or until clear, and a broom-whis
} will pierce them; drain them, sprea
them in a pan Of cold water, and Il
them stand all night; next morning ii
the ginger in q thin muslin cloth an
boil 1t in three pints of water until tn
, water is highly favored; take out tn
ginger; dissolve the sugar in the ginge
water, put in the lemon peel and boi
+ and skim it till no scum arises; take GU
, the lemon peel, put in the citron slice
| and juice of the lemons, snd boil in tn
syrup till the slices are transparent an
, q straw will go through them; put tn
, slices, while warm, into jars and pou
the syrup ON slowly; cover closely wit
: paper which the air cannot penetrate, {
, air-tight iars.