Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1880-01-14
DOMESTIC MATTERS,

Lavidis, after the empress had rome tc
Capnes.-Nev York Sun.
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DOMESTIC MATTERS.
TOMATO SOUP.
Twelve tomatoes, pared and cut are
boiled one hour, ortwo quarts Of canned
tomatoes, boiled one halt hour; add two
quarts of rich milk, stirring constantly,
one pint of oyster crackers, rolled, but,
ter size OF an egg; serve Immediately.
BuCKwHEAT CAKES.
The best buckwheat cakes are made
with an addition of corn. meal -four and
oatmeal -four to the buckwheat, In THU
proportion: Six cupfuls of buckwheat
three cupfuls of oatmeal -four, or IL thi.
cannot be obtained, substitute Graham
four In its place, and one cupful OF corn.
meal -four; to this add q dessert
evenly filed with salt, two tablespoon.
fuls Of molasses, and luke-warm water
sufficient to form . batter; stir through
the -four we'll four te~aspoonfuls baking
powder before wetting;.but these cakes
are much better raised over night with
yeast.
PLUM PUDDING.
One pound Of raisins, half . pound OF
sugar, half 4 pound of Hour, half . pound
of breadcrumbs, three. quarters of q pound
OF suet, quarter of . pound of mixed
csndied peel, = small nutmeg grated, 1
t~saspoonful of ground cinnamon, ! tea
spoonful of ginger, q teaspoonful Of
pudding spice, juice of one lemon and
peel grated, juice of one orange and peel
grated, six bitter almonds pounded, and
. pinch OF salt; mix (the day before the
pudding 10 boiled) with six eggs : xlan
ct brandy or curacao, and sufficient
Marsala or good homemade wine q
make 1t rather moist, and allow the in.
gradients to swell we'll; boil eight hour
II made in mold, six hours II divided
into two.
CRULLERs.
Take five eggs and beat them we'll,
stirring in sugar until quite sweet, TRY
one pound), and add a teacupful of but.
ter creamed; then add half q teaspoon.
full Of soda to half q cupful of butter.
milk, with sifted -four enough to make
the dough about the stiffness of biscuit
dough-allow n pound and q half of
Hour, say. Roll the pieces about as
thick as your finger, and as long, fol
the dough must be cut into strips, and
then form them into rings and double
rings. Flavor with lemon or mace, and
sometimes %currants are added in such
proportion rs isfancied. These cakes are
fried, and aa failure most often occurs in
the frying, we give q few particular di-
rections in that regard. Have ready q
round stew pan OF skillet half full of
melted lard. As soon rs it begins to
bubble a little, drop q cruller into it.
which will sink. Take an egg-whip, or
something that will not hold the lard,
turn 1t over: 1t will then rise to the ton
as light as a puff. Then let it cook tin
1t is q pretty light brown. The older
crullers are, the better they get. If you
do not burn your lard, 1t win do to use
. second time, and If the above directions
are attended to will give satisfaction
with very little trouble. Put as many
crullers in the pan to fry at one time az
you can conveniently turn over.
WINTER BUTTER.
dOOd roll butter, worth 20 cents. ia
very much needed, and We urge upon
~ dairy friends to pay good attention
to the making of winter butter. We
have been much interested in the de.
scription of the new inventions at the
great dairy fair ut New York. Among
the especial features of interest were
seven pew and distinct inventions for
the separation of butter from the milk
BY what IL known rs the centrifugal pro-
cess. By this process the milk, fresh
from the cows, is placed In a cylinder
which revolves at the rate of 200 reyo.
lutions a minute. The result is that the
heavier portion seeks the surface, and
the lighter portion the center, whence
the latter is drawn of. A great saving
OF time is thus effected, in the msnufac.
ture of butter. With the old process it
required from So to AZ hours to cool the
milk and separate the cream, whereas,
with the new process, only about 20
minutes are needed to produce butter
from the fresh milk. The Swedish or
cold-setting process of making butter
was also illustrated. This rocess con-
sists In placing fresh milk in vessels in
re~frigerators, and by lowering the tenn.
perature to 35 degrees or Sc degrees
Fahrenheit, forcing the cream to the
surface in from 6 to twelve hours,