The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1885-10-16
HOUSEHOLD HINTS.
CoFFEE CAKE.

es, one nutmeg grated, two teaspoon
fuls cinnamon. one ~teaspoonful cloves
one-half cup made coffee, three heap
ing cups flour, one cup r~aisins, on.
cup c%urrants, one teaspoonful salera
tus Dissolved in warm water, one-Guar
Ter pound citron, one teaspooniu
lemon extract. Cream butter an,
sugar together, and be sure to tlonl
the fruit before stirring it in; bake il
. moderately fast oven.
CoCOANUT DROPS.
Beat to a froth the whites of tive
eggs, and add gradually n small.
cup sugar, n cup cocoanut grated
and n spoonful flour. Butter til
sheets with washed butter, and then
" with letter paper. Drop on this
the mixture in t~easpoonfuls about two
inches apart. Bake five minutes IN /;
quick oven.
EGGS A LA TRIPE.
Hard boil a dozen eggs, and cut
them IN slices. peel some small pick.
ling onions and fry them gently il
butter over u slow fire: dust then
with flour, moisten them with equa
quantities OF stock and cream, add (;
little salt md pepper, and stew then
till quite tender; then add the eggs
and give them Il warm up; serve Il.
hot as possible.
JELLY CAKE.
Three eggs, IN cup sugar, butter
tho size of an egg, one cup flour, on,
teaspoonful cream. tartar sifted in the
flour, one-half teaspoonful of milk.
Bake in jelly cake tins and spread
when cold with fruit jelly.
FRICAssEE OF EGGS.
Take some hard.boiled eggs: cut
them into quarters, yolks and whites.
Heat some gravy seasoned with shred
lemon-peel. parsley. thyme and grated
nutmeg. Put in the eggs, together
with a piece of butter rolled in -four;
shake it gently over the fire til prop.
crly thickened; garnish with yolks o.
hard boiled eggs. chopped small.
APPLE MERINGUE.
Prepare six large tart apples TO,
sauce. While hot put in a piece OF
butter the size of an egg. When cold,
add a cup of fine cracker crumbs, the
yolks of three eggs we'll beaten, q
cup of sweet milk or cream, a little
salt, nutmeg to taste. Bake In a large
plate, with an u~nder-crust of rich paste
and a rim of puff paste. When done,
take the whites of the eggs, half a tea.
cup OF white sugar. and II few drops oil
essence of lemon; beat to a stiff froth,
pour owe and put back into the over
to brown lightly.
EGLANTINE PUDDING.
Cut thin slices of light white bread,
aud line q pudding-shape with them,
putting in alternate layers of the bread
and orange marmalade or any other
preserve. till the mold is nearly full.
Pour over all a pint of warm milk, in
which four w%ell-beaten egg have been
mixed. Cover the mold with a cloth,
and boil for an hour and Il half.
WHEAT MuFFINs.
For n dozen mullins there will be
required a cupful and a half of entire
wheat flour. a cupful OF milk, one-third
of a cupful of cream, one-third of a
cupful of water, IN egg. Il teaspoonful
of salt and two tablespoonfuls OF
sugar. Mix the dry ingredients and
sift them into a bowl. Beat the egg
until it is light and add the milk and
water to it. Pour this mixture upon
the dry ingredients and beat them
quickly and vigorously. Pour the
batter INTO buttered muffin pans and
bake for twenty five minutes in a
rather quick oven. The batter will
be thin and will give a moist muffin,
but that is as it should be.
FRIED POTATOES.
Peel them and boil in sailed water;
do not let them boil until they are
soft. Beat II egg, and have ready
some fine cracker crumbs; roll the pc.
tato in the egg, and then in the
cracker and fry in butter until a light
brown. turning frequently that the
color may be uniform; or the potatoes
may be dropped into hot lard. In this
case, a cloth should be laid over a
plate and the potatoes should be
drained for u moment IN this before
sending them to the table.
GRAPE Observation-Disclosures COLOR.
Separate the skins and pulp Of the
grapes and cook the pulps until the
seeds separate. strain it and to four
quarts OF pulp add two quarts of sour
apples, measured after cooking, the
grated r'nd of three good lemons and
nine pounds Of sugar, let it get hot be-
fore the sugar is put in, and cook for
half an hour after it begins to poll.
CRAZE MARMALADE-RED COLOR.
Boil the skins of the grapes and
strain them through a course cloth or
Jelly bag, to three quarts of juice add
three quarts OF cooked sour apples,
the juice and pulp of four lemons, one
ounce of stick cinnamon and seven
pounds of sugar; break the cinnamon
in small pieces, tie it in q spice bag
made of tine white net or muslin, let
all get hot together, and then add the
sugar, stirring we'll until it is dissolv.
ed; cook for half an hour after it be-
gins to boil; take out the spice bag
when the flavor suits. To be put up
in bowls like jam and covered with
paper after it is cold. Will keep for
years.
About n and q half pecks of good
sour apples and twenty-five pounds Of
grapes will make the two kinds of
marmalade given in above. The APP
Piles should be cooked the day before.
ELDERBERRY MARMALADE.
Pare, core and cook enough sour
apples TO MAKE nine plnts alter they
arc boiled, strip the ripe berries from
the sprays and boil them until the
juice can be strained from them. Add
to the nine pints of apple sauce three
pints of elderberry juice. eight pounds
of sugar. the juice and pulp of six
lemons and grated rind of three; let
all got hot together before adding the
sugar; stir often and let it boil well
for half an hour. This and the amber
grape marmalade will set like jelly.
Official Advice.
Lawyer-"But, my dear sir, you
abandon this suit now. 1t
would ruin your reputation as a bust
ness man and make you the laughing
stock of the community. You wcree
wrong tO enter nnOn il. but, nov rhat