Turner County herald. (Hurley, Dakota [S.D.]) 1883-19??, 1883-06-28

ways tSsumeu 10 De SeINto Wien ~ ~ -
season. 1t IS served first at breakfast,
follows the more solid dessert Mt dmper,
and is used in place of preserved or
Gauned flnit for tea or luncheon. So
fruit is taken for granted, and there is
certainly now an abundant choice OF
variety. With which advertisement
let us take up Mrs. Lincoln's bill OF
fare:
Green Pea Soup.
Canned green peas.)
Veal Outlets.
Essallopcd Tomatoes. Potatoc Bills.
Letttico
French Dressing.
Caramel Custard.
Caramel Sauce.
Fruit. Cotf.c.
Green Pea Soup One can OF green
peas, warmed, ard rubbed through a
32uree strainer. When nearly all rubbed
through, pour pint of hot milk through
the strainer to wash oil every part of
the pulp. You will be surprised to see
the amount of coarse hulls left on the
strainer. Put the pulp and milk on to
boil, aud add more milk, or cream, If
you have it, until you have the proper
consistency, which will be about like
cream; When boiling thiclsen with one
tablespoonful Of butter and one-hnlf q
tablespoonful of -four worked together.
Add one teaspoonful OF salt, one scapt
teaspoonful of sugar, and a dash Of white
pepper. Serve with croutons, or with
bnttcred crackers which have been
Drowned in the oven. This is deli
cious summer soup, aud can be made il
ten minutes at any time. A can of peas
costs 10 cents. Tue same soup may be
made with fresh peas, which are tou
hard or too Old to serve rs vegetable
although it will take somewhat longer 10
prepareit. Bat this is the best use to make
of the old peas, as the tough hull, which
is the iudigcstible part, is removed by
the straning. Boil the peas until ten
der, mash aud slit them, then proceed
as with tue canned peas. Hard fresh
peas may be used as vegetable by
MASKING and sitting, adding cream, but
ter end seasoning, and serving as you
would mashed squash. Many persons
think this is very palatable dish. 1t
is certainly more healthful than ii is to
attempt to eat the peas without sitting
Be sure and net forget to add little
sugar to peas, as they are naturally
sweet, and lose their sweetness by boil
ing.
Veal Outlets This way of cooking
veal has been very much liked at the
cooking school, and several repetitione
of it has been asked in the demonstia-
ton lessons. Veal from The leg is al
ways used for outlets. This portion Of
the meat is tough, and if fried or broiled,
as is often done, without my prepnru-
ton, is hard and indigestible. Pound
ing and trimming carefully, ard then
simmeripg in the nicely seasoned gravy,
makes it torder and delicious. Take
one slice of veal from the leg, wipe it
well, and remove the bone, skin and
tough membranes. Pound and cut into
shapes for serving. Sprinkle with salt
and pepper. Rollin fine cracker crumbs,
dip in beaten egg, then roll again iu
cracker crumbs. Brown the pieces in
hot salt pork fat, and put into stew
pan. Make brown gravy with tue re-
majnder of the pork fst, if it is not
scorcllcd, hy adding TO il and working
thoroughly into it one heaping table
spoonful Of flour; when this Is smootll
and well cooked, add ono and one halt
o''' :. " ~, WIN, Mn,et, ;T 9i STOCK II you nave
-. oenron wi'i " notcestelsh'te sauce,
taste POM tba raw W ,,var n ~ ou, o,roIi HHn
and simr or unt;i ta,,Jor ,sb;aL c;tIis ~; 10,
in abont three.quarters of an hour.
lake out the Gu let's and put them on a
hot platter, remove The fat from the
gravy, add more seasoning if needed,
sl;cod lan,o,, T., 1,,o taos; iaoao n"inish Mitl
ramnmber ,la | al,vo,a u,ot so,s a,,ass, ans uisn
is one which cannot t,a dstine5 u II ,ianU, an,
taste is norked the dal;conr a,,a ;tu
,nent Of tho dish 10 Lost T,nr -unn. n,nn,
cooks insist nm en,nbot;c s,,ors o,1 nt'h !,
so doino lo.o al cio;n, 70 tho ,;,la .;,iu ~ :!
artists - - - 'oo 't'io u
Escalloned Tomato ssa,o, ~,
Quart cn,i ri trnato With ono taasooo,, on'
FIJI of salt one saltsnoonfnI Of snspUon ,,sp,'or
ono toasno, J ns,,, Of s,iaana,a - pePper
Of onion inicn Mo;sten an, 'en W., uiots
cracker crumbs in one.ho,f a c,p -
mclte1 hntter snrinl,,, ,orap .up y y
crumbs on we'll .butterod . % 'a,ia,,o: ~
dish nonr il, tba tnmoio nnd 800. a..opti I.;u
the remainder &c tbr c,nn,hs Hrau,, :,
tbe oven In miy;ng fba crnct,o. au,,,,,i,, W. !.
and bntter stir tham in with % . ;orL unD and u
spread with = fowl, - "'''' q ioiA' ane'
Potato Rails wos,, ,,o.o 49,, .,
no nea,,H ,,ototoo. W. "su, , pIls anu soan
nna5 1Is,,aii,, s liz, .,.a ou yn.nA sa S1si VII
Sou con ,s Ha,, " .r;s,, ''toM t,,, Nv" ior eacn per
and if INV Wv ha I Iaft " a,n' ne tIno tI' VI eiousu
@ ao civ ntiIIivoI I @ ona one ,,o,, NY oan pe se
taElc dishes thst thaH ara an,o no,a. sacI pau u