The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1883-10-26
HOUSE AND FARM.
Cooking Recipes.

ROAST DucK.-Dress and soak in salt
and w,o.r twelve hours. Put them in
fresh water for two hours, changing sew
eral times. Stuff OF not, as desired.
Serve with currant or grape jelly.
A comfortable-lookirg wrap to lay on
a couch or sofa or for use in the carriage
on autumn days is knit in stripes ofnine
inches wide, of blue and v~ine-eolored
worsted.
Peach short-cake is one of the delica-
cies of the season. Make exactly az you
do strawberry short-cake.
To any one so unfortunate as to be OBJ.
liged TO move it may be of value to know
that canned fruit may be transported
without tear or loss, if the glass cans are
securely packed in sawdust. This must
be very firmly pressed down so that the
cans really cannot move, or be moved
BY the jarring OF the wagon or car.
CH1LI> SAucE.-Eighteen large, ripe
tomatoes, two onions as large round as a
common teacup, four green sweet pep
pers; chop onions and peppers fine;
four teacnps OF vinegar, two tablespoon
tuls OF salt, four OF sugar, two of ginger,
IVY SA''hohio's oIe VI CioVtS, one Oh
sllspice, and n of nutmeg; boil n
hour. This makes three quarts.
Sy1WED RABBIT.-Cut the rabbit up in
nice-sized pieces. wash well and dry.
Then fry a nice brown. Take two large
onions, sire very thin. and FRY also. and
dredee with flour. Put all in a sauce
pan with pep ,er, salt and some good
stock or water, with herbs. mixed carrot
an turnip, but. if possible, the stock, as
only the onions are served with it. Let
it stew gently two hours, ad Hing a little
catsup ten minutes before serving. SUR
oil togeHler. T
A useful and even tasteful cover for
the marble slab of the sideboard is made
Of a strip Of canton flannel ust the width
of the slab. II shcald be long enough to
hang over at the ekds four. or FIVE inches
Trim the ends Will, white or colored bail
fringe, and if you wish to. a row of KATE
GreenAway figures may be outlined at
each end. Line the flannel with firm
white cotton cloth, " with turkey red
calico. , ~ .,.
BEEF ToNaus.-1f it is corned it should
be soaked for tw%enty-four hours uefore
boiling. 1t will require from three to
four hours, according to size. The skin
should always be removed as O as it
is taken from the pot. An economical
method is to lay the tongue, as soon as
the skin is removed, in a Jar, coiled up.
with the tip outside the root, and q
weight upon it. When it is cold loosen
the sides with a knife and turn it out.
The slices being cut horizontally all
round, the fat and lesn will 20 together.
In frying successfully the great point
is to letthe fat become sufficiently hot
before commencing operations. If the
fat is not sufficiently heated the things
to be fried with it will be soaked, and
the result will be a t1abby, greasy mass
instead of a crisp, appetizing dish. I'm
til practice has made perfect it is well
to test the heat of the fat with a seppet
of bread, and if it acquires q light vel.
low color in a few minutes then proceed.
Another important thing to renemuer
is, that the articles to be fred should be
rs dry as poss ible, otherwise they will
lower the temperature OF the fat sudden
ly. In frying potatoes dry them thor
1ughly in a cloth after emitting then up.
Good cooks find that in frying fish -four
ing 10 more satisfactory on the whole
than egg and bread crumbs, but this is q
matter OF individual preference.
F. $3.50 -.. a.t-HE-