The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1889-11-15
HOUSEHOLD HlNr9.
Boil meat slowly. It is moro tender.
Meat put in sour milk will keep for

10 scale llSn dip them III hot water.
Salt increases the heat in boiling pc.
tatoes.
If meat bakcs too fast cover with
buttered paper.
Do not put salt in gravy till it is done
OF il will curdlc.
Unslacked lime near meat preserves
it by keeping the air dry.
Half a cup of vinegar in water will
make an old fowl cook quickly.
When bread will not retain the dent
of the finger it is ready for the oven.
Mush to fry will brown better il the
meal is mixed with milk and then
poured into boiling water.
White Cake-Onc cup of butter. two
cups of sugar, one cup OF sweet milk,
the whites of five eggs, three cups OF
flour. two teaspoons of cream tartar,
one teaspoon of salcratus.
Squash Biscuit-Two cups of siftcd
squash, ono cup of yeast, two table.
spoonfuls each of sugar, butter and
milk. Salt to taste. Kncad with flour
like bread and set to rise over night.
Bake in quick oven in biscuit for
breakfast.
Convenient measures-Onc pint OF
flour is called q pound. tablespoonful
OF butter is an ounce, level cupful OF
sifted sugar is half Il pound, but for the
rulvcrizcd sugar. which is lighter, the
cup must be heaped very high. One
pint of finely chopped meat is estimated
US pound.
Wide Awake Plc-Onc cup of sugar,
one cup of molasses, onc-fourth cup of
vinegar, two-thirds cup water, and
butter the size of an egg. Simmer
them together, then add one cup OF
powdered cracker. allspice, cinnamon,
nutmeg and raisins. Bake with two
crusts. This makes two pies.
Banana Charlotte-This is simple and
refreshing. The sides of quart mold
arc to he lined with sponge cake. and
the bottom of tho mold with thin slices
Of banana. Fill the mold with still
whipped cream. Set it aside in the ice
box till wanted. Remove carefully
from the mold and serve.
Black Cakc-Two cups of sugar, one
cup of molasses. one cup of milk, one
cup of butter, three eggs. one teaspoon
full of soda, one tcaspoonful of CHINA
mon, one tcaspoonful of cloves, one
nutmeg, five cups of flour. one pound
of raisins. one pound of currants,
onc.quarter pound of citron. This cake
will keep good several months.
Baked Cucumbcrs-Pare the cucum.
bers, chop them fine with n small onion;
put them on with very little water an,
stew for ten minutes. Prepare q rich
dressing as for poultry of bread crumbs
with herbs and yolS of egg; pour oil
all the water from the cucumbcrs: add
the dressing and one tablespoonful OF
butter and bike in a deep dish.
Rice Mold-During the heated term,
desserts which can be prepared before
hand and eaten cold arc the most in
favor, and among them, the following
will be found TO be useful: Wash six
ounces of rice and put to steam in one
and one-half pints of milk. If neccs.
sary little more milk may be added
If this becomes absorbed before the
rice is tender. When done, add four
tablespoonfuls of sugar if desired.
Beat the rice smooth with wooden
spoon, and press into cups previously
wet with cold water. Wien cold. serve
with simple custard for dressing, or
with fruit sirup.
Cucumber Pickles-Always select
very small cucumbcrs for picking.
One hundred green cucumbcrs about
two inches long will fill four glass quart
jars. Soak twenty-four hours in rather
strong brine. Then pour of the brine.
and rinse in clear water To this mum
Der of cucumbcrs use three quarts Of
pure cider vinegar, one cup of sugar
one ounce of whole cloves, one ounce
OF stick cinnamon, one ounce of small
black peppers, a little horseradish
sliced, and few small, red peppers.
Scald the cucumbers in the vinegar. Al
soon as the vinegar is scalding hot, dir
them out, fill the cans, and then poul
the vinegar over them till the can is full
Seal hot.
Bell Fritters-Put piece of butter
the size of an egg into pint of water
let it boil few minutes. thicken it yer,
smoothly with q pint of flour. Let i
remain short time OH the fire, stir
ring it carefully all the while so that il
may not stick to the b tom of the stew
pan; pour it into wooden or chin:
bowl; set it away to become cold. Abou
one hour before your dinner is to b.
served add five eggs, breaking one at {
time. and beat all the time until thu
dough is very light. Put pint of lare
in a frying pan and let it come to boil
then drop the fritters in SO that they
shall be small, and fry them brown
they should puff up very much and b,
crisp. 10 be served with boiled mo
lasses. wine and powdered sugar O.
French sauce.