Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1880-06-23
DOMESTIC MATTERS.

Ea EEaNee4- WAEEA&6S
One pint milk, one pound -four, four
,ggs, one cupful yeast, quarter pound
let them rise three or four hours
before baking.
sTALz BREAD oRIDD1R CAKES.
Take stale bread, soak ii in water till
soft, strain of, the water through q col
beat the bread crumbs lightly
q fork; to one quart OF those soaked
crumbs add one quart Of milk, one quart
ot -four and four eggs. Bake ON a grid
die.
VEAL Pof PIE.
Take two pounds Of best veal, cut in
small pieces, half pound Of salt pork,
sliced thin, four quarts cold water;
pepper and salt all, put on the fire; after
for one hour have three pounds
Of light bread dough, pick small pieces,
say n ounce pieces, put in saucepan,
with veal and pork, and let it boil for 20
minutes. Serve a. soon as taken from
cURRANT JELLY.
Pick and wash yonr currants; mash
them with q wooden spoon in the pre-
serving-kettle, and let them simmer for
ten minutes after they have come to a
boil; then strain through a flannel bag,
and add to every pint Of juice a pound OF
lump-sugar; boil rapidly for 1Oor 15min-
utes, skimming the syrup; put in glasses
while hot, but do not close them till the
jelly is perfectly cold.
BEANS WITHOUT PORK.
Soak the beans over night. In the
morning put them on to boil in cold
water, having first strainedthem. When
boiled tender, skim them out into your
baking dish; stir in butter the size Of an
egg, q little salt aud a tablespoonful of
molasses. Then turn a cupful of rich
milk over them, or enough tocover them.
Cooked in this way the top beans will
be nicely Drowned, and at the same time
be soft. This is q good recipe, and
beans cooked in this way are excellent.
NEw-ENGLAND MUFFINs.
Beat two eggs well, with q tablespoon
full of butter; add a pint tt milk. Take
three tea-cups Of -four, two teaspoonfuls
Of baking-powder, and bali q teaspoon
full of salt; sift into the milk and eggs,
beat quickly, and drop into muffin rings
or gem-pans, leaving room for them to
rise; bake Immediately in a quick oven.
LUCY's GELATINE PUDDING.
Half a box of gelatine dissolved in q
large half-pint Of boilinghot water; when
cold, stir in two teacups Of sugar, the
juice Of three lemons, the whites of four
eggs beaten previously to a stiff froth.
Put this in q moldto grow stiff, and with
the yolks of these four eggs and a quart
of milk make q boiled custard, flavor it
with vanilla, and when this and the pud-
ding are cold serve on the same dish.
pouring the custard round the pudding.
It is o very good and handsome dish for
dessert.
MUTTON AND GREEN PEAS.
Take q breast Of mutton weighing four
pounds, take off all the loose fat, and cut
it into pieces about two inches wide and
four long; heat a tablespoonful of butter
and fry the outlets a light brown, first
sitting -four over them; take them out of
the grease and put them in a quart of
boiling stock or water, with an onion cut
fine, half a tablespoonful of salt, and
half a teaspoonful Of white pepper; after
it comes to a boil, let it simmer for an
hour, then add sugar. and let itstew half
an hour longer; ten minutes before
serving, thicken with tablespoonful of
-four creamed with a tablespoonful OF
butter.
PRESERVED STRAWBERRIES.
To make q dozen half pint tumblers,
take six pounds, after they are picked,
of large, firm strawberries, wash quickly
in cold water, putting only a few at a
time in the water; put in your porcelain
lined preserving kettle six pounds OF
lump sugar (the best quality); throw
your berries on the sugar and let them
stand till the moisture from the berries
has wet the sugar; put on a slow fire till
all the sugar has melted, then boil rap
idly for 20 minutes, taking off the scum
as it rises; take out the berries with as
little syrup as possible, and
let the syrup boil 20 minutes
longer, being careful not to lei
it burn; pour the syrup over the berries;
when cold, put in glasses; cut white
paper to ft each glass, saturate it with
brandy, and put over the preserves; tic
up carefully and keep in a dry, cool
place. This receipt viii answer for all