The Warner sun. (Warner, Brown Co., Dakota [S.D.]) 1885-1???, 1885-10-09

Outll' eggs, 1h6-hau cup Moia0o
es, d. -a.meg grated, two teaspoon
fuls cinnamon, one teaspo0nful cloves,
one-half cup made coffee, three heap
ing cups flour, one cup r~aisins, one
cup currants, one teaspoonful salera-
tus Dissolved Id warm water, one-quar-
ter pound citron, n teaspoonful
lemon extract. Cream butter n
sugar together, and be sure TO Hour
the fruit before stirring 1t In; bake ID
a moderately fast ven
CocoANUT DROPS.
Beat to az froth the whites of two
eggs, and add gradually one small
cup sugar, n cup cocoanut grated
and one spoonful flour. Butter tin
sheets with washed butter, and then
cover with letter paper. Drop on this
the mixture in te~aspoonfuls about two
inches apart. Bake five mipllfes IN Y
quick oven,
EGGs LA Triple.
Hard boil a dozen eggs, and cut
them In slices, peel some small pick
ling onions and fry them gently in
butter over a slow fire; dust them
with flour, moisten them with equal
quantities Of stock and cream, add a
little salt and pepper, and stew them
till quite tender; then add the eggs
and give them q warm up; serve as
hot as possible.
FRICAssER or 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 Gil prop
erly thickened; garnish with yolks of
hard boiled eggs, chopped small. /
APPLE MERTNGUE.
Prepare six large tart apples for
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 well beaten, a
cup of sweet milk or cream. a little
salt, nutmeg to taste. Bake ! n a large
plate, with an under-crust of rich paste
aud a rim of puff paste. When done,
take the whites of the eggs, half a tea
cup of white sugar, and q few drops Of
essence of lemon; beat to a stiff froth.
pour over and put back into the oven
to brown lightly.
EGLANTINE PUDDING.
Cut thin slices of light white bread,
and line a 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 q pint of warm milk, in
.,lsol, forr xnyoll hootan arrro hava l1oar
mixed. Cover the mold with a cloth,
and boil for an hour and a half.
WHEAT MUFFINs.
For a 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, an egg, a teaspoonful
Of salt and two tablespoonfuls of
sugar. Mix the dry ingredients anu
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 rinutes in a
rather quick ven 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 one egg, and have ready
some fine cracker crumbs; roll the POI
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
cas a cloth should be laid over q
plate and the potatoes should be
drained for q moment IN this before
sending them to the table.
GRAPE MARMALADE-AMBER 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 rind 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 II begins to coil.
GRAPE MARMALADE-RED CoLoR.
Boil the skins of the grapes and
StFalu Lnem buTougu . course cfOtH OF
jelly bag. to three quarts of juice add
three quarts OF cooked sour apples.
the juice and pulp Of foGr lemons, one
ounce of stick cinnamon and seven
pounds Of sugar; break the cinnamon
in small pieces, tie it in a spice bag
made of fine white net or muslin, let
all get hot together, and then add the
sugar, stirring well until it is dissolv-
ed; cook for half an hour after it be-
gins Il boil; take ont the spice bag
when the flavor suits. To be put up
in bowls like jam and covered with
paper after il is cold. VIII keep for
years.
About one and q half pecks of good
sour apples and twenty-five pounds OF
grapes will make the two kinds Of