The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1886-10-22
HOUSEHOLD HINTS.

Cottage Pudding -Two-thirls cup
sugar, one-half cup sweet milk. one
rounding teaspoonful of butte, n pincn
OF salt, one teaspoon and n half of
baking powder. TO eat with good rich
cream or lemon sauce.
New potatoes q Ia creme are nice for
breakfast or lunch. Cut some boiled
new potatoes in slices and put them in
u stewpan with four ounces OF butter,
one Gil! of cream. Il little nutmeg, pep
per and salt. aad the iu ce of half Il
/ lemon. set the pam o the lire, tossing
the contents while they boil up once or
twice. Serve with n ring or croutons.
Egg Toast-Talle the volks of four
eggs and the whites of two and beat
them well together with quarter of
pound of clarified butter Put the
mixture in saucepan over the fire,
and Stir it round in one direction until
thoroughly hot. Have thin slice 81
bread delicately toasted and spread with
anchovy paste. Over this lay the
mixture of egg, cut the toast into pieces
and serve very hot.
Pepper Sauce-Two dozen green pep
pers, twice the bulk in cabbage, one
teaspoonfnl of horseradisb. one handful
of salt, one tablespoonful of mustard
seed, one desert spoonful of cloves. two
tablespoonfuls of sugar, 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 corkcd.
Canned Fried Tomatoes-Take solid.
ripe tomatoes. and without removing
the skin. cut into slices from quarter
to half-inch in thickness and fry them
in lard-if fred in butter they won't
keep so well-when doue, put into glass
/ jars or tins, which should be wide
mouthed, so as to admit the tomato
! without breaking Hermetically 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 currants and one-half pint
OF red raspberries. Put them into an
earthcn 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,
/ sur INTO 1T two tablespoonfuls of
! ground rice, or rice flour rubbed
smooth in 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 4 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 Will,
one large slice of turnip, two of carrot.
one onion and q 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 tablespoonful
of flour and one of butter together un,
tll perfectly smooth; stir into soup and
add teaspoonful of chopped parsley.
Season with salt and pepper.
Peach Jam-,Take the desired ouan,
NY OF lully ripe peaches. Pare them,
take out the stones and cut them into
q preserving pan and set it over the
fire, stirring the contents continuall,
until they become soft. Then rub il
through a sieve. Then to every pound
OF the pulp add pound of sifted loal
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 brisk
tire. stirring constantly and skimlninp,
Fifteen minutes will be long enough tc
cook the pulp after it commences tc
boil. Then remove the jam from the
fire, fill the jars, cover tightly, ant
keep them in drv, cool place.