Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-10-15
USEFUL FAMILY HINTS.

Mw Yorker.
USEFUL FAMILY HINTS.
CAKE MADE FROM SOUR CREAM.
Take two cupfuls of powdered sugar,
five eggs, one-half of q nutmeg, four
cupfuls Of -four, one cupful Of sour
cream, one teaspoonful of soda dissolved
In two tablespoonfuls of warm water
stir it we'll through the cream, which
should be put in last of all, and bake o.
soon as mixed; bake this in q four-quart
basin for one hour; a hot oven is best
for this cake.
TO KEEP GRAPES.
Take full punches, ripe and perfect
seal the end that is cut from the vine 30
that no air a get in, or the juice of the
stem run out, and let them stand one
day after sealing, 30 Is to be sure they
are perfectly sealed, (if not they will
shrivel up; (then pack in boxes Of dry
saw dust, and keep in a cool place; they
will keep nicely all winter without los
ing their flavor; in packing, do not
crowd the punches; sprinkle the saw
dust over the bottom OF the box; then
lay the grapes carefully, a bunch at a
time, all over the box, then saw dust and
grapes, alternately, until the box Is full.
MADE MUSTARD.
Four ta~blespoonfuls best English mus.
tard, two tablespoonfuls salt, two OF
white sugar, one of white pepper, two
of salad oil, vinegar to mix to smooth
nuato-ooInpv ~ toppauOr 10 hnu%s 1~,
small garlic, minced fine; put the mus.
tard in a bowl and wet with the oil,
rubbing it with a wooden or silver spoon
until all is absorbed; wet gradually with
vinegar to a stiff paste; add salt, pepper,
sugar and garlic; work we'll; wet little
at the time with the vinegar; make il
about as thick as cake batter; beat five
or ten minutes very hard; bottle it; corl
tight; put a little oil on the top of the
mustard and set it in a cool place for q
few days.
Take three eggs, two cups sugar, hall
cup of butter, or good fresh lard is bet.
ter; two cups our cream, half a nut.
meg, n teaspoonful soda, four cups
-four, with two t~easpoonfuls cream tar.
tar we'll stirred in flour; bear the yolks
of eggs, sugar and butter well together
then add the milk and nutmeg; ther
have the whites of the eggs we'll beaten,
and stir very slowly a spoonful of aoul
and . spoonful of egg at a time until ali
is in; after you begin to add the -four
and whites of egg to the mass do moi
beat it but stir very slowly; then pu,
the soda in a tablespoonful of vinega,
and add at the last; bake in q moderately
heated oven three-quarters of an hour.
OLD MAIDS PICKLES.
One small head cabbage cut fine, six
large onions sliced, one ear green corn
sliced, n dozen green tomatoes sliced,
one pint radish pods, green; two ripe
cucumbers cut small, two green cucum.
bers cut small, 80 small cucumbers used
whole, one te~aspoonful tumeric, / 2green
peppers used whole, if small, three cents
worth of cloves, one-eighth of q pound
of ground al]spice, one-eighth of a pound
of ground cinnamon, ~one-eighth of q
pound of mustard seed, one-eighth of a
pound of pepper borns, one-half pound
brown sugar, n quart good cider vine
gar, n root of chopped horse radish.
Boil the vinegar, sugar, spices, and tur.
meric, and pour hot over the pickles,
having brought them to a scald in weak
vinegar.
sTEWED OYSTERS WITH CELERY.
In q large stew-pan put a pint of
strong and clear broth, made of the
choicest cuts of beef. Instead of milk
and water, or milk even, as the prevailing
practice is, use only the sweetest and
richest cream. Of this cream add one
pint to the same quantity of best beef
broth. Also four ounces of the most
excellent table butter, three teaspoon
fuls of salt, two of white pepper, as
much more of ground mace, and a tea
spoonful of extract of celery. If the
celery is to be had in stalk chop up fine
and throw in. No more delicate or
healthy flavor can be added to any stew
soup OF broth than this exquisite vege-
table. Now set to cooking, and while
on the FIRE dredge in finely powdered
cracker dust and a little of the best
corn-starch-1our, until thickened to your
taste. Have ready parboiled (not in
water, but in their own juice) fifty of
the same quality of oysters in a hot
tureen. Pour over these parboiled oys.
tiers the sauce compounded as above and
serve while still scalding hot.