The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1884-08-01
THE FARM AND NRESIDE.
FOR the Cook.

FOR the Cook.
Plum PuDDrNa.-A literal plum pud-
ding is a rarity. Here is q receipt for
one: Max q crust asif for baking pow
der biscuit. Line a pudding-dish with
the crust thus made; having rolled it
out until il is about twice 8 thick as
pie crust, mix three tablsspoonfuls of
flour and the same quantity OF sugar to-
gether, and spread over the crust; then
fill with canned plums from which the
pits have been removed; sprinkle sugar
enough over them to be sure that the
juice will be thick and rich. Put q
crust over the top. wet the edges SO that
it will be impossible for the juice to es-
cape. Two small outlets for steam NAV
be cut in the top. Bake in a hot oven
for from half to three-quarters Of an
hour.
GRAHAM BREAD.-Graham bread that
can be started after breakfast and baked
before dinner is made Of one pint and
a half of sour milk, two scant teaspoon
fuls of soda dissolved in g little hot wa
ter, half a cup of New Orleans molasses,
a teaspoonful Of salt, and as much sift-
ed Graham -four as can be stirred in
with a spoon. Grease a large bread
tin very evenly, as the molasses in the
bread renders it liable to stick, put into
the over and bake for two hours. Have
the over hot when the bread is put in,
and towards the last half Of the last
hour let it cool gradually. Or, this
bread may be steamed for one hour and
three quarters, and be dried off in the
oven twenty minutes. When it is tax
Ell from the oven wrap a towel around
the loaf, tin and all and in ten minutes
remove from the tin, and keep the loaf
wrapped in the cloth until it is sent to
the table.
EeGs.-Remove the shells from hard
boiled eggs that have been left over,
and put the eggs in vinegar that has
been colored with beet pickles, and
they make an ornamental as we'll as an
economical dish, and are much priced
by some.
RIPE TOMATO PIcKLEs.-Take the
tomatoes before they are too ripe and
slice them rather thick; sprinkle salt
V them, and let them stand over
night; then drain and place in stone
jars in layers, and between these put
some mustard, horse-radish and any
other desired condiments. Cover with
cold vinegar; these will keep all winter.
GoosEBERRY Remove stems
and blossoms, weigh, and to six pounds
Of the fruit allow four pounds of gran
ulated sugar. Put the fruit INTO a pre-
serving kettle, crush, add the sugar
and boil slowly two hours. Great q
must be used to keep the jam from
burning.
GREEN TOMATO PIcKLEs.- After Sic
ing the tomatoes scald them in salt and
water until soft. Test them by pinch
ing a slich between the thumb and fin
ger, and skim out nearly as soon as
they boil up. Drain and put them in q
jar, and turn on the vinegar. Take
half as many pints of sugar as vinegar.
Heat the vinegar to dissolve the
sugar, and get the strength of the spices,
which may be cinnamon and ground
cloves tied up in little thin bags or pieces
Of cloth, three or four to q gallon of
pickles. Pour this over the tomatoes
while hot. These are always in good
demand.
BEErs--Before they are half grown,
beets make the best pickles. They
should be well washed without breaking
the skin, then boiled until tender, then
skim them out into cold water and rub
the skin off; slice and cover them with
moderately sharp vinegar. They are
ready for table at once. They are bet
ter prepared in small quantities, as they
are apt to get too sour if kept long.