Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-06-11
FAMILY
~TWENTY-MINUTES PUDDING.

TwENTY-MINUTEs PUDDING.
One cup of sugar, one piece of butter
size of q walnut, n cup of sweet milk,
two cups of -four, two teaspoonfuls
cream tartar, n t~easpoonful soda, n
egg, bake 20 minutes.
BOSTON COOKIE.
One cup butter, n and one-half
sugar, two and one-half -four, n and
one-half raisins chopped fine, one-half
te~aspoonful soda dissolved in a little
warm water, three eggs, a pinch of salt
and nutmeg and other favoring to taste.
Mix well, roll thin, OF better still, drop
into a pan with a spoon and sprinkle
granuIated sugar over each.
HIMMEL UND ERDE.
Take six large potatoes and six mel
low apples; peel them and boil them
separately in different vessels; drain
both and put the apples in the potatoes;
mash thoroughly and add butter and
salt. (This is a simple Westphalian dish
and, though peculiar to our taste, is in
common use among the German
peasants.)
GRAHAM BISCUIT.
Two cups of Graham -four, l cup white
-four, l cup sweet milk, two tablespoon
fuls of brown sugar, 4 tablespoonfuls of
yeast, / tablespoonful melted butter, J
tablespoonful of salt, and the same of
soda, dissolved in a little hot water.
Mix all together, except the soda, to
raise over night, and in the morning add
the soda; knead quickly and roll about
half an inch thick, cut out, and let them
raise about fifteen minutes before baking.
PIGEONS WITH GREEN PEAS.
Roast four pigeons, for say 10 minutes,
then take them of the spit and split
them; lay them in a saucepan with three
ounces of butter. As o o as the butter
is melted, pour in a pint of young green
peas, a little salt, a pinch of white per-
per, and a couple of tablespoonfuls Of
any kind of stock. Shake the pan
while cooking, and stew for 20 minutes.
Serve pigeons in the middle surrounded
by the peas and sauce.
ORANGE PUDDING.
Three oranges picked up fine with a
little of the outside peel grated; sprinkle
we'll with sugar and let them stand a
while; take one pint of rich milk, the
yolks of three eggs, n and a half tea
spOonfuls of corn starch, three quarters
of a cup of sugar, with tlavoring to the
taste; stir in the eggs and sugar with
milk, and when very hot put in the corn
starch, mixed in a little water, Let it
cool; pour over the oranges Tor any
other fruit;) mix well; put the whites
of the eggs on top and brown. Eat
cold.
cHUTNEY.
Take a half pound of ~raisins, stone
them, and chop finely; put into a mortar
one ounce of powdered ginger, a third
of IN ounce of cayenne pepper, three
ounces of salt, and q quarter of a pound
of brown sugar and q Glove of garlic
pound these all up as smooth as possible
take a pound Of sound tamarinds and
steep them in a quart Of good vinegar
strain this, pour it on the mixture
and mix thoroughly. 1t should bt
very thick. If too thin, it may be heat
ed in order to evaporate the fluid por
ton. 1t ought to be thick enough Al
not to run from a spoon. Green apple.
may added in lieu of tamarinds, but ART
not rs good. Put in well-stopperec
bottles.
A VEAL PILAU.
I don't know that going once t.
Smyrna did me any good, as l dom
Oriental much, save that l learnt from
the cook on a Greek vessel to make yea
pilau. It's rice that plays the bigges'
part in pilau, the meat being kind oil
secondary. Take a foul latter Marths
Vineyards chickens, as has been before
remarked. Corfu grows the toughest
fowls, and cut him all up and put him
in a stew pan, with some gravy or stock
add two full ~teaspoonfuls of salt and
one of white pepper. It's a mistake
to think Creoles only like pepper; 1 have
seen an Arab eat cayenne like a darkey
child sugar. Pound up a dram of mace
stew your chicken for an hour having
adked all the above Ingredients. Now
hoist out your bits of chicken, leave the
sravy, and introduce your rice, which
you have washed carefully. Put in your
rice little by little. Don't stir it any
more than you car help. Cook a while
until the rice is soft, adding about 8
quarter of a pound of butter. Then you
have to fry your chicken, just browning
it in butter. When your rice is done
put in a dish, and the fried chicken OF
that. Say ss-l-a-am, and 60 for it
Good, but greasy.-Bob.