The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1883-11-23
Kitchen Nil inery.

Velvet Cream: OEe-half package of gela-
tine, one cup of granulated sugac, large cup of
sherry, one generous pint OF r;ch, sweet
cream. Soak the ge!aiine in one cup OF cold
water for III hour. Put tue sugar aud vino on
the soaked gela'ine. Cover closely and leave
for an hour. Then put the bowl co obtaining
them into Il basin ct hot water, stirring occas-
iunnlly until tho gciatiue is disspln d, when
strain and set aside to cool Keep thus covered
all tho time TO retain the flavor of the wine.
Now whip the cream to q stiff froth, aud as the
gelatne begins 10 CONCEAL, beat it, Il sp ponful
at a time, INTO the whippeH cream. Beat
thoroughly when all together and turn into o
mould wet with cold water, ana set upon ice
until wanted.
! Haricots Nerts a la Lyonnaise: String some
French beans whole, or, if very large, cut them
i'll TWO across the middle. Boil tnem in plenty
of water, with salt to taste, aud, when done,
drain them dry. In the meantime cut one or
two onions in'o thin slices leugthwise. Put
them into y frying pan with Il lump of butter or
dripping, and keep stirring until they are a
golden brown coior, theu add the French
the whole for ten minutes, adding tne last drop
of stock, and q very little vinegar or lemon
juice. Fhis is a most excellent way of cooking
old French beans. The length of time re-
quired for boiling, OF course, quito depends
upon their tougLuess.
Tomato Soup with, Rice: Cut half a small
onion into rather coarse slices. aud fry them
in n little hot bltteriu IL saute pan. A i'd to
them then Il quart can or ten or eleven largo
tomatoes cut IN pieces. after having skinned
them, aud also two sprigs OF parsley. Pass the
tomato through a sieve. Put into the stew
! pan butter the size of "a pigeons, egg, and when
1t bubbles sprinkle in d teaspo ,nlnl of flour;
when it has conked.a minute stir in the tomato
pup; season with pepper and salt 1t is an
Improvement to add a cupful or moro of stock;
| however, If it Is not at hand, it may be omi, tee
Return the soup 10 the fire, and when quite
hot add q cup1ul of fresh-builed rice and q
tea-poonful of soda.
Suowballs: Two cups of sugar, one-half cup
of butter, one cup of sweet mix, three cups of
-four, three teaspoonfuis of baking powder,
while. Of five egg. Bake in deep square ,ils.
Tho day following, cut i'll two-incn squares,
taking the outside OFF, so as to leav, it all
white; take each pieco on n fork. and frost upoa
al sides, aud roll in freshly grated cocoauut.
| This is a delicious cake.
CLANS with Cream: Chop fifty small CLANS,
not too fine, and season tnem with pepper aud
salt. Put into a stew pan butter tue size OF
an egg. and wnen it bubDIes sprinkle in a tea
! spoonful of -four, which cook u few minutes;
stir gradually INTO it the clam .iuu,r, then the
cams, when stew about two or three min
utes; then add a cupfui of boiling cream. and
serve Immediately.
Egg Plant: Cut the plantinto slices less than
halt an iuch thick, without pariug Off the skin;
then sprinkle pepper and ealt between the
parts, and cover With & plate; let tlem remain
an hour, then dip each slice separately, trst
into beaten egg, then in fine bread or cracker
crumbs. sauto them to a light brown in hot
lard OF butter.