Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1880-09-08

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it, when, IN a short time, it will he over
ed with the arts adhering to its sticky
s'rface, The ants may be wiped off and
killed whenever the plate becomes Gov
cred, and the trap set for aiiUthef
I" catch"
The corn used for a summer soup
should be scraped close to the cob. 1t
should be boiled for u long time, aud do
not put in the milk until thecorn is near
ly done. And then the milk must be
hot. According to your taste you may
add cayenne pepper, cornstarch, a bit Of
onion, yolks OF eggs, or tomato catsup.
BOILED CtctMBERs.
Take half a dozen large young cucum-
bers, wash and quarter lengthwise;. put
them In a pint of boiling water with two
teaspoonfuls OF salt, let them boil gently
till perfectly tender, keeping closely
covered; add more water If necessary,
though the less water you use the better
they are; drain perfectly dry and serve
on buttered toast, with butter, salt if
necessary, and a little white pepper.
poTrAaE COLBERT.
Add to two quarts of clear beef stock
a small handful each Of carrots, turnlps
and onions, (all cut into little diamonds
or rounds, and of sprigs Of caulifower;
all these vegetables must be previously
parbciled for three or four minutes in
boiling water. Let all simmer half an
hour; then season and add q cup of
green peas, which have been previously
boiled tender. Poach an egg for each
person and put in the soup.
TO PRESERVE LAM cHIMNEYs.
The following recipe for keeping lamp
chimneys from cracking is taken from
the Diamond, q Leipzig journal devoted
to the glass interest: Place your tum-
blers, chimneys or vessels which youde-
sire to keep from cracking in a pot filed
with cold water; add a little cooking
salt, allow the mixture to boil well over
a fire, and then to cool slowly. Glass
treated in this way is said not to crack
v if exposed to very sudden changes
of temperature. Chimneys are said to
become very durable by this process,
which may also be extended to crockcry,
stoneware, porcelain, etc.
PEACH JELLY.
Housckeepers who wish to make peach
jelly will find the following recipe an ex-
cellent II for jelly cake: Crack one
third Of the kernels aud put them in the
jar with the peaches, which should be
pared, stoned and sliced. Heat in a pot
of boiling water, stirring occasionally
until the fruit is well broken. Strain,
and to every pint Of peach juice add the
juice of a lemon. Measure again to
every pint Of peach juice add a pound OF
sugar. Heat the sugar very hot, and
add when the juice las boiled twenty
minutes. Let it come to a boil and take
instantly from the fire.
OUNCE PRESERVES.
Pare and ore the ounces, and cut in
to halves or quarters as suits the size OF
your jars. Let them stand over night
in enough cold water to cover them. In
the morning put them in the kettle with
the same water and let them cook gently
till you a just stick a fork in them.
Take the fruit out with a skinner,
weigh it, and to each pound of fruit al.
low a pound of sugar. Put the fruit and
sugar into the kettle, with enough OF
water to make a good syrup, and lei
them boil gently till they are clear.
Take out carefully with the skinner and
PIT in the jars; fill the jars to the TOP
with the syrup. If there is a large
quantity of fruit, and the kettle is moi
large, it is best to put the fruit in the
syrup a little at a time.
BoILED PEACH DUMPING.
For the crust, a pound of sifted flour,
q half pound of clarified beef drippings,
a quarter of q pound of lard, and half a
teaspoonful of salt; mix three-quartcrs
of a pound of the -four in a bowl with q
tablespoonful Of butter, the salt, and a
tumblerful or less of ice water (for the
paste must be stiff; roll it out on your
board, using the rest of the pound for
rolling it, and put the lard and drippings
iii small pieces all over it; double and
roll out again, being careful not to break
the crust; roll out once more, fold up,
and put in the ice-box till ready to boil;
peel and utintwo four quarts Of peaches,
sprinkling them with a quarter of a
pound of sugar; roll your paste out
about a quarter Of IN inch thick in the
middle and thinner at the edges, having
it as nearly round. as possible; put your
peaches in and draw mp the edges to
make a ball, tie tightly in a cloth that
has been wr,lng ont Of cold water, and
had -four sifted over it, and drop in boil
ing water, and let it boil steadily for an
hour and q half; serve as soon as taken
from the pot. For sauce take two ounces
of butter and four Of brown sugar well
creamed together, with a tablespoonful
OF brandy: