The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1883-10-12
FIELD AND FARM.
Valuable Household Recipes.

The yelk ofan egg mixed with a little
molasses makes q rich brown glaze for
the top of rusks and buns.
Snow DRIFT CAKE.-Whip the whites
of two eggs to a stiff froth; put in two
cups of powdered sugar, the juice of one
lemon and half the grated peel; add a
little salt. Stir in very lightly and quick
ly and a half cup of prepared flour,
Bake at once in two %loaves, or in square
cards.
FRIED PoTAToEs.-A good way to warm
over cold potatoes is to first chop them,
not too fine; hea! some butter in Arriving
pan, put the potatoes in a iew minutes;
(ustsbefore taking them from the fire stir
in some well beaten eggs; serve hot:
garnished with parsley.
SWEET ToAAro P1ckLx.-Sweet tomato
pickle should be made in these proper
tons: Three pounds and a half of ripe
tomatoes: weigh them after removing
the skins and slicing them; one pound
and three quarters Of sugar, halt an
ounce Of cinnamon, half an ounce of
cloves. a tablespoon full of mace. and
one quart OF vinegar. Stew these ali to-
gether tor an hour, then bottle and seal.
The best ginger cookies that I ever
tasted had in place of the usual cup of
water a cup of sweet milk. This gave a
iightness to the cakes that water cannot
give. The formula for these is: Two
cups OF New Orleans moiasses, one cur
OF sugar, n cup OF sweet milk, half a
cup of lard, n teaspoonful each of GIN
ger and Of soda, and half a. %teaspoonful
OF salt. The lard, instead IF being melt
ed, should be rubbed with Hour the
same as for pie-crust,-N. Y. Post.
Lovely little wraps for the baby-car-
riage are made of two pieces of flannel
one, for instance, of blue, and one OF
white, pink the edges of both. Ii the
blue is to serve tor a lining, put a pretty
design in outline stitch on it, and then
catch the blue and white together with
q row OF feather stitching about two
make it more ornamental, a handsome
bow Of blue satin ribbon Just above the
embroidery is handsome. How long it
will remain SO depends On how well-be-
haved the baby is.-N. Y. Post.
For pickles use nothing but the best
cider vinegar. Cook them in a porce-
lain kettle rather than in metal. Be
careful not to use much alum if YOU use
any. Keep your pickles in glass or
stoneware; watch them closely, and if
there is any sign Of thcm not keeping
well, scald the vinegar, : adding a little
more sugar. and pouring it oyer them
hot. be sure that the frui. is entirely
covered, and kept under the vinegar
With al Inserted saucer or plate.
PIcnuLLL1-One dozen green tomatoes,
two large cuculnbers, one head of cab
bage, three heads Of celery, three
green apples with the seeds removed).
and half a dozen oniens. Chop these to-,
gether and sca1d in weak brine, drain
of, and sealdi in one Quart of vinegar and
water lequal proportions of each); drain
this OF, then pour on hot n gallon Of
vinegar to which you have added one
pound and a half of sugar white or
brown, II uuarter@-of a pound of
white mustard seed, II tablespoonful
OF cinnamon, one t%easpoonful each of
red pepper, black pepper. ground mus
tard, cloves and allspice. Ifnot COVE
nientto gettlIem, omit the cucumbers and
substitute more tomatoes; celery can be
added at any time. This pickle may be
put away in earthen jars with horserad-
lsh leaves over the top and a cover fitted
closely on, but like every other kind of
pickles or fruit, it is improved by can
ming.