The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1884-09-05
FARM, FIELD AND lIRESIDE.
well.Tested Recipes.

you nave no pan expressly TOR bak-
ing fish you a arrange one in this
way: Get a piece of heavy wire net
ting such as is commonly used in cellar
windows; have it cut just large enough
to the top of your dripping-pan,
but not to extend over the sides; the
fish may be laid upon this, and it will
drain nicely and will be far more likely
to brown as you like to have it than if it
were laid in the bottom of the pan.
BRINE PIcKLEs.-Take o stone jar
and sprinkle some coarse rock salt on
the bottom; then put in a layer of GU
cumbers, then o layer OF salt until you
have the jar full. They will make q
brine for themselves. AS they settle
down, fill 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
the little black prickles removed.
BIRp's-NEsT PuDDINe.-The follow
ing is II of the incest simple buildings
that l know of, and is quite harmless
for children: Pare tart cooking-apples,
core-leaving the apple whole-tiu the
bottom of q pudding dish with them,
set into a steamer and steam until ten
der. Pour over a custard made Of. one
quart of milk, four beaten eggs, sugar
and favoring to taste. Continue stream.
ing until the custard has "set."
CUCUMBER PIcKIEs.-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 cover them well,
and pour on scalding hot. Let stand
"a hours. then take out and put them
in good, sharp cider vinegar add n table
spoonful Of pulverized alum to a gallon
of vinegar; spice to taste. Never cut
or bruise a cucumber for a pickle. [
have pickles that were made a year ago,
that are now as free from scum as the
day they We're made. They are in the
same vinegar, and never have been
scaIded.
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 in
to the first portion: put three pounds of
sugar to n gallon of the mixture; let
it 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-four 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''otf 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 pint and q half
of our milk, two scant teaspoonfuls of
soda dissolved in a little hot water, half
a cup of New Orleans molasses, a tea.
spoonful of salt, and as much sifted gra-
ham flour as can be stirred in with a
spoon. Grease q large bread tin very
evenly, as the molasses in the bread
renders it liable to stick, put into the
oven and bake for two hours. Have
the over hot when the bread is put in,
and towards the last hour let it cool
gradually. Or. this bread may be
steamed for an hour and three-quarters,
and be dried off in the oven 90 minutes.
When it is taken from the oven wrap n
towel around the loaf, the tin and all,
and in 10 minutes remove from the tin,
and keep the loaf wrapped in the cloth
until it is sent to the table.