The Sully County watchman. (Clifton, Dakota [S.D.]) 1883-1894, 1888-10-20


quantity of butter; or boil till tender,
slice lengthwise, brown on a griddle in
butter, sprinkle with sufficient salt and
pepper.
STUFFED CABBAGE.
Cut out the heart OF large, fresh
cabbage, I'll the vacancy with cooked veal,
chopped very fine, highly seasoned and
rolled into balls with yelk of egg. Tie
the cabbage firmly together and boil in n
covered kettle two hours. This makes a
relishable dish.
BUTrERED EGGS WITH mushrooms.
Put ounces Of butter into a stewpan
break over it four fresh eggs; add n
tablespoonful of chopped mushrooms,
half teaspoonful of salt, quarter tea
spoonful of pepper. Stir this M xture
over a slow fire contionally with wood
en- spoon till it is of a thickish consisten-
cy, and serve very hot, poured over ho.
buttered toast.
GRATED CUcUMBERs.
Pare and halve full grown cucumbers,
take out the seeds and CRATE the cucum-
Der, straining and pressing the pull p until
much of the water is exhausted, but not
quite all; season highly with pepper and
salt, mix thoroughly with vinegar ana
put up in small bottles, filed to the brim,
and containing just enough to use at one
time; seal the corks. When unsealed the
fragrance is that of freshly cut cucum-
bers.
TO REMOVE CAKE FROM TINS.
Supposing it to be loaf of cake in a
deep tin. First, you must butter the tin
all round the sides and bottom, then but
ter the paper as well (cutting it to fit the
tin exactly. Now, when the cake is
baked, don't try to take it from the tin
while hot; set it away until perfectly
cold, then return il to the fire long
enough to warm the tin through, then
turn it upside down on your hand, and
tap the edge of the tin on the table, an j
it will slip from the tin all right, and you
can take off the paper without any in jury
to the cake.
PINK WATERMELON PRESERVES.
Cut the pink part of the mellon into
squares, removing all seeds with a pen
knife. To each pound of frui. allow
three-quarters of a pound of loaf sugar
cover il with the sugar and let it stand
for two hours. Then remove the fruit
and boil that syrup, skimming it careful
ly. You should have previously sliced a
lemon and scraped "a few pieces of green
ginger root, boiling them till tender in a
little water. Add them to the syrup
after the scum Is all removed aud put in
the melon carefully. Cook until the slices
are clear aud tender. Fasten tight in
glass Jars as soon as IL coois.
To MAKE SOFT SOAP.
Dissolve three pounds of potash IN
three quarts of water. Put the potash
I'm the lump) In an OLD saucepan, pour
the boiling water on il, set it on the stove
and leave il till it In dissolved; il may
| take several hours. Stir it about with a
stick now and then, taking care not 10
splash it on you, three pounds of clean
fat in a tub or small barrel. When the
potash is dissolved pour on the fat stir it
well with stick aud leave 1t. Next day
pour kettle (holding at least gallon J
or boiling water tlowly to the potas and
| fat, stirring thoroughly. Do this every
morning till the soap is made, which you
will know by it beginning to look like
stiff Jelly when cold, and losing all ap.
psarance OF grease; then try 1t. If it
seems too strong, cr makes the hands
| rough, add more boiling water. The soap
will be ready to use in about nine days
after il II started,