The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1885-12-04
DOMESTIC HINTS.
CHEESE CAKES.

LIN tarlltl pauS WIN w f'"
let the edges have three t~hicknessea
OF paste. Fill them with the following
mixture: To pound of loaf sugar
add the juice Of three lemons, two
tablespoonfuls of brandy and a quar-
ter of a pound of perfectly fresh but.
ter. Crate the rind OF n lemon over
it rs small as possible. Beat six eggs
and add them to it. Stir over q fire
till it begins to thicken like honey:
then let it partly cool. Fill the pastry
pans and bake in u moderate oven.
POMoNELLA PUDDING.
Into a two-quart pail put one quart
of apples, pared and sliced, over which
put half a cup of sugar, a pinch Of
salt and two ounces OF butter. Make
batter of two cup Of flour, one spoon
full of butter Cor clear beef dripping),
n little salt and two teaspoons OF bak-
ing powder. Wei up with milk and
roll out, of a. size to cover the apples
in the pail. Cover tho pail and set in
IL kettle half full of boiling water.
Cover the kettle and keep it boiling
brisklv for two hours. Turn out up
side down to serve.
SALAD DRESSING.
An excellent salad dressing, which,
if kept cool, will keep for 4 long time,
is made of the yolks of two eggs beat
en- well with two-lhirds of Il goblet OF
best salad oil Cor butter) adding not
more than Il t%caspoonful of oil at a
time, and beating it well. One tea
spoonful of mustard, a large pinch OF
salt, Il tiny bit of cayenne pepper,
two tablespoonfuls of sugar, two OF
vinegar. the juice OF one lemon and
lastly the whites of two eggs well beat
en-. Beat the mixture for several
minutes, aud then thin with vinegar
to suit the taste; put into a glass car
and keep cool and dark.
GRAHAM GEMS.
One and one-half pints of graham
meal, three t]easpoonfuls of baking
powder, one tablespoonful OF butter.
one egg, one-half cup of sugar, one
tc%aspoonful of salt. Stir together
with sweet milk or milk and water,
or use water alone. to a batter not
much sitter than pancake batter.
Bake in Il hot oven. Have your gem
pans we'll creased.
SPONGE CAKE.
Eight eggs, eight ounces of flour,
twelve ounces Of white sugar, or two
coffee cupfuls of each. First stir eggs
and sugar together until very white.
hen add tho whites beaten to a froth.
Stir in the flour last, just before put.
ting in the oven. Flavor with lemon.
MACARONI.
Break half 4 pound of macaroni
into inch lengths, and cook twenty
minutes in sailed water. Drain. cover
the bottom of a small baking dish with
it, strcw with grated cheese and but.
ter bits, season lightly with pepper
and salt, and cover with another lay
err of macaroni. Fill the dish in this
way, strcw butter and cheese over
the top, pour over a small cup of milk,
cover and bake half an hour, uncover
and brown.
APPLE JELLY.
Cut the apples in small pieces with.
out pairing, and stew till soft, using
more water than for apple sauce. StranI
through! 4 hair scivc. then through a
jelly bag twice. TO a pint OF juice
put three fourths of a pound of sugar
tt pound to Il pint makes it too sweet
and boil until the right thickness is
obtained. The addition of lemons
makes it muchnicer.
RAJ SANDWICH.
Put half q pound of boiled crab
meat into stone morter II pound
into a smooth paste with the juice oil
half Il lemon. Season with pepper,
salt, a little grated nutmcg and n
pinch Of curry powder. Mix this
paste we'll with six ounces best butter.
Cut thin slices of bread. trim off the
crust, and trim the slices with the crab.
paste.
NUT CANDY.
An excellent rule for making nu,
candy is to take two pints of maple
sugar, half a pint of water. or enough
to dissolve the sugar and no more.
Let this boil until it becomes brittle,
when Il little is tried" in cold water.
Butter some plates or tins. cover with
kernels and pour the candy over thcm.
Hickory nuts or buttornutS are nicer
with this than almonds or peanuts.