Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1880-08-25

TO SET COnORs IN A LAWN DRESS.
To set the colors In a lawn dress, put
it in a pail of water and a tablespoonful
Of sugar of lead. Let it steep an hour,
then wash it out in bran water; hang it
in the shade to dry.
RICH CREDIBLE CAKES.
Into twelve ounces of -four rub one
large spoonful of butter, add three eggs,
with as much milk AZ will make the
dough the consistence Of paste. Roll it
out thin. Make it into cakes, and bake
them ON a griddle.
oMELET.
Here is another appetiKirg light ONE
let for breakfast; Beat up three or four
eggs with pepper and salt to taste, and a
hcaping tablespoonful OF graf d Parmesau
cheese. Put a piece Of butter tho size
of nm egg In the pan, and as it melts pour
in the eggs, and holding In the handle
Of the pan with one hand, with a fiat
spoon stir the compound with the other;
as the omclct begins to set cease stirring,
but shake the pan for o few minutes,
then double upthc omelet with the spoon
and continue shaking until the underside
is Of a good brown.
sAao PUDDING.
One cup Of sago, one quart of milk,
five eggs, whites and yo1ks beaten separ-
ately; two tablespoons each OF melted
butter ind sugar; soak the sage in water
enough to cover it two hours; drain of
the water If 1t Is not all absorbed; soak
two hours longer in the milk, which
should be slightly warmed. When the
sngo is quite soft, beat the sugar and
butter together, add the yolks, milk and
sage, and lastly, the whites. Bake in a
buttered dish, and cat warm with sweet
auc
TOMATO PRESERVES.
Take three younds Of round yellow
tomatoes and peel them, addthree pounds
Of sugar, and let them stand together
until the next day; then drain off the
syrup, boil 1t until the scum ceases to
rise, put In the tomatoes aud boil them
slowly twenty minutes, take them out
with a perforated skinner and lay them
on a dish; boil the syrup until it thick
ems, adding at the same minute the juice
OF a large lemon; put the tomatoes into
jars and pour the hot syrup over them.
Cover at once.
PICKLED TOMATOES.
This recipe is good for about q gallon
Of ripe tomatoes, and is rs simple as il
is excellent. Don't wash the tomatoes,
unless they have soil ON them. Wipe
quite clean. Do not use over-ripe fruit.
With n needle prick the tomato in two
or three places. Place tomatoes, whole,
in q jar, putting in n layer of salt, aud
then one of tomatoes whole. Let it thus
stay for a week. When ready, take out
the tomatoes and mix with the salt two
tablespoonfuls of mustard, four ounces
of ground ginger, four ounces of thor
oughly broken pepper, one of cloves,
and six onions finely sliced. Replace
tomatoes as before, and pour cold viue-
gar over the whole. No boiling Of vine-
gar necessary.
PRESERVED OUNCES.
Weigh your ounces after washing
them and cutting out any imperfections.
Take a pint of water to every pound OF
fruit; let the ounces boil in this water
until they can be easily pierced with a
fork, then drop them in cold water; as
o as cool enough to handle peel care
fully, cut in two, cut ont the cores, put
the skins and o~ne-fourth the seeds back
In the water the ounces were boiled in,
and let them boil rapidly for half an
hour, then strain through a jelly bag.
Take half a pint Of this water to apound
of lump sugar, and a pound of fruit; let
it all boil slowly together until the
ounces are a bright pink, semi-trans-
parent and perfectly tender; take each
piece out carefully, put on a platter, and
keep them in the sun while the syrup
boils a quarter Of an hour longer; pour
the hot syrup over the ounces and let
them stand uncovered till quite cold; put
in jars, and over each one put q piece OF
letter paper dipped in whisky; cork
tightly and keep in q cool place.