The Warner sun. (Warner, Brown Co., Dakota [S.D.]) 1885-1???, 1886-03-12
DOMESTIC HINTS.
FRENCH FRIED POTATOES.

Pare the potatoes, cut in blocks an
inch long and a little larger than a lead
pencil, soak in ice water an hour, drain
and dry with a towel, have as much
hot lard as you would to fry doughnuts,
put in as many of the potato strips as
will 90 in without OVERLAPPING and fry
until a golden brown, stirring them up
often that they may brown evenly, take
out into a colander and dust lightly
with salt.
RUTH's GINGER SNAPS.
Cup of molasses, cup of sugar, cup of
butter Iuse part lard or beef drippings),
set on the fire and let it boil up, then
add two eggs, a teaspoon of ginger,
teaspoon of cinnamon, a little nutmeg,
salt and a tablespoon of soda scant, dis
solved in a full tablespoon of vinegar,
flour to make stiff enough to roll out,
cut in thin round cakes and bake in a
moderate oven. This makes sixty.
CORN CAKES.
Two cups of buttermilk, a half tea
spoon of salt, half teaspoon of soda (un.
less the buttermilk should be quite
sour, in which case add a little more);
stir in two small handfuls of corn meal,
pour in the batter, and bake it until it
ceases to boil and gets nicely Drowned.
FISH BALLS.
Pick boiled fish into fine pieces; take
mashed OF cold, grated potatoes, using
half of each is "a good rule, or a third
fish and two-thlrds potatoes if you
have any dressing from boiled fish mix
it with it; if you use mashed potatoes
that have been nicely seasoned with but
ter you need not use any more, but if
you use grated potatoes add a piece of
butter the size of a butternut; season
with salt and pepper and one well beat
en- egg; if rather moist, add enough
Eour to make in little balls,
and mash down fiat; have in frying pan
a little butter, as hot as it can be with
out scorching; fry the balls in it until a
light brown. For dressing to fish, use
the water it has been boiled in. You
can make calculations when boiling fish
to have enough for balls for breakfast.
CRACKERS.
Butter. one cup; salt, one teaspoon;
flour, two quarts. Rub thoroughly to-
gether with the hand, and wet up with
cold water; beat well, and beat in flour
to make quite brittle and hard; then
pinch off pieces and roll out each crack
er by itself and bake.
SALAD DRESSING.
One heaping teaspoon each of salt
and mustard, two tablespoons of thick,
sweet cream, II tablespoon OF butter,
three Of sugar, one-third of a cup o.
vinegar, the well-beaten yolks Of two
eggs; add mustard to eggs, beat well
add sugar, salt, cream; stir all well to,
gether and place over the fire, and stil
constantly until it thickens; add vine
gar last, pouring the dressing over the
salad and mixing it well. This is es
pecially nice for cabbage salad, but car
be used on other salads also.
CELERY SI.AW.
One-third celery, two-thirds green ap'
pies, chopped fine, like cabbage; place
this in a frying pan and pour over it
little hot water; cover tight and lei
steam five minutes. then remove it from
the fire, pour over it the above dressing
and serve cold.
CIDER CAKE, BOSTON.
On1 cupful sour cider, ~ cupful mo
lasses, four cupfuls of flour, n of but
ter, one cupful sugar, n cupfu
chopped raisins. two eggs, one teaspoon
full soda, one teaspoonful cloves, one 9
cinnamon, one Of nutmeg. Bake on'
hour.
FEATHER CAKE.
One cupful sugar, n teaspoonfu
butter, one cupful Of milk, two cupful
flour, one teaspoonful cream tartar, hal
teaspoonful of soda dissolved in table
spoonful boiling water, and added last