The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1884-05-23
FARM AND HOUSEHOLD.
For the Eyes Of the COOK.

For the Eyes Of the Cook.
SPANISH EGGs.-Cook one cupful CT
rice thirty minutes in two quarts of
boiling water, to which has been added
n t%easpoonful of salt. Drain through
q colander and add one tablespoonful of
butter. Spread very lightly on a hot
platter. On the rice place six dropped
eggs and serve.
OAT MEAL FOR BABIEs.-Put four
tablespoonful of oat meal in ~ tin pail
and pour on itthree pints of cold water.
Put the pail in o vessel with hot water
in it and boil steadily for two hours.
Then pour it into m oatmeal strainer
"a common sieve will do--and drain all
the liquid off thoroughly. To one cup
OF this add n half cup of cream, two
cups water and sugar enough to make it
palatable. Give through the nursing
bottle. Instead of the cream, if desir-
able, a half cup of the oat-meal water
may be used. When rolled oats are
used an hours cooking is enough.
SPIDER Corn CaKE.-One and two
thirds cupfuls of meal, one-third of a
cnpful of flour, two eggs, two cupfuls of
sweet milk, one-fourth of a cupful of
sugar, n small t%easpoonful of soda, one
t%easpoonful of salt, a piece of butter
half the size of an egg. Dissolve the
soda In n cupfnl of the sweet milk !;
beat the eggs light; add the milk in
which the sodais dissolved, and also the
sour milk to the dry ingredients and
then add the egg Have a large frying
pan very hot ;putthe butter in it, greas-
ing the sides we'll, and pour in the mix
ture. Now pour in the other cupful of
sweet milk, but do not stir the cake.
Place the fr.ying-pan in q hot oven and
bake from twaasy to twenty-five min
utes.
MARBLE CAKE.-Light Part: White
sugar one-and-one-half cup, one-half
cup of butter, sweet milk one-half cup,
soda one-half ~teaspoonful, cream of tar
tar u %teaspoonful. whites of four eggs,
flour, two-and-half cups. Dark Part
Brown sugar n cup, molasses one-half
cup, butter one-half cup, sour milk one
half cup, flour two-and-a-half cups,
yelks OF four eggs, ground cloves, all
spice. cinnamon, nutmeg, of each one
tablespoonful. Beat the eggs with the
sugar, soften the butter, and then stir
it in; put the soda and cream of-tartar
into the cream or milk, stirring up and
mixing all together; sift and stir in the
flour. When each part is ready, drop
a spoonful of light, then a spoonful Of
dark; and SO on until the pm is full,
dropping the light on the dark as you
continue till all is used.
SURPRISE CAKE.-One egg, sugar one
cup, butter one-half cur, sweet milk
one cup, soda n teaspoonful, cream
of-tartar, two ~teaspoonfuls. Flavor
with lemon, and use sufficient -four to
make it of the proper consistency, and
you will be really surprised to see its
bulk and beauty.
GERMAN PE.-Take the yellow grated
rind, juice and the inside pulp of two
lemons, rejecting the white, hard rind
and seeds. To this add two cups of
sugar, two well beaten eggs one-half
cup of molasses (sorghum), one-half
cup of water, nj tablespoonful of flour
and II of butter. Bake with two
crGsts. This is excellent.
COOKIES EvERLAsTING.-One cup of
cream, two cups of sugar, one-half cup
of butter, two teaspoonfuls of cream-of-
%tarter, n teaspoonful of soda, two
eggs. These cookies will keep a year
Soft MoLAssEs GINGER BREAD
Good molasses n pint, butter one
fourth of a pound, soda one tablespoon
full, ginger one large tablespoonful, or
to suit the taste. Melt the butter, and
pour into the molasses, wix in the soda
until it froths; then stir in the ginger
and flower to make it stiff enough to
handle well with q spoon. Bake 40 or
45 minutes.
CREAM PIE: Two cups of sugar, a
piece of butter the size of an egg, four
eggs, two teaspoonfuls of cream-of-tar-
tar, IL of soda, three cups of -four.
Bake in a single cake, and split, or bake
in jelly pans. For the cream take
water, one cup, two eggs, two-thirds of
a cup OF sugar, two tablespoonfuls of
corn starch, the juice of two lemons.
Mix thoroughly. and set in q pan con-
tanning boiling water, and stir until it
thickens. When cold, spread between
the LAYERS of cakes. Any other flavor
can be used instead of lemon. This is
an excellent recipe.