Custer weekly chronicle. [volume] (Custer City, S.D.) 1890-1931, 1892-01-30


CORN CAKEs-Sift a pint of cornmeal
add a teaspoonful Of melted butter
half a ~teaspoonful each of salt and
soda, with buttermilk TO make a thin
batter. Bake on a well creased
griddle.
SWEET POTATO PUDDING-Grate one
quart Of raw sweet potatoes, mix with
three cupfuls of sugar, one cupful OF
butter, half a cupful of flour, a quart
of milk, fonr eggs and a teaspoonful oil
extract of cinnamon. Beat well, pour
in a w~ell-greased pudding dish and
bake. Serve with butter sauce.
CHICKEN A LA TERRAPIS-Cut the
meat from the bones of cold chicken in
dice; place it over the fire with a gill
Of the liquor in which it was cook d.
In another pan, stir together a quarter
of a pound of the best butter and a
heaping teaspoonful of flour; add the
beaten yolks of two eggs. and turn
into this the chicken, which by this
time will be hot; stir constantly while
you season with salt and pepper. Let
IT cook eight minutes over a pan of
hot water.
WARNED OVER MASHED PoTAroHs.-
Take Of stale bread about one-hfth the
quantity of the potatoes to be used.
Soak it in just enough sweet cream or
creamy milk TO soften IL. Mix this and
the cold potatoes together with the
hand until the mixture is perfectly
smooth. Season with pepper (but no
salt, as 1t has previously been saltedl
and "a Etf1a Gna -,- aF-Nl
out in cakes half an inch thick. and
fry to a rich brown in good, sweet but
ter.
BUcKwHEAr GRiDDLE CAKEs-After
supper take n quart of warm water,
dissolve half a yeast cake In It; then
stir enough b~uckwheat -four TO make
griddle cake batter and set in "A mod
erately warm place 10 rise until morn
ing. When wanted for use stir in a
large tablespoonful of molasses, one
teaspoonful of soda and a pinch of
salt; bake on hot griddles and serve
hot. Always set more than you expect
70 use, then take the remainder of the
batter, pour some cold water over il
and set it in a cool place until night:
then urn off the water and add as
AAAth vain NdkSl again as you desire
for cakes next morning. Always save
some batter 70 set with, as the cakes
will be much better set from their own
yeast.
RABBIT SoUP-Select three young
rabbits, dress them carefully and cut
into small pieces. Put two tablespoon
fulls of butter and one onion Sliced
into a kaftla Stir ,ntf1 4la ,,s., = -
delicate brown, then add the rabbits
and about three quarts of cold water:
cover the kettle and simmer gently for
four hours; add celery, a sprig Of par
sley, a small carrot cut in pieces
Cook for half IN hour longer, and
then strain through a colander; return
the soup to the kettle, add the whites
of two eggs, well beaten, with two
thirds of a cupful Of cold water; allow
the soup TO boil up once after the eggs
are added, set aside To settle: then
strain through cheese cloth. Prepare
this soup the day before using; add the
seasoning, pepper, salt and a very
little nutmeg the day of serving.
ROLLED BEEF-Take a piece of the
round, sprinkle with salt and pepper
an Nv III aAhC WIN hItSSllR IndlG
as follows: Mix with two cups Of dry
bread crumbs half a cupful of chopped
salt pork and a well beaten eggs; sea
son with a t~easpoonful of pepper and
three of sage, also a little ground Glove,
if too dry add water. Roll up the beef
and tie with Irvine. Put it in a bottle
with more than a pint of water, and
a sliced onion If the flavor of that veg
etable is agreeable; cover closely and
simmer uptil the meat is tender. Re-
move the beef 10 a CRATE In a baking
pan; add a little chopped parsley TO
the gravy and pour over the meat:
place the pan in the oven and let IL re-
main until the beef is brown enough
for an epicure. II necessary add more
water TO the meat while simmering.
This is palatable warm but very nice
cold for the lunch basket or for tea