Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-08-20

RHANa.

PICKLING BEANS.
Boil the beans until half done for t.
bic use; pack In small Jars and cover
With sailed vinegar. / prefer the wax
or butter bean for picking.
GREEN CORN PUDDING.
Take q dozen ears and CRATE them;
add = teacup of milk, . spoonful of but
ter, . teaspoonful of salt, and some
grated nutmeg; mix well together. put
In . pan, place in . hot oven, and bake
for an hour.
STUFFED TOMATOES.
Out IN halves and hollow out In the
centre; take whatever cold meats you
have, chop with onion, some herbs,
crumbs of bread, and add to it two
yolks of eggs; I'LL up with your tomatoes,
and put in q buttered pan; let them bake
slowly.
A correspondent of the Country Gen.
Aensan says nothing furnishes . more
wholesome beverage than buttermilk. l
do not pretend to specify its action on
the stomach, or the action of the stomach
upon it, in assimilating its properties
into the system; but / am satisfied that
most persons would be greatly benefited
by its constant use.
FROSTED FRUIT.
Take large ripe cherries, apricots,
piums or grapes; If cherries, cut of hall
the stem; have in one dish some whites
Of egGs, we'll beaten, and In another
some powdered sugar; take the fruit, one
at . time, and roll them first in tbs egl
and then In the sugar; lay them on {
sheet Of white paper, in . seive, and set
it on top of the stove or neat the fir
until the icing hardens.
GoosEBERRY JAN.
Stalk and crop six pounds of goose
berries, put them in q preserving pan
and, - they warm, stir and bruise then
to bring out the juice; let them boil TO
ten minutes, then add four pounds o
sugar and place it on the fire again; 10
1t boil and continue boiling for tn,
hours longer, stirring it all the time II
prevent its burning; when it thicken
and will jelly ON o plate it Is done; pu
1t into pots, and allow it to remain q da,
before 1t il covered.
; PEACH MARMALADE.
Take ripe free-stone peaches. Pare
/ stone and quarter them; to q pound Q
fruit allow tbree-quarrers of loaf sugar
and half IN ounce of almonds. Blancl
the almonds in scalding water. an,
round them until smooth. Scald tn
peaches in . very little warm water
mash them; mix them with the suga
!; almonds, and put the whole into q pre-
serving kettle. Boil 1t to q thicl
smooth paste. Skim and stir 1t well
: and keep the kettle covered a. much Z
poapible. Fifteen minutes will be sufH
: Gent to boil them. When cold, put u
in glass jars.
: RHODE ISLAND suCoorAsH.
Good succotaah wants tender youn
. corn. Have . dozen earn, and remov
l with . sharp knife the kernels. If you
corn II tough, do not cut too close to Ii
: cob. String . quart of young beans, an
cut them in three. Boil the beans wit
the corn, in half . pint of water. Bo
D fer quite three-quarters of an hou.
. When cooked, cover closely, add . pie<
of butter, . t~easpoonful of salt, an
some pepper. If cream is obtainabl'
add half . pint ut the conclusion.
TEA ICE-CREAM.
Scald four tablespoonful of Hyso
tea In . pint of sweet cream-iti is best
scald 1t either in q custard kettle or in
! tin pail placed within . kettle of boilin
4 water. When partly cool, strain it int
: . pint Of cold cream, bring to . scald an
: stir in four beaten eggs and three-qua
ters of q pound of sugar. Let cool, an
freeze. / have found thatsin maxim
water-ices, il the sugar be not we
! sfirYAd In hAfOna freezing IL uill sink 4