Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1888-03-01
HOUSEHOLD HINTS.

SPIcED ONIONS. onions OF
medium size and lay them in a jar
Take as much good cider vinegar as
will cover them. add cloves. cinna-
mon. mace. mustard seed and horse.
radlsh to suit the taste, and pour scald-
ing hot over the onions. In twelve
hours pour off the vinegar, heat to the
boiling point, pour over again, and re-
peat twice.
SAUSAGE. Forty pounds meat, one
pound salt. one pint sage, three ounces
pepper, add three ounces allspice; sea-
son the meat before grinding.
HoT CABBAGE SALAD. Take firm,
white head, shred or chop enough to
nearly fill quart dish. put it in the
dish, sprinkle the top with a half-tea-
spoonful of black pepper and two or
three tablespoonfuls of white sugar;
put half a cup of butter in SPIDER;
when It is brown stir into it the follow
ing mixture; Half-cup of sour cream,
three well-beatan eggs, half-cup of
vinegor; let it boil moment and pour
it over the cabbage: cover and keep in
a warm place until wanted.
CIDER Observation-Disclosures the pro-
cess of making vinegar from cider is
very simple, some do not succeed in it
There is nothing difficult about the the
ory yet we have known farmers to
make futile attempts. If the pure
juice of the apple is reduced one-thrd
with water, put into clean barrel and
stored in warm room with the bung
taken out aud the oritice covered with
a coarse cloth to keep out insects. it
will change to excellent vinegar in two
or three years. Ii it is drawn off oc-
casionally, and poured into the barrel
again, the change would be consider
ably fastened. Ii little mother"
from another barrel of vinegar is put
into the cider, the change will be
FASTENED still more. The more the
liquid is exposed to the air. the more
rapid will be the change. 1t is said
barrel packed full Of beech, or other
hard wood shavings, it is changed to
vinegar in single day. Made in this
way, however, vinegar is not thought
equal in quality to that made by the
older and slower process.
APPLES WITH RICE. Peel and with
a scoop take the cores of as many APP
Piles as is required for your party. Put
them in baking dish with little
lemon peel, and syrup of sugar and
water. Cover with baking sheet or
plate. and let the apples bake very
slowly until done. but they must not
be the least broken. Place the apples
on dish. fill up the centre of each
with boiled rice, and if you wish the
dish to look pretty at small expense,
place dried cherry on the top, or a
little preserve of any kind will do. Put
boiled rice also around the apples, and
pour over it the syrup in which they
were cooked.
BACON SALAD DRESSING. Cut three
or four ounces of streaked bacon into
small dice and fry them in stew-pan
pale color, but crisp. Beat the yolks
of three eggs with spoonful of flour,
a small wine glass of vinegar and half
as much water; add spoonful of made
mustard, and little pepper and salt if
needed. Put this to the bacon in the
stew-pan and stir it over the fire until
thick and smooth. The bacon fat sup
plies the place of oil. When quite cold
use it for potato or any other salad. 1t
must be stirred while cooling. Should
it be too thick thin it with little vine.
gar and water well stirred in.