Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1880-06-09
DOMESTIC MATTERS.


STRAWBERRY SHORT CAKE.
Make good pie crust (not biscuit
crust) enough for three layers rolled q
little thicker than for pies, and bake in
jelly cake pans; prepare two quarts OF
berries, and stir in sugar to taste about
half an hour before the crust is baked;
butter the crust while hot, spread the
berries between the layers, and serve
Immediately; no sauce is needed, as the
inice Of the berries is sufficient.
SAUCES AND CREAMS FOR PuDDmas.
Take equal quantities Of sugar and
molasses, boil them together and stir tn
q little -four. 2. Take the juice of an
orange, a cup of sugar and the same Of
good cream. 5. Good o cream made
very sweet with sugar, with or without
seasoning, makes q good sauce. 4. Beat
two eggs well, then add a cup Of stewed
apples and a cup Of sugar.
ROOT BEER.
For 10 gallons beer take 3pounds COM
mon burdock root, or l OF. essence Of
sassafrns; ! pound good hops; l pint
corn, roasted brown. Boil the whole in
six gallons Of pure water until the
strength of the materials is obtained;
strain while hot into a key, adding
enough cold water to make 10 gallons.
When nearly cold add clean molasses OF
syrup until palatable-not sickishly
sweet. Add also Us much fresh yeast as
will raise a batch Of eight loaves Of bread.
Place the key in the cellar OF other cold
place, and in 48 hours you viii have a
key of f~rst-rate sparkling root beer.
uRK1sH PILAFF.
Five cupfuls Of good strong beef stock;
season well with pepper, salt, plenty Of
tomatoes, and half q small onion, chop
ped fine; three cups rice; set it on o mod
crate fire and simmer until rice has alb
sorbed the stock; cut up a chicken, sea-
son with pepper and salt, and fry nicely
in butter; make a hole in the rice, put
in chicken, and cover up with the rice;
melt half a pound of butter (do not let ii
boiD and pour over the rice; let it stand
where it will keep hot for about Is min
utes, until rice absorbs the butter; turn
it on the dish, but do not stir up, serve
very hot.
ASPARAGUS oMELET
Boil half a bunch of asparagus, and
cut the tops and tender parts into halt
inch lengths; season with a little salt,
pepper and butter, and put aside on the
stove to keep warm while you make your
omelet. Beat six eggs, whites and yolks
together, with a teaspoonful Of milk fol
each egg, a saltspoonfnl of salt, and a
teaspoonful Of white pepper; brown two
tablespoonfuls of butter on q fryingpan;
pour your eggs in and as 0 as il be-
gins to set at the edges turn them uL
and shake the pan to keep the omelel
from sticking, it will be sufficiently
cooked in five minutes; put your aspara.
gus in, double the omelet, and serve i'm.
mediately on a hot dish.
MACARoN1 AND IDNEY
Wash and cut one kidney small; choI
an onion fine, and fry a light brown in i
tablespoonful of butter; add a teaspoon.
full of salt, o tablespoonful of white pep.
per, and q very little red pepper; put
your kidney in this, cover closely, anG
let them stew (not boiD for two hours;
stew half a can of tomatoes, seasoned
with salt, pepper, and butter; boil half 9
pound Of macaroni in two quarts Of
water, a tablespoonful of salt; let the
water come to a full boil before putting
in the macaroni, then let it boil 20 min.
utes, or till tender; put the macaroni In
the colander and run cold water over it.
Put a layer of macaroni in q baking dish,
spread over it a tablespoonful of butter,
part Of the stewed kidney, some Of the
gravy from the kidney, and a layer Of
stewed tomatoes, and sc on till the dish
is full, letting the macaroni and butter
be on top; sprinkle with a tablespoonful
of fine bread crumbs, and bake for halt
an hour in a quick oven.
QUAKER oMELEr.
A Quaker omelet is a handsome and
sure dish when care is taken in the prep.
a~ration. Three eggs, half a cupful Of
milk, one and ahalf tablespoonfuls corn.
starch, one teaspoonfpl salt, one table.
spoonful butter; put the omelet pan, and
o cover that will ft close on, to heat;
beat the yolks of the eggs, the corn
starch and the salt very well together;
beat the whites to a stiff froth, and add
to the well-beaten yolks and cornstarch;
stir all together very thoroughly, then
add the milk; now put the butter in
hot pan, and when melted pour in the
mixture, cover and place on the stove,
where it will brown, but not burn; cook
about seven minutes, fold, turn on q hot
dish, and serve with the cream sauce
poured around it. If the yolks and corn.
starch are thoroughly beaten, and when
the stiff whites are added they are well
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