The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1883-09-21
To Be Read in the Kitchen.

Corn OYsTERs.-Grate twelve ears OF
sweet corn, add two well beaten eggs, a
pinch of salt and two %teaspoonfuls of
white sugar. Drop in hot lard and fry
brown. A tablespoonful of the mixture
will equal an oyster in size.
OMELEr.-Beat the yolks and whites of
eight eggs separately until light, then
beat together; add little salt and one
tablespoonful of cream. Have in one
omelet pan a piece of butter; when the
butter is boiling hot pour in the omelet,
and shake until it begins to stffen, and
then let it brown. Fold double and
serve hot.
BEAN SALAD.-Cover the bottom Of
your salad-dish with cold, boiled pota-
toes, sliced thin; oyer this spread a lay
ers of cold baked or boiled beans, and
above this a layer of onions, sliced very
thin; salt and pepper each layer; heat q
piece of butter the size of a walnut in
sufficient v~ineager to cover the salad and
pour over it while hot.
TOMATO CHowDER.-Slice a peck of
green tomatoes, six green peppers, and
four onions, strew a teacup of salt over
them. In the plorning turn off the wa
ter, and put them in a kettle with vine
gar enough to cover them, a teacup of
sugar, one ofgrated h~orseradish, q table
spoonful Of cloves, ~allspice, and CHINA.
mon, each, Boil until soft.
SuccoTAsu-Cut the corn from twelve
ears. Take one-third the quantity of
Lima beans; put the beans to cook in
water enough to cover them; cook one-
half hour, then add the corn, with q
large spoonful of white sugar, q good
sized piece of butter and, salt and pep.
per to suit,
CREAM PIE-One cup of sugar, one
half cup Of butter, one-half cup of milk,
two eggs (save the white ofone for FROST
ing), n t%easpoonful cream of tartar
rubbed in one and one-half cups of flour,
and one-half t%easpoonful of ~saleratus
dissolved in the milk. Bake in LAYERS,
and spread between them when cold
the cream made of one-half pint of milk
to which, when boiling, add one egg, we'll
beaten, with one-half cup of sugar, and
one-fourth cup of flour. Let it thicken,
stirring constantly and when cold flavor
with n t%easpoonful of any extract. II
you wish to frost the top, use the white
of one egg, one cup of powdered sugar,
and one teaspoonful of the same extract
as is used in the cream.
FRIcAssEE OF LkMB.-Take q breast of,
lamb and cut it into pieces about two,
inches square. Put the pieces into a,
saucepan with a quartered onion, three
or four cloves, o bay-leaf and one table.
spoonful of butter; cover the saucepan
closely and let it steam gently half a
hour, shaking 1t occasionally.
A DELIcIousC Chocolate AND BREAp, Pm.
1 is made by following this rule: Dry
and crate two coffee cups of bread, or
break into fine crumbs until you have
this quantity; mix with it twelve table,
%spoonfuls of grated chocolate and bread.
When it has cooled Il little add the beat.
en- yolks OF tour eggs, with sugar to, your
taste. A little vanilla is also ALWAYS an
addition to the u%ntlavored e.n,:olat..
Put this in q pudding dish and bake for
one hour. When done, spread he
whites Of the four eggs over the ton.
having first beaten them stiff and added
two tablespoonful o. pow iered sugar to
them. Set back in the oven and brown
slightly.-N. Y. Post,
The Memoria! Library Building, which
is now in process of erection at Methu-
en-, Mass, and which ls to be presented
to the town by the Nevins family in
memory. Of their deceased father, David
Nevins, is to be a very handsome edi6ce
It will contain a large library room
room for the trustees, and a hall with =
stage and scenery for dramatic renra.
sensations. The library will contain mn.
ward of six thousand volumes, most *
which have been already purchased.
The man who producsasome little
commotiou in Washington, recently bv
waking up the servants at the British
legation and demanding aid, proves to
be an insane Irishman Of the name Of
Looney.
A boy who was tried recently in Ken.
tncky on the charge. of carrying a con.
cealed weapon a acquitted upon the
ground that he was too small 10 ron.
ceal a weapon 30 large.