Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1880-03-31
n KITCHEN.
MONITORS FOR BREAKFAST.

MONITORS FOR BREAKFAST.
One cup water, two cups milk, three
cups -four, bit salt; beat quickly and
bake in a hot oven, having the roll pans
heated first.
o CAKE.
Two cups -four, half cup of molasses,
one-half cup butter, one-half cup milk,
two eggs, two cups Of ~raisins, N tea
spoonful Of soda, half a ~teaspoonful each
of cloves, cinnamon and allspice, half a
nutmeg.
HERMIT COOKIES.
Half cup butter, n and a half cups
sugar, three eggs, one teaspoonful of all
kinds Of spices, half teaspoonful soda.
Dissolve in a little water, mix up stiff
and roll.
VIRGINIA BISCUIT.
One quart -four, n half teaspoonful
salt, one-quarter pound butter; mix the
-four and butter, with the hand, togeth-
er, and moisten with water; roll it out
very thin three times, and beat with the
rolling pin each time; roll as thin as a
sheet Of paper; cut with a saucer and
bake in sheets. These are particularly
nice for lunch.
O-LD-FAsHIONED TAPIOCA PUDDING.
Two eggs, one quart milk, one cup
tapioca; spices of nutmeg and cinnamon
to taste; also, sugar and bit of salt, and
small teaspoonful butter, melted. Wash
and soak the tapioca in very little water
till rather tender; then put it in milk,
and place on back Of the stove and soak
one hour; then melt butter in a dish and
pour in the beaten eggs, milk well sweet
ened, and spice; bake one hour quite
slowly.
Many Americans do not like macaroni
because the large kind, which is ordi-
narily used, is to them dry, pasty and
tasteless. There are several sizes, and
the smaller ones are used by most of the
italian restaurants in New York. They
usually capture the American taste,
which cannot tolerate the pipe-stem
kinds. Macaroni should not be washed,
but should be plunged at once into boil
ing, sailed water. When cooked, in
about twenty minutes, it should be well
drained, and after that it may be treated
in any of the various ways, with tomato
sauce or with cheese.
FRENCH oUGAT
Twenty ounces of almonds, (blanched, J
half a pound of white sugar, half q pound
of honey, one wine-glass of orange flower
water, three whites Of eggs. After the
sugar has boiled pour in the honey and
orange water, well stirred; add this by
degrees to the well-whipped eggs, which
must be ready in a large bowl, stirring
quickly until it forms a paste, the con.
sistency of which may be tested by putting
tablespoonful in cold water, when it should
snap and break. Stir the almonds in
the paste, and spread out on wafer-pa
per, a sheet also laid on the top, som
clean letter paper laid over this and thu
whole pressed down fat by a tin OF
baking plate and left to cool, after which
cut into slabs of two inches square and
put out of reach for the time being.
CHICKEN SALAD.
The meat of q cold boiled chicken
t~hree-fourths of the amount of mea'
Of chopped celery, two hard-boiled
eggs, one raw egg well-beaten, ont
teaspoonful of made mustard, on.
teaspoonful of salt, n of pepper, on.
tablespoonful of melted butter or salai
oil, or mixed if you prefer, one table
spoonful Of white sugar, and one-hal
cup of nice vinegar. Shred the mea
well, not chop it, cut the celery in small
pieces, mix them we'll, and then prepar'
the dressing. Rub the yolks smoothly
add the seasoning, then the oil, beatin,
hard and putting in but o little at
time. Then add the raw egg beaten to
froth, and pour in the vinegar slowly
beating well As you do it. Pour thi
over the meat and celery, tossing light,
SO that it will become saturated, turn in
to a salad dish and set in q cool place
When ready to serve garnish with hard
boiled eggs cut IN rings, and sprays o
bleached celery. IF you do not hav'
celery, crisp white cabbage is mice sub
~stitute, using celery salt or celery vine
gar.
Il