The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1885-09-18
DOMESTIC HINTS.
COMPOSITION CAKE.

COMPOSITION CAKE.
One pound of sugar, n pound o
butter. eight eggs, one cup of ricl
milk, one and onc.half grated nut
megs, one teaspoonful powdered CHINA
mon. one pound raisins seeded. one
half pound citron nj thin, one tea
spoonful of soda, two of cream of tar
tar.
RAISED CAKE.
Three cups Of light dough, three
eggs, two cups of sugar, one cup OF
butter, one cup of chopped ~ralsins.
Stir until well mixed. Spice to taste.
STRIPED CAKE.
Two cups of sugar, two-thirds of 3
cup OF butter, two aud one-half cup.
OF Hour, W teaspoonfuls of cream
tartar, whites OF five eggs, one cup OF
milk, one tcaspoonful OF soda. Brown
part-Iwo tablespoonful of the white
dough, onc-half II of ~trencle. one.
nan cup of Hour, one-half cup each OF
currants and raisins. Bake III layers
and spread with Jelly.
COOKIES.
One cup of milk, one and one-halt
cups of sugar, one-half cup of butter.
SAS StSl''oiiiui VI Scil.
CRULLERS.
Three eggs, one-haif cup of butter,
one-lalf teacup OF sweet milk, one
mali teaspoontul of soda, hour to roll
out. Fry in lard.
CUSTARD PIE.
for each pie take Il pint of milk,
scald 1t, and add three eggs well beat
en-, two tablcspoonfuls OF sugar, IL;
pinch OF salt and a little bit OF butter.
Bake with only Il lower crust.
LEMON PIE.
JUICE and grated rinH of one lemon,
one-half cup OF sugar. one half cup of
water, or more ii that does not fill
PIE plate; four eggs. save out the
whites OF Two; II tablespoonful of
flour. Mix lemon, sugar and eggs to-
getler aud add the water; stir the flour
up III II little water aud add that: when
done beat the whites OF the two eggs
to Il stiff froth. add two tablespoonful
OF powdered sugar, spread over the
PIE n place IN the wen To brown.
MACARONI AND CHEESE.
Take half II pound of macaroni,
break in pieces an inch long, and put
IN II Kettle OF boiling water with Il
llttlc salt, boil it about twenty min
ntes until soft but not broken. Drain
it and puta layer in the bottom of a
bnttered bake dish, cover with grated
cheese, Il little salt and pepper and
little pieces of butter; then another
layer of macaroni and so on until all
IS used up; add Il half cup of cream or
milk. Bake covered for half an hour;
then o and brown nicely. Serve
1, tla dish, -, ,,t,,.l 4 :. Il III
PLAIN CAKE.
One cup of butter, two cups of suo-
NJ. two eggs II cup of sweet milk,
two teaspoontuls OF baking powder
slfted INTO three cups OF flour, a half
cup OF corn starch, II t~easpoonful of
lemon 1laVoring.
BOILED HAM.
Put the ham in the kettle with wa
ter enough to cover it,; let it simmer
Tor five hours, or until the bones are
quite loose; then set the kettle off till
the next day. and in the morning lift
the ham from the water, take oil tho
SKIN and shave off some of the fat.
Put the ham IN Il slow oven for three
hours.
STEAMED OATMEAL.
Cover with water and soak over
night. In the morning add boiling
and steam half an hour.
BROILED QUAIL.
Clean, wash, split open in the back.
Lay in cold water half and hour.
Wipe dry, salt and pepper, broil on a
grldlron over a bright fire. Wher
Gone butter on both sides.
VEAL OUTLETS.
After trimming the outlets dip
them IN a mixture of equal parts of
grated cheese and bread crumbs. ].
Then dip them in beaten g and dust
them again on both sides with the
cheese and crumb mixture, and frv
brown. Boil half Il pound OF macaroni,
md after it is drained add two ounces
butter, some grated cheese, salt
md pepper. Let this become thor
onghl.y hot, stirring occasionally. Put
n the center of a dish and place the
outlets around it.
OMELET.
One pint of breadcrumbs, one spoon.
al each of chopped parsley and onion.
Seat two eggs light. add a teacupful
mix, salt and pepper. and a small
piece of butter. Mix altogether. put
Il Il buttercd dish and bake a LIGHT