Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1880-05-12
KITCHEN ECONOMY.

sTaAwBERRY JAN.
Same weights Of strawberries and
pounded white-loaf sugar; mash up the
berries we'll In preserving pan frst. and
add sugar afterwaxd; boil for twenty min.
utes, stirring well and sktmnningj always
use patent glass Jars
POTATO souf.
Boil thorough1y . half dozen potatoes
and mash thoroughly, mixing with it a
quart Of stock, season with II d quart Of
pepper; boil Il for five minutes, remov.
ing scum; add to this q tumblerful OF
milk last, and serve after the SOU has
come again TO the boil; must be perfectly
smooth.
GERMAN TRTFLE.
Put n quart Of strawberries, or any
other fire. h fruit, in the bottom of q
glass dish; sugar the fruit, cover it with
q layer Of macaroons, pour over it n Gus
tard made Of one quart Of milk and the
yolks OF seven eggs, well beaten; sweeten
TO your taste; when cold, place on top Of
the eggs, beaten 10 a stiff froth, with q
little sugar.
SUPERIOR SPONGE CAKE.
One pound of sugar, sifted; half
pound Of -four, rind of a lemon, grated,
with the juice. Beat the yolks very
light and mix them well with the sugar;
add the lemon; beat them we'll together,
add the whites, beaten stiff; shake the
flour In very ~gently-should not be stir
led when the flour Ii we'll mixed. II in
one pan, two hours, If In two pans, one
and one-half hours.
BREAD AND BUTTER PUDDING.
Slice a stale loaf Of bakers bread rath-
er thin, crust and all, and butter lightly
on both sides; butter a baking dish and
Hour it lightly; lay q single layer Of the
slices of bread all over the dish, sides
and all; wash and pick one-half pound of
currants, pick and stone one-haff pound
~raisins, and slice very thin two ounces
Of citron, and mix thoroughly, and scat
ter thinly wei the bread and butter;
then build it up this way: Make a mix
ture OF four eggs, a quart Of milk, and
one-half pound Of sugar, and pour cold
into the dish which has the bread, cur
rants, etc. ; put the baking-dish in q pan
Of water, and let il cook for three-quar-
tiers of an hour in a moderately heated
oven. Eat hot or cold.
ASPARAGUS SOUP.
Select about two dozen Of good aspar-
agus stalks; boil these thoroughly in
enough water to cover them; q quarter
OF an onion boiled with the asparagus is
an Improvement; when tender, take the
asparagus out Of the water, saving the
water, and removing the onion; cut the
asparagus into three pieces, Of course
only the tender part, and put them in q
mortar, adding . little Of the water, must
be pounded until perfectly smooth; now
take some sifted -four, q dessert spoon
full, a bit Of butter a big as an egg, and
a very little pulverized sugar; mix well,
then put on the fire until it melts, STIR
ring all the time; add this to the pound
ed asparagus and the rest of the water;
when it has boiled q few minutes, mix
the yolk Of one egg with a tumblerful of
cream, and add this; if properly made,
it wants no straining; use salt and pep
per to taste, and a very little nutmeg;
one stalk OF asparagus may be left, which
may be cut in thin slices, and added last.
KIDNEY oMELET.
Eight eggs, four sheep kidneys, one
gill OF brown stock, n dessert-spoonful
OF mushroom catsup, one teaspoonful of
pepper, one-half teaspoonful Of salt, one
half ounce of -four, three ounces Of but
ter; put one ounc Of butter into a sauce
pan; cut each kidney into eight pieces,
put the flour upon a plate, and roll the
pieces Of kidney in it until theya are com
pletely blanketed with -four; throw the
kidney into the hot butter, brown each
piece on both sides; pour into the sauce
pan over the Drowned kidney the stock
and cats,lp; season all with half of the
pepper and salt, and covering the sauce
pan, draw it to the side Of the fire and
let it's contents cook very slowly for one
hour; beat in a bowl the eggs until the
whites and yolks are mixed, sprinkle
owe them the remainder of the pepper
and salt, melt an ounce of butter III an
omelet pan, pour into this half Of we'll
beaten egg, and stir this until it begins
to firm on the edges, after which it
should remain upon the fire until the
egg becomes nearly all firm; put upon
the omelet half Of the stewed kidney;
fold the omelet ove 30 that the outer
edges meet; let it remain q minute longer
in the pan and turn il quickly ont ON q
hot platter; repeat this process with the
remaining egg and kidney, and, when
the second omelet is ready, place it be-
side the first upon the platter, and serve
as speedily as possible.