The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1886-06-04
DOMESTIC HINTS.

long to the far-famed Mrs. Rundell'.
economies of pudding making. Mrs
kundell advises bottled sauces ready tol
all emergencies. For a plum pudding
steep in white wine half an ounce O.
shaved lemon peel, a quarter of al
ounce OF mace. with kernels Of apricots,
peaches, and nectarines; after being
properly stepped add this to a bottle
containing a pint of best brandy, half /;
pint of sherry, and two ounces of loa,
sugar. Two tablespoonfuls of this viii
flavor Il sauce turecn of thick melted
butter.
One little sidc-dish which is Il good
condiment consists of the heart of /:
white cabbage the size of an egg chop.
ped fine; add two apples sliced fine, the
juice of a lemon, q saltspoonful of pep.
per, and Il tablespoonful of curry pow.
der well mixed. Add six small onions
chopped anil fried brown, Il Glove O.
garlic, two ounces of butter, two o
flour, Il pint of good stock; boil them
together, and while boiling add the 9th.
CT ingredients. Let all be well stcwcd,
then add again minced, not too finely,
the meat of a fowl. Serve with abun,
dance of well cooked rice so that eacl
grain will fall apart.
In Paris there are 400 sorts of pastry,
buildings, and sweet entrcmets, ant
each one has its individual bouquet.
Among these is Il delicate almond pud.
ding made with wine, eggs, grated
lemon, butter, cream, sugar; the foEn,
dation being pounded sweet almonds.
This is too costly for common use, bu.
here is a marmalale pudding equally
agreeable to poor humanity and less
expensive: Have some rasped French
rolls wet with white Wine or hard cider,
pour over these some marmaladc made
of bitter almonds, then %porcupinc ii
with blanched almonds, and eat with
whipped curraat Jelly.
ANGEL FooD.-Beat the whites of
eleven eggs to q stiff froth. and then
beat in one cup and y half of granulat-
ed sugar and cne teaspoonful Of vanilla.
Add n cup of flour. measured after
sitting, with n ~teaspoonful of cream
of-tartar. The -four and crcam-tarta1
must be siftcd four times. Beat SLOWLY
and thoroughly after the flour is added.
Bake in an INCREASED pan, tin or earth
cnwarc, in a slow oven for FORTY
minutes. When done, set the pan on
the edge of two other pans to cool, i'm.
less you have 4 pan for the purpose
with projecting pieces of tin above each
corner, which will allow Il free c%ircula-
ton of air when it is turned upside
down. The pan should be a bright one.
PUEEE A LA CONDE-This is Il thick
soup made of the red kidney bean, and
named after Prince dc Condo, who. it is
said, was very fond OF it. Soak two
quarts of red kidney beans over night.
Change the water twice; drain; put
them INTO a pot or saucepan and cover
them with cold water, and boil Slowly
six hours. When the water c~vaporatcs
during process of boiling, add more
hot water. One hour before the beans
are cooked, add half a pound of salt
pork (fast days use butter) q bunch of
fresh herbs, half a dozen whole cloves,
salt if necessary. When done, pour the
soup through 4 sieve. rcmove the pork
and seasoning, and rub the beans
through Il sieve; add the pulp and a
teaspoonful of dissolved flour to the
stock; taste for seasoning, pour the
soup into = turcen, add crontons. and
serve. Many add 4 ham bone instead
of the pork.
BEEF BRAIsE, HUNGARIAN STYLE
Beef cooked with the addition of a lib
eral quantity of pimcnts (Which is rel
pepper but very mild and excellently
favored pepper is called Hungarian
style. This pepper may be purchased
at the Spanish stores in Maiden Lane
and at Hungarian restaurants. Select
a iive-pound piece of rump of beef,
cove it with hot water. and simmer
two hours. Take it out, put it in the
braising pan with a slice of bacon. Il
carrot sliced, an onion quartcred, a
t~caspoonful of salt. three cloves and a
pinch of thyme, and a hcaping table
spoonful Of piments. Add half a pint
Of water in which it was partly cooked
(and save the remainder for SOUP.
Cover and simmer an hour. and set the
Joint IN the open owe 4 few moments
while you net the sauce through the
calendar; remove surplus fat and boil
the sauce down, then pour it over the
meat and serve.