The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1883-10-05
HOUSE AND ia RIM.
The HousewlyflaI,s Reoipes.

. . y
The Housewives Recipes.
In using ground spices tie them in
muslin bags allowing one or two bags to
each jar Of pickles. 4 81 81 !, II M
Hard-bciled eggs pressed with chicken
or veal add to the relish and the ap-
pearance also Of these dishes when cut
In slices. Pains must De taken not to
press the eggs out of shape. g
This is an excellent recipe for Graham
gems and differs from any before given:
One cup Of Graham -four, one cup Of
fine flour, two eggs. two cups of sweet
milk, one fourth of teaspoonful of salt.
Have the gem pans hot, and twenty
minutes will be long enough to ba he
them.
INDIAN SuEr PyppINa.-One.h half
pound suet, chopped fine; enc cup
molasses, one pint milk, one eeQ, meal
to make very thin batter, teaspoonful
ground cloves. teaspoonful ground Gin
naueon, one teaspoonful salt, little nut
meg, q few currants or chopped raisins.
Boil or steam three hours. Serve with
sauce.
How TO Cook CoRN.-Green corn, as a
rule, is cooked too mu ch. Young, juicy
ears do not require more than ten min
utes boiling, for they grow hard instead
OF tender by excessive cooking. Leave
the inner husks on, but strip off the
silk and put them into boiling water
slightly salted. Remove the husks be-
fore sending to The table, and serve
wrapped in napkin.
PoTATo EGGs-Mash five or six we'll.
boiled potatoes, add salt, one table,
spoonful of melted butter, one cup Of
cream; work we'll. and when quite free
dss l I add add two we!l;beaten eggs
the mixture into egg-shaped balls, roll
in -four and Try in good dripping, turn
ing them careful not to spoil the shape.
Pour over parsley sauce and serve.
PoTATo FHdTTERs. Burst open four
nicely baked potatoes; scoop out the in
sides with aspoon and mix with them a
wineglass of cream, tablespoonful of
brandy, a tablesp ,onful of powdered su-
car, the juice of one lemon and three
well-beaten eggs; beat the batter several
minutes, or until it is quite smooth, and
drop in large tab!espoonfuls of the mix
ture into boilingfat and fry light brown;
dust powdered sugar over them and
send to the table on hot dish.
Picked GRApEs.-Take ripe grapes;
removed imperfect and broken ones
Line an earthen Jar with grape leaves.
To two quarts of vinegar allow one pint
Of white sugar. half an ounce of ground
cinnamon and quarter of an ounce of
cloves. Let the vinegar and spices boil
for five minutes; then add the sugar,
Let it come to boil and when cold pour
over the grapes. If poured on while hot
1t shrivels them, even if it does not
break the skin and spoil the appearance
of the pickles.
Picked WALNgTs.-Thsy must be gath
cred when green and soft enough to
stick with needle. Keep them in salt
and water for four weeks. Drain them
thoroughly, and lay in vinegar just
enough to cover them for few days.
For one hundred walnuts boil an ounce
of cloves, an ounce of allspice, and some
chopped horseradish in a bag, with this
vinegar that has stepped the walnuts.
Add some fresh vinegar, just scalded. so
rs not to lose its strength. Pour over
the walnuts in stone jar, and tie up
with flannel and oiled paper when cool.
MARBLED. CAKE.-One cupful of butter
and two cupfuls of sugar beaten to a
cream. Stir in four well-beaten eggs
and one cupful of milk; slit two tea
spoonfuls of baking powder with three
cups of flour; beat in well with the
creamed butter. Dissolve large spoon
full of chocolate with a little cream and
mix with cuptul of the batter, cover
the bottom of a pan with the batter and
drop upon it in two or three places a
spoonful of the chocolate. forming rings,
and then another layer of the batter,
and so on until all is used. Bake in a
moderate oven. SIG.