The Sully County watchman. (Clifton, Dakota [S.D.]) 1883-1894, 1888-11-03
COOKING RECEIPTS.
BROWN BREAD.

anu one halI cups OF Wnlte Hour, three
cups OF brown flour, two heaping tea
spoonfuIs of soda. Cover up as ai-
tight as possible into mold, and boil
hard for three hours.
FEATHER CAKE.
aATwo cups of sugar, two cups of fl our
Two eggs, one cup of sweet milk, two
tablespoonsfuls of melted butter, two
teaspoonfuls of baking powder, two tea
spoonfuls of lemon extract.
cREAMED POTATOES.
Cut one pint cold boiled potatoes into
dice, cover with cold milk when hot add
one heaping teaspoonful -four, moistened
with n little cold milk; cook ten minutes;
then add one tablespoonful butter, one
tablespoonful chopped parsley, one-half
teaspoonful salt and one and one. haif
saltspoonfuls pepper.
LAYER CAKE.
Two cups of sugar, one and one-half
cups of butter, one cup or milk, three
cups of -four, whites ot four eggs, three
teaspoonfuls of baking powder.
CREAM FILLING.
One pint of milk land let it boil, mix
together two eggs, three tablespoons of
sugar, three heaping teaspoons of corn
starch, flavor with vanilla to suit the taste.
When well mixed stir it into your boiling
milk, and let it boil until quite thick.
CHOCOLATE FILLING.
One cup of milk, one cup of sugar, one
and one-half cups of grated chocolate,
flavor with vanilla, whites of eggp, boil
until quite thick.
FRIED RAW POTATOES.
Pare and slice thinly into cold water
some medium-sizsd potatoes, drain into
colander and put into frying pan in
which Is two tablespoons melted butter;
cover closely ten minutes, removing
only TO stir them from the bottom to
keep from burning; cook another ten
minutes, stirring until lightly Drowned.
PANCAKES.
Beat together, until smooth, ak eggs
and a half pound flour, melt four ounces
butter, and add to the batter, with one
ounce sugar and half pint milk beat until
smooth; put tables poonful at time in
to frying pan, slightly CREASED, spread
ing the batter evenly over the surface by
tipping the pan about; fry to a light
brown; spread with jelly, roll up, dust
with powdered sugar and serve hot.
FLANNEL CAKES.
Heat pint of sweet milk, and into it
put two heaping tablespoons butter, let
melt, thon add pint of cold milk and
well-bsaten yoks of four eggs-placing
the whites in a cool place; also a teas poon
salt, four teaspoons potato yeast and
sufficient flour to make stiff batter; set in
warm place to rise, let it stand three
hours, or over night; before baking add
the beaten whites; bake like any other
griddle cakes. Be sure to make the
batter stiff enough, for -four must not be
added after it has risen, unless it is al
lowed to rise again.
RICE aRIDDLE CAKES.
Boil half cup of rice; when cold mix
one quart sweet milk, the yelks OF four
eggs, and -four sufficient to make stiff
batter, beat the whites TO froth, stir in
one teaspoonful of soda ard two OF cream
of tartar, add a little salt, and lastly the
whites of the eggs; bake on a griddle.
Serve by spreading them while hot with
butter, and also any kind of jelly or pre-
serves roll them up neatly, cut off the
ends, sprinkle with sugar and serve
quickly.
TEA BISCUIT.
Dissolve one rounded table poonf ful of but
ter in pint of hot milk; when lukewarm
stir in one quart of flour, and one beaten
egg, little salt and q teecup yeast, work
the uOuRn AlLi shbOLE IL Iu ~lnteF
set in warm place, in summer Il cool
place TO rise. In the morning work soft
ly, and roll out half inch thick, cut in.
to biscuit and set To rise thirty minutes,
when they will b. ready To bake.
SALLY LUNN.
One and one half pounds of flour, two
ounces of butter, one pint of new milk,
one saltspoonful salt, and three eggs, one
tables poonfai OF yeast. Warm the milk
and butter over water until the butter Is
melted; beat the eggs II two quart tin
pail, and if the milk ia not not pour il
over them. Stir In half the -four thsn
add the yeast, stirring thoroughly with
the rest of the -four. Let it rise over
night. Bake little brown il quick
oven. Some add two tablespoons sugar
and C. teas poon of soda and two of cream
tartar, insJead of yeast.
BaoILED LAMB Cuops.
Have them fat and tender from the
back OF the forequgrter, trim the meat
off the small end of the bone about an
inch as handle, broil over a clear fire
season with pepper, salt and butter, and
serve, laying them one over the other
with slice of lemoHon the top one.
BAKED TOMATOES.
Take tomatoes fresh or canned, chor
them, place among them any good meat
finely minced parsley, sweet herbs, som,
bits of butter, stale wheat bread crumbs
or macaroni, boiled, If it is boiled in
broth so much the better, have on top oi
the baking dish layer of crumbs, season
the whole with pepper, salt, little mine
ed shallot, onion or garlic; bake unit
brown.