Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1886-10-21
HOUSEHOLD HINTS.

Cottage Pudding -Two-thirds cup
sugar, one-half cup sweet milk, one
rounding teaspoonful of butter, pinch
of salt. one teaspoon and a half of
baking powder. To eat with good rich
cream or lemon sauce.
New potatoes la creme are nice for
breakfast or lunch. Cut some boiled
new potatoes in slices and put them in
stewpan with four ounces of butter,
one gill of cream little nutmeg, pep
per and salt, and the juice of half
lemon. Set the pan on the fire, tossing
the contents while they boil up once or
twice. Serve with a ring or croutons.
Pepper Sauce-Two dozen green pep
pers, twice Their bulk in cabbage, one
teaspoonful of horseradish. one handful
of salt. one tablespoonful of mustard
seed, one desert spoonful of cloves, two
tablespoonfuls of sugar, a few blades of
mace, two quarts of best vinegar Cut
the peppers, mix with the cabbage, boil
the spices and sugar in the vinegar and
pour it boiling hot over the other ingre-
dients, and put away in wide-mouthed
glass bottles, tightly corked.
Canned Fried Tomatoes-Take solid,
ripe tomatoes, and without removing
the skin, cut into slices from a quarter
to half-inch in thickness and fry them
in lard-if fred in butter they won't
keep so well-when done, put into glass
jars or tins, which should lie wide
mouthed, so as to admit the tomato
without breaking. Theoretically seal
the jars, and the contents will keep all
winter, and be ready for the table by
simple heating them with cream sauce,
making new and delicious winter
dish.
Red Rice-Take one and one-half
pints of red eurrants and one-haif pint
of red raspberries. Put them into an
earthen dish and set inside kettle of
boiling water until the fruit is broken
and the juice runs freely. Strain off
the juice, which may then be diluted
with one part water to two of Juice if
desired. Sweeten to taste; and for
each pint of the juice when boiling.
stir into it two tablespoonful of
ground rice, or rice -four rubbed
smooth in a little of the juice which
may be retained for the purpose. Turn
into molds, let cool, and serve with
whipped cream.
Scotch Broth--Two pounds of the
scraggy part of neck Of mutton. Cut
the meat from the bones and cut off all
the fat Then cut the meat into small
pieces and put into the soup pot with
one large slice of turnip, two Of carrot,
one onion and stalk of celery, all cut
fine, half a cup of barley and three
pints of cold water. Simmer gently
two hours. On the bones put one pint
of water, simmer two hours and strain
upon the soup. Cook a tablespoonful
OF flour and one of butter together un-
til perfectly smooth; stir into soup and
add a teaspoonful of chopped parsley.
Season with salt and pepper.
Peach Jam--Take the desired uuan-
tity of fully ripe peaches. Pare them,
take out the stones and eut them into
preserving pan and set it over the
fire,. stirring the contents continually
until they become soft. Then rub Il
through sieve. Then to every pound
OF the pulp add a pound of sifted loaf
sugar. The peach pits should then be
added, using about one-fourth of them.
having them blanched, and bruising
them well before putting them in. Now
put the pan and contents on a brisk
fire, stirring constantly and skimminp.
Fifteen minutes will be long enough to
cook the pulp after it commences to
boil. Then remove the jam from the
fire, I'LL the jars, cover tightly, and
keep them in dry, cool place.
Preserved Peaches Choose the fruit
before it is too ripe, peel it, take out
the stones, and if liked cut them in
halves or quarters. Take equal ouanti-
ties of sugar and fruit, and half a glass
OF water to each pound of sugar.
Bring it to the boil and skim well, then
add the peaches to thesyrup and boil
gently for about half an hour. They
should still be in good shape; take them
out, put them in pots. and when you
have boiled down the syrup quite thick
pour it over the peaches. Some per-
sons, when they have peeled and cut
the fruit, plunge them into basin of
boiling water and let them soak in it
for two or three hours. This will
soften them SO that they need only be
boiled in the syrup for few minutes
afterwards. and will keep their shape
better.
I Fish Chowder-Five pounds of sany
kind of fish (the light salt water fish IS
the best), half pound of pork. two
large onions. one quart sliced potatoes,
one quart of water, one pint of milk.
TWO tabfespoonfuls of -four, six crack
ers, salt, pepper. Skin the fish and cut
all the flesh from the bones. Put the
bones on to cook in a.quart of water.
and simmer gently ten minutes. FRY
the pork; then add the onions cut into
slices. Cover and cook five minutes.
then add the -four and cook eight
minutes longer, stirring often. Strain
in this the water in which the fish
bones were cooked. aud boil gently for
i've minutes; then strain all on the pota-
toes and fish. Season with salt and
pepper, and simmer fifteen minutes.
Add the milk and crackers, which were