Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1880-05-19
up into city lots andhave streAts throuah
them,s ssfsh dot soy Veil, mfstett I
am looking for . PLACES abowet fife miles
from q rai1roat."
home MATTERS.
CANARY PUDDING.

HOME MAT1ERSs
CANARY PUDDING.
The weight Of three eggs in sugar and
butter, weight Of two eggs in -four. rind
of one lemon, three eggs; melt the butter
but do not let il boil. add to this he
finely minced lemon-peel, and gradually
mix in the -four, stirring wen al the
time. Beat up the egg well, blending
the material perfectly; put in q buttered
basin and boil for two hours. Serve with
. sweet sauce.
NEW ENGLAND ELECTION CAKE.
"A very okand excellent receipts Three
pounds OF -four, nj and threeEfBufths
pounds Of sugar, three-fourths pounds
Of butter, one-haH pound OF lard, one
and q half pounds Of ~raisins, four nut
megs, q teaspoonfui Of cinnamon, three
eggs, six teaspoonfuls Of cream tartar,
three teaspoonfuls Of soda, two quarts Of
milk, one pound of ~currants; best sugar,
-four and butter together; add the fruit
with the milk and spices; beat the coda
and cream tartar together in the milk
until it foams.
6Wl66 ChEAMs W
One quarter pound OF m-accaroons, If
not, six sponge cakes, sherry, one pint
Of cream, Ave ounces Of sugar, two large
tablespoonfuls Of arrow.root, juiceo f half
q lemon, rind Of one lemon, three table,
spoonfuls milk; lay maccaroonsina glass
dish, and pour over enough sherry to
soak them; put the cream into . lined
saucepan. with sugar and lemon yjud.
and let il remain by the side Of tn
until the cream is we'll favored; TAKE dat
rind, mix smoothly with cold milk or
arrow-root, and add to the cream; boil
gently for three minutes, stirring it well,
take it Oh FIRE, and stir till nearly cold,
then add lemon Juice, and pour over
cake. Garnish with strips Of candied
fruit-ginger, citron, or preserve.
CoDF1sH AND EGGS.
Pick fine some salt fsh. and freshen
with cold water once or twice; then put
1t in . spider and add about two table
spoonfuls OF hot water and q piece Of but
ter the size Of an egg, and . little pepper;
then take about q pint Of milk and two
teaspoonfuls Of corn-starch, (already
braided smooth in half q t~easpoonful Of
milk and stir constantly until the butter
melts and the corn-starch is well braided
in; break in two eggs and stir until cook
ed; serve very hot.
ORANGE JELLY.
Half pint Of orange jelly (Which is the
juice OF the oranges and lemons four
oranges; half pint Of clarified syrup; boil
half pound Of white sugar with half a
pint Of water until there is no scum,
(scum must be taken off az soon as it
rises;) carefully peel and slice very thin
the oranges without breaking, and put
these into the syrup; remain five min
utes; take out oranges and use syrup for
Jelly; when oranges are we'll drained and
jelly nearly cold, pour Q little of the
jelly into the bottom of the mold, Law a
few pieces Of orange and again q little
jelly, and then Get another layer of
orange and SO on until the dish is full;
put on ice; and before turning out wrap
Q very hot wet cloth a moment or two;
five minutes to simmer orange, sufficient
to fill a quart; to clarity the jelly put
the sugar and water on the fire, and
when sugar is dissolved whisk all togeth-
er; the scum will rise.
FISH oHowDER.
One-half pound OF salt pork, four
onions, six medium-sized potatoes, about
three pounds of fish, one-half pound of
crackers or biscuit; cleanse, remove the
rind, and cut pork into thin slices; slice
the onions, put the pork and the onions
together into a pot and fry them brown;
then season lightly with Salt and plenty
of pepper; sweet herbs may also be ased
for additional seasoning; slice the potatoes
and lay them in cold water until wanted;
scrape, cleanse, and wash the flesh; cut
it into small pieces; soak the crackers in
water or milk until tender; when Vie
pork and onions have Drowned and been
seasoned, add a layer Of fish; on the fish
a layer Of potatoes; on the potatoes q
layer Of crackers; then repeat the pro-
cess, commencing with fish, in regular
layers, until the pot i nearly full, or till
the ingredients are usedup. Each layer
is seasoned with pepper and salt. Use
only enough cold water to moisten and
cook the mass. Cover the pot closely,
set It over . gentle fire, let IL heat gradu-
ally; tomatoes may be added ~ one Of
the layers.