Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-01-15

Ve3SpOUuAuA VI eOSoA AAN AAS
butter; replace the bit of paste and
strew over them pounded loaf sugar.
CREAM FRIrTERs.-Mix q pint and
q half of wheat -four with a pint OF
milk; beat six eggs to q froth and stir
them into the -four; crate in half a nut
meg, add a pint of cream, q couple OF
teaspoonfuls of salt. Stir the whole
Just long enough to have the cream get
we'll mixed in, then fry the mixture in
small cakes.
AsToR HOUSE RoLLs.-1nto two
quarts of -four put a piece of butter size
Of an egg, a little salt, tablespoonful
of white sugar, one pint of milk, scalded
aud added while warm; half a cup of
yeast, or one small cake; when the
sponge is light, mold for fifteen minutes;
let rise again, roll out into round cakes;
when light Aatten with the hand or roll
ing-pin, place q piece of butter on top,
and fold each over itself; when light
bake in a quick oven.
CUP PLUM PUDDING.-Take one cup
each of ~raisins, currents, -four, bread
crumbs, suet, and sugar; stone and cut
the ~raisins, wash and dry the currants,
chop the suet, and mix all the above in
gradients well together; then add two
ounces of cut candied peel and citron; a
little mixed spice, salt, and ginger, say
half a %teaspoonful of each; stir in flour
we'll beaten eggs, and milk enough to
make the mixture 40 that the spoon viii
stand upright in it; tie it loosely in a
cloth, OF put it in a mold; plunge it
into boiling water, and boil for three and
q half hours.
PLUM CAKE.-Take two pounds Of
large, fresh ~raisins, n pound of citron'
eight fresh eggs, two cups of powdered
sugar, of butter, four OF flour, one
OF sweet milk, one half t%easpoonful Of
soda, nutmeg, grated, half teaspoon.
full Of ground cloves; sift the -four and
put it in the oven to brown, as you
would coffee; cut the raisins in half and
seed them; cut the citron in strips half
inch wide, then slice as thin IS possible;
bake in a six quart basin two hours.
Icing for it, the whites of four eggs, two
cups of powdered sugar, two tablespoon
fuls of corn starch, the juice of one
lemon, one ounce of rose water.
ENGLISH PLUM PUDDING.-One and
d udll pouLuS MuSCdItl Id1slus, onc div
three-quarter pounds currants on
pound sultana ~rasins, two pounds moist
sugar, two pounds bread-crumbs, l6 eggs
two pounds finely chopped suet, sis
ounces mixed candied peel, the rind o
two lemons, one ounce of ground nut
meg, one ounce ground cinnamon, one
half ounce pounded bitter almonds, one
quarter pint brandy; stone and cut u
the ~raisins, wash and dry the currants
and cut the candied peel into thin slices
mix all the dry ingredients, and moistel
with the eggs, which should be wei
beaten into the pudding; stir in tn
! brandy, and when all is thorough
.. mixed, butter and -four a stout ney
I pudding cloth; put in the pudding I'll
! it down very tightly and closely; boi
from six to eight hours, and serve will
brandy sauce. Stick some sweet almond
. blanched and cut into strips in it. Thi
pudding will be sufficient for IL or l
persons. This can be cooked a day or tw
before it is wanted for the table. i
, which case, when the pudding is take
out of the water, hang it up immediate
) ly and put a plate underneath to catcI
the water that may drain from it. TIL
' day it is to be eaten, plunge it into boi
, ing water, and keep it boiling for 8
least two hours; then turn it out of tn
s cloth or mold and serve.