Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-10-01
FOR THE
K

BUCKWHEAT CAKES.
A small spoonful of molasses added to
buckwheat batter each morning will
make the cakes temptingly brown.
TO COLOR YELLOW.
For five pounds of goods take one-half
pound of sugar of lead, dissolved in hot
water, one-quarter pound bichromate of
potash, dissolved in luke-warm water.
Dip first in lead water, then in potash,
alternately, until the color suits.
MOCK MINCE PIES.
One cup of rolled crackers, one cup of
chopped ~raisins, two cups of water, one
cup Of sugar, one.half cup molasses, one
half cup vinegar, two tablespoonfuls of
butter, two eggs; spice and brandy same
as mince pies.
VANILLA PATTIEs.
Two eggs, t%wo-thirds of q cup of sugar,
three tablespoonfuls of water, one scant
cup of sifted flour, two teaspoonfuls of
baking powder, n spoonful of vanilla;
beat eggs and sugar very light before
adding the rest. Bake in patty pans,
and when cold spread with ieIiy: then
with a stiff frosting favored with van.
lila.
HONEY PRIsERvEs.
All kinds of fruit made into Jam, with
honey instead of sugar are nice. aBut.
ter made with extracted honey il much
nicer than when made with sugar. Fol-
grapes pick from the stem and pack into
q jar until it isfull, then turn cold honey
over them till they are covered we'll
Seal up without any heat, and keep in
cool place. After few months they viii
be found to be delicious.
INDIAN LIGHT BISCUIT.
One quart of sifted Indian meal, q
pint of sifted wheat -four, a very small
teaspoonful of salt, three pints of m ilk
four eggs. Butter q sufficient number
of cups, or small, deep tins; nearly Ill
them with batter. Set them immedi
ately in a hot oven, and bake them fast
Turn them out of the cups, send then
warm to table pull them open and ca
with butter. They will puff up finely if
at the last, you stir in alevel teaspoonfu'
of soda, melted in a little warm water
GRAPES PRESERVES WITH HONEY.
Take 7 lbs. of strong grapes on tn.
stem, the branches as perfect as possible
pack them snugly without breaking, in,
stone jar. Make q syrup of 4 TBS. ofhon
ey, / pint good vinegar, with cloves ant
cinnamon to suit, (about three ounce
of each) boil well together for twenty
minutes, skim well, then turn boiling
hot over the grapes and seal Immediately
They will Keep for years, if you wish
aud are exceedingly nice. Apples
peaches and plums may be done in tbi
way.
CREAM CAKES.
Put in the saucepan on the fire on
cup of boiling water, q half cup butte
and o%ne-fourth te~aspoonful saleratus
let it boil up thick, then take it of tn
FIRE and add three we'll beaten eggs Will
it is hot; butter q pan and drop tn
mixture while warm, being careful t
put but q little in one place. This vii
make a dozen good sized cakes. For tn
filling scald one pint milk; add to it one
half cup sugar, n half cup -four, tw
eggs beaten; cool; then split open tn
cakes and fill.
RED PEPPER CATsUP.
Cut up ripe pepper and place them il
a preserving kettle until it is full; the1
cover with the best cider vinegar an,
boil until the peppers have dropped t,
pieces. After removing from the fire
as soon rs the sauce is cool enough, rul
it through a wire sieve. 1t is mucl
better, in our opinion, without salt O
any other condiments, and is of a beau
tiful scarlet color and 80 thick that i
must be put up for use in large-mouthet
bottles or jars, and will keep fresh TO
years. 1t should boil slowly for abou
four hours.