Emmons County record. [volume] (Williamsport, D.T. [i.e. N.D.]) 1884-current, 1897-01-22
FOR The TABLE.
Some Dishes That Are Truly Palatsble.
Vet Easily Prepared.

Veal Roast With Tomatoes.-Wash
fresh, tender roast of veal, lard it well,
salt and pepper it and dredge with -four
OH both sides. Lay it in a'baking pan
with hot water enough to nearly cover
it. and roast for an hour, basting with
the gravy cry ten or Is minutes. Then
turn ON the other side, and to the roast
add quart of peeled and mashed toma-
toes, two or three onions chopped fine,
two sprigs of parsely chopped fine and
black pepper. Pour this mixture over
the top and baste for another hour
every ten minutes, adding boiling
water as needed. Serve hot with its
own gravy, which is to be eaten with
rice cooked dry.
Deviled Lobster.-Chopt the meat fine
ly of boiled lobster, after removing the
obnoxious portions, keeping the coral
by itself. Season the mince meat with
cayenne, mustard, and some favorite
sauce pungent in quality, salt and stir
well together. Mix the coral smooth
with strong vinegar till of creamy
consistency. Put the meat into n
granite stew pan, with sufficient water
to prevent burning. Bring to boil,
add tablespoonful of butter and the
prepared coral. When it oil boils up re-
move from the fire.
Swilled Eggs.-Boil one dozen eggs
hard, cut same lengthwise in halves,
slicing abit off the bottom to make them
stand. Extract the yolks, rub to a
smooth paste with little butter
melted, cayenne pepper, little mustard
and q dash Of vinegar. Fill the hol-
lowed whites with this paste. Chop
crosses, season with pepper, salt, vine-
gar and sugar. Spread same about two
inches thick on platter and lay the
eggs thereon in rotation. Can use let
tuce or cabbage instead of crosses.
scallopcd Sweet Potatoes.-A dish Of
scalloped sweet potatoes is delicious.
Peel, wash and slice them in thin slices
put a layer Of them in large pudding
dish, sprinkle salt over them, with q
very little powdered cracker crumbs,
and put q bit of butter; then another
layer Of the sliced potatoes, cracker
crumbs, salt and butter, until the dish
is full. Don't be sparing of the butter,
as this requires more than the scallop
Of white potatoes. Pour in milk enough
to nearly cover and bake until nicely
Drowned.
Sweet Potatoes Creamed.--Boil the
potatoes. When cool enough peel and
cut in half lenghtwise, then cut each
half in three long pieces. Place on a
tin in a hot oven, sprinkle with salt and
put two spoonfuls Of butter in the
pan; when they have been in q few
minutes pour over them a cupful of
sweet cream. When it is hot pour the
creamed potatoes into q vegetable dish
| and serve.
Cocoanut Pudding.-Cream one cup.
full Of sugar with the yolks Of six eggs
and stir in one-half pound Of grated
"ocoanut (fresh grated is better thar
the desiccated), one pint of rich milk
and one-half cupful of stale sponge cake
crumbs, two teaspoonfuls of vanilla
and the whites Of three eggs well
fiothed. Put in the oven and bake TO,
| 40 minutes. Add to the top of the pud
ding a meringue made OF the whites Of
the other three eggs, beaten stiff into
which has been stirred one-half cupfu
OF powdered sugar. Let this brown
slightly, then serve.-St. Louis Repub
lie