The Sully County watchman. (Clifton, Dakota [S.D.]) 1883-1894, 1888-09-15


-four, one pound of sugar, three-four,hs
of a pound OF butter, grated rino of one
orange, the juice of two lemons, two tea
spoonfuls of baking powder.
SUGAR CAKE.
Three coffee cups Of sugar, five eggs
and one cup of butter; teat very light,
then add one nutmeg grated, -four enough
to roll, one fourth ot n cup of water and
two teaspoonfuls of baking powder.
MuFFrSs.
One pint of milk, two beaten eggs, two
tables poonfuls of melted butter, two
tables pooni uls of sugar, two teas poonfuis
of cream tartar, one teCspooIful OF soda.
flour enough 10 make batter that will
drop from the spoon.
poRMEBs.
Chop one pound cod nu.ton with three
ounces beef suet, pepper and salt to taste,
four ounces boiled rice, one egg and
bread crumbs; mix these ingredients well
and roll into dormers, cover with egg and
bread crumbs and fry in hot dripping TO
Il nice brown. Serve in dish, with gravy
poured over them.
APPLE PIE.
spice anu little salt, aud then bake.
Put your sugar il a tin and water enough
TO make u syrup; let il cook, and when
you take your pie from the oven insert 3
small tunnel in The pie aud pour in the
syrup hot, and You have moist, finely
seasoned apple pie, without any juice III
the oven.
SPIDER CORN CAKE.
A spider cora cake is baked in the pan
that gives it is name. To make l., mix
together one and two thirds caps of corn
meGl, onc-third cup -four, one-tourth of a
cup of sugar, one teas poon nj of salt and
one teas poonful of soda. Beat two eggs,
add one cup OF sour milk and one cup of
sweet milk, and add to the other ingredi
ents. M,lt two tables poonfuls of butter
in spider, pour the batter into it and
then add another cup OF milk. Bake half
an hour.
CHERRY PIE.
Take y pounds of cherries and pick
the stalks from them; put them, with two
tablespoonfuls of sugar, into pie-dish,
with a small cup turned upside down in
the midst OF them. Make half pound
of puff paste as follows: Take half
pound of flour, dry it and slit it and
make il into paste with quarter of n
pint of water. Roll it out To the equal
thickness OF half an inch. Take one.
quarter pound of butter, and squeeze all
the moisture from IL: break l ounce of
the butter and place j. ON the paste; sif
some -four over il, roll it ou. ana put
some more butter on it; repeat the roll
ing aud buttering until all the butter Ia
used; lay a border of the paste around
the edge OF the dish; put on cover of
the same, and ornament the edges; bake
in a brisk oven from half an hour to
forty minutes; strew finely gifted sugar
over.
Asparagus oMFLxr.
Cut four or five tender pieces of as
paragus, into pieces about l iueh long.
Boil in saited water until tender, about
fifteen minutes, Grain and stand i'll
warm place while you make the omelet.
Beat four or six eggs slightly, not en-
ough to make them light, but simply to
thoroughly mix. Making al omelet is
indeed All art. If you beat the eggs un
I'll light the omelet is invariably tasteless
and tough; if you use milk il is sodden
aud heavy. If salt is added at first it
tong her it. Flour, corn starch or arrow
root should never he used. The common
error is TOO much beating and too mu.h
cooking. After you have beaten slightly,
add TO them four t. aspoonfuls of boiling
water and piece of butter the size of a
tiibert. Now stir in carefully the aspaIa
gus. Melt ounces of butter in per
frctiy clean, round frying pan; pour in
the omelet at once; shake, and with q
knife, separate the thickened part from
the r!ing pan, allowing the liquid part
to go underneath. IL must never stick,
hut move ss you shake the paa from one
side to the other. As soon as the eggs
bt gin to set, dust with salt and pepper,
aud, with timber knife, roll ana fold
the omeiet and tI>n il out on heated
plate. Send to the table at once.