Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-03-26

CRANBERRY Jelly.

CRANBERRY JELLY.
Two ounces isinglass; ! pound double
refined sugar; 3 pints well.strained cram
berry Juice. Make a jelly of the ism
glass; then add sugar and cranberry
Juice; boil and strain into moulds.
SAUCE TARTARE.
One raw egg, one teaspoon mustard;
mix well together; add small half. bottle
of oil, the juice of one lemon, a half
t~easpoonful of chopped or ion, one tea
spoonful of chopped parsley, one tea.
spoonful of capers chopped fine, and one
tablespoonful Of vinegar.
BOILED PARsNIPs.
If young, scrape before cooking. If
old, pare carefully; and if large, split
before cooking. Put into boiling water,
sailed, and boil, if small and tender,
from half to three-quarters OF an hour;
if full grown, more time. When cooked
tender, drain and cut in slices, length
wise, buttering well when you dish.
BREAD PUDDING.
Half pound of stale bread, soaked in
warm water for ten minutes, and wrung
dry in a clean cloth; one quart of milk,
four eggs, yolks and whites well beaten
together; two ounces Of butter, one
even ~teaspoonful of salt, half q pound
of we'll washed and picked currants.
dried in a towel; coffee cup OF light
brown sugar, half a grated nutmeg; mix
well; butter the pan, and bake for three
quarters of an hour in a hot oven.
LEMON SAUCE.
One large cupful of sugar, nearly half
a cupful Of butter, n egg, one lemon
all the Juice and half the grated rind-
one teaspoonful of nutmeg, three table,
spoonfuls of boiling water. Cream the
butter and sugar and beat in the egg,
whipped light, add the lemon and nut.
meg. Stir ten minutes, and add, a tea.
spoonful at a time, the boiling water
Put in a tin pail and set within the
uncovered top of the tea kettle, which
must be kept boiling until the steam
heats the sauce very hot, but not to boil
ing. Stir constantly.
soURKRoUT.
Take one quart of sourkrout; do mo-
wash it; if the krout is bought at thu
proper place, it is quite as clean as arr
pickles or any other vegetable prepare
ton. Put the sourkrout in an iron po
with q gill of water; it is wise to scou'
the pot carefully beforehand, for if thu
metal be rusted the acids in the cabbag.
will dissolve the iron and make the disl
look blackish. Let the cabbage cool
slowly for an hour and a half; then adj
either a piece of fat brisket of tire
pounds, or a piece of picked pork, o
the hook of a ham. Let the krout COO
then slowly for an hour and ahalf more
do not add salt, but a dozen whole blac
peppers; when thoroughly cooked, drai
: the whole through a colander.
aRILLED STEAK.
Ingredients: One-half a pound G
! rump steak, lemon, pepper and salt, bu'
, ter, and salad-oil. Time required, abou
> ten minutes. Take a small bunch Z
: parsley, wash it, dry it we'll in a clott
I and put it on a board; chop the parsle
: up very fine with a knife; take a quartz
= of an ounce of butter, and mix it we
with the chopped parsley; sprinkle owe
? it pepper and salt according to taste
! and six drops Of lemon-juice; make it a
! up in a small pat; take half a pound
. rump steak, half an inch in thickness
s pour about a tablespoonful of salad-o
upon a plate; dip both sides of the stea
, into the oil; take a gridiron and warm
well by the fire; place the oiled steak Q
the gridiron, close to the fire, to COG
= quickly; if the meat is at all frozen,
= must be warmed gradually through b
y fore putting it quite near the fire, or
e will be tough; turn the gridiron wit
the steak occasionally it will take'fro
G ten to twelve minutes, according to Il
y brightness and heat of the fire, VIII
= the steak is sufficiently cooked, place
= on a hot dish, and be careful not to sti,
= the fork into the meat Tor the gravy w
run out), but into the fat; take the p
|, of green butter and put it on the stea
u spreading it all over with a knife.