Turner County herald. (Hurley, Dakota [S.D.]) 1883-19??, 1883-08-09
DOMESTIC ECONOMY.
POTATO PUFF.

Dress three cupfuIs of well-ooiled and
mashed potatoes with salt, butter and
cream, making them quite moist with
cream. Beat well with an egg whisk,
and when quite light and smooth, add
three eggs well beaten separately. Beat
again thoroughly, pile it high in dish,
and color it in quick oven.
- p1cKLED CHERRIES,
One quart OF cherries; half pound OF
sugar; one pint of vinegar; cinnamon,
cloves and mace to taste. Boil the vim
egar, sugar and spices together. Pour
the boiling syrup over the fruit. Dc
this three days in succession, then lei
them stand together for two weeks. AT
the end of that time put the fruit and
syrup on to boil, and seal them boiling
hot.
LEMON JELLY.
Pour pint of water over three-auar-
ters of box of gelatine; cut into it the
thin yellow peel of three lemons, and
let it stand one hour. Then pour over
it quart of boiling water; add the
juice of seven or eight large lemons and
about three cupfuls of loaf sugar lit is
better to add sugar to TASTE. Stir we'll
until the sugar is dissolved, then strain
and mould. - al - = =
APPLE FLOAT.
Boil and mash six apples; sweeteu tc
taste, then beat with silver fork or an
egg-beeter until very light and smooth.
Beat the whites of two eggs to a strong
froth, and gradually beat in the apples.
Flavor to taste with vanilla. lemon. mt
meg, or anything else preferred. Partly
fill a glass bowl. with rich boiled custard,
and put the float upon ssthe top. The
float and custard ahnuld both be very
cold. .3tt IEt
EEL A La TARTARE
Brown some chopped carrots, onions,
and bouquet Of mixed herbs in butter
sprinkle with flour, and moisten with
white wine; cook for half an hour, and
pass through o tammy. Skin the eel,
roll it around in spiral shape, and ceob
in the sauce; when done place it on O
dish and leave until cold, after which dir
into beaten yolks of egg, breadcrumb it.
and broil over slow fire. Serve or
a round dish, with either anchovy butter
or remoulade sauce.
One cupful of butter, two cupfuls o
pulyerized sugar; two cupfuls OF flour
seven eggs two tablespoonfuls ofabakine
powder; two tablespoonfuls of water; 9
large pinch of salt. Work the butter tc
a very light cream, add the sugar, then
the well-beaten yolks, the whites beaten
to very stiff froth, the water, and last.
ly the flour, baking powder and salt sift,
ed well together. Bake in jelly cake pans
in hot oven. Spread pineapple marina.
lade between the cakes.
,,,1 MER1NGUEs WITH CREAM.
Whip twelve whites of eggs with an
egg whisk until thick cream; stir in 9
pound of sifted sugar, flavor with either
essence of vanilla or lime juice. Lay
some sheets of paper on slab of wood,
take tablespoonful at a time of the
whipped egg, drop on the paper in an
oval shape, swooth the surface by. draw,
ing the spoon quickly over it, sprinkle
with sifted sugar, and bake in q slow
oven until a golden color. When done
take the meringues carefully off the pa
per, scoop out the center with spoon
place them in sieve and dry in the
oven. Just before serving, fill the mer.
ingues with the whipped cream fayorec
with the vanilla or lime juice, join tn.
two halves together, and dish in 6
pyramid.