Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1880-02-11
DOMESTIC MATTERS.
INDIAN xurrrNs.

INDIAN MUFFINS.
Two cupfuls Of sweet milk, butter the
size OF an egg, two small teaspoonfnls Of
cream tartar. q teaspoonful Of soda, o
teaspoonful OF sugar, q beaten egg, two
cupfuls Of -four, and q half cupfuI Of In
dian meal, and q little salt; bake in gem
pans, and serve hot.
RAIsIN Z
Take n pound Of raisins; turn over
them n quart of boiling water. Keep
adding, 30 there will be one quart when
done. Crate the rind Of one lemon into
q cup Of sugar, then add three teaspoon
fuls OF Hour and one egg; mix well to-
gether. Tam the raisins over the mix
ture, stirring the while. This makes
three pies. Bake az other pies.
FRIED BREAD PUDDING.
Take o stale loaf of bakers bread; cut
in slices; beat up six eggs; stir them in
to Q quart Of milk; dip the slices into the
milk and eggs; lay them upona dish, one
upon another, and let them stand au
hour; then fry them to a light brown in q
little butter; serve with pndding sauce or
syrup.
PUMPKIN BUTTER.
Take out the seeds OF one pumpkin.
cut in small pieces and boil it soft; take
three other pumpkins, cut them in pieces
and boil them soft, put them in q coarse
bag and press out the juice; add the
juice to the first pumpkin, and let boil
in ten hours or more to become of the
thickness Of butter; stir often. If the
pumpkins are frozen, the juice will come
out much easier.
FAvoRTTE MEAT PIE.
Take cold roast beef, or roast meat Of
any kind, slice it thin, cut it rather
small; lay il, wet with gravy and sufic-
iently peppered and sailed, in a meat pie
dish. If liked, a small onion may be
chopped fine and sprinkled over il. Over
the meat pour q couple Of stewed toma-
toes, q little more pepper, and o thick
layer Of mashed potatoes. Bake slowly
in q moderate wen tall the top is o light
brown.
OP-TAL SOUP.
Scald and scrape the tail; divide it al
each joint, and stew it with plenty Of
water; peel and cut into slices two large
potatoes, two large onions, two large
turnips, and two carrots; chop a bunch
Of pot herbs fine; when the meat is ten
der, skim the soup, add the vegetables,
and boil till they are done; stir in a table
spoonful Of burned sugar, and strain the
soup; reason the soup with pepper, salt,
cayenne, and lemon-juice, and break in
half q pound of vermiceli; boil till this
is tender, and serve.
SALT COD WITH PARsNIps.
Soak three pounds of salt fish with
the skin uppermost, and boil it about
one hour, putting into it plenty Of cold
water. Meantime, pare a dozen par
ships and cut them in quarters, boil them
half an hour or longer, until tender,
drain them, and dish them around the
fish; while the fish and parsnips ale
cooking make the following sauce: Mix
two ounces of -four and one ounce of but
ter or sweet drippings over the fire until
q smooth paste is made, then pour in
half o pint Of boiling water gradually,
stirring until the sauce is smooth; add
three tablespoonfuls of vinegar, season
with one-hah tablespoonful Of salt and
half the quantity Of pepper; let the sauce
boil up thoroughly for about three min
utes, and serve it with the fish and par
ships; a hard-boiled egg chopped and
added to the sauce improves it.