Turner County herald. (Hurley, Dakota [S.D.]) 1883-19??, 1883-10-18
DOMESTIC ECONOMY.
APPLE CnsTARD PIE,

1"o eggs, hve grated apples, nutmeg,
sweeten to taste, one-half pint of milk.
WHITE MUFFINs.
One teacup Of milk, three cups of
flour, two eggs, one-half cup of sugar,
piece OF butter the size of an egg, bak-
ing powder.
MILK PORRIDGE.
Make a thin batter of white flour and
cold milk, and stir it into boiling milk,
With little salt. Let it boil for a few
minutes, stirring all the time.
GINGERBREAD.
One pint of molasses, one pint sour
milk, two thirds Of cup of butter, one
teaspoonful of soda, one tablespoonful
of ginger, three cups of -four.
CRAB SAUCE.
Pick the meat from one crab; chop
fine; season with pepper, salt and mace;
stir Ill half cupful OF milk and one
teacupful Of -four. Simmer five min
utes.
SANDWICHES.
Chop fine cold boiled ham; mix with
1t little mustard. Gut the bread in
slices and put in layer of ham between
two of them and some thinly sliced
pickles. Press the two sides together
firmly.
SPONGE CAKE.
Ten eggs, yolks and whites beaten
separately; two cups of sugar, two cups
of flour, two teaspoonfuls of baking
powder, grated rind and Juice of one
lernon; the -four sitted and stirred in as
lightly as possible.
CUP CAKE.
One cup of butter, one cuy of sweet
milk, two cups of sugar, three eggs, four
cups of flour, one teasponnful each of
salaratus, nutmeg and cinnamon. You
may add cup of raisiI.so or cup of cur
rants if you like; either are good.
CHOCOLATE LLANC NANCE.
One-half box gelatine, well soaked.
Let one pint of milk come to the boiling
point; one cup grated chocolate (not the
sweetened; twelve tablespoons of sugar.
Add the gelatine just before turning into
the molds. To be eaten when cold, with
sugar and cream.
OYSTER PATTIEs.
Line small patty-pans with puff paste;
into each pan put six oysters. bits of but.
ter, pepper and salt, sprinkle over little
flour and hard-boiled eggs chopped (al-
lowing about two eggs for six patties)
cover with an upper crust, notch the
edges and bake.
SNOWFLAKE CAKE.
Three eggs, one and half cups of
sugar, one-half cup of milk, one-half
teaspoonful of soda, one teaspoonful of
cream tartar, two cups of -four, one-half
cup of sugar, whites of two eggs; bake
in layers, frost each layer and sprinkle
with grated cocoanut.
GLAZED HAM.
Boil a ham, remove the skin aud set
away until cold. Rub all over with a
well-beaten egg. Mix together two cups
of rolled crackers, tablespoonful of
melted butter and milk enough to make
thick paste; spread thickly over the
ham and set in the oven to brown.
ROAST DUCKS.
Wash and dredge with -four. Make
bread dressing, stuff and sew up. Put
into the oven and baste every five.or ten
minutes. Make gravy of brown flour
and water and add the giblets, which
have been chopped fine and stewed; sea-
son aud add to the duck when roasted.
SoUSE.
Clean the ears and feet of the pig well
and boil in salted water until tender.
Pack IN stone jar and cover with
pickle made of two quarts of vinegar,
two tablespoonfuls of white sugar, three
dozen black peppers, little mace and
half dozen cloves, boiled five minutes.
The souse will be ready for use in three
days.
SwEETBREADs.
Parboil and let them stand in cold
water for half an hour. Wipe dry and
place in oven in a pan in which has been
put cup OF water and tablespoonful
of butter. When brown remove and roll
in beaten egg, then in cracker crumbs
and return to the oven again. When
brown remove them and serve imme-