Turner County herald. (Hurley, Dakota [S.D.]) 1883-19??, 1883-05-24

One cup OF molasses, two cups sugar,
one cup sweet milk, one-fourth cup of
butter, one e.half cake chocolate, grated.
Boil in a tin vessel inside larger YES
sci OF boiling water. and pour out into -
buttered pan large enough to allow it
to be spread into thin layer Mark
into squares with knife.
BROWN CAKE.
-Four eggs, l! cup sugar, l cup mo-
lasses, cup butter, cup of butter
milk, l teaspoonful soda (or, better, l
cup sweet milk, 9 teaspoonfuls Hors
ford's baking powder, and ! teaspoonful
soda), tablespoonful of cloves, the
same of cinnamon, nutmeg, 2 cups
raisins. Do not make very stiff. This
Is excellent to serve in sBucers with
cream,
DELICIOUS LEMON PUDDING.
Thejuice and grated rind of one lemon,
a cup of sugar, the yolks of two eggs,
three well rounded tablespoonfuis OF
flour, pinch of salt, one piut of rich
milk; mix the flour and part of the milk
to smooth paste, add the juice and
rlnd of lemon, the cup of sugar, yolks
well beaten, the rest OF the milk (after
having rinsed out the egg with ~, liue
dish with puff paste onc-fourth OF an
inch thick, bake In a quick oven until
done. Beat whites to a stiff frcth, add
two tablespoonfuls of sugar spread
over the top, then return to
TO oven and brown. Serve with very
very cold cream, or, for q very nice dish,
add whipped cream. This is a rich but
not expensive pudding. The recipe
makes sufficient for six. The pudding
should be eaten cold.
BEEF A LA MODE.
Buy good roast-the tenderloin. Have
the butcher put in good piece OF fat
before he skewers it. Put in your ham
boiler, OF kettle that can be hermeti-
cally (air tight) closed, an inch thick
slice of salt pork cut in small pieces,
pound of veal, piece of butter, some
salt, two or three cloves, some whole
pepper, one onion cut IN quarters, and
one carrot quartered lengthwise. Lay
egar, close'aud set over the fire; not too
hot. In about ten minutes add cup of
water and turn the meat. In fifteen
another cup, and in twenty more anoth-
er. Turn occasionally, but keep closed.
Simmer slowly four hours. When done
carefully place upon platter, putting a
piece of carrot on each side, top and bot
tom. Turn all the grease out OF the ket-
tie, pour two tablespoonfuls of water ~
to the kettle, and give another boil ana
turn over the meat.
BEEF CURING.
To cure fresh beef, hams, or shoul-
ders, in a short time, put one or two
pounds of good salt in kettle or spider,
and heat it over the stove until all the
moisture is expelled and the salt is so
hot that it will hiss when drop of water
is dropped in. 1t will take about two
pounds of salt to 100 pounds of meat.
just before removing from the fire,
where it must be constantly stirred, add
one ounce of pulverizod saltpeter to each
pound of salt, or in that proportion.
Have the meat ready; if hams, lay them
on the skin side, and over all parts where
the flesh is exposed rub thickly with
brown sugar; then with large iron
spoon apply the hot salt, which will
penetrate the meat and take the sugar
| with it. Cover well with this salt. and
lay in a box on shelf in the same posi-
ton for two days, when the haras can be
smoked If desired, and they will have all
the flavor of sugar cured hams. Treat
| beef in the same way, one side at a time,
and after two or three days hang up to
dry.-American 1gricntturist