Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-04-02
FRENCH CAKE.

WOUNDS, IL HeSieeUeu.
FRENCH CAKE.
One cup and a half of butter, four
cups -four, three cups sugar, four egg s.
always beat yolks and whites of ogss
separately, juice of half a lemon and
rind of a whole one; just before putting
in the oven mix n teaspoonful of soda
and the lemon with n cup of sour milk.
KISS PUDDING.
Scald mi quart of milk and dissolve
six tablespoonfuls of cor starch in cold
milk add the yolks of three eggs, and
stir into the scalding milk; put the
whole into q dish and let it stand and
cool. Take the whites of the eggs, beat
with n cup OF sugar, put on top, nnd
set in the oven to brown.
BURNsA AND sCAI.Ds.
Common baking soda-the bical ION
ate-has been found to cure burns anG
scalds, affording immediate relief Nher
it is promptly applied. For a dry
burn, the soda should be made into E.astt
with water. For a scald or wet burned
surface, the powdered soda Tor horax
will do as well) should be busted OF.
THE HAIR.
To thicken the hair and prevent il
from turning gray, pour boiling water
on a quantity of sage leaves, and let
them remain some. time in the oven, OF
near a stove; strain and apply 10 the
roots of the hair daily. If any pomade
be needed, an equal mixture Of cocoa.
nut and olive oils, with a little perfume,
is very efficacious.
PARSNIP FRI1TERs.
First, having boiled them tender,
mash smooth and fine, picking out any
woody bits. For three large parsnips
allow two eggs, n cup of rich milk,
one tablespoon of butter, one teaspoon
of salt, three tablespoons of -four. Beat
the eggs light, stir in the mashed par.
ships, beating hard; then the butter and
salt, next the milk, and lastly the -four;
fry as f~ritters by dropping a spoonful in
hot lard, or as griddle cakes.
RICH BROWN SOUP.
Take six pounds of lean fresh beef cut
from the bone, stick it over with four
dozen cloves and season it with a tea
spoonful of salt, one of pepper, one of
mace, and n of ground nutmeg, slice
six onions and fry in butter; spread
them over the meat after you have put
it into the soup pot; pour in five quarts
of water, and let it stew slowly for six
hours, skimming it we'll; when the most
is all boiled to shreds strain it, and return
the liquor to the pot; then add six wine
glasses of claret or port wine; simmer
slowly, and when reduced to three
quarts 1t is done, and may be sent to
table.
HOMEMADE CoRNED BEEF.
Take saltpetre, pound it, and use
sufficient to rub well wei the beef.
Make a mixture of a teaspoonful of red
pepper, one-half cup of brown sugar, and
a cupful of salt. After having rubbed
on the saltpetre, use the pepper, brown
sugar and salt in the same way. Let
the beef, after having been 50 treated,
remain in a dish for n day; next day
make a pickle strong enough TO hold an
egg, and put in the beef. The beef is to
in the pickle 10 days or two
weeks, according to size of the piece.
Fol- Is pounds Of meat two weeks is
ACSCoc"iy' 1 CUOhlHS pOIi very SLOWLY
for two and one.half hours. The beef
becomes more tender if allowed to remain
for a half hour in the pot before remov.
ing it.
NOODLES.
When vermicelli cannot be had,
noodles make an excellent substitute.
l.. Take two eggs, separate yolks from
whites, only using yolks. 2. Beat up
thoroughly. 8. Stir eggs into a
pound of best sifted -four, making a stiff
paste. 4. Flour a board, and roll out
the paste into thin pieces, not more
than one-eighth of an inch thick. 5.
As each piece is made set it aside to
dry; this will take twenty minutes
about. 6. Fold over the cakes in n
roll, and with a very sharp knife cut
through the roll at right angles, making
fine shreds. Shake them 50 az to divide
them. They can be used in any clear
soup, and should be introduced about
20 minutes before the soup is ready
for serving, and all cooked when the
soup is on to boil. If they must be kept,
they should be put away in a cool place.
They are better when fresh.