Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-11-05
FOE THE
FIG PUDDING.

FIG PUDDING.
Divide with q sharp knife half q
pound of figs, and add to them one
fourth of q pound of brown sugar, q
tablespoonful of molasses, and half q
pound of sifted -four, o~ne-fOurth of q
pound of suet, the whites and yokes of
three eggs, and sift in about the fourth
of q nutmeg; butter a mold, and, having
Toured it well, boil the pudding for four
hours; eat with q sauce.
ORANGE PUDDING.
Grated rind of two, and juice and soft
pulp of three oranges, half q pint of SUI
gar, half q pint of milk, four eggs, two
Boston crackers rolled and sifted, or
four and q half tablespoonfuls of rolled
and sifted crackers, one ounce of butter;
stir in the grated rind, the juice and
sugar, the well-besten eggs and crackers;
add the milk, mix we'll and bake in q
pudding dish lined with paste.
HOME PUDDING.
One quart milk, four eggs, beaten
separately, eight tablespoonfuls -four,
wet with milk, little salt, four teaspoon
fuls baking-powder, one-half cup sugar.
Bake in creased pan IS minutes. Sauce
for home pudding-One half pint milk,
three tablespoonfuls sugar, enc table
spoonful butter, one small tablespoonful
-four; heat milk boiling hot, and mix
sugar, butter and -four, previously we'll
beaten together, into it. Flavor with
vanilla.
GRAPE JELLY.
Wash and pick the grapes from the
stem, taking them Just before they color;
put them on the FIRE with q little water
to keep from burning, and stew q few
moments: then mash gently with a sill
yer spoon, strain, and to every pint of
Juice allow q pound of white sugar; put
the Juice on the fire and boil for twenty
minutes; pour in the sugar and stir con.
stantly until all is we'll dissolved; then
fill your Jelly glasses. This is q most
perfect receipt and never fails.
OUNCE JELLY.
Quarter and core, but do not peel the
fruit; cover with cold water, and let
cook till "mushy;" let drip through fine
hair seive, then put in a flannel bag,
and allow to drip all night into an
earthern bowl; boil hard twenty minutes
(be careful to skinny, add white granu-
lated sugar, almost pound for pound,
then boil gently for ten minutes longer.
Have tumbler standing on cloth to pre-.
vent cracking. After putting the jelly
in tumblers, let stand in sun till it %jellies;
then dip writing paper in white of egg
and cover jelly.
FRENCH oMELET.
Melt q heaping ~teaspoonful of butter
in half . cup of hot milk and turn it
over half q cup of very light bread
crumbs-baker's bread is best-add salt,
pepper, and the yolks of three eggs beat
On to a foam. Cut the whites of he
three eggs to stiff froth, lay them over
the y0lks and mix lightly together.
Melt two t~easpoonfuls of butter in a
smooth, hot frying pan-and be careful
not to burn it; put in the omelet, as soon
as it is ready, and cook until we'll done
(but not until tough and leathery) then
turn it together in the shape of q half
moon, and slip or toss it into q hot plat.
ter. A very nice variety may be made
by emitting the bread crumbs, milk and
butter, and simply beating the eggs
separately as before directed. In both
these preparations the whites must be
put over the yolks and mixed only light.
ly together, and the omelet must be cook.
ed in q hot spider as soon as ready, with
butter enough to prevent sticking.
FISH PIE.
Take apound of any cooked fish, very
carefully picked from the bone, and
mix it with q sauce, as follows: Boil
the bones in q small quantity of water
for twenty minutes, and when cold mix
. gill of the liquor with two ounces oil
fine -four, and stir it over the fire until
it thickens; add two ounces of butter
keep stirring rapidly until we'll mixed
in; take the of the fire, mix in an
egg; a large teaspoonful of essence Of
anchovy, the same quantity of lemon.
juice, q large pinch Of salt, and a small
one Of cayenne pepper. The sauce
should be very thick, and some care will
be required in stirring it over the fire,
Mix the picked fish and the sauce
together; put q layer of fnely-mashed
potatoes at the bottom of a tart. dish,
then all the fish, and over this another
layer of potatoes. Smooth the top over
neatly, and bake in a moderate oven for
twenty minuter.. If preferred, the pota,
toes can be spread in . bright tin dish,
the fish be placed high in the center oil
it, and then covered Over with the pota,
toes.