Turner County herald. (Hurley, Dakota [S.D.]) 1883-19??, 1884-04-17

tffe5sF FIZzLED BEEF.
Shred some dried beef, and parboil it
until sufficiently freshened; drain off the
water, and add enough boiling water to
cover it. Rub equal quantities Of but
ter and -four together, until smooth.
then add to the beef. Beat up three
eggs, yelks and whites together, stir
these in with little pepper a couple of
minutes before taking from the fire.
Serve hot on toast or split roll. :.
ONE WAY TO COOK OYSTERS,
Various are the dishes that can be
made of the oysters. Here is one NOT
very well known: Take a small loaf of
bread; cut of a slice from the top; then.
with spoon, remove the inside of the
loaf, leaving the crust nearly but not
quite an inch thick; make very rich
oyster stew; pour little into the loaf to
moisten it; then put in layer of oysters;
then Of bread crumbs well salted and
peppered; put the top crust on, and set
it in the oven in dripping pan; wet the
crust with the yelk of an egg or with
sweet milk in which you have put lit
tie sugar; serve hot; let il remain in the
oven for fifteen to twenty-five minutes.
-WeW York Post.
FRIED OYSTERS.
Drain the oysters in the colander:
sprinkle over pepper and salt, which
mix well with them, and put them in a
cold place for fifteen or twenty minutes
before cooking. This is marinating
them. When ready to cook, wipe dry
and roll each one first in sifted cracker
crumbs, then in beaten egg mixed with
little milk and seasoned with pepper
and salt, then in the cracker crumbs
again. Throw them into boiling. hot
lard Gas you would fry doughnuts), first
testing with bit OF bread to see If it is
hot enough. AS soon as they assume
light brown color they should be drained
and served Immediately on hot platter.
Oysters should not be fried until the
person at the table are ready to eat
them, as it takes only few minutes to
fry them, and they are not good unless
very hot.
CREAM FRITTERS.
One pint of milk, the yelks of six and
whites Of two eggs, two tablespoofuls
OF sugar, half pint of flour, three heap
ing tablespoonfuls of butter, half a tea
spoonful of salt, slight havoring of
lemon, orange, nutmeg or anything else
You please. Put half of the milk on in the
double boiler, and mix the flour to q
smooth paste with the other half. When
the milk boils stir this into it. Cook
for five minutes, stirring constantly,
then add the butter, sugar, salt and fla.
voring. Beat the eggs we'll hnd stir
them into the boiling mixture. Cook
one minute. Butter shallow cake pan
and pour in the mixture. Have it about
half an inch. deep in the pan. Set away
to cool. When cold cut into small
squares. Dip these in beaten egg and
in crumbs, place in the irving bask ct and
plunge into boiling fat. Fry till a
golden brown. Arrange on hot dish.
hot.
TO CLEANSE SILK GOODS,
None but ribbons of excellent quality
and Of one color, with plain surface Of
silk or SATIN, will bear washing, but
such ribbons can be made to look
''amaist as guide as new" by this method:
Take half a pint of cold water, half o
teaspoonful of strongest alcohol, and dip
the ribbons into it several times, and
draw them through the fingers. Then
make lather of white curd soap and
lukewarm water, and dash the ribbons
up and down in it several times, or un-
til all the soiled spots and creases are
gone, and rinse thoroughly in cold
water, squeezing carefully in the hande.
Pull out straight, and snap through
your fingers, until nearly dry; then iron
under brown or white paper with q
moderately heated hat-iron. To set the
colors: If green, add q tablespoonful of
vinegar or a little bit of alum to the
water it is rinsed in; if pink or blue,
four or five drops of oil of vitriol; if
cream white, saltspoonful of cream
tartar should be mixed with the soap
suds and rinsing water. Silk handker-
chiefs and neckties, if unfgured, can be
cleaned by the same process. Country
Gentleman.