Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-02-19

ROYAL CREAM.

ROYAL CREAM.
One quart of milk, one-third of q box
Of gelatine, four tablespoonfuls of sugar,
three eggs, vanilla. Put the geiatine
into the milk, and let it stand half an
hour. Beat the yolks well with the
sugar, and stir into the milk. Set the
Kettle into a pan Of hot water, and stir
until it begins to thicken like soft GUS
tard.
INDIAN LOAF.
Take n pint of aour milk, one-half
mint of sweet milk, one teacupful of
molasses, one-half teaspoonful of butter,
two ~teaspoonfuls of saleratus, one large
t~easpoonful of salt, three eggs, one pint
of wheat flour, n quart OF yellow In
dian meal; bake in a deep tin basin in
an oven of same heat as for cake, for one
and a half hours.
TO CLEAN SILVER.
Housekeepers sometimes wish to give
silver a little Frightening without going
through all the ceremonies of a formal
cleaning, and this can be easily managed
by the use of a silver cloth. Take two
ounces of powdered hartshorn and boil
it in a pint of water. Dip small squares
of cloth in the liquid and hang them up
to dry without wringing.
FRUIT CAKE.
One cup of butter, two cups OF sugar,
two-thirds of a cup of warm water, one
half of a cup OF molasses, three cups of
-four, five eggs, one teaspooDful Of soda,
one pound of raisins stoned and chopped,
one-half of a pound of currants, n
quarter of a pound Of %citron, n half
Of a grated nutmeg, one-half of a tea
spoonful of cinnamon, one-quarter of a
t~easpocnful of cloves, and a little salt.
+ SLEEPS HEAT AND %TROTTERs.
Get a head and the feet with the skin
and wool on them; let a blacksmith
SINCE the wool of with hot irons, not Il
burn the skin; split the head; take thu
brains, rub them over head and feet
put them into warm water two or thre,
hours; then with a small knife scrap
them we'll and change the water; thel
scrape again; the head ought to b
white if we'll done; cook with barley
carrot, parsely and other herbs and veg
etables.
a, sTEwED RABBITS.
Cut the rabbit up in nice.size pieces
wash well and dry. Then fry them
nice brown. Take two large onion
slice very thin, fry also, and dredg
, with -four. Put all in 3 saucepan, wit
pepper, salt and some good stock
or water, with herbs, mixed, carrots an
turnip-but if possible the stock, ss onl
/ the onions are served with it. Let j
stew gently two hours; rub down a piet
, of butter with a little catsup or he
/ sauce. just ten minutes before servin,
? stir all together.
SARATOGA POTATOES.
Peel anu wash the potatoes and Gu
them in thin slices. This may be don
n with the slaw-cutter; lay them in col
O water until wanted, then take them OF
0 and wipe them by putting themin a toy
2 Ell and lightly rubbing them; have in
8 frying pan on the fire sufficient lard &
= swim the potatoes: when boiling b.
. drop in a few at a time and let thel
3 brown; then lift them out with a forl
/ 80 as to drain off the fat; set them in Il
oven to keep hot; if properly done the
r will be crisp and brown.
oMELET WITH TOMATOES.
Beat mp three or four eggs with OF
& dessert-spoonful of parsley very fine
minced, and pepper and salt to tast
Put a piece of butter the size of an el
into a frying pan; az o as it is melt,
0 pour in the omelet mixture, and, hol
:, ing the handle of the pan with one han
q stir the omelet with the other by meal
of a spoon. The moment it begins
set, stop stirring, but keep on shakir
the pan for a minute or 80; then, vii
Z the spoon, double up the omelet Al
q keep shaking the pan until the und
!, sideof the omelet has become of a goldt
. color. Put some stewed tomatoes on
hot dish and lay the omelet on it.