Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-06-18
FAMILY MATTERS.
GERMANS.

GERMANS.
Two ounces of butter and a half a
pint of cream which has been slightly
warmed, and then allow it to cool; beat
into this two ounces of -four, the same
of white powdered sugar and the yolks
of four eggs, with the whites Of three of
them; flavor with a teaspoonful of
orange water; mix we'll and pour into
small cups, which must be buttered;
bake thirty minutes, sift sugar over
them and serve hot.
DUTCH SAUCE.
/. take half a pint of melted butter
and put it into a stewpan; 2. add the
yolks of five eggs; 3. stand the stewpan
in a saucepan of hot water over the fire,
and stir we'll with q wooden spoon; 4.
season with salt and a few grains of
cayenne pepper; 5. stir continually
until it thickens; you must not let the
sauce boil or it will curdle; 6. Just
before the sauce is finished stir in two
t%easpoonfuls of lemon-juice.
HAIR TONIC.
Take one ounce of sage and steep in
n pint of boiling water for ten
minutes; strain and add tive ounces of
glycerine, one quarter ounce of powdered
borax, n quarter ounce of lac sulphur,
one quarter ounce of tincture of can.
tharides, bergamont sufficient to per.
fume. Apply twice a week with the
hand and rub thoroughly in. Two or
three applications will emove dandruf
and restore gray hair.
E~pyrAssEE OF cuCrrTpprADc
Two good sized sweetbreads are to be
thoroughly washed. Place in stew pan
with a pint of good broth, and a tea
spoonful of salt and white pepper. Add
four small onions and a blade of mace.
Take two ounces of butter and rub a
t%easpoonful of -four into the butter.
Put in a s~tewpan, and let it all simmer
for thirty minutes. Beat up the yolks
of three eggs in a halt a pint of cream.
Crate into that one-fourth of a nutmeg.
Introduce this gradually into the stew
pan. Shake all the time afterward while
the mixture is cooking, which should
not be over ten minutes. Serve sweet
breads with sauce around them.
ToGRILL SLEEPS TONGUES.
Take four sleeps tongues and lay
them in salt and water for two or three
hours; then boil in fresh water with
half a t~easpoonful of salt; when cooked
remove the skin, and divide the tongue
in two in its length. Put them to stew
with a bunch of herbs, some celery, and
a few mushrooms; pepper slightly and
add a half teaspoonful of salt, and a pint
OF stock; stew slightly; remove the
tongues, dust them with bread crumbs
and broil on a gridiron. Strain the
aucea and serve.
TO DESTROY ANGLE-wORMs.
Angle-worms at the roots of plants can
be made TO come to the surface by in
sorting a fine hair pin or darning needle
into the mold, and then pouring lime
water upon the soil. This will be found
to be good for the health of the plants
alss, and will keep the foliage fresh and
green. Apply once a week. Gala lilies
should be placed in a shady corner of
the garden during the months of June
and July, and be given no water except
that which falls from the clouds. Early
in August they should be put in a size
larger pot with very rich earth-that is,
loan and peat mixed. You cannot give
too much water while growing and they
are wanted to bloom.
TO COOK FISH.
Delmonico has been giving the public
the benefit of his experience in cooking
fish. We give the following condensa-
ton of the culinary interview" from
the New York Sun: Boiling seems to
him the most legitimate" as we'll as
the quickest and most convenient. His
direction is to put them in cold spring
water, the less the quantity of water
that the fish can be boiled in the better
with a handful of salt. Rub a little
vinegar on the skin of the fish, to prevent
it from cracking and make the flesh solid.
Ten minutes to the pound should be
allowed for a salmon, and three or four
minutes for any almost other kind; but
a good general rule is hat the fish is
done when the fins pull out easily"
Mr.. Delmonico also says that broiled fish
should be " split in two from head total,
dried, seasoned with salt and pepper,
creased with a little oil (Which is prefer
able to butter,) broiled to a nice brown
color, the gridiron having been previous
ly we'll creased, too" that baked fish, to
be eaten in perfection, should be " cook
ed in wine, either white or red, in the
baking dish, besides chopped onion,
salt, pepper, and nutmeg, and while
cooking, this sauce should be spread wei
it several times" and that small fish
msy be "deliciously" fried in oil, after
dipping in milk and then -four, or in
very hot grease, after being Dreaded
with beaten eggs and crumbs.