The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1886-10-08
HOUSEHOLD HINTS.

Shirred Eggs-Heat q little butter in
piepan; then put in the eggs, taking
care that the yolks are not broken, and
bake in the oven.
Kedgeree-Boil two tablespoonful
OF rice. add any fish previously cooked.
nicely picked, beat up an egg well. and
stir it in just before serving.
Cheap Tea Cake--One cup of sugar,
one cup of milk, three cups of flour and
one half cup of butter, two teaspoon
fuls of baking powder, one teaspoonful
OF caraway seeds and two teaspoonfuls
of currants.
Cheese Omelet-Beat up three eggs
and add to them n tablespoonful of milk
and a tablespoonful of grated cheese;
add little more cheese before folding:
turn it out on hot dish; crate little
cheese over it before serving.
Ice Cream-In every quart of cream
mix six ounces of crushed white sugar,
and flavor with extract of vanilla,
strawberry, pineapple, lemon. or other
flavor you may like. Add the white Of
an egg, frothed. Mix the whole to.
gether by thoroughly beating it, and
stir in an ice cream freezer until fully
congealcd.
Corn Cakes-Grate raw, green CORD
that is young and tender; to two cup
fuls of grated corn add two tablespoons
fnls of milk or cream, and three well.
beaten eggs; salt to taste, and add 2
tablespoonful of melted butter, anc
three heaping tablespoonfuls of flour.
Drop in spoonfuls on hot, buttereG
griddle; brown one side and turn care
fully with a broad griddle cake shove
or turner.
Preserving Green Peas-Cavefully
shell the peas; then place them in can
listers not too large; put in piece
alum about the size of horse bean te
pint of peas. When the canister i.
full of peas fill up the interstices with
water, and solder on the lid perfectly
air tight, then boil the canisters foi
about twenty minutes; then remove
them to a cool place, and by the end O.
January they will be found but little
inferior to fresh, newly gathered peas.
Potted Fish-Cut fish twelve inches
in length into four equal parts; rub 8
little salt on the end of each piece and
place the pieces in an earthen pot; ado
| whole spices and cider vinegar to cover
the fish when the pot is nearly empty.
Tie on a paper cover, and over this put
an earthen cover to keep in all the
steam. Bake in moderate oven for
| three hours. Fish cooked in this way
is delicious and will keep two weeks
in cool place and longer in refrige.
rator.
Water Ice-One cup of loaf sugar,
with the juice of six lemons squeezed
over it. half pint of water, and syrup
made by boiling three-quarters of q
pound of sugar in a little less than 8
pint of water; let this stand in large
earthen jar or dish for an hour and g
1 half then mix the lemon, ETC., with it,
strain it and freeze. Ii you wish te
make this a pretty dish as well az
pleasant to the taste, add whites of egg:
beaten to a froth with powdered suga1
mixed with them; put this on top O
each glass.
Chocolate Pudding-Half cake o
chocolate, broken in one quart of milk,
and put on the range until it reaches
boiling point; remove the mixture from
the fire, strain, and then return to tht
range; add four tablespoonfuls of corn
starch, mixed with the yelks of three
eggs and one and half cups of sugar
stir constantly until thick; remove from
the fire and flavor with vanilla; pour
the mixture in a baking dish; beat the
whites of the three eggs to a stiff frotf
and add little sugar, cover the top o.
the pudding with the meringue and Sc
in the oven until light brown. Serve
hot.
Extra Tomato Casup-To one peck
of ripe tomatoes allow one quart goot
vinegar, one teacup brown sugar, on.
cup salt two tablespoonfuls each o.
ground black pepper, cloves and all
spice, one tablespoon each of cayenne
pepper and celery seed, four large
onions and eight or ten cloves of gar
lie. Boil the tomatoes together will
the onions and, garlic chopped fine til
they come to pieces; strain through. {
sieve, then add the above ingredients
except the celery seed; let it boil til
thick enough. then add the celery seed
bottle and seal the whole. The garli,
may be omitted if desired.