The Warner sun. (Warner, Brown Co., Dakota [S.D.]) 1885-1???, 1885-11-06
DOMESTIC HINTS.
POTATO PANCAKES.

toes, alter peellng ana washing care
fullt. Add the yolks of three eggs, a
heaping tablespoonful of flour, a little
milk to thin them if dry, a teaspoon
full of salt, and lastly, the whites of
eco beaten to a stiff froth, then care
fully stirred into the whole has Fry
on a hot griddle until light brown,
EGGPLANT FRIED.
Slice in half inch cuts, lay in salt and
water for an hour OK more Wipe
each piece, dip In egg and bread
crumbs, or simply I'll flour, season we'll
with pepper and salt, fry in hot lard
or drippings until nicely Drowned.
SALT FISH soUFFLE.
Eight medium-sized potatoes boiled
and mashed, then mixed with a pint
of iDe~ly-chopped cooked salt fish.
Three-quarters of a cup of hot milk,
two tablespOonfuls of butter and pep
per to taste. Now add two eggs well
beaten, pour all in a baking dish and
set in oven. An addition of two eggs,
whites and yokes beaten separately,
then spread over the fish again and al
lowed to brown, when it is ready to
serve.
SALMON CROQUETTs.
A large cup of cooked salmon,
shredded or chopped, one egg raw,
one tablespoonful of butter melted, II
half cup bread crumbs, salt, a dish of
nutmeg, a grain or two of cayenne,
Juice of half a lemon, or t%easpoonful
of vinegar; mix all ingredients before
adding the crumbs; with the hands
Toured make into long rolls about an
inch in diameter; roll over and over
on a Toured board or dish, or on bread
crumbs: dip into egg and bread crumbs
again if deemed necessary; fry in hot
lard or drippings as you would dough
nuts; drain carefully. Serve with a
garnish of parsley or any green sprigs.
FRENCH ROLLS.
One pint of sweet milk, heated al
most to a boiling point, half a cup of
UuJlCls O1C-lIllLu VI ~ Sup Vi ouSdI,
one cup of yeast. Stir the yeast and
sugar into luke. warm milk, and with
the flour make q light sponge. When
it has risen the first time knead the
butter into it; let it rise again, cut into
strips or round. cakes; butter half the
top and fold over. If made the night
before they should be kneaded in
morning and set to rise again an hour
before needed. Have a piping hot
oven and bake from fifteen to twenty
minutes.
HoMINY MUFFINs.
A ~teacupful of boiling water poured
upon two tablespoonfuls of uncooked
hominy. Simmer fifteen minutes; add
a cup and a half of boiling milk and a
cupful of white Indian or cornmeal.
When cool add two well beaten eggs,
two tablespoonfuls of sugar, salt, and
a teaspoonful of baking powder,
Pour into muffin pans, which have
been previously heated and buttered,
and bake fifteen minutes.
oMFLET soUFFLE.
Add to the yolks of six eggs a table
spoonful of flour, pepper and salt; stir
well together; add the whites of the
eggs and fry in a saucepan in which
has been melted three ounces of but
ter.
GOLDFISH MINCED.
Flake up cold boiled cod. and to
three cups of fish add one large
mashed potato, a small piece of but
ter, one-half teaspoonful of cornstarch.
one beaten egg make into small cakes
and fry In butter.
FRIED HERRING.
Clean well, cut off the head and
take out the back bone; cut into good
size pieces, dip into a beaten egg and
roll in cracker crumbs and fry in hot
lard,
EGG ROLLS.
Two cups of sweet milk, two eggs,
one-fourth teaspoonful of salt, three
and one-half cups of sifted flour. one
~teaspoonful Of baking powder; bake
in gem pans.
D~oUGHNUTs.
Two cups of q u milk, one teaspoon
ful OF soda, two cups of sugar, one
~teaspoonful of melted butter, three
eggs and flour sufficient TO roll; cut
INTO any desired shape; fry in boiling
not lard; skim out and drain until
dry.