Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-07-09

RICE GRIDDLE CAKES,

RICE CREDIBLE CAKES.
One cup of cold boiled rice, / pint of
-four, ] t~easpeonful salt, 2 eggs beaten
very light, milk to make q tolerably
thick batter. Beat all together we'll and
bake.
TAYLOR PUDDING.
One cup Of sweet milk, / cup of suet,
l cup of molasses, 2 cups of raisins Al
cups of -four, 2 t~easpoonfuls s~aleratus, /
tablespoonful of cloves. To be boiled
4 hours, and served with hot or cold
sauce.
RISEN wAFFLEs.
One quart Of milk, one heaping quart
of -four, 8 tablespoonfuls yeast, 2 eggs. l
tablespoonful of melted butter, / table
spoonsul salt; set the mixture-without
the eggs and butter-over night as q
sponge, add these in the morning and
bake in waffle irons.
FAIRY CUsTARD.
Take yolks of four hard-boiled eggs, q
quarter of q pound of butter, and two
ounces of sugar; beat all together into a
hne paste with q large spoon of orange
water; let 1t staud two or three hours,
then rub through . colander, upon q
plate.
G BREAD.
One.half cup bread crumbs soaked in a
pint OF milk, 2 eggs, 2 cups Indian meal,
one tablespoonful lard or butter, l tea.
spoonful salt. Beat breadcrumbs to q
smooth batter; beat eggs very light,
melt the shortening and stir all together
very. hard. Bake in shallow tins very
quickly. Eat hot.
BEAN SOUP.
Take a cup and a half of white beans
and boil in two quarts of water till
soft, then pour in cOlander and force the
beans through it; put into a pot q spoon.
fulof lard, q slice of bacon cut into small
pieces, two spoonfuls of -four and an
onion cut 6ne; stir the Ingredients till
the flour is brown, then add the bean
liquor and beans; boil . short time, and
before sending to table toast some bread
and put into the soup.
EGG SOUP.
Put two large tablespoOnfuls of lard
in q pot; when hot and two of -four and
two onions CIT up fine; when the -four
is brown put as much boiling water in
the pot a you desire for soup; add salt
and pepper and let it boil q abort time
break into the soup tureen five or sir
eggs; beat them up well, then gradually
pour in the soup, stirring the eggs while
doing 60. Toast two thin slices OF
bread, cut them into small squares, fry
in butter and pour into the soup. Be.
fore sending to table . little vinegar
may be added or not, as taste dictates.
VEAL LOAF.
One wound of veal, one-half pound OF
salt fat pork, three small crackers, one
egg, salt and pepper. Chop the veal
raw to . fine mince, chop the pork and
add to it; roll the crackers fine, beat the
egg, and mix altogether thoroughly
put in 9 quart pan and bake about two
hours, slowly at first, and having 1t 8
nice brown when it comes from the
oven. This should be set aside and
thoroughly cooled, or placed in the re.
frigerapr. When wanted for use cut in
slices with q sharp knife; THIS will be
found nice for tea, lunch or picnics.
sPINICH.
Wash and clean spinich enough for
two or three days, put in boiling water
with . teaspoonful of salt, boil it brisk
" for ten minutes, turn it into a colan-
der, drain it, press all the water out of
it, and set to chopping 1t with q big
knife just as long - you have patience
for the work. Now it you wish to serve
this, take q portion and put 1t OF the fire
with a piece of butter, . half . pint Of
good broth, and let It simmer Just n
long Is you please. Spinach, 20 that II
is not dry or burned, never be cooked
too much. Slice hard boiled egg and
serve with it. Avery little fried onion,
perfectly cooked, chopped fine improves,
according to some tasts, the favor of
sninach