Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1880-08-11

q ~ 0QE10Ce where IN y UIy IlW6 t4lcy 4
pretty sure TO die. We have very
title trouble with this grass unless We
neglect it. {
DOMESTIC MATTERs.
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NDfA1s MET fUDDfaA ii 4
8ne-haH pound sduet, chopped fine.
pss STtp i~n6lassess one Pint milk; one
egg, meal to make i tetS thin batter, one
teaspoon ground cloves; one teastpoon
cinnamon, one teaspoon salt, nd
little nutmeg, a few cuxrants and chop
ped raisins, Boil or steam three hours.
$3.50 E1u9 % 19TA5
n QUICK cAKE.nmd 81
Beat one cupful of powdered sugar
and one tablespoonful Of butter to a
cream. md one, we'll beaten egg, two
thirds Of q cupfu1 Of sweet MIX, with
Mali. d teaspoon Of soda, one and q half
cuptnlg Of Hprtr; with one teaspoonful 81
cream tartar: FlAtos with lemon. Bake
in a brick-shaped loaf: sstti2 e7s
t BRofLED BxRrsTEAK.
III possible have q nice bed of Goals;
put tho steak on a hot bnttered gridiron,
let it remain till nicely Drowned, turn,
letting the other aide brown, also remove
to plate, taking care not to losethe juice;
butter, sprinkle with salt, and cover
tixAtly; serve hot. Tfthc steak ist0ugh, it
nay 4,gg raa16 MORE Nendet by pounding
with the edge Of a plate. 49,.
VEAL HASH.
Take s9teacnp Of boiling, water in a.
saucepan, stir in an even teaspoon flour
wet in i tablespoon cold water, and letit
boil Ave minutes; add one-hah teaspoon
black pepper, az much salt, and two
tablespoonful butter, and let Il keep hot,
but not boil. Chop the veal 6ne, and
mix with. it half as much stale bread
crumbs. Put 1t In a pan and pour the
gravy Un IT,. then let It simmer ten min.
utes. Serve this OF Butteted toast =
YEAST From PEAS. 8f9
To one large teacupful Of split bruised
peas put one pint Of boiling water; cover
It closely, so as wholly 10 exclude the air,
and ret it in a cool oven or by the side
of the fife for twenty.four hourn, when
it should have o fine froth Oh the top; n
tablespoonful Of the water is the pro-
portion Tin q warm climnte) toone pound
Of -four; yeast thus prepared i'd very gen.
orally used In Persia, and the writer has
employed it in India for three years with,
perfect BucUesA. -s-
fss#Ssf!A ~0HOw-CHOw.7 srio4 Lfg
You want q spoonful Of tumeric, two
tablespoonful Of celery-seed, four table,
spoonfuls Of brown sugar, and four Ia
| blespoonsful Of whole mustard seed, and
one Glove Of garlic; crate fine one-half
| pound Of horse-radish; mix all thorough-
~ when dry; boil vinegar IN sufficient
quantity to cover it; pour vinegar on il;
put in patent glass bottles, and there 10
no trouble in keeping it. II you will
put half a pound Of stoned raisins in this
chopped fne-and three whole pep
pers, It becomes very much like chut-
ney. a.s R|tatR ts4a isdsna
PIcKLED cUouSlBERs.
. The best cncumbers for picking are
not larger thhn o mans thumb, and
should be fresh gathered. Put your
cucumbcrs in . jar and cover them with
a brine made M part salt to four boiling
water, pour hot over the cucumbers,
cover, and let stand twenty-four hours,
and to every six cucumbers put one
small white onion in the hot brine; when
you take the cucumbers from the brine,
wash them in cold water and vinegar,
half and half, wipe dry witha soft towel,
and put them back in the jar; make a
pickle to every quart of vinegar, two
ounces of brown sugar, two sticks of Gin
namon, two pieces Of mace, six cloves,
two teaspoonfuls of allspice, the same of
whole black pepper, one long pod OF red
pepper, and a tablespoonful Of mustard
seed; let the vinegar boil for five min
utes, after il begins to boil; pour the
vinegar boiling hot over the cucnmbers,
and when perfectly cold tie mp, and they
will be fit to eat in a week.
MANaoEs.
Large bell peppers or small green
muskrnelons are the best for stufiing.
The melons must be put whole in the
same brine, cold, as if for cucumbers,
and remain in it for o week; When taken
out, they are cut carefully in two, and
the seeds scraped out; then washed in
vinegar and water and dried. The pep.
pers must be opened from the stem end,
and the seeds and veins taken out, and
the peppers kept in brine for three days.
The filing may be. prepared some days
before the peppers Or melons are ready
for stufing. Take1a large, firm, white
cabbage and o dozen onions, put them il
hot brine for a hours; pull the cabbage
leaves apart, drain, wash in vinegar ana
water, dry, then chop onions, and cab
\ bagef ne, then boil in vinegar and spices
as for cucumber, with the addition Of Al
ounce ofgromd mustard, rubbed smoOtl