The Warner weekly sun. (Warner, Brown Co., Dakota [S.D.]) 1883-1885, 1884-09-05
Farm, FIELD AND FIRESIDE.
well.Tested Recipes.

If you have no pan expressly for bak-
ing fish you can arrange n In this
way: Get ! piece of heavy wire net
ting such as is commonly used in cellar
windows; have it cut just large enough
to cover the top of your dripping-pan,
but not to extend over the sides; the
fish may be laid upon this, and 1t VIII
drain nicely and will be far more likely
to brown as you like to have 1t than II 1t
were laid in the bottom Of the pan.
BRINE PIoKLEs.-Take a stone jar
and sprinkle some coarse rock salt on
the bottom; then put in a layer of GU
cumbers, then a layer of salt until you
have the jar full. They will make a
brine for themselves. AS they settle
down, FIJI up if you wish to. When
wanted for use, take out what is re-
CURED, and pour boiling water over
them; soak until fresh enough, then put
into vinegar. To keep pickles free from
scum, they must be washed clean and
Che little black prickles removed.
BRD's-NEsT PUDDNG.-The follow
ing is one of the incest simple buildings
that / know of, and is quite harmless
for children: Pare tart cooking-apples,
core-leaving the apple whole-fll the
bottom of a pudding dish with them,
set into a steamer and steam until ten
der. Pour over a custard made Of n
quart of milk, four beaten eggs, sugar
and havoring to taste. Continue stream
ing until the custard has "set."
CUCUMBER PIcKLEs.-Pick and wash
clean with a cloth, put them in a wood
en- tub or pail, make a strong brine of
rock salt, enough to v them well,
and pour on scalding hot. Let stand
"a hours, then take out and put them
in good, sharp cider vinegar add a table
spoonful of pulyerized alum to a gallon
of vinegar; spice to taste. Never cut
or Druise a cucumber for a pickle. /
have pickles that were made a year ago,
that are now as free from scum as the
day they were made. They are in the
same vinegar, and never have been
scalded.
GRAPE WINE. Mash the grapes, and
strain them through a cloth; put the
skins in a tub after squeezing them,
with barely enough water to cover
them; strain the juice thus obtained IA
to the first portion put three pounds of
sugar to n gallon of the mixture; let
1t stand In an open tub to ferment, and
for a period of from three to seven days
skim off what rises every morning. Put
the juice in a cask, and leave it open
for.twenty-fo hours; then bung it up.
and put clay over the bung to keep the
air out. Let your wine remain in the
cask until March, when it should be
drawn,of and bottled. Virginia Cook
cry Book, by Mary Stuart Smith.
GRAHAM BREAD.-Bread that can be
started after breakfast and baked before
dinner is made Of one pint and a half
of Soul milk, two scant ~teaspoonfuls of
soda dissolved in a little hot water, half
q cup Of New Orleans molasses, a tea.
spoonful Of salt, and as much sifted gra-
ham flour as can be stirred in with q
spoon. Grease a large bread tin very
evenly, as the molasses in the bread
renders it liable to stick, put into the
and bake for two hours. Have
the ven hot when the bread is put in,
and towards the last hour let it cool
gradually. Or, this bread may be
steamed Tor an hour and three-quarters,
and be dried off IN the oven 20 minutes.
When it is taken from tile oven wrap a
towel around the loaf, the tin and all,
and in 10 minutes emove from the tin,
and keep the loaf wrapped in the cloth
until it ID sent to the table.
Farming Paragraphs.