The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1884-07-18
FARM AND HOUSEHOLD.
Cooking Recipes.

Cooking Recipes.
SUMNER DRfsE.-The following
have found to be a very good substitute
for lemonade: Peel and cut into inch
lengths two stalks of rhubarb, pour over
a coffee cup of boiling water, sweesen to
taste, and add a BIZ. of thin lemon peel.
Let stand until cold. Add a piece OF
ice if you have it. The quantity of rhu-
barb is sufficient for only n glass.
CuRRANr CATsUP.-Four pounds OF
fully-ripe currants and one-half pound
OF white sugar. Cook slowly until quite
thick, then add a large spoonful OF
ground cinnamon, q t%easpoonful OF
ground cloves, half of a teaspoonful of
black pepper, two teaspoonfuls of salt,
and a pint of vinegar. Cook 20 min
utes longer-careful not to burn-then
bottle for use.
POTATO SALAD.-Boil a quart of pota-
toes till just done, peel and cut in very
thin slices. When cool mix them with
a gill of vinegar, a gill of melted butter
or sweet oil, a small onion chopped
very fine, and salt to taste. Mustard
and pepper can be added if desired. A
sour, mellow apple peeled and chopped
fine, is a pleasant addition.
LETTUCE SALAD.-For four heads of
lettuce of medium size boil two eggs
ten minutes, then place them at once in
cold water. This will make the shell
peal off easily. Mash the eggs in a
plate, pour oyer them two tablespoon
fuls of salad oil or melted butter, a ia
b~lespoonful of made mustard, a little
salt and pepper; mix thoroughly. Pick
over the lettuce carefully, rinse thor
oughly and drain; pour over it half a
gill of vinegar, sprinkle on q tablespoon
full of sugar; cut 1t fine and mix with the
other ingredients. Taste it and add
whatever continent it lacks.
Refreshing Summer Beverages.
There is nothing more refreshing in
hot weather than q cooling drink. Ma
ture demands and should have more
liquid than in winter, to supply the
moisture that is lost by evaporation ;
and while a quantity of ice-water taken
when one is heated by exercise is injur-
ious, o moderate amount of some pal
atable fluid is positively beneficial.
The following receipts have been tested
many times and may be relied upon as
trustworthy guides. Some of the bev-
erages described are very suitable for
small evening parties when tits not con-
y~enient to provide coffee, and wine Is
inadmissable.
Boston cream-Put into a preserving
bottle five quarts of water and four
pounds of granulated sugar; let it come
to a brisk boil; when cool add four
ounces o ftartaric acid, and one ounce or
two tablespoonful of essence of lemon;
when perfectly cold, stir in the whites
Of six eggs beaten to a stiff froth, and
bottle the mixture for use. Three Ia
blespoonfuls of the cream is sufficient
for q glass of water; add q small pinch
of carbonate of soda to make it foam.
Strawberry or raspberry acid-Take
two and a half ounces of citric acid,
sprinkle it over six quarts of the fruit,
add n pint of water, and let the mix
ture stand for twenty-four hours; pour
off the liquid slowly, and to each pint
add one and a half pounds Of white su-
gar; stir every day for a week, until the
sugar is dissolved, then bottle, but do
not cork fort day or two.
Raspberry vinegar-Put the quantity
of raspberries to be used in an earthen
vessel, and cover them with good cider
vinegar; let them stand one night then
squeeze them in a stout clotb-a coarse
kitchen towel answers admirably; to
each pound of juice add one pound
of white sugar; lett boil for five min
utes after it comes to the boiling point
Off boiled too long it is apt to ielly);
skim, bottle and seal tightly.
Lemon syrup-Put in a preserving
bottle three pounds of white sugar. and
I'VE with one quart of water, and let
it boil until it is a clear syrup, stirring
frequently: when cool, add one ounce
of citric acid and two teaspoonfuls of
oil of lemon; bottle Immediately.
Ginger Beer-Take an oun ce and a
half of root ginger. bruise it, and put it
in apreserving bottle; add three lemons
sliced. n handful of hops, and two
quarts of cold water; let the mixture
boil slowly for two hours. While it is
boiling, put in a larger jar three pounds
of sugar, one ounce Of cream of tartar,
ten quarts of lukewarm water, one cup
of yeast, and the whites of three eggs.
Pour the hot liquid over this, and let it
stand for a day before bottling; fasten
the corks securely with strings.
Hop Beer-Putt three gallons of water
into a bell-metal or por%celain-lined pre-
serving kettle; and two handfnls OF
hops; after boiling for half an hour,
put in one cup of wheat bran and one
quart of molasses; let it boil for fifteen
minutes longer; when it is milkwarm
add one teaspoonful of light yeast. Set
the mixture in a warm place to ferment
for o day and night, after which it may
be bottled; secure the corks with wire
or string, and lay the bottles on the
side in a cool place.
Mead-Boil we'll together there
pounds of sugar and one quart of water;
when cool, add enc ounce of tartaric acid,
and vanilla to taste. 1t is ready for use
at once: if it is to be kept, bottle and
cork securely. When Used, put three
ta~blespoonfuls in a tumbler, add a
quarter Of a %teaspoonful of b~icarbonate
Of soda, and fill the glass with ice
water.
Koumiss-Besides being a delicious
beverage to those who like it, koumiss
is invaluable for use in sickness. Inva-
lids who could retain nothing else have
lived upon it for weeks, and its nourish-
ing properties make it desirable for any
one who from loss of appetite cannot
take a sotficient quantity of food. The
original koumiss, kumys, a the Rus
call it, was made by the Cal
mncks, and obtained by fermenting the
whey OF mares milk. To make it, take
one quart of cows milk, add two heap
ing ~tablespoopfuls Of sugar, and one and