The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1884-07-04
FARM And HOUSEHOLD.
Choice Cookery.

Choice Cookery.
DANDY PoTAToEs.-Cut medium pota-
toes in quarters and drop in boiling
lard andfrysame as doughnuts. A nice
breakfast dish.
Gold boiled ham may be served for
tea in this way CRATE it on q coarse
greater, line aplatter with crisp lettuce
leaves, and heap the grated ham in the
center.
PoTATo SALAD. French style).-Cut a
dozen of cold bold potatoes into slices
from a quarter to half an inch thick.
Put these in a salad bowl with four
tablespoonfuls of good vinegar, six
tablespoonfuls of Lhcca cream oil, one
tablespoonful Of chopped parsley, with
pepper and salt to taste. Stir we'll to-
gether till all is thoroughly mixed, and
set aside for three hours.-The Caterer.
Quaker Breakfast Puffs are made
by taking three eggs, one teaspoonful
of sugar, coffee cup of sweet milk,
n cup of warm water, three table,
spoonfuls of yeast, u saitspoon OF salt,
I,eara tpa ,rhitas af tha aaas w. nnt;1 I. AZ
batter has risen. then add them. Set
the putfs to rise the night before, and
they will be very light and fine.
p,,d.a r,.
: n''s iioA'1 in'A
tempting dlsh 1of desert. 10 one
quart of milk allow one tablespoonful
| Of arrowroot, and the we'll beaten yolks
80 s;x = s,,ooto, - ~ +osto. a.
ess', -" ' A"
Sor' WIN WIN OF vanilla. fut IL into a
mould and freeze. If you wish to take
the trouble, it is a pretty addition to the
frost;n~ nf tha r,b;+as af +ha anrs and
after turning the pudding out of the
mould on a platter, put the frosting all
over II; II OF m cononlcai 1urn o,
for = oaIa The MI; ~ sHe 1t ~ ' 5a;1ed
before putting the nrrowroot into It.
and hat shonld he rubbed smooth in a
little cold milk. Fewer eggs NAV he
1,sed if il il tboupht desirable. and
more arrowroot will be needed
how TO COOK Green FEAs.-Iake a
quart of fresh-shelled, young peas and
mt them in n nan of cold water Then
L.. ~ r..
| head of lettucean onion and a piece of
butter. Now take your peas from the
wafer and(wlthout draining tnem) put
fonr INNS ,le Of White s,,gar . and . little IL
pepper and salt. Cover the saucepan
and set it where the contents may
stew briskly until tender, remov-
ing the lettuce ana onion before serv-
ing. sprg OF mint may be added IN
the cooking II liked.
An excellent meat sauce for nse at
- l..... III. 81. -.
" .ipe ~ ou i.
quarts OF ripe tomatoes, n cupful and
! and a half of red peppers cut in bits,
one cupsnl Of chonped onions. one cnp-
e., aI.h,nos.u,, LIE m,,f,1 -
III .ai. a auaat ~ = haif 10 r;noaan "t ~
.aa 80 liz " alossS' 4hs
samp onan.;tr ro af n;nn,,no, ons toa
snnans,I aaai 80 $500 ana -
=. az Ill 81. H. I've than LII.
and seal, or put in pint cans. If the to-
matoes. onlons and peppers are chopped
nas hhe' us oeS' nov ~ s'lain 'he
Eo.s e.
g.. ar.u-, ,,.ta. n,,am, = 1n;,l.l LIZ.
- 49, Lraaa ,4oas4aa a,a hnt4o.o1,
y, stare Die"a N'oas's'i ~ o'.'eleo'
chopped parsley, pepper and salt. Heat
a cupful of milk to scalding; mix in a
large t~easpoonful of butter. q teaspoon-
frl - sonr wet With cold wotar and
n,hbaa smaotb ana s+;. NIL y i az
th;cl as aretari "A All ahonnai 80 40
iar na 90 and .,1t 70 tasta ppeu All t1,;s
sbontsd ha dona ~ . t;n wassol cat =,
ha;i;na mo+ar III 40, ti,a So 81 Tora
a. - So - sa !:
| toasted). buttered and laid in close
rows upon a hot dish. Pour a table
SpOOn1ul OF MOI water on eacn piece.