Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-10-22

un3eotand and act on TIL p1lnciple our
productions will never fall below an
averAge;o or sven 70 this point.
USEFUL FAMILY HINTS.
sH1aaxD Eaea~
Butter 1 neat baking diah, and break
six eggs into it; place in hot oven and
when the eggs are we'll set, season with
salt, pepper and q little butter and
serve Immediately. It n better to have
the smallest size of baking dishes, and
placing two eggs in each, serve them in
dividuafiy. The eggs should be quite
soft In the ceoteTe when taken from the
oven, and stirred together before eating.
ROASTED OYSTERS.
Select the desired quantity of the
freshest and best quality of hngeOyaers,
such ~ you would for the hnest fry.
Wash the shells until they axo a. clean
q polished marble. Place them in q
dripping-pan with the round hell down.
Put in q hot oven about twenty minutes.
Remove one of tho shells, the round
one, only when 4ysuacome to eat them,
placing on each a~sneN piece of the
freshest and sweetest kstshp butter, a
dash Of cayenne pepper, and few drops
of a piece Of a fresh, bright lemon.
u OUNCE JELLY.
Quarter and core, but do not peel tue
fruit; cover with cold water and let
cook till "rmushy"; let drip through
fine hair seive, then put in . flannel
bag, and allow to drip all night into an
earthen howl; boil bard twenty minutes,
{be careful 70 skim, add white granu.
Lated sugar, almost pound for paund,
tifUn bal gently for ten minutes longer.
Have tumblers standing on wet cloth to
ffSssbt sfacking.Aftsr putting the
jelly in tumblers, let stand in the sun
TIL &c j1llies; then dip writing-paper in
white of egg and cover jelly.
80 EsOALLOPED OYSTERS.
Roll some crackers, put q layer in the
bottom Of a buttered pudding dish wet
this with . mixture of oyster liquor and
milk slightly warmed, next q layer OF
nice fresh oysters; sprinkle with salt and
pepper and ANAL pieces of butter; then
moistened crumbs again, and 30 on until
the dish n full; let the top layer be
crumbs thicker than the rest and beat an
egg In the milk you pour over them.
Stick bits of butter thickly over it,
cover the dish, set it in the oven, bake
half an hour If the dish is large, remove
the cover and brown by setting it upon
the upper grating of the oven.
.s;ssls PLAIN OMBLxr. ae
Put the frying pan ON the fire to heat
Break six eggs into q pan; season with
pepper and salt; then beat them briskly
until the yolks are well broken, but moi
until they are frothy. Put q small Ia,
blespoonful of butter into the hot frying
pan, and ~ o ~ it is boiling pour in
the eggs Shake the frying pan gently
with the left hand, and use a knife in
the right to loosen the edges of the ome.
let, 60 that all the eggs may be cooked
into q creamy consistency without any
being overdone, then tip the pan q little
turn one-half over the other, and loosen
the bottom by shaking gently; let stand
for q moment longer, and ton it over or
q hot platter OF slip it out with . pan
cake turner.
I'd rssPKACH MRRINaUR.
Put on to boil q scant quart of new
milk, emitting half = .teacupful, with
which moistsn two tablespoonfuls oil
corn starch; when the milk boils add the
corn starch and milk, stirring briskly
when it commences 10 thicken, remove
from the FIRE; add one tablespoonful oil
perfectly sweet butter, and allow the
mixture to cool; then beat in the yolk,
of three eggs until the custard seems
Hight and creams; add half a tea
cupful Of granulated sugar; ther
cover the bottom of a well-but
tered baking-dish with two or thret
layersof ripe, juicy peaches, pared, stonet
and halved, Canned peaches may b,
used;) sprinkle two tablespoonfuls O
sugar over the fruit, and pour over tn
custard gently; bake In q quick ovel
twenty minutes; draw it out and cove
with the well beaten whites of tire
eggs; sprinkle . small quantity of suga
over the top, and brown lightly in tn
oven; eat warm with sauce, or cold will
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