Turner County herald. (Hurley, Dakota [S.D.]) 1883-19??, 1883-06-07
DOMESTIC ECONOMY.
BRoIIEp WHITE FISH.

'A'S'h'sb NfihAE iSEls
Wash the fish thoroughly in salt and
water; spread it out fiat on wire
broiler; sprinkle with salt and set in
dripper in the oven; bake twenty min.
utes, then brown over hot Goals. Pour
melted butter over and serve. A medium
SIZED fish is preferable.
BtcKwHEAT CAKES.
Warm one pint of sweet milk and one
pint of water Zone may be cold and the
other boiling); put half this mixture in
stone crock, add five teacups buck
wheat flour, beat we'll until smooth, add
the rest of the milk and water, and last,
a teacup of yeast. Or the rnme ipgre-
dients and proportions may be used, ex-
cept adding two tablespoons OF molasses
or sugar and using one quart of water
instead OF one pint each of milk and
water.
GUSTARD PIE.
TO insure success in making custard
pies put the crust on the plates, and set
the plates in the oven before pouring the
custard in. When you have found The
place where you wish the pie to remain
while baking, pierce the crust with
! silver fork in two or three spots, but do
not put the fork through the dough to
the plate, as the custard will then run
under the crust and spoil it. After tins
is done pour the custard in; pour it from
a pitcher; so that not drop will be
spilled on the ring of crust around the
edge of the plate. Now, if you wish this
ring to brown nicely, rub 1t over with a
little milk in which you have dissolved
a little sugar, dessertspoonful of milk
| will be plenty, and half teaspooniuI of
sugar. If Your oven is good one the
PIE will not [ eed to be TUNED, and this
is great advantage, as the custard will
not be disturbed when forming.
| PICKL1NG PEACHES.
70 pickle peaches take seven pounds
OF sugar to one quart of vinegar, boil
the peaches in this until broom splint
will easily pierce the skin; stick n few
cloves III each peach before putting 1t III
the vinegar, and put { HANDFUL of stick
cinnamon in the vinegar. If you have
only ground cinnamon i'll the house, put
some-say three tablespooufuls-in a
little muslin bag, AMI let it boil in with
the peaches. Ii the amount of sugar
here given seems large, you need not
weigh it, but shut your eyes and keep
putting it in until the right taste is i'm
parted. Some cooks peel the peaches
and do not boil them, but pour hot vim
egar over them for several mornings,
but 1 confess that ! like them best
"cloth and ALL" as Il little girl said,
simply taking care to wipe them off with
a clean towel first. Pears may be put
up after this recipe; they, however, ought
to be peeled, as the skin is tough and has
no association OF down or red cheek With
1t. Plnms OF almost any variety are de-
li.ious picked in this way: To twelve
pounds of fruit allow six ponnds of sug-
ar, one quart of vinegar, spice to SUIT
your taste; heat the vinegar, sugar and
SPICE, pour while hot over the fruit; do
are very nice also prepared in the same
way.
PORK PICKLE.
1t is not necessary, says the Rural
New Yorker, 10 make BRINE or pickle in
order 10 preserve pork. Twelve quarts
Of salt are ample to preserve 100 pounds
of pork. 1t is necessary that the meat
should be covered with salt aud that salt
should be in the bottom and sufficient
water put into tie vessel holdlpg the
meat so that the latter is entirely sub,
merged. For beef about half the amount
Of salt, with four ounces of saltpeter fol
each 100 pounds Of meat are required
as on pork. To make brine for either
OF these two kinds Of meat, the abovs
quantities OF salt should be Boiled il
water until the salt is dissolved, apG
then the precaution should be taken tc
put salt on the bottom Of the cask and or
the top of the meat to insure sufficient
strength to the brine. Pork will absorf
only a given amount of salt, however
much there may be i'll the cake. Tho
reason why pork becomes tainted whe1
in brine is because the fatty oils of the
meat rise to the surface of the brine it
self, and there they.become putrefed 10y
coming in contact with the alr. Whcl
meat is frequently taken from the bar
rel these oils are mixed with the brine
: and this putrefaction is prevented
When tho brine is not thus stirred, tue
top should be covered with salt to keel
the oils fiom contact with the air.