The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1886-05-28
Farm and Household.
A Few Cooking Items.


Hard Card Congratulations cup OF
molasses, one cup OF sugar, one-half
cup OF sour milk one-hali cup OF but
ter, one-half cup OF lard, q little salt,
oneegg, a scant teaspoonful of ginger,
and a heapng teaspoon OF s~aleratus.
Mix quite hard. Roll out, cut in cards
to ut your pan, and bake in q quick
ven.
Ham for summer use.-Fry it, not
quite as much as when it is taken di-
rectly to the table, pack it in a stone
jar rs fast as it is fried. When it is
all IN the jar put a plate over it that
will fill the jar as closely as possible;
put a, weight on the plate heavy
enough to pack the ham firmly and
let 1T remain on twenty.four hours.
Then remove the weight and put nice
melted lard around the edge of the
plate. Don't set 1t in q place cold
enough to have the lard shrink from
the jar. After takin. ham from the
gar for use carefully replace the lard
around the edge OF the plate.
poor mans Indian bread" Take
the pieces OF dry cake, brokencookies,
dry fried cakes or ever wheat bread;
soak and make fine in sour milk, add
sufficient saleratus to n%eutralize the
aciditv OF the milk, and stir in sifted
Indian meal to make u stiff batter.
Pour into a creased baking dish and
steam one and one-hslt hours, and
bake twenty minutes. Where all
bread is used, half a cup OF molasses
should be added, and a little salt. Tin
fruit cans that have had the tops re-
moved, make pretty and convenient
tins for baking this kind ofbread. Fill
about two-thirds full, and the bread
will rise enough to fill the tins, and you
have a roll ofnice bread at small cost"
Delicate Molasses Gingerbread.-Usc
two cupfuls Of -four. measured after
sitting, one cupful of molasses, half
cupful of sour milk or cream, one tea
spoonful of soda, II OF ginger, half
81 tea-spoonful OF salt, one generous
tablespoonful OF butter and one Of
water. Put the molasses, milk, salt
and ginger in a bowl. Dissolve the
soda in the cold water, and add it,
with the butter, melted, to the
mixture in the bowl. Now add the
flour, and beat quickly. Pour the
mixture into three deep tin plates
that have been well buttered, and
bake ina quick i've from Is to 20
minutes. Serve while fresh; it viii be
especially nice then.
Cream OF Asparagus.-Two quarts
OF stock; about thirty stalks of aspar-
agus; one half cupfu! OF good cream;
two tablespoonful of flour; butter the
size OF a pigeons egg. Boil the aspar-
agus in the stock; cut and save some
OF the points to serve inthesoup. The
remainder press through the sieve.
Put the butter into II saucepan and,
when it bubbles, throw in the flour,
which cook minute without coloring,
stirring it well with the e.g whisk.
Pour in the stock and the asparagus
pulp, gradually at first. Let it boil a
minute, then add the cream, which
heat, but do not let 1t boil, for fear Of
curGling. Season to taste with salt and
pepper. When the soup is in the tu-
reen ready to serve, sprinkle the aspar-
agus roots on top. This will make
two and one-third quarts OF soup.
Hall or a third OF the quantity can be
made if desired. This is one Of the
best of the cream soups.-"Diet for
the Sick"