The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1885-06-19
DOMESTIC HINTS.
sARDINE TOAST.

SARDINE TOAST.
Drain all the oil from the fish, free
them of bones and bruise to a paste
Dust a little pepper through and a lit
tie lemon juice, spreading over slices
of crisp toasted bread.
INDIAN BREAD.
Two cups of Indian meal, one-hali
cupful each of rye and wheat flour.
two-thirds of a cupful of molasses, one
pint OF sou or buttermilk, one tea,
spoonful of salaratus or cooking soda.
one t%easpoonful of salt.
SPICED BEEF.
Five pounds of the shank boiled five
hours with celery seed; drain off the
gelatine, and then chop the meat very
fine, and pepper and salt to taste, and
put it into a cloth on Il platter. Cover
with a cloth and press it.
COFFEE CAKE.
One cupful of cold strong coffee, one
cupful each of molasses and
one-half cupful of butter, four cupfuls
of flour, one cupful of raisins and one
~teaspoontul of soda. Season with
cloves, cinnamon, allspice and nut
meg.
CABBAGE JELLY.
Boil cabbage in the usual way anG
squeeze in Il colander until perfectly
dry, then chop small; add a little but.
ter, pepper and salt; press the whole
very closely into an earthenware dish
and bake one hour. When done turf
it out.
PUMPKIN LOAF.
For two loaves axe two cupfuls OF
buttermilk, three cupfuls each OF
wheat flour and corn meal, one cupfuI
stewed pumpkin. one cupful molasses,
half cupful butter, two eggs, one
tablespoonful soda. Steam one
aud a half hours, then bake half an
hour.
CREAM PIE.
The pie is made with a bottom crust
only, and that not thick, but light and
t1aky. Take one coiiee-cupful Of thick,
sweet cream, half a cup of %pulverlzed
sugar, a tablespoonful of flour. one
egg, flavor with lemon extract; bake
until you are sure the crust is brown
and hard. so that it will not absorb the
cuStard.
FRUIT SNAPS.
One and a half cupfuls of sugar, one
cupful of butter, one half cupful OF
molasses, three eggs. one tablespoon
full of soda, M cupful of ~raisins, two
cupfuls of currants. one tablespoonful
Of ginger, one tablespoonful of cloves,
Il tablespoonful of cinnamon, and
one tablespoonful Of allspice; mix soft
as can be rolled. These will keep sew
eral months.
FAVORITE CAKE.
Make 4 layer cake with two cupfuls
of sugar. two-thirds of Il cupful of but
ter, half a cupful OF milk, three cup,
tuls of flour, four eggs. a te%aspooniui
of soda, two t~easpoonfuls of cream OF
tartar; then spread between the layers
inc over the top of the cake a dress.
ing of Il beaten egg, half a pint OF
whipped cream, a cupful of grated
c%ocoanut, half a cupful of sugar, the
juice and half the grated rind of one
orange stirred up together.
APPLE SOUFFLE.
One pint of steamed apples, one
tablespoonful of melted butter, half a
cuptul of sugar. the white of six eggs
and the yolks of three. and a slight
grating of nutmeg. Stir into the hot
apples the butter, sugar and nutmeg,
and the yolks of the eggs well beaten.
h' litaS 10 SoiN. DEttl llS "llIltS vi
the gigs to Il stiff froth, and stir into
the mixture. Butter a three-pint dish
and turn the souffle into it. Bake
thirty minutes in n hot oven. Serve
Immediately with any kind of sauce.
PINEAPPLE BAvAEIAN CREAM.
One pint of fresh or canned pineap-
pie, one small teacupful of sugar, one
pint of cream, half a package of CELIA
tine, half a cupful of cold water.
Soak the galatine two hours in the
water. Chop pineapple fine; put it on
with the sugar TO simmer twenty min,
utes; add gelatine and strain immcdi.
atelv through a cloth or sieve into a
tin basin; rub the pineapple through
as much as possible; beat until it be-
gins to thicken, then add cream which
has been whipped to q froth; when
wei! mixed pour into a mold and Sc.
away to harden; serve with whipped
cream.
CHOCOLATE PUDDING.
Crate two ounce of sweet choco-
late: put it over the fire in Il saucepan
and melt it by gentle heat; heat a
quart OF milk quickly. STIR it into the
melted chocolate, and let the mixture
cool; separate the volks and whites OF
six eggs; when the chocolate is nearly
cool mix the yolks with it, add four
tablespoonful of sugar or more if re-
CURED, and bake the pudding in an
earthen dish; set IN a pan of hot water
for twenty minutes; meantime beat
the six whites to a stiff froth, add to
them twelve heaping tablespoonful of
powdered sugar, mixing the sugar
very gently with the whites to form a
meringue; put the merlngue on top of
the pudding and return it to the oven
to color. Then take the pudding from
the oven and serve it either hot or
cold. In summer it is best cold.
off on a Tour.