The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1884-03-21
Cooking Reoipes.

OSNA
with half milk and half water, AIDA little
salt, beat, making the batter thin enough
to pour; have the gem-pan very hot,
grease it, fill as quickly as possible and
return Immediately to a hot oven; bake
about thirty minutes. 1t will not be
good unless we'll beaten. Experiment
will show Just the right thickness of the
batter and the best temperature Of the
oven.
BEEF BALLs.-Chop coldroas tbeef or
bits Of beefsteak very fine, freeing them
from bits of gristle,. but leaving in the
fat. To half o pint of meat put one small
cupful of crumbs, rolled and sifted, one
teaspoonful of salt, pepper to taste.
Moisten the whole with any soup or
stock you may have, add a little Wor-
cestorshire sauce, heat I'LL together, and
then stir in n egg well beaten. Set
the mixture away to cool. When cold,
form into balls, roll in egg and fine
crumbs, and fry in a frying basket for
two minutes.
SOMETHING New IN BEErs.-Beets
are familiar enough boiled and sliced,
either served hot with butter, pepper
and salt, or picked; but a novelty is q
beet pudding, made by mixing a pint of
cooked sugar beets, chopped, with four
eggs, a quart OF milk, o little salt and
pepper, q tablespoonful of butter, and
bel1ing them half an hour; cold boiled
beets sliced and fried with butter are
palatable; to cook them so that none of
their color shall be lost, carefully wash
them without breaking the skin or cut
ting off the roots or stalks, and boil
them until tender. about an hour, in
boiling sailed water.
BucKwHEATC CARES Scald two gills
of corn meal in one quart of boiling
water. Add q little salt. When cool
add n gill of yeast, and stir in enough
euckwheat -four to make a thin batter,
Let it rise over night. If necessary,
add soda to neutralize acidity. The
corn meal may be ommittedi if preferred.
2. Make a very thick batter of buck
wheat flour and water. AIDA spoonful
or two spoonfuis of we'll risen sponge;
beatit q long time witha wooden spoon.
Set in q warm place ove night. In the
morning add a cup of new milk and q
teaspoonful of soda dissolved in hot
water. Bake them brown on a griddle.,
Some prefer using half buckwheat and
half graham -four. A. bit. Of fresh fat
pork Is nice TO grease The griddle with.
Many young ladies ofhigh social posi-
tion in this and other cities have set q
novel fashion, whichasis simply that 81
taking private lessons in dress making.
This originated first as asort of revolt
against the enormou prices asked by
fashionable modistes for the creation Of
their dainty robes. Let the good work
go onp So say the fathers, who for,
10, these many years, have grimly suf-
fered themselves to be plundered by
these extortioners, in whose expert
enced hands the society girl" and the
"society girls" mother have been as
clay in the hands of the pottery:. Y.
Post.
For more then dozen years the
manufacture of hooks and eyes for
vomen's and children's dresses may be
said to have been dead, buttons having
superseded them. But there are indi-
cations that hooks and eyes are again to
come into use, at least to considerable
extenta # this should prove to be the
the case, il will ssglnddan. the She9rtssof
some Who have pfeserved their madchin-
cry from the scrap heap. Thirty years
ago the state of Connecticut, had manu-
factories within her territoryahat pro.
duced these little articles to the value
of $4,000 annually at fifteen cents o
gross Previous I'd MISREPRESENTATION,
hooks and eyes were made by hand and
soldat n. 80 per gross. h.
PASTE FOR SCRAP BooKs.-Put three
tablespoonfuls Of starch into pan, COW
err with cold water anddissolye thor
oughly. Pour over it q pint and o half
of boiling water and set on the stove
until II becomes clear. Flour may he
used instead of starch. A little pow
dered alum will keep it from souring in
warm weather. Use a paste brushrof
camel's hair, fat, and an inch and q
half wide. An old towel. OF. handker,
chief is needed to press down the scraps