Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1880-03-24
FAMILY MATTERS.
TO KEEP HE'S MOIST.

NASA As2 VAIL
Many housekeepers complain that their
cheese becomes dry, and some use a kind
OF bell-glass to put their cheese in. A
very simple expedient will keep cheese
in the best condition. Take a linen cloth
or cheese-cloth, dip it in white wine,
squeeze out excess Of wine, and wrap up
the cheese in it. By doing this the cheese
is not only kept moist, but its flavor is
improved.
CAKE MADE FROM SOUR CREAM.
Take two cupfuls of powdered sugar,
five eggs, one-half of a nutmeg, four
cupfuls Of -four, n cupful OF SOU
cream, one teaspoonful of soda dissolved
in two tablespoonfuls of warm water:
stir it we'll through the cream, which
should be put in last Of all, and bake as
o as mixed; bake this in a four-quart
basin for one hour; a hot oven is best for
this cake.
swEErBREAp cRoQuErs.
Lard green sweetbreads, say four Of
them, and brown in butter; have about u
half-pound of cold tongue, which chop
fine; chop up the sweetbread, 8 mix well
together with chopped parsley, half a
small onion, and add a little pepper and
salt; break three eggs, and use only the
yolks, and add some of the gravy the
sweetbreads were cooked in. Make the
sweetbread into round forms, roll them
i'll bread crumbs, and fry in very hot but
ter. Let them drain in brown paper be-
fore serving.
GERMAN PANCAKES.
Sift three tablespoonfuls of -four, add
a saltspoon Of salt and a teaspoonful of
p~ulverized sugar, mix dry; break four
eggs, and beat up white and yolks, and
pour -four, salt and sugar, into them,
stir thoroughly, then last add a quart of
milk; take a thin, clean fryingpan, and
use only the best butter, a tablespoonful
will suffice; when the butter is kissing
hot, but not brown, pour in the batter;
they ought to cook through from the
lower side; roll up before serving, and
powder with ~pulverized sugar; serve as
hot as possible and eat with lemon juice.
If you want to stripe them heat a skewer,
and having added sugar outside, apply
the hot iron in streaks.
CRoQUETTEs AND RICE.
Chop up an onion very fine, and fry it
in butter till it be of o golden color;
then stir in a teacupful Of rice; let it
cook in the butter for n few minutes,
stirring all the time; then add one pint
of good gravy, and simmer slowly. When
nearly cooked put a little grated nutmeg,
Parmesan cheese (also grated), salt and
pepper to taste. Mix well up, when
thoroughly done, let it stand a few min
utes before the fire, and just before serv-
ing stir in q small piece more butter.
Serve with nicely fried croquettes of any
kind Of meat or poultry.
PUDDING.
Take one lemon; squeeze the Juice out
and peel the rind very thin; then cut up
fine; beat the yolks OF four fresh eggs to
a cream; add four ounces of g~ranulated
sugar and four ounces of fresh butter
which has been melted, taking care not
to allow it to run to oil; when well mixed
add the lemon juice and rind. Line an
~earthenware or tin baking-shape with
rich fake paste, raising the edge with a
second row Of paste; bake until half
cooked, then pour in the pudding and
cover to prevent its being Drowned; a
few minutes cooks the pudding.
BROWN BREAD.
Two cupfuls Of sweet milk, two cupfuls
sour milk, into which put one teaspoon
fui Of chemically pure soda, one cupful
of dark molasses, two and q half cupfuls
of rye or Graham -four, two and a half
cupfuls OF coarse Indian meal, and a little
salt. Mix thoroughly, and then put in
a round deep pan, made for the purpose,
Z inches in diameter at the bottom, II
inches at the top, and 81 inches deep.